Ingredients:

  • 500g Strong Bread Flour
  • 60g Granulated Sugar
  • 10g Fine Sea Salt
  • 7g Instant Dry Yeast
  • 240ml Cold Whole Milk
  • 60ml Cold Water
  • 25g Softened Unsalted Butter (for dough)
  • 250g High-Quality Unsalted Butter (for butter block)
  • 1 large egg yolk (for egg wash)
  • 1 tablespoon Whole Milk (for egg wash)

Instructions:

  1. Prepare the Butter Block: Pound the cold butter between two sheets of parchment paper into a precise 6x8-inch (15x20 cm) rectangle. Chill until firm but pliable.
  2. Mix the Détrempe: Combine dry ingredients (flour, sugar, salt, yeast) in a mixer bowl. Gradually add the cold liquids and softened butter. Mix on low speed until just combined into a shaggy mass.
  3. First Rest: Knead briefly (1-2 minutes) until smooth. Wrap tightly and chill for a minimum of 4 hours, or preferably overnight.
  4. Encase the Butter (Lock-in): Roll the chilled dough into a rectangle roughly twice the size of the butter block (e.g., 12x16 inches). Place the chilled butter block onto the lower two-thirds of the dough. Fold the top third over the butter, then fold the bottom third up, like closing a business letter. Seal the edges well.
  5. The First Turn (Single Fold): Rotate the dough packet 90 degrees so the sealed edge faces you. Roll the dough out carefully into a long, even rectangle (approx. 8x24 inches). Perform a single fold (letter fold). Wrap tightly and chill for 45-60 minutes.
  6. The Second Turn: Repeat Step 5 (Rotate 90 degrees, roll out, single fold). Chill for 45-60 minutes.
  7. The Third Turn: Repeat Step 5 (Rotate 90 degrees, roll out, single fold). Chill for a final 1-2 hours or until ready to shape.
  8. Shaping: Roll the fully laminated dough very thinly (about 1/8 inch or 3mm thick) into a large rectangle. Trim the edges neatly. Cut into long triangles (base approx. 3-4 inches).
  9. Rolling & Shaping Croissants: Score a small notch at the base of each triangle. Gently stretch the base slightly, then tightly roll the triangle towards the tip. Curve the ends slightly to form the crescent shape.
  10. Proofing (The Final Rise): Place shaped croissants on lined trays, ensuring ample space. Proof in a warm (75-78°F max) draft-free area until they jiggle slightly when nudged (approx. 2-3 hours).
  11. Bake: Preheat oven to 400°F (200°C). Gently brush the proofed croissants with the egg wash. Bake for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for another 8-12 minutes until deeply golden brown.
  12. Cool: Cool on a wire rack for at least 15 minutes before serving.