Classic Croissantbutter laminated
Butter laminated fermented dough croissants, shaped into rolled triangles and baked until they form a crispy crust and airy crumb.
The classic croissant relies on lamination: a cold slab of butter is enclosed within the fermented dough, and successive folds create separate layers. Refrigerated rests preserve these layers; the final fermentation expands the interior before baking.
Ingredients
Dough
Lamination
Finishing
Preparation
Make the dough
Mix flour, milk, sugar, yeast, salt, and 50 g butter; knead briefly and refrigerate.
20 minutesLaminate
Enclose a 250 g slab of butter in the dough and perform three single folds, refrigerating 30 minutes between each.
120 minutesShape and ferment
Roll out the dough, cut twelve triangles, roll loosely, and let ferment until light and trembling.
180 minutesBake
Brush with beaten egg and bake at 200 °C, reducing to 180 °C, until deeply golden and layers are dry.
25 minutes
Substitutions
Margarine for puff pastry produces different flavor and melting; it is not equivalent to butter.
Storage
Once cooled, keep in a closed container at room temperature; briefly reheat in the oven.
Approximate shelf life: Up to 2 days at room temperature or 2 months frozen.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
