French Croissant
French croissants are buttery, flaky pastries perfect for breakfast or a snack, showcasing classic French baking tradition with a delicate, layered texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 8 croissants
- Category: Breakfast
- Method: Baked
- Cuisine: French
Ingredients
Scale
- 500g all-purpose flour
- 300ml cold milk
- 50g granulated sugar
- 10g salt
- 20g fresh yeast
- 300g unsalted butter (cold)
- 1 egg (for egg wash)
Instructions
- In a mixing bowl, dissolve fresh yeast in cold milk.
- Add flour, sugar, and salt to the milk mixture and knead until a smooth dough forms.
- Shape dough into a rectangle, wrap in plastic, and chill for 1 hour.
- Roll out cold butter between parchment paper into a thin square.
- Roll dough into a rectangle about twice the size of the butter square and place the butter on one half, folding the dough over it to encase the butter.
- Roll the dough out into a large rectangle, then fold it into thirds (like a letter). Chill for 30 minutes.
- Repeat the rolling and folding process two more times, chilling between each fold.
- Roll dough out to about 5mm thickness and cut into triangles.
- Roll each triangle from the base to the tip to form the croissant shape and place on a baking sheet.
- Brush with beaten egg and allow to proof for 1.5 to 2 hours until doubled in size.
- Preheat oven to 200°C (390°F). Brush croissants again with egg wash and bake for 15-20 minutes until golden and flaky.
Notes
For an extra glossy finish, brush croissants with a second egg wash before baking. Serve warm with jam or butter.