How do I achieve perfectly flaky croissants?

Unlock the secrets to achieving the perfect flaky texture in your homemade croissants. Get ready to be amazed as you bite into layer upon layer of buttery goodness. Follow our expert tips and tricks to create croissants that rival those from a Parisian boulangerie!

You'll need

Items needed to answer the question, how do I achieve perfectly flaky croissants. Items include: all-purpose flour sugar salt instant yeast whole milk unsalted butter egg

all-purpose flour 500g
sugar 50g
salt 10g
instant yeast 15g
whole milk 300ml
unsalted butter 250g
egg 1

Take note
Handle the dough gently to maintain its flakiness. Keep cold ingredients chilled to ensure proper lamination. Beware of becoming addicted to these golden pastries!

1

Prepare the Dough and Butter

In a large bowl, combine 500g of all-purpose flour, 50g of sugar, 10g of salt, and 15g of instant yeast. Add 300ml of cold whole milk and mix until a dough forms. Cover and let it rest in the fridge for 30 minutes. Meanwhile, pound 250g of cold unsalted butter between sheets of parchment paper, shaping it into a 25cm square. Chill the butter square in the fridge.

2

Laminate the Dough

Place the dough on a lightly floured surface and roll it out into a 40cm square. Make sure the corners are well-defined. Unwrap the butter square and place it diagonally on the dough, so the butter corners point towards the center of the dough. Fold the exposed dough corners over the butter square, making a neat package. Roll the dough gently into a 60cm rectangle. Fold one-third of the dough over the middle, then fold the other side on top like a business letter. Wrap in plastic and refrigerate for 30 minutes.

3

Repeat the Rolling and Folding

Place the dough on a lightly floured surface, ensuring the closed side is on your left. Roll it out again into a 60cm rectangle and fold it in thirds like before. Wrap it in plastic and chill for another 30 minutes. Repeat this rolling and folding process two more times, allowing the dough to rest in the fridge for 30 minutes after each turn. This creates the flaky layers that will make your croissants heavenly.

4

Shape and Proof the Croissants

Roll out the dough into a 60cm by 30cm rectangle. Cut it in half lengthwise, then make small triangles along each strip. Starting from the wider end, roll each triangle towards the tip, gently stretching the dough. Place the shaped croissants on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them raise in a warm place for about 2 hours, or until doubled in size.

5

Bake and Enjoy

Preheat your oven to 200°C (390°F). Beat one egg with a pinch of salt and brush the croissants gently. Bake for 15-20 minutes, or until golden brown and flaky. Allow them to cool slightly before devouring these mouthwatering treats. Serve with your favorite jam, butter, or enjoy them as is!