Croissants Are NOT Hard To Make | The Ultimate Easy French Croissant Recipe!

In this video I will show you step by step how to make homemade croissants. I learned this recipe in a pastry class I took in New York City! My french fiance approves, so you know they are good :) These croissants take 2 days to make, but only an hour of hands on work time!
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Croissants
Makes 10-12 Croissants

Ingredients

For the Dough:
270g High Gluten Flour (I use Bread Flour)
270g All Purpose Flour
13g Sea Salt
60g Granulated Sugar
45g Unsalted Butter, at room temperature
33g Fresh Yeast
155g Cold Water
155g Cold Milk

For the Lamination:
300g Cold Salted European Butter

Prepare the Detrempe:

1. In the stand mixer fitted with a paddle attachment, mix together both flours, salt and sugar. Add the unsalted butter into the mixture and mix for about 10 minutes or until the butter no longer appears.
2. In a separate bowl, dissolve the yeast in the cold water and milk. Add to the flour mixture and mix for no longer than 30 seconds—it should just come together. Be careful not to over mix.
3. Without flouring the table or your hands, transfer the dough and knead about 10 times, until the dough becomes smooth. Shape into a square and loosely wrap with plastic wrap (it will expand in the fridge)
4. Allow to dough to rest for about 60-90 minutes in the fridge.

Prepare the Butter:
1. On a piece of parchment paper, draw an 8 by 8 inch square.
2. Cut the 300g of cold butter into 4 even pieces and place onto the parchment.
3. Cover the butter in a second piece of parchment and roll out the butter until it is approximately the size of the square.

4. Place back into the fridge until ready to use.

Laminate the Dough (the beurrage)
1. Lightly flour the work surface and roll the dough into a 12 by 12 inch square.
2. Place the cold butter square in the middle, rotated so it looks like a diamond.
3. Roll the corners of dough out with a rolling pin to thin them out and brush off any excess flour.
4. Take one of the flaps and wrap it over the butter. Then take the flap opposite it and wrap it over the butter. Repeat the same process with the other two flaps. It should look like an envelope.
5. First Turn: Roll The dough out until it measures about 9 in by 18-24 inches long. (Make sure to run your hands under the dough occasionally to make sure it's not sticking. Add a small amount of flour if needed)
6. Brush the excess flour off the dough.
7. Take the right side and fold it over 1/4th of the length of the dough
8. Take left side and fold it over to the right and lightly press the seams together
9. Take the right side and fold it over to meet the left side. It should look like a book, that is why it's called a 'book turn'
10. Wrap it tightly in plastic wrap and let it rest in the fridge for 60 minutes.
11. Second Turn: Repeat steps 5-10
12. At this point you will have 16 layers or butter and you can stop there, but I like to make it 32 so its extra flaky :) So roll out the dough until it's double its original length, brush off the excess flour and fold it over itself.
13. Wrap it tightly in plastic wrap and let it chill in the fridge overnight.

Shaping the Dough
1. Lightly flour your work surface and roll the dough out so that the width is about 9 inches and the length is about24. The dough should be about 1/8 inch thick. Brush of excess flour.
2. Trim the edges so they are straight and form an even rectangle.
3. Mark the dough every 4 inches on the bottom. On the top, mark two inches in and then every 4 inches.
4. Cut a diagonal line from the top mark to the bottom mark to form triangles.
5. Cut an inch slit into the widest part of the triangle
6. Lightly stretch and elongate the pointed part of the dough.
7. Separate where the dough was cut and begin to roll into a tight spiral.
8. Place on a baking tray lined with parchment paper, making sure that the tail of the dough is tucked under
9. Cover the croissants lightly with plastic wrap and lay a tea towel on top for them to proof. Mine take about 15-30 min to proof (depending on the temperature of the kitchen) To check if they are done proofing do the 'poke test'. If you press your finger into the dough and it springs back its not done, if it indents and stays that way it over proofed. If you poke it and it springs back slightly but leaves a slight impression, it is ready for the oven.
Baking
1. Preheat to 400F for a normal oven and 375F for convection. Be sure to start preheating before your croissants have finished proofing.

2. Brush egg wash over the top of the croissants and bake for 20-25 minutes.
Pro Tips:
*While completing each turn be sure to work quickly so the butter doesn't melt (mainly the concern if it is hot in your kitchen)
*If you are rolling out the dough and it seems to roll out then retract back, let it rest for a couple minutes. This allows the gluten to relax and will make it easier to roll out when you go back to it.

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