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Homemade French Croissant Recipe

Homemade French Croissant Recipe
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Experience the joy of baking with this Homemade French Croissant Recipe, a delightful way to bring the charm of a French bakery into your kitchen. These croissants are renowned for their flaky layers and buttery flavor, making them perfect for breakfast, brunch, or as a tasty afternoon snack. Whether enjoyed plain or filled with sweet chocolate or nutty almond paste, these versatile pastries will impress family and friends alike. The process of making croissants can be intricate, but with careful attention and a little patience, you’ll master the art of creating exquisite pastries that smell as amazing as they taste.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (10g) salt
  • 1 tablespoon (10g) active dry yeast
  • 1 1/4 cups (300ml) warm milk
  • 2 tablespoons unsalted butter, melted
  • 1 cup (225g) unsalted butter, cold and shaped into a flat square
  • 1 egg
  • 1 tablespoon milk

Instructions

  1. In a large bowl or stand mixer, combine flour, sugar, and salt. Dissolve yeast in warm milk and let it sit until foamy (5-10 minutes). Add to dry ingredients with melted butter and knead until smooth. Shape into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour.
  2. Shape cold butter into a flat square using parchment paper.
  3. Roll chilled dough into a square, place butter block in the center, and fold corners over to enclose.
  4. Roll out into a long rectangle; fold into thirds like a letter (first turn). Chill for 30 minutes.
  5. Repeat rolling, folding, and chilling two more times.
  6. Roll out final dough into a large rectangle; cut triangles about 5 inches wide at the base.
  7. Roll each triangle from the wide end to form croissants; let rise at room temperature for 1.5 – 2 hours.
  8. Preheat oven to 400°F (200°C), brush with egg wash, bake for 18-22 minutes until golden brown.

Nutrition

Find it online: https://chefangelina.com/homemade-french-croissant-recipe/