Ingredients:

  • 360g High-Protein Bread Flour
  • 50g Granulated Sugar
  • 9g Fine Sea Salt
  • 5g Instant Dry Yeast
  • 180ml Cold Whole Milk
  • 60ml Cold Water
  • 28g Unsalted Butter, softened (for dough)
  • 340g High-Quality Unsalted Butter (for Beurrage)
  • 1 Large Egg (for wash)
  • 5ml Water or Milk (for wash)

Instructions:

  1. Phase 1: Making the Détrempe (Dough). Combine flour, sugar, salt, and yeast in a mixer bowl. Add cold milk, water, and softened butter cubes. Mix on low speed until the dough just comes together; do not over-knead. Form the dough into a neat rectangle, wrap tightly, and chill for at least 2 hours or overnight.
  2. Phase 2: Preparing the Beurrage (Butter Block). Place the cold butter between two sheets of parchment paper. Pound and roll the butter into an even 6x6 inch (15x15 cm) square. Ensure it is pliable but remains cold.
  3. Phase 3: Lamination (Turns 1). Roll the chilled dough into a rectangle roughly twice the size of the butter block. Place the butter block diagonally in the centre and fold the dough edges over to fully encase the butter, sealing the seams tightly. Roll the dough package out carefully into a long rectangle (approx. 20x8 inches). Perform a single 'letter fold' (folding the bottom third up, then the top third over it). Wrap and chill for 45–60 minutes.
  4. Phase 3: Lamination (Turns 2 & 3). Rotate the dough 90 degrees. Roll out and perform a second single letter fold. Chill for 45–60 minutes. Repeat the rolling and folding process for the third turn. Wrap tightly and chill for a minimum of 4 hours, ideally overnight.
  5. Phase 4: Shaping. Roll the final dough out into a large, thin rectangle (approx. 1/8 inch thick, about 24x14 inches). Trim the edges cleanly. Cut the sheet into long triangles (bases of 3.5 to 4 inches). Make a small 1/2-inch slit in the centre of the base of each triangle. Gently stretch the tip slightly, then roll tightly from the base towards the point, curving the ends slightly to form the classic crescent shape.
  6. Phase 4: Proofing and Egg Wash. Place shaped croissants on lined baking sheets. Cover loosely and proof in a warm area (ideally 75°F/24°C) for 2–3 hours until puffy. Gently brush the proofed croissants twice with the egg wash mixture (1 egg beaten with 1 tsp water/milk), allowing the first coat to set slightly before applying the second.
  7. Phase 5: Baking. Preheat oven to 400°F (200°C). Bake for 10 minutes, then immediately reduce the temperature to 375°F (190°C) and bake for another 8–12 minutes, until deeply golden brown and puffed. Cool slightly on a wire rack before serving.