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Croissants
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Croissants

13 hServes 12Nutri-Score D€€
from @chefjamessharman4 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • milk (cold)Dairy370 ml
  • iceOther100 g
  • whole egg (beaten)Dairy50 g
  • fresh yeast (crumbled (15 g if dried))Pantry50 g
  • sugarPantry120 g
  • all-purpose flourGrains1 kg
  • butter (softened, for the dough)Dairy70 g
  • saltSpices25 g
  • butter (cold, for laminating)Dairy500 g
  • egg yolk (beaten, for brushing)Dairy1 piece

per serving

Nutrition

808kcal

Carbs
75 g
Proteins
11 g
Fat
52 g
Adapt tools

what you’ll use

Tools

  • Stand mixer
  • Rolling pin
  • Baking tray
  • Pastry brush
  • Oven

step by step

Method

  1. Mix the dough base

    • Place the milk, ice, whole egg, fresh yeast, sugar and flour in the mixer bowl.
    • Mix on low speed.
    Step 1

  2. Add butter and salt

    • Add the softened butter and mix on low speed.
    • Add the salt and mix on low speed.
    Step 2

  3. Rest the dough

    • Keep the dough cool and let it rest.
    Step 3

  4. Laminate with butter

    • Roll the cold butter into a block or sheet and enclose it in the dough.
    • Fold the dough as shown, keeping everything cool and chilling between folds if needed.
    • Roll the dough out to about 5 mm thick.
    Step 4

  5. Shape the croissants

    • Cut the dough into triangles and roll each one up into a croissant.
    • Place them on the baking tray.
    Step 5

  6. Prove the croissants

    • Let the croissants prove until about 2.5 times their original size.
    Step 6

  7. Brush and bake

    • Brush the proven croissants with beaten egg yolk.
    • Bake at 180 °C with full fan.
    Step 7
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