Gourmet Flaky Croissants
These Gourmet Flaky Croissants are a delightful twist on the traditional recipe, featuring a unique preferment process that enhances the dough's flavor while keeping the butter content lighter. Perfect for breakfast or a special brunch, these croissants boast a perfectly flaky exterior and a buttery, soft interior. With a bit of patience and a love for baking, you can achieve bakery-quality croissants right in your own kitchen. Ideal for serving with jam, chocolate, or just a hint of butter, these croissants are sure to impress family and friends alike.
20
Servings
N/A
Calories
11
Ingredients
Ingredients
warm water
3/4 cup (heated to 100°F)
active dry yeast
1/8 teaspoon (for preferment)
all-purpose flour
9 ounces (for preferment)
warm water
1/4 cup (heated to 100°F)
milk
3/4 cup (warmed)
sugar
6 tablespoons (divided)
active dry yeast
4 1/2 teaspoons (for dough)
all-purpose flour
11 1/4 ounces (for dough)
unsalted butter
1 3/4 ounces (softened at room temperature)
unsalted butter
10 ounces (chilled for layering)
large egg
1 (beaten with a pinch of sugar and salt)
Instructions
1
Preferment: In a mixing bowl, combine the warm water and active dry yeast; let it sit for 2-4 minutes until foamy.
2
Stir in 9 ounces of all-purpose flour until well combined, then cover and let it rest at room temperature for about 12 hours until it’s tripled in volume.
3
Dough: In the mixer bowl, whisk together 1/4 cup warm water, milk, and 1 teaspoon of sugar; then sprinkle the remaining 4 1/2 teaspoons of active dry yeast on top. Allow it to foam for 2-4 minutes.
4
Add the preferment, remaining flour, sugar, and softened butter to the yeast mixture. Mix on low speed with a dough hook, scraping down the sides as needed, until the dough is soft and supple—about 12 minutes.
5
For hand kneading, work the dough for about 15 minutes on a lightly floured surface until it passes the windowpane test.
6
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour.
7
Once risen, roll the dough into a 12 x 14 inch rectangle about 1/2 inch thick. Place it on a parchment-lined baking sheet, dust off excess flour, cover with plastic wrap, and chill in the freezer until firm.
8
Meanwhile, prepare the butter layer: Place 10 ounces of chilled unsalted butter between two sheets of plastic wrap and pound it into a 12 x 7 inch rectangle, ensuring it’s uniformly thick.
9
After 5 minutes in the freezer, arrange the chilled dough on a floured surface, positioning the rolled butter rectangle on one side, leaving a 1/4 inch margin. Fold the dough over the butter, pinch the edges to seal, and fold over the pinched edges.
10
With the folded edge facing you, roll the dough into a 10 x 20 inch rectangle, then fold it like a business letter (1/3 of the dough towards the center, followed by the other third). Wrap in plastic wrap and refrigerate for 30 minutes.
11
Repeat the rolling and folding process two more times, chilling each time for 30 minutes.
12
After the final chill, roll the dough into a 19 x 25 inch rectangle that’s 1/8 inch thick, trimming any ragged edges.
13
Cut the dough in half, keeping the halves in place. Mark small notches on both halves at intervals of 4 1/2 inches. Carefully connect the corners to create triangles and cut out 20 triangles.
14
Before rolling each triangle, make a small notch at the base and dab the tips with egg wash. Pull the base gently and fold over twice, rolling towards the tip while gently tugging the tip to elongate. Tuck the tip underneath and shape into a crescent.
15
Place each croissant on a parchment-lined sheet pan, leaving space between them, and gently curve their ends toward each other. Brush with egg wash.
16
If you wish to freeze for later use, do it at this stage. Allow the croissants to rise uncovered until they double in size, about 1 hour.
17
Preheat the oven to 375°F (190°C). Bake the croissants for 18-20 minutes, or until deeply golden brown, checking doneness by gently pressing the inner curve for springiness.
18
For frozen croissants, thaw overnight in the refrigerator, then let rise for about 2 hours before baking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gourmet Flaky Croissants?
These croissants are a delightful twist on the traditional recipe, featuring a unique preferment process that enhances flavor while maintaining a lighter butter content.
How many croissants does this recipe make?
This recipe is designed to produce 20 individual croissants.
What is the unique feature of this croissant recipe?
The recipe uses a preferment process which allows the dough to develop a richer flavor over a 12-hour rest period.
How do I prepare the preferment?
Combine 3/4 cup warm water (100°F) and 1/8 teaspoon active dry yeast, let it foam, then stir in 9 ounces of all-purpose flour.
How long should the preferment rest?
The preferment needs to rest at room temperature for approximately 12 hours until it has tripled in volume.
How do I activate the yeast for the dough?
Whisk together 1/4 cup warm water, milk, and 1 teaspoon of sugar, then sprinkle 4 1/2 teaspoons of active dry yeast on top and let it foam for 2-4 minutes.
What temperature should the water be for the yeast?
The water for both the preferment and the dough should be heated to 100°F.
How long should I mix the dough with a mixer?
Mix on low speed with a dough hook for about 12 minutes until the dough is soft and supple.
How do I knead the dough by hand?
Work the dough for about 15 minutes on a lightly floured surface until it passes the windowpane test.
How long is the initial dough rise?
Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour until doubled in size.
How do I prepare the dough for the butter layer?
Roll the risen dough into a 12 x 14 inch rectangle, place it on a baking sheet, and chill in the freezer until firm.
How do I prepare the butter layer for lamination?
Place 10 ounces of chilled unsalted butter between plastic wrap and pound it into a 12 x 7 inch rectangle.
How do I seal the butter inside the dough?
Position the butter on one side of the chilled dough, fold the dough over, and pinch the edges to seal.
What is the folding process for the dough?
Roll the dough into a 10 x 20 inch rectangle and fold it like a business letter (one third to center, then the other third over).
How many times do I need to roll and fold the dough?
The rolling and folding process should be repeated three times in total.
How long must the dough chill between folds?
The dough should be wrapped in plastic and refrigerated for 30 minutes after each fold.
What is the final size of the dough sheet before cutting?
The dough should be rolled into a 19 x 25 inch rectangle that is 1/8 inch thick.
How are the croissant triangles measured?
Mark notches on the dough at intervals of 4 1/2 inches and connect corners to create 20 triangles.
How do I shape an individual croissant?
Notch the base, pull it gently, roll towards the tip while tugging to elongate, and tuck the tip underneath.
What is in the egg wash?
The egg wash consists of one large egg beaten with a pinch of sugar and salt.
Can I freeze the croissants before baking?
Yes, you can freeze the croissants immediately after they have been shaped and placed on the sheet pan.
How long is the final rise before baking?
Allow the croissants to rise uncovered until they double in size, which takes about 1 hour.
What temperature should the oven be?
The oven should be preheated to 375°F (190°C).
How long do the croissants need to bake?
Bake the croissants for 18-20 minutes or until they are deeply golden brown.
How do I check the doneness of a baked croissant?
Gently press the inner curve of the croissant; it should be springy to the touch.
How do I prepare frozen croissants for baking?
Thaw them overnight in the refrigerator, then let them rise for about 2 hours before baking.
What type of flour is required?
This recipe requires a total of 20 1/4 ounces of all-purpose flour, divided between the preferment and the dough.
What type of butter should I use for layering?
You should use 10 ounces of chilled unsalted butter for the layering/lamination process.
How much sugar is in the recipe?
The recipe uses 6 tablespoons of sugar in total, divided between the yeast activation and the dough.
What are some recommended serving suggestions?
These croissants are ideal served with jam, chocolate, or just a hint of butter.