The delicious, flaky, buttery croissant is a true gastronomic symbol of France. It is a Viennoiserie pastry made from leavened dough. This specific pastry is made from puff pastry, also called thousand-layered dough. The dough is folded with butter and rolled several times, a process called lamination, which gives the final pastry its characteristic flaky texture.
FOR THE BUTTER "FILLING"
- 1 cup Butter (Unsalted) hard
FOR THE DOUGH
- 2 cups All Purpose Flour
- 1 cup Butter (Unsalted) at room temperature
- 1 tsp Salt
- Milk to brush over the top prior to baking
- Honey to brush over the top towards the end of the bake for color and shine
- Start by making the butter "filling" log. Use the unsalted butter (which is hard) and cut it into small cubes.
- Spread the buter cubes on cling film and wrap it in such a way the you can roll it flat. Using a rolling pin, roll the butter into a rectangular shape about 2 centimeter thick. Make sure you do this quickly otherwise the butter will melt.
- Wrap the rolled butter in the cling film and put it in the refrigerator for 15 minutes.
- In the meantime, make the dough. Add all the dough ingredients in a mixing bowl. Using your hand, create a crumble texture with the dough by mixing the flour and butter together.
- Slowly add water and knead it into a soft dough, put it in the refrigerator for 10 minutes. After 10 minutes, take out the dough and start rolling it into a rectangular shape so you can wrap the rectangular butter log with the dough.
- Once it is rolled, take out the butter and place it in the center, fold and wrap the butter inside, making sure you seal all openings/seams by pinching the dough together.
- After sealing, gently roll the dough keeping the rectangular shape intact. Keep dusting flour (lightly) on the dough and rolling it so that it does not stick. Keep the edges straight and even. Don’t overwork the dough.
- Roll it into a long rectangular shape about 8 inches in length and 4 inches wide, keep the long length facing towards you and fold the left side to the middle and the right side as well, so that the two edges meet at the center.
- Now fold it like a book, dust some more flour over it, and refrigerate covered with a cling film for 10 minutes.
- Repeat the process 5 times, make sure you refrigerate the dough every time you do the book folding. Keep the edges straight and do not over work it.
- While the dough rests in the refrigerator for the last time, pre-heat your oven to 392°F.
SHAPE THE DOUGH AND BAKE
- When the dough is ready, roll it to a thickness of about a half inch. Then start cutting it into long edged triangles.
- Keep the base of the triangle facing towards you and using a knife cut 1/2 inch in the middle of the base, and start rolling from the base to the tip of the triangle. Press the tip slightly so that it seals.
- Refrigerate it again for 10 more minutes and then bring them out, coat it lightly with milk using a pastry brush.
- Bake it at 392°F for 15 minutes, then bring them out and coat them with little honey so that it gives a nice color to the croissant and bake it for 5 more minutes.