Butter Croissants
Now that you’re familiar with the feel of our basic pastry dough, you’re ready to move on to a batch of classic croissants. This time-intensive task, which involves a lot of butter, requires consistency and precision at every stage. Thankfully, our recipe is foolproof, irresistible and includes step-by-step instructions. The end product looks (and tastes!) […]
Ingredients
- 2 tsp instant yeast
- 1/2 cup (125 ml) warm water
- 1/3 cup (75 ml) warm milk
- 2 2/3 cups (400 g) unbleached all-purpose flour
- 1/4 cup (55 g) sugar
- 1 tsp salt
- 1 egg yolk
- 3 tbsp unsalted butter, melted
- 1/2 lb (225 g) unsalted butter, chilled and cut into 12 cubes
- 1 egg yolk
- 2 tbsp (30 ml) 35% cream or milk
- 1/2 tsp sugar
Instructions
- In a bowl, add the yeast to the water and milk.
- In a stand mixer fitted with the dough hook, combine the flour, sugar and salt. Add the yeast mixture, egg yolk and melted butter. Knead the dough for 3 minutes or until smooth and elastic. Form into a ball. Place in a clean bowl and cover with plastic wrap. Let rise in a warm, humid spot for 1 hour or until doubled in volume.
Now that you’re familiar with the feel of our basic pastry dough, you’re ready to move on to a batch of classic croissants. This time-intensive task, which involves a lot of butter, requires consistency and precision at every stage. Thankfully, our recipe is foolproof, irresistible and includes step-by-step instructions. The end product looks (and tastes!) so much like a bakery-bought treat, no one will believe you made it yourself, from scratch.