Croissant au Beurre

🧂 Ingredients

• 2 grams dry active yeast
• 155 grams water

  (room temperature)
• 330 grams unbleached all purpose flour

  (bread flour)
• 2 tbsp sugar
• 4 grams salt
• 20 grams unsalted butter

  (room temperature)
• 180 grams unsalted butter (cold)

  (for laminating process)

Instructions

• 1 Activate the yeast by adding water and set aside
• 2 In a mixing bowl add flour, sugar, salt, melted butter at room temperature and
  the activated yeast. Mix until it forms to a dough and knead using your hand.
  Note: Adjust water to make a firm dough
• 3 After kneading, let it rest for 20 minutes then knead again to smooth. Cover the
  bowl with a plate to ferment for 3 to 4 hours. Fermentation is the process to
  completely relax the gluten.
• 4 After 3 to 4 hours take off the cover and you’ll see it double in size. Put in
  the fridge overnight to pause the fermentation process and continue the next
  day. 
• 5 The following day, take out the unsalted butter from the fridge. Cut about 180
  grams butter off the block and cut it to four equal slices.
• 6 Take a long parchment paper and place the butter slices on top. Then fold the
  the paper without sealing so air can escape and flatten using a rolling pin.
  Once it flattened and thinned ( about 20 cm x 20 cm) out. seal the paper and put
  in the fridge so it won’t melt.
• 7 Take out the dough from the fridge and place in a flat surface, punch in the
  middle to let out some air while it’s fermenting. Flatten with a rolling pin
  until you have 30 cm x 30 cm square.
• 8 Take out the butter and lay it down diagonally on the dough.
• 9 Fold the edges of the dough to wrap the butter inside, leave one corner open so
  air can escape when you flatten again with a rolling pin.
• 10 Flatten again with a rolling pin, start at the middle going to one edge with the
  open corner then seal the dough. flatten the other side until you have
  approximately 35 cm x 25 cm of flattened dough.
• 11 Fold the dough three times as shown in the image. (First folding)
• 12 Place on a plate and cover in cling film. And refrigerate for 30 minutes.
• 13 After 30 minutes. take the dough from the fridge and flatten again until you
  have approximately 40 cm x 25 cm of flattened dough. 
• 14 Fold the dough by taking the two short sides and bring them to the middle. See
  photo for reference. (Second folding)
• 15 Then fold in two as shown on the photo. By now you have multiple layers of
  dough.
• 16 Cover with cling film again and refrigerate for 30 minutes.
• 17 After 30 minutes, take the dough out of the fridge and flatten to 40cm x 25cm in
  length and width.
• 18 Using a ruler measure and mark 10 cm length wise on one side and 5 cm on the
  other side. using this marks cut the dough into triangles.
• 19 When you have cut all of the dough. roll the triangle starting on the wide part
  going to the pointy tip.
• 20 When you’re done you should have something like the ones in the photo. 
• 21 Prepare a baking tray with parchment paper and place the croissant tip facing
  down. Brush some beaten egg on top and let the dough rise for 1 hour or until
  double in shape.
• 22 When the dough is done resting. Brush again with egg wash on top. Bake in a
  pre-heated oven at 220° Celcius for 10 to 12 minutes then lower heat to 190°
  Celcius and bake 15 to 20 minutes or until golden brown.
• 23 Remove from the oven and serve! Eat it for breakfast or as snack. Bon Appetit!

Nutrition Info