Recipe Index

Ingredients

• For the Dough, Détrempe: 2½ cup all-purpose flour
• 2½ cup bread flour
• ⅓ cup granulated sugar
• 1 tablespoon + ½ teaspoon kosher salt
• 2¼ teaspoon active dry yeast
• ¾ cup + 2 tablespoon water, room temperature
• ½ cup whole milk, room temperature
• ¼ cup unsalted European or European-style butter, cut into ½-inch pieces, chilled
• For the Butter Block & Assembly: 12 oz, 3 stick / 1½ cup unsalted European or European-style butter, chilled
• all-purpose flour, for rolling
• 1 large egg yolk
• 1 tablespoon heavy cream

Method

1. Mix the flours, sugar, salt and yeast in a stand mixer bowl; add the water and milk; mix on medium-low with the dough hook for about 5 minutes, until a tight, ragged ball forms.
2. Cover with a damp towel; rest for 10 minutes.
3. Add the chilled butter pieces; mix on medium-low for 8 to 10 minutes, until the dough is silky, elastic and not sticky.
4. Form the dough into a ball, seam-side down; cover and refrigerate for at least 4 hours, up to 12 hours.
5. Cut an X in the top of the dough; rise at room temperature for 1 to 2 hours, until about 1 1/2 times its original size.
6. Roll the dough, wrapped in plastic, into an 8 inch square; freeze for 25 minutes.
7. Pound and roll the chilled butter for the block between parchment into an 8 inch square; chill until firm but pliable.
8. Enclose the butter block in the dough; roll out and fold in repeated turns, chilling the dough between turns, keeping the edges square and dusting with flour as needed.
9. Roll the laminated dough out; cut and shape into 8 croissants.
10. Proof until puffy and jiggly.
11. Brush with the egg yolk beaten with the heavy cream.
12. Bake in a hot oven until deeply golden, puffed and crisp; cool on a rack.

Total: 24 h 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data