Photography courtesy of Nadège
1,300g bread flour
150g unsalted butter (soft)
300g unsalted butter for folding (beurre de tourage)
Pinch of salt
In a stand mixer, combine all the ingredients (except butter for folding) together with a dough hook until you reach the correct elasticity of the dough.
To check the elasticity, take a piece of dough and stretch it. If the dough creates a thin veil and doesn’t snap, it’s ready. Wrap the dough in plastic wrap and put it in the fridge for one hour.
In the meantime, take one third of your folding butter and shape it into a square 0.5” thick. (Note: the butter shouldn’t be too cold or too hot. It has to be malleable.)
The method for folding we are using is called pliage en portefeuille. This is composed of two double turns and one single turn.
For the first turn, take the dough out of the fridge and roll into a square 1” thick. If needed, use flour to prevent dough from sticking.
Place the folding butter in the middle of the dough and rotate it 45 degrees. The butter will be like a diamond in the square dough.
Fold each corner of the dough over the butter so that all corners meet in the middle and the butter is fully enclosed.
Roll the dough into a long rectangle until it reaches 1”to 1.5” thickness. Then fold the left to 2/3 and the right side to 1/3, and then fold the entire dough in half. Wrap it and rest the dough an hour in the fridge.
After resting, turn the dough 90 degrees and repeat the same folding process for the second time. Rest another hour.
For the third and final turn, turn the dough 90 degrees before rolling the dough and folding it into thirds. Wrap and rest for 30 minutes.
Roll the chilled dough to 10” tall and then roll widthwise into a long rectangle that is approximately 0.5” thick. Cut this rectangle of croissant dough into a triangle every three inches.
Take each individual triangle (point facing down) and place your hands on either corner. Push and roll the dough towards you creating the traditional croissant layers.
Whisk ingredients together and brush egg wash on each croissant with a pastry brush. Mixture can be wrapped and stored in the fridge to use for the second egg wash applied immediately before baking.
Place rolled croissants on parchment lined trays, brush with egg wash (instructions above) and leave overnight in the fridge.
The following morning, leave the trays of croissants to proof at 77°F for two hours.
Once risen, brush with egg wash again and bake croissants at 350°F for 15 to 17 minutes. You are looking for a golden brown colour.
When making croissants, ensure your kitchen is cool.
Ensure you don’t use too much flour when rolling.
Use the highest quality butter you can find — ideally 84 per cent fat content.
If you wish, place chocolate sticks or a spoonful of jam on the triangle of croissant dough before rolling.
Or pipe lemon cream inside before rolling and baking, and then top it with fluffy meringue as an interpretation of the Lemon Meringue croissant.