Ingredients:

  • 3 ½ cups (500g) Strong Bread Flour
  • ¼ cup (50g) Granulated Sugar
  • 1 ½ tsp (9g) Fine Sea Salt
  • 1 tsp (3g) Instant Dry Yeast
  • 1 cup + 2 Tbsp (260ml) Cold Whole Milk
  • ¼ cup (60ml) Cold Water
  • 2 Tbsp (28g) Softened Unsalted Butter (for dough)
  • 1 ¼ cups (280g) High-Quality Unsalted Butter (for block)
  • 1 large Egg (for egg wash)
  • 1 Tbsp Whole Milk (for egg wash)

Instructions:

  1. Phase 1: Mix the Détrempe (Dough). Combine dry ingredients in the mixer bowl. Add liquids and softened butter. Mix on low speed until shaggy, then medium-low for 4-5 minutes until smooth but not over-kneaded. Shape into a rectangle, wrap tightly, and chill for a minimum of 3 hours (preferably overnight).
  2. Phase 2: Prepare the Butter Block. Place cold butter between two sheets of parchment paper. Pound lightly, then roll precisely into a 6x6-inch (15x15cm) square. Chill until firm but pliable.
  3. Phase 3: Enclose the Butter. Roll the chilled dough into a rectangle roughly twice the size of the butter block. Place the butter block in the centre, fold the dough flaps over the butter like an envelope, ensuring seams are sealed.
  4. The First Turn (Single Fold). Lightly dust the surface. Roll the dough package into a long, even rectangle (approx. 8x20 inches). Perform a Single Fold: fold the bottom third up, then the top third over it. Turn 90 degrees, wrap, and chill for 45–60 minutes.
  5. The Second Turn. Repeat the rolling and Single Fold process from Step 5. Turn 90 degrees, wrap, and chill for 45–60 minutes.
  6. The Third Turn. Repeat the rolling and Single Fold process one final time. Wrap tightly and chill for a minimum of 8 hours, or preferably overnight.
  7. Phase 4: Shaping. Roll the rested dough carefully to a precise thickness of about ⅛ inch (3-4mm). Trim the edges square. Cut the dough into long, isosceles triangles (base width 3.5–4 inches).
  8. Shaping the Croissant. Make a small slit in the centre of the base of each triangle. Gently stretch the tail slightly, then roll firmly from the base toward the tip, ensuring the tip tucks neatly underneath. Curve gently into a crescent shape.
  9. Proofing (Pousse). Place shaped croissants on lined baking sheets. Proof in a warm, humid environment (around 75°F/24°C) for 2–3 hours until they jiggle slightly and increase in size by about 50–75%.
  10. Bake. Gently apply two thin coats of egg wash (egg mixed with milk), allowing 10 minutes drying time between coats. Bake in a preheated oven at 400°F (200°C) for 10 minutes, then reduce temperature to 375°F (190°C) and bake for another 8–12 minutes until deeply golden brown.
  11. Cool. Cool slightly on a wire rack before serving warm.