The Masterclass: Baking Authentic French Croissants

Overview

This masterclass reveals the secrets to baking authentic French croissants, guiding you through making the dough, laminating with high-quality butter, precise proofing, and baking. Learn critical techniques like temperature control to achieve perfect flaky layers and a golden, shattered shell.

Ingredients

• 500 g / 4 cups T55 or all-purpose flour
• 50 g / 3.5 tablespoons sugar
• 10 g / 2 teaspoons fine sea salt
• 11 g / 1 tablespoon instant yeast
• 250 g / 8.8 oz European-style unsalted butter (minimum 82 percent butterfat)
• 1 whole egg
• 15 ml / 1 tablespoon whole milk

Instructions

1. Begin with the détrempe: Combine 500 g / 4 cups of T55 or all-purpose flour, 50 g / 3.5 tablespoons sugar, 10 g / 2 teaspoons fine sea salt, and 11 g / 1 tablespoon instant yeast.
2. Prepare the beurrage: Use 250 g / 8.8 oz of European-style unsalted butter with a minimum of 82 percent butterfat. Place the cold butter, precisely 15 °C / 59 °F, between two sheets of silicone or parchment paper.
3. Perform the tourage: Roll your chilled détrempe into a 15 by 30 cm / 6 by 12 inch rectangle.
4. Place the butter block in the center of the détrempe and fold the dough over to enclose it completely, pinching the seams tightly.
5. Roll the rested laminated dough into a final large rectangle measuring 25 by 100 cm / 10 by 39 inches, ensuring it is exactly 4 mm / 0.15 inches thick.
6. Whisk 1 whole egg with 15 ml / 1 tablespoon of whole milk for an egg wash.
7. Lightly brush the shaped croissants with the egg wash.
8. Let the croissants proof for exactly 2 hours and 30 minutes in a draft-free space at 24 °C / 75 °F.
9. Preheat your heavy convection oven to 200 °C / 390 °F.
10. Place the proofed croissants on the middle rack and immediately drop the temperature to 190 °C / 375 °F.
11. Bake them for exactly 18 minutes.

In this video

• Two hundred and fifty layers of butter and dough, expanding in a hot oven, create a shattered, golden shell.
• The détrempe involves combining 500 g of T55 or all-purpose flour, 50 g sugar, 10 g fine sea salt, and 11 g instant yeast.
• For the beurrage, use 250 g of European-style unsalted butter with a minimum of 82 percent butterfat.
• The chilled détrempe should be rolled into a 15 by 30 cm / 6 by 12 inch rectangle before the butter block is enclosed.
• The laminated dough must be rolled to a final large rectangle measuring 25 by 100 cm / 10 by 39 inches and be exactly 4 mm / 0.15 inches thick.
• Croissants require proofing for precisely 2 hours and 30 minutes in a draft-free space at 24 °C / 75 °F.
• An egg wash made from 1 whole egg and 15 ml / 1 tablespoon of whole milk is brushed lightly onto the shaped croissants.
• Baking starts in a heavy convection oven preheated to 200 °C / 390 °F, with the temperature immediately dropping to 190 °C / 375 °F.
• Temperature control is everything, with the butter block needing to be precisely 15 °C / 59 °F to bend without breaking or melting into the dough.

Frequently asked questions

What ingredients are needed for croissant dough (détrempe)?

For the détrempe, you need 500 g / 4 cups of T55 or all-purpose flour, 50 g / 3.5 tablespoons sugar, 10 g / 2 teaspoons fine sea salt, and 11 g / 1 tablespoon instant yeast.

What type of butter is recommended for croissants?

You must use 250 g / 8.8 oz of European-style unsalted butter with a minimum of 82 percent butterfat for the beurrage. The butter block should be precisely 15 °C / 59 °F.

How long do croissants need to proof?

Shaped croissants must proof for exactly 2 hours and 30 minutes in a draft-free space at 24 °C / 75 °F, after being brushed with an egg and milk wash.

What are the important dimensions for rolling croissant dough?

Roll the chilled détrempe into a 15 by 30 cm / 6 by 12 inch rectangle. The final laminated dough rectangle should measure 25 by 100 cm / 10 by 39 inches and be exactly 4 mm / 0.15 inches thick.

What is the correct baking temperature and time for croissants?

Preheat your heavy convection oven to 200 °C / 390 °F, then immediately drop the temperature to 190 °C / 375 °F and bake for exactly 18 minutes.