Ingredients:

  • For the Détrempe (The Dough):
  • 3 ½ cups (450g) Strong Bread Flour
  • ¼ cup (50g) Granulated Sugar
  • 1 ½ teaspoons (9g) Fine Sea Salt
  • 1 ½ teaspoons (5g) Instant Dry Yeast
  • 1 cup (240ml) Cold Whole Milk
  • ¼ cup (60ml) Cold Water
  • 2 tablespoons (28g) Unsalted Butter, cubed & chilled
  • For the Beurre de Tourage (The Butter Block):
  • 1 ¼ cups (280g) High-Quality Unsalted Butter (82%+ fat)
  • For the Egg Wash:
  • 1 large Egg, whisked
  • 1 teaspoon Water or Milk

Instructions:

  1. Mix the Détrempe: Combine dry ingredients in a mixer bowl. Add cold milk, water, and the 2 tablespoons of chilled butter. Mix on low speed using the dough hook until just combined and shaggy. Do not overwork.
  2. First Chill: Shape the dough into a neat rectangle, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 4 hours, or preferably overnight.
  3. Prepare the Butter Block: Place the 280g of very cold butter between two sheets of parchment paper. Pound and roll the butter into a precise 6-inch by 6-inch (15cm x 15cm) square. Chill briefly until firm but still pliable.
  4. Enclose the Butter: Roll the chilled dough into a rectangle roughly twice the size of the butter block. Place the butter block onto one half of the dough. Fold the other half over the butter like closing a book, ensuring all edges are perfectly sealed.
  5. First Turn (Single Fold): Roll the dough block out evenly into a long rectangle (approx. 8x20 inches). Perform a single fold: fold the bottom third up, and the top third down (like a business letter). Wrap tightly and chill for 45–60 minutes.
  6. Second Turn (Single Fold): Rotate the dough 90 degrees from its previous position. Roll out again to a long rectangle, then perform another single fold. Wrap and chill for 45–60 minutes.
  7. Third Turn (Single Fold): Repeat the process: rotate 90 degrees, roll out, perform the final single fold, wrap, and chill for a minimum of 1–2 hours.
  8. Final Roll Out and Shaping: Roll the laminated dough evenly to a thickness of about ¼ inch (6mm). Trim the edges neatly. Cut the dough into long, isosceles triangles (base about 3–4 inches wide).
  9. Forming the Croissant: Make a small 1/2-inch notch in the centre of the base of each triangle. Gently stretch the tip slightly, then roll the croissant tightly from the base towards the point. Tuck the final point underneath and curve into a crescent shape.
  10. Proofing: Arrange the shaped croissants on parchment-lined baking sheets, spaced apart. Proof in a warm (around 75°F/24°C) but not hot environment for 2–3 hours until visibly puffy and jiggly.
  11. Egg Wash and Baking: Gently brush the proofed croissants twice with the mixed egg wash. Bake at 400°F (200°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 8–12 minutes until deeply golden brown.
  12. Cool: Transfer the finished croissants to a wire rack to cool slightly before serving warm.