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ZEN // Recipe for classic French croissants

In this article, you will find a wonderful recipe for French croissants. Thanks to the detailed step-by-step instructions, you will familiarize yourself with the complicated technology of preparing dough for such baking, and also see how to properly form croissants. As a result, you can enjoy the legendary French dessert made in your own kitchen.

7 o'clock
375 kcal
3 servings
Difficult to cook
16
ZEN // Recipe for classic French croissants

Kitchen appliances and utensils:

  • Kitchen Scales;
  • beaker;
  • stove with oven;
  • a baking sheet;
  • fridge;
  • utensils for steamer;
  • large deep bowl for dough;
  • teaspoon and tablespoon;
  • cling film;
  • parchment;
  • rolling pin;
  • sieve for flour;
  • kitchen knife;
  • silicone brush;
  • dishes for ready-made baking.

Ingredients

Product amount
Premium flour 500 g
Butter 350 g
Warm milk 100 ml
Warm water 150 ml
Dry yeast 12 g
Sugar 60 g
Chicken eggs 1 PC.
Salt 10 g

Step cooking

  1. Pour 150 ml of warm water into a small deep dish, add 20 g of sugar and stir to dissolve. Then pour 12 g of dry yeast, mix and leave in a warm place for 10-20 minutes.
    We mix dry yeast with sugar with warm water.
  2. Take a large deep bowl, pour 500 g of pre-sifted wheat flour, 10 g of salt, 40 g of sugar into it and mix the dry mixture with a tablespoon.
    Add sugar to the flour, mix.
  3. Make a small depression in the flour, carefully pour the cooked dough, 100 ml of warm milk and knead the dough.
    In a mixture of flour with sugar, add the yeast mass, as well as milk.
  4. Then add to it 100 g of soft butter and mix again until a homogeneous mass is obtained.
    Knead the dough, then put butter in it.
  5. Cover the table with cling film, put the dough on top, form a flat rectangle from it, wrap it in cling film and put in the refrigerator for 4-5 hours.
    We form the finished dough in the form of a square. wrap in cling film and send to the refrigerator.
  6. Put baking paper on the table, and on top of it 250 g of soft butter, which must be kneaded and formed a square of 20 by 20 cm. To do this, roll the paper with oil inside into a square of the appropriate size and roll out the oil with a rolling pin.
    Separately, between two ists of parchment, we roll butter to a square size of 20x20 cm.
  7. Then send to the refrigerator with the dough.
    A square of oil is sent to the refrigerator.
  8. Remove the dough from the refrigerator and roll it into a 20 cm rectangle.
    We take out the dough from the refrigerator and roll out.
  9. Put a square of oil on one side.
    On one half of the dough we put a layer of oil.
  10. Cover it with the second part of the dough from above and roll it again so that a rectangle is obtained.
    Cover the butter with the free half of the dough.
  11. Now this rectangle needs to be rolled out a little and folded according to the following scheme: on the one hand wrap ⅓ of the dough, and on the other ⅔ of the dough.
    Roll out the resulting mass a little and wrap it up on this principle.
  12. Align and slightly roll it out to remove the joint formed.
    We make a seam on a rectangular sheet of dough, remove it with a rolling pin.
  13. Fold the dough in half, wrap in cling film or paper and refrigerate for 60 minutes.
    Fold the resulting dough in half and put it in the refrigerator again.
  14. After that, get the dough and roll it with a rolling pin in length.
    Taking the dough out of the refrigerator, roll it out in length.
  15. Fold the resulting rectangle three times, wrap it in paper and send it to the refrigerator for another 60 minutes.
    Fold the dough three times.
  16. Roll out the finished dough in the form of a rectangle so that the width of the dough is 4-5 mm, and even the edges.
    After the dough has stood in the refrigerator, roll it thinly, cut the edges so that they are even.
  17. Now cut the entire layer with triangles with a base of 7-8 cm.
    Cut the rectangle of the dough into triangles.
  18. Make cuts in the middle of the base of the triangles.
    On the basis of the triangle we make an incision.
  19. Twist each triangle.
    We wrap the dough with a roll and get a croissant.
  20. Cover the baking sheet with paper, put the resulting croissants, cover them with cling film and leave for 1 hour.
    We spread the croissants on a baking sheet covered with parchment.
  21. Drive 1 chicken egg into a small bowl, grease the billet on top and put in the oven, heated to 200, for 10 minutes, then continue to bake at 180 for another 10-12 minutes.
    Lubricate the workpiece with a beaten egg.
  22. Put the finished baking in a convenient dish, and you can begin to tea.
    Try this recipe for French croissants in your own kitchen.

Video recipe

If you want to bake delicious classic French pastries, try making croissants, a detailed recipe for which is presented in this video.

Do you like such pastries? What other French dishes do you prefer to cook? Share your delicious recipes and tips that may come in handy while cooking. We advise you to try such croissants, they will not leave anyone indifferent.

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