CooksmithCooksmithCooksmithTags: #French #Viennoiserie #Pastry #Baking Serving: 12 pieces Total time: 18 hours
Buttery, flaky croissants with a crisp shell and honeycomb crumb made using classic three-turn lamination.
Bread flour 500 g
Granulated sugar 55 g
Fine sea salt 10 g
Instant yeast 10 g
Unsalted butter, softened 35 g
Whole milk, cold 290 g
Unsalted European-style butter (for lamination) 280 g
Whole egg 50 g
Whole milk 15 g
Fine sea salt 1 g
Combine bread flour, granulated sugar, fine sea salt, and instant yeast in a mixing bowl.
Add cold whole milk to the bowl.
Add softened unsalted butter to the bowl.
Mix on low speed until a shaggy dough forms.
Knead on low speed until just smooth, about 3 minutes.
Shape the dough into a 2 cm thick square.
Wrap the dough in plastic film.
Refrigerate the dough for 8 to 12 hours.
Arrange the lamination butter on parchment in an 18 cm square.
Pound the butter with a rolling pin to an even thickness.
Roll the butter to an 18 cm x 18 cm square, 8 to 10 mm thick.
Refrigerate the butter block for 10 minutes.
Place the chilled dough on a lightly floured surface.
Roll the dough to a 26 cm x 26 cm square.
Place the butter block diagonally centered on the dough.
Fold the four dough corners over the butter to enclose it.
Pinch the seams to seal the butter inside.
Rotate the package so a sealed edge faces you.
Roll the package to a 20 cm x 60 cm rectangle, about 8 mm thick.
Fold the top third down over the center.
Fold the bottom third up to complete the first single turn.
Wrap the dough in plastic film.
Refrigerate the dough for 30 minutes.
Rotate the dough 90 degrees.
Roll the dough to a 20 cm x 60 cm rectangle.
Fold the top third down over the center.
Fold the bottom third up to complete the second single turn.
Wrap the dough in plastic film.
Refrigerate the dough for 30 minutes.
Rotate the dough 90 degrees.
Roll the dough to a 20 cm x 60 cm rectangle.
Fold the top third down over the center.
Fold the bottom third up to complete the third single turn.
Wrap the dough in plastic film.
Refrigerate the dough for 60 minutes.
Place the dough on a lightly floured surface.
Roll the dough to a 26 cm x 96 cm rectangle, about 4 mm thick.
Trim about 5 mm from all edges.
Mark notches every 8 cm along the long edges.
Cut long isosceles triangles between the notches to make 12 pieces (base 8 cm, height 26 cm).
Cut a 1.5 cm notch at the center of each triangle base.
Stretch each triangle gently to 28 to 30 cm in length.
Roll each triangle from base to tip.
Place each croissant on a parchment-lined tray with the tip underneath.
Curve the ends inward to form crescents.
Cover the trays loosely with plastic film.
Proof the croissants at 24 to 26°C until 2.25 to 2.5 times in size, 2 to 3 hours.
Whisk whole egg, milk, and salt until smooth to make the egg wash.
Preheat the oven to 200°C.
Brush the croissants lightly with egg wash.
Bake one tray at 200°C for 10 minutes.
Reduce the oven to 180°C.
Bake the croissants for 8 to 12 minutes until deep golden brown.
Transfer the croissants to a rack.
Cool the croissants for 20 minutes.
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