Croissants

Croissants

20 min bake, 200°C then 180°C, two-day recipe

Ingredients

Makes 12

plain flour      600g
whole milk       170g
water            150g
unsalted butter  50g
sugar            60g
instant yeast    14g
salt             12g

Butter block
unsalted butter  300g

Egg wash
egg              1
whole milk       14g

This is exactly the same dough as the pain au chocolat, just doubled. You can run one batch and split it between both.
Use European butter with at least 82% fat for the butter block. Kerrygold or Anchor work well.
Read all the steps before starting. Temperature control is everything.

Recipe

Day 1

1. Add milk, water and yeast to the stand mixer bowl, then add the flour, salt, sugar and butter. Mix on low until combined, then knead for 5 minutes until smooth. Press into a flat 18x18cm square, wrap and rest at room temperature for 30 minutes, then refrigerate overnight.

Dough hook on low.

2. For the butter block, draw a 15x20cm rectangle on baking paper and fold it into an envelope that size. Put the cold butter inside and use a rolling pin to work it until it fills the rectangle evenly. Refrigerate overnight.

Day 2

3. The dough needs to be fridge-cold (2-5°C) and the butter block around 12-15°C, so it bends without cracking. Take the butter out a few minutes before you start if it feels too firm.

4. Press the dough into a 23x36cm rectangle. Lay the butter block in the centre, fold the top and bottom of the dough over to fully cover it and pinch the edges closed.

5. First fold: Turn the dough 90°. Roll to 5mm thick and about 75cm long. Fold the left side two thirds of the way across, fold the right side to meet the left edge, then fold the whole thing in half like a book. Refrigerate for 60-90 minutes.

6. Second fold: Turn 90°. Roll to 5mm thick and about 63cm long. Fold the left third in, then the right third over it. Wrap and refrigerate for 60-90 minutes.

7. Roll the dough to 4mm thick, about 58cm long and 25cm wide. Trim all four edges cleanly.

8. Mark every 9cm along the bottom edge and offset by 4.5cm along the top. Cut diagonals between the marks to give 12 long triangles.

9. Stretch each triangle lightly from base to tip. Roll from the base up tightly, finishing with the tip tucked under. Curve the ends in slightly and place on a lined tray.

10. Leave to prove at room temperature for 2.5-4 hours. They are ready when they look puffed and the tray wobbles them when shaken. Keep the room cool, above 27°C the butter melts into the dough and you lose the layers.

11. Brush the tops with egg wash. Keep it off the cut sides or it seals the layers shut.

12. Bake at 200°C for 10 minutes. Rotate the trays, drop to 180°C and bake for another 10-13 minutes until deep golden brown. Leave on a wire rack for at least 20 minutes before eating.