Ingredients:

  • 450g (3 3/4 cups) all-purpose flour, unbleached
  • 50g (1/4 cup) granulated sugar
  • 10g (2 teaspoons) instant dry yeast
  • 10g (2 teaspoons) salt
  • 240ml (1 cup) cold whole milk
  • 60ml (1/4 cup) cold water
  • 50g (1/4 cup) unsalted butter, softened, cubed
  • 280g (1 1/4 cups) unsalted butter, cold, high-fat European-style butter preferred
  • 1 large egg
  • 1 tablespoon milk

Instructions:

  1. Prepare the Dough (Detrempe): Combine dry ingredients, then add wet ingredients. Mix until a shaggy dough forms. Incorporate softened butter. Knead until smooth, chill overnight.
  2. Prepare the Butter Block (Beurrage): Place cold butter between two sheets of parchment paper. Pound and roll into a 6x8 inch rectangle. Chill until firm but pliable.
  3. Encase the Butter: Roll out the chilled dough into a larger rectangle. Place the butter block in the center, fold the dough over to completely enclose the butter.
  4. First Turn (Single Fold): Roll out the dough into a long rectangle. Fold the dough in thirds, like a letter. Wrap in plastic and chill for 30 minutes.
  5. Second Turn (Double Fold): Roll out the dough again. Fold the top third down, then the bottom third up to meet it. Fold in half again. Wrap and chill for another 30 minutes.
  6. Third Turn (Single Fold): Repeat the single fold process from step 4. Chill for at least 2 hours.
  7. Shape the Croissants: Roll out the dough to a rectangle about 1/8 inch thick. Cut into long triangles. Gently stretch each triangle, then roll up from the base to the tip. Curve the ends slightly to form the classic croissant shape.
  8. Proof the Croissants: Place shaped croissants on a baking sheet lined with parchment paper, leaving space between them. Proof in a warm, humid place (ideally around 75-80°F/24-27°C) until doubled in size (approximately 2-3 hours).
  9. Bake the Croissants: Preheat oven to 400°F (200°C). Brush croissants with egg wash. Bake for 20-25 minutes, or until golden brown and flaky. Rotate baking sheet halfway through baking for even browning.
  10. Cool and Enjoy: Let croissants cool slightly on a wire rack before serving.