How To Make The Real Flaky Croissant - Classic Croissant
|White flour||3 3⁄4 Cup (60 tbs) (1/2 cup for dusting)|
|Warm water||1 Cup (16 tbs)|
|Active dry yeast||1 Teaspoon|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Cold butter||215 Gram|
|For the egg wash:|
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a mixer, add 1 cup of flour, yeast and warm water and stir it until the mix has no lumps. Set aside and let it rise for 20 to 30 minutes until the yeast gets activated and the mixture rises.
3. Add the rest of the flour, heavy cream and salt and mix until combined.
4. Use your hands to knead the dough for a minute. Don't knead too much else the gluten will be activated. Add more heavy cream if the dough is too dry and flour if it is too sticky.
5. After a minute of kneading, cover and sit for 20 minutes.
6. Then, let the mixer knead the dough properly. You can also use your hands and knead for 15 minutes until elastic.
7. Cover with plastic wrap and let it rest for 20 minutes in the refrigerator.
8. Place the butter in the middle of a plastic wrap and cover with another plastic wrap. Using a rolling pin, beat it down gently to make it one unit of 8*8 inch square.
9. Roll out the butter and continue to beat until the desired square is achieved. Use on a cool surface so that the butter doesn't melt.
10. Remove the dough from the refrigerator and shape into the same square shape as the butter.
11. Sprinkle flour on a dry surface and make an "x" shape on the dough. With the bottom half of the "x" facing you, roll the sides outside with a rolling pin. Make sure to leave the middle thick.
12. The dough will keep shrinking because of the gluten. Continue to roll out with the rolling pin until it achieves a 1/2 cm thickness.
13. Place the butter in the middle of the dough and close the dough like a letter.
14. Dust the dry surface with flour again and roll the dough out into a 9*18 inch rectangle.
15. Brush off the excess flour and fold the two ends of the rectangle into a square shape. Place the dough in the refrigerator to cool for an hour. Repeat this process 4 times. If the dough starts to tear, it means the butter is melting, so put in the refrigerator immediately to harden it.
16. Cut the rectangle into half and trim out the excess edges to maintain a proper rectangle shape.
17. Cut the rectangle into triangles.
18. For each triangle, make a small cut at the base and roll the dough tight onto the tip. Point the two ends to face each other. Repeat with all the cut out triangles.
19. Place the croissants in a baking pan with parchment paper and leave it in the refrigerator for 12 hours.
20. Bring the croissants back to room temperature for an hour before baking.
21. In a small bowl, add an egg with 2 tablespoons of water and whisk to make an eggwash.
22. Brush the croissants with the egg wash.
23. Pop into the oven for 30 minutes.
24. Plate and serve with jam or gruyere cheese.