Ingredients:

  • 3 3/4 cups (470g) all-purpose flour, plus extra for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 packet (7g or 2 1/4 teaspoons) active dry yeast
  • 3/4 cup (180ml) cold whole milk
  • 1/4 cup (60ml) cold water
  • 2 tablespoons (28g) unsalted butter, melted and cooled
  • 1 1/2 cups (340g or 3 sticks) unsalted butter, very cold (but pliable, not rock hard)
  • 1 large egg
  • 1 tablespoon milk or cream

Instructions:

  1. Combine dry ingredients for the détrempe.
  2. Add wet ingredients and mix until a shaggy dough forms.
  3. Knead (either by hand or with a mixer) until smooth and elastic.
  4. Form into a rectangle, wrap, and chill.
  5. Place butter between two sheets of parchment paper for the beurre.
  6. Pound and roll into a uniform rectangle.
  7. Chill until firm but pliable.
  8. Enclose the butter block in the dough (lock-in).
  9. Roll out the dough into a long rectangle.
  10. Perform the first single fold (book fold).
  11. Chill.
  12. Perform the second single fold.
  13. Chill.
  14. Perform the final single fold.
  15. Chill.
  16. Roll out the dough to a final thickness (approx. 1/8 inch).
  17. Cut into long triangles.
  18. Stretch each triangle slightly and roll up from the base to the tip.
  19. Shape into a crescent.
  20. Place croissants on a baking sheet lined with parchment paper.
  21. Proof in a warm, humid place until doubled in size.
  22. Preheat oven to specified temperature.
  23. Brush with egg wash.
  24. Bake until golden brown and cooked through (Until internal temperature reaches approx. 200F).
  25. Cool slightly on a wire rack before serving.