Croissants
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5.0
6 reviews
Excellent
Croissants
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Pierre Hermé recipe for the perfect French Croissants au Beurre: flaky, airy, buttery, soft yet crunchy on the outside!
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Ingredients
For the dough
- 750 gms – 3 cups all purpose flour
- 14 gms – 2 packets yeast
- 110 gms + 2 tsp sugar
- 70 gms – 5 tbsp milk
- 18 gms – ¾ tbsp salt
- 53 gms – 3 ¾ tbsp butter at room temperature
- 23 gms – 1 ½ tbsp milk powder
- 300 gms – 1 ¼ cup water
For the beurrage
- 490 gms – 4 1/3 sticks butter divided in two (at room temperature)
For the egg wash
- 2 eggs
- 1 egg yolk
- 1 pinch of salt
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Notes
- As making croissants is quite time consuming, I suggest you make the above full dose. You can freeze them right after shaping them (before they rise), by wrapping them individually in cling wrap and then putting them in a ziploc bag. When you want to eat them, take them out the night before and let them come back to room temperature and then rise and bake as per the instructions above.
- You can also bake all of them the day you make them and then, after they cool down, freeze them. When you want to eat them, simply take them out of the freezer and put them in a pre-heated oven at 190°C – 375°F for 5 minutes.
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5.0
6 reviews
Excellent
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