The French croissant is different from the Italian cornetto due to the absence of eggs and less sugar in the dough. The French croissant has a buttery taste and a crispy texture, and since it’s not too sweet, it can also be filled with savory ingredients. You can also make pains au chocolat with this dough. Try the savory croissants!
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- Difficulty: Medium
- Cost: Economical
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 3/4 cup all-purpose flour
- 2/3 cup Manitoba flour
- 1/2 cup water
- 1/4 cup butter (soft)
- 1/4 tsp fresh yeast
- 3 cups all-purpose flour
- 3/4 cup milk (cold)
- 1/4 cup sugar
- 2 tsp fresh yeast
- 2 tsp salt
- 1 cup butter (for layering)
- 1 egg
Tools
- 1 Bowl
- 1 Mixer
- 1 Baking sheet
- 1 Brush
- 1 Knife
Steps
In the late afternoon, prepare the pre-dough.
Knead all the ingredients until a dough is formed.
Cover the bowl with plastic wrap and leave at room temperature around 64°- 68°F for 15 hours.In a bowl, combine the flour, sugar, and yeast.
Add the pre-dough and the milk.
Knead everything and add the salt.
Turn the dough out onto a lightly floured surface.
Work the dough until smooth and well-formed.
To ease the process, divide the dough into two pieces.
Wrap each piece in plastic wrap and place in the freezer for about 15 minutes.Meanwhile, between two sheets of parchment paper, roll out the butter to a thickness of 1/3 inch and place back in the fridge.
After 15 minutes, remove 1 piece from the freezer, leaving the other in the fridge.
Roll out the first piece into a rectangle of 18×6 inches.
Divide the butter in half.
Place the first half in the center of the rectangle.
Close the sides of the dough over the butter without overlapping.
Roll it to a thickness of 1/2 inch and fold it into thirds.
Wrap it in plastic and let it rest in the fridge for 30 minutes.
Repeat this operation 3 times.
Do the same for the other dough rectangle.
The final rest period will be 1 hour.Take the first piece out of the fridge and roll it into a 10×16 inch rectangle.
Cut triangles with a 4-inch base.
Roll them without tightening.
Place the French croissants on a baking sheet lined with parchment paper.
Repeat with the other piece.Brush with beaten egg and cover with plastic wrap.
Let rise at room temperature for 2 hours.
Preheat the oven to 392°F in static mode.
Remove the plastic wrap and brush again with the beaten egg.
Bake and cook for about 15-20 minutes.
Remove from the oven and let cool.
Advice
They can be stored in a sealed bag for up to 5 days. Just heat them in a warm oven at about 302°F for 5 minutes.
They can be frozen before the final rise or after baking, as soon as they are cool.
If you freeze them raw, just place them directly frozen on a baking sheet lined with parchment paper the night before. The next morning, proceed as per the recipe after the final rise.
You can also make pains au chocolat with this dough.
They can be made by hand or with a mixer, but if using a mixer, do not overwork the dough, as it will become too firm and difficult to roll during layering.
FAQ (Questions and Answers)
Can I make lactose-free French croissants?
Yes, you can use lactose-free or completely plant-based products in the same quantities.
How can I substitute the egg for glazing?
With a sugar syrup, prepared with 2 tablespoons of sugar and 2 tablespoons of water.
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