Description
Indulge in the delightful experience of making The French Croissant Recipe by Cédric Grolet at home. These flaky, buttery pastries are a staple of French cuisine, perfect for elevating your breakfast or brunch. Crafted with precision, this recipe guides you through each step to achieve that characteristic rise and golden crust. Whether enjoyed plain or with your favorite fillings, these croissants promise to impress both family and friends. With a few essential ingredients and tools, you can create bakery-quality treats right in your kitchen. Get ready to savor the joy of freshly baked croissants!
Ingredients
Scale
- 1 kg all-purpose flour
- 420 g water
- 50 g eggs (1 large)
- 45 g fresh yeast
- 18 g salt
- 100 g granulated sugar
- 20 g honey
- 70 g butter (for laminating)
- 400 g dry butter
Instructions
- In a stand mixer bowl, combine flour, fresh yeast, sugar, salt, honey, eggs, and water. Mix on low speed until combined; increase to medium and knead for about 5-7 minutes until smooth. Let the dough rest for 30 minutes.
- Roll out half of the butter between parchment paper until thin and chill until firm.
- Roll the dough into a large rectangle; place the chilled butter layer on one half and fold over.
- Roll out again into a rectangle; fold into thirds like a letter. Wrap and refrigerate for at least an hour. Repeat this process two more times.
- Roll out the laminated dough into another rectangle; cut triangles and roll them up from the base to tip.
- Place on lined baking sheets to proof for about 90 minutes until doubled in size.
- Preheat oven to 200°C (400°F). Brush croissants with egg yolk mixed with cream and bake for about 15 minutes until golden brown.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (70g)
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg