Ingredients
Scale
- 1 kg (8 cups) all-purpose flour
- 420 g (1 3/4 cups) water
- 50 g (1/4 cup) eggs or 1 large egg
- 45 g (1 1/2 oz) fresh yeast
- 18 g (1 tablespoon plus 1/2 teaspoon) salt
- 100 g (1/2 cup) granulated sugar
- 20 g (1 tablespoon) honey
- 70 g (5 tablespoons) butter
- 400 g (14 oz) beurre de tourage or dry butter
- 55 g (2 oz) egg yolks or 3 egg yolks
- 30 g (2 tablespoons) heavy whipping cream
Instructions
- In a stand mixer, combine flour, sugar, and salt. Dissolve yeast in warm water and add to the mixture along with eggs and honey. Mix until combined.
- Knead on low speed for about 10 minutes until smooth and elastic.
- Shape into a ball, place in a greased bowl, cover with plastic wrap, and let rise for about 90 minutes until doubled in size.
- Prepare the butter layer by flattening the beurre de tourage between parchment paper into an even rectangle.
- Roll out dough into a larger rectangle and place the butter in the center. Fold dough over like an envelope around the butter and seal gently.
- Perform three folds at intervals of chilling to create flaky layers.
- Roll out again to about ¼ inch thickness, cut into triangles, and roll from base to tip.
- Place on lined baking sheets and let rise until doubled again, approximately 60 minutes.
- Preheat oven to 200°C (400°F). Brush croissants with an egg wash made from yolks mixed with cream and bake for about 15 minutes until golden brown.
- Prep Time: 180 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (75g)
- Calories: 225
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 50mg