Ingredients:

  • 4 cups (500 g) Bread Flour (High Protein)
  • 1/4 cup (50 g) Granulated Sugar
  • 1 1/2 tsp (9 g) Fine Sea Salt
  • 1 tsp (3 g) Instant Dry Yeast
  • 1 cup (240 ml) Cold Whole Milk
  • 1/2 cup (120 ml) Ice Water
  • 2 Tbsp (28 g) Unsalted Butter, softened (for dough)
  • 1 1/4 cups (285 g) High-Quality Unsalted Butter (for block)
  • 1 Large Egg (for wash)
  • 1 Tbsp Water or Milk (for wash)

Instructions:

  1. Combine all Détrempe (Dough) ingredients except the 2 Tbsp butter in the mixer bowl. Mix on low speed until shaggy.
  2. Add the 2 Tbsp soft butter and knead briefly (3-4 minutes) until just combined; the dough should still be slightly rough. Do not overdevelop.
  3. Form the dough into a rectangle, wrap tightly, and chill in the refrigerator for at least 4 hours, ideally overnight.
  4. Prepare the Butter Block: Place the cold butter between two sheets of parchment paper. Pound and roll it into a precise 6x6 inch (15x15 cm) square. Chill until firm but pliable.
  5. Enclose the Butter: Roll the chilled dough into a rectangle roughly twice the size of the butter block. Place the butter block diagonally on the dough and fold the corners over to fully encase it, pinching seams shut.
  6. First Turn: Gently roll the package into a long rectangle (approx. 8x20 inches). Perform a single fold (folding the bottom third up, then the top third over it). Wrap and chill for 45–60 minutes.
  7. Second Turn: Rotate the dough 90 degrees. Roll out again to the same dimensions and perform another single fold. Wrap and chill for 45–60 minutes.
  8. Third Turn: Repeat the rolling and single fold process one last time. Wrap tightly and chill for a final minimum of 4 hours, or overnight.
  9. Final Roll Out and Shaping: Roll the chilled dough into a long, thin rectangle, approximately 1/8 inch (3mm) thick. Trim edges. Cut the dough into long isosceles triangles (base approx. 4 inches wide).
  10. Shape each triangle by making a small slit in the base, stretching slightly, and rolling tightly from the base to the tip. Gently curve the ends into a crescent shape.
  11. Proofing: Arrange croissants on lined baking sheets. Cover loosely and proof at a warm temperature (around 75°F/24°C) for 2–3 hours until puffy and jiggly.
  12. Bake: Gently brush twice with the egg wash. Bake in a preheated oven at 400°F (200°C) for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for another 10–12 minutes until deeply golden brown.