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Buttery Croissant
The pinnacle of French patisserie — a 1000-layer laminated dough croissant with a shatteringly crispy exterior and pillowy honeycomb interior.
720 mins
25 mins
12 people
French
Bread flour
500g
Sugar
80g
Salt
12g
Instant yeast
7g
Full-fat milk
Cold
300ml
Unsalted butter
Softened, for dough
50g
European butter 84%+ fat
For lamination — must be cold and pliable
280g
Egg yolk + milk
For egg wash
1
🍽️ Pastry lab temperature-controlled environment
→ Keep kitchen cool (<20°C) and work quickly
Temperature management is the key variable
Combine flour, sugar, salt, yeast, milk, and softened butter. Mix until smooth (not over-kneaded). Refrigerate overnight.
💡 Pro Tip: Under-kneading is better than over-kneading for croissant dough. Cold overnight rest is essential.
Pound cold butter into a 20x20cm square. Envelope the butter in dough. Refrigerate 30 mins.
💡 Pro Tip: Butter and dough must be the same hardness — both cold and workable. Never soft.
Roll, fold in thirds (letter fold). Refrigerate 30 mins. Repeat twice more (3 folds total = 27 layers).
💡 Pro Tip: Work fast. Butter must never melt — return to fridge the moment it feels warm.
Roll to 5mm thick. Cut large triangles. Roll into croissant shape. Proof at 24°C for 2-3 hours.
💡 Pro Tip: Proof until visibly jiggly and clearly grown. Under-proofed croissants don't have the honeycomb structure.
Egg wash twice (second coat just before baking). Bake at 190°C for 20-25 minutes.
💡 Pro Tip: Double egg wash = deeper, lacquer-like gloss. The professional finish.
- ✓European high-fat butter (84%+) is essential — regular butter has too much water
- ✓Temperature management is the skill — keep everything cold
- ✓3 letter folds = 27 layers of butter
- ✓Under-proof is a death sentence for croissants — proof until truly jiggly
- →With good quality jam
- →With unsalted French butter
- →As a breakfast showstopper