<>
If you’ve ever walked by a bakery and been lured in by the tantalizing aroma of fresh croissants, you know how irresistible these flaky pastries can be. Making butter croissants at home might seem daunting, but with a bit of patience and attention to detail, you can recreate this French classic in your own kitchen. In this blog post, we’ll walk you through the ingredients and steps needed to make buttery, flakey croissants that will impress even the most discerning palates. This guide is complete with metric and US customary measurements, a video tutorial, nutrition facts, and some tips to perfect your baking technique.
Ingredients
To start, you’ll need to gather a set of ingredients that are commonly found in most kitchens. The foundation of a croissant lies in the quality of your ingredients. High-quality butter and flour can make a significant difference in the final product.
Butter Croissants Recipe
Ingredients
Before diving into the process, here’s a comprehensive list of what you’ll need.
Metric
For those using the metric system, precise measurements are crucial for baking. – 500 grams of all-purpose flour – 10 grams of salt – 50 grams of sugar – 40 grams of fresh yeast or 14 grams of active dry yeast – 100 grams of unsalted butter (for dough) – 250 grams of unsalted butter (for lamination) – 270 ml of whole milk
US Customary
If you prefer using US customary measurements, here’s what you’ll need. – 4 cups of all-purpose flour – 2 teaspoons of salt – 1/4 cup of sugar – 1.4 oz of fresh yeast or 2 packets of active dry yeast – 7 tablespoons of unsalted butter (for dough) – 2 sticks + 2 tablespoons of unsalted butter (for lamination) – 1 1/8 cups of whole milk
Instructions
Now that you have gathered your ingredients, it’s time to get started with the process. Croissant-making is broken down into several key stages: preparing the dough, incorporating the butter, folding and rolling the dough, and finally shaping and baking the croissants. 1. Prepare the Dough : Mix the flour, salt, and sugar in a large bowl. Dissolve the yeast in the warm milk (110°F) and let it sit for about 5 minutes until frothy. Combine the yeast mixture into the dry ingredients and mix until a dough forms. Knead for about 5-6 minutes until soft and smooth, then cover and refrigerate for at least 2 hours. 2. Incorporate the Butter : Take your 250 grams of cold unsalted butter and place it between two parchment papers. Use a rolling pin to form a rectangle about 6×8 inches. Chill the flattened butter block until firm but pliable. After chilling, roll out your dough into a rectangle double the size of the butter. Place the butter on one half of the dough and fold the other half over it, encasing the butter completely. 3. Folding and Rolling : Roll the dough into a long rectangle, then fold it into thirds, like you would a business letter. This process is called lamination and involves multiple folds to create layers. Rotate the dough 90 degrees and roll it out again, repeating the folding two more times. After the final fold, chill the dough for at least 4 hours or overnight to relax the gluten and solidify the buttery layers. 4. Shaping and Baking : Roll the dough out into a large rectangle about 1/4-inch thick. Cut the dough into long triangles. Starting from the base of each triangle, roll it up toward the tip, forming a crescent shape. Place the croissants on a baking sheet lined with parchment paper, cover with a clean towel, and let them rise at room temperature for 1-2 hours until puffy and doubled in size. Preheat your oven to 375°F (190°C). Brush the croissants with an egg wash (1 beaten egg with 1 tablespoon of water) for a golden finish. Bake for 15-20 minutes or until deeply golden brown.
Video
Sometimes, seeing the process can be just as important as reading about it. Here’s a video tutorial that captures all the essential steps: [Embedded Video Link here]
Nutrition
Homemade butter croissants are definitely a treat, and while we don’t indulge in them for their nutritional value, it’s always good to be informed. – Calories : 352 calories per croissant – Total Fat : 20 grams – Saturated Fat : 12 grams – Cholesterol : 70 mg – Sodium : 350 mg – Total Carbohydrates : 36 grams – Dietary Fiber : 2 grams – Sugars : 4 grams – Protein : 6 grams
Share this:
If you enjoyed this tutorial and gave it a try, we’d love to see your results! Share your photos and tag us on social media.There’s a certain joy in baking and sharing it with the world.
Like this:
If you loved this croissant recipe, keep following us for more exciting baking adventures and tips. Drop a comment and let us know what recipes you want to see next!
Related
Looking for more baking inspiration? Check out these related posts that will transform your kitchen into a bakery: – How to Make Sourdough Bread – Decadent Chocolate Eclairs – Perfecting the Art of French Baguettes ### Summary of Main Points
| Section | Main Points |
|---|---|
| Ingredients | Essential components for making croissants with metric and US customary measures. |
| Instructions | Detailed step-by-step for preparing dough, incorporating butter, folding, and baking. |
| Video | A visual tutorial to complement the written instructions. |
| Nutrition | An overview of the nutritional content per serving of a croissant. |
| Share and Like | Encouragement to share on social media and engage with future content. |
| Related | Additional baking recipes for further exploration. |
With patience and precision, anyone can master the art of creating delicious and authentic butter croissants at home. Happy baking!
