You’re reading well, this recipe yields 4 French croissants in under 5 hours!
I haven’t written a post for a while, and there was a good reason to this: I had been training to take an exam to have a degree in baking breads and pastries 🙂
Results aren’t out yet, but one thing is certain: I crushed the croissants 😀 Yes, I am very proud of the ones I made that day as they were super flaky –as they told me- and beautiful. That’s what I bring you today:
A recipe for 4 croissants in less than 5 hours
Isn’t it great? I’ll tell you, it is. Before a few weeks back, I couldn’t even imagine croissants could be made in less than two days (from the evening to the next late morning at least) so when I tried one day and realized I was making my croissants for 5 hours later maximum, my I was excited!
Croissants are like bread: their flavor will enhance with time. But I can assure you this: these croissants are so tasty, so flaky, so much better than croissants I (h)ate my entire life (that’s true) that you have to try them. Seriously 😀
There was even a long period (until recently) when I wouldn’t even buy a croissant because the best one that I tested –and was recommended regionally- wasn’t even that good. But, for the purpose of my exam, I had to make croissants.
That’s when I tried with my own recipe that worked perfectly. I just change for a better butter, and it did change everything.
See, quality butter is the first thing you need to make croissants. You’ll also need some practice –though in about two times it was becoming as easy as apple pie-but better butter (try and repeat that as many times as you can :p) is really the key in a croissant recipe.
I even used this recipe for my exam, even if I knew it was different from the one the students would all make (I practiced at home only). I just multiplied my recipe to have 12 croissants, 12 pains au chocolat, 12 pains au raisin (aoutch!). It was quite a challenge.
So, getting back to croissants only, one reason it is only for 4 is because I can’t stand to waste anything I make –not only for personal matters but especially for a global purpose- and under 5 hours because once I got a hang of the process, it was so obvious it could be made in that amount of time (and have to if I wanted to make them on time on the day of the exam) that I couldn’t resist!
What Are The Steps To Make These Croissants
Resting time: lamination butter preparation
Lamination process n°1
Lamination process n°2
I put visuals for the most ‘difficult’ steps to visualize (obviously) so I hope it helps if needed, but I think that it is the best help after videos. Pictures are great too but sometimes you don’t really see what’s going on. This is really DIY images but you’ll surely see what I mean.
Words To Describe This Recipe
Quickest croissants recipe
Flaky Flaky Flaky
Only 240 calories!!
I think the best thing to do now is to read the instructions if you want to treat yourself or anyone you like; I honestly put more time writing this post than actually making croissants. So…
For a more ‘visual’ approach of all the croissants making process, I gladly recommend you this post: https://sallysbakingaddiction.com/homemade-croissants/, where you can see a video on how to make croissants, as I didn’t take any -don’t have the ressources to do so when I am alone making my croissants!-
4 French Croissants in under 5 hours
This recipe yields 4 classic French croissants in about 4 and a half hours. Yes, you don't need two days to make super flaky and buttery croissants with 27 layers! What's more? It's only for 4 so you can end up eating them all.
For the croissant dough:
- 62 g whole-milk -cold- 1/4 cup + 1 tsp
- 6 g egg -optional- make sure to measure this
- 5 g fresh yeast -cake yeast- make sure to measure this
- 125 g strong flour 1 cup
- 25 g granulated sugar 2 tbsp
- 2 g salt
- 6 g unsalted butter -room temperature- 1 tsp
For the lamination:
- 62 g very good quality butter 1/4 cup + 1 tsp
- 1 beaten egg
- 1 pinch salt -optional-
For the croissant dough:
Put the dough attachment of your stand-mixer on.
In the bowl of your stand-mixer*, first add the milk and the 6 g of an egg, then the yeast. In top of that, add the flour, sugar, butter and salt.
Make sure the salt isn't in direct contact with the yeast or it will kill it.
Mix in low to medium speed for about 3 minutes. A dough must be forming.
Then knead in medium to high speed for about 2 to 3 minutes or until the dough is coming off your bowl.
Flour your working surface: the dough should be really easy to handle, so you can remove it from the bowl with floured hands and let it sit directly in your floured surface for 15 minutes after making a ball out of the dough. Cover with a damp towel.
When your dough has rested, you can roll it out in a 10 x 6-inch (25 x 15 cm) rectangle.
Place it on a small baking tray on a parchment paper and cover it with plastic wrap. Feel free to flour the dough or the parchment paper if it becomes sticky -it shouldn't be though- but be careful not to flour excessively.
Put in the fridge for 30 minutes during which you can go to the next step and prepare your lamination butter.
Take out your butter from the fridge. Lay a piece of cling film on your working surface and place your butter on it. Close the cling film.**
The aim here, is to roll your butter out with a rolling pin, in a 4 x 6-inch rectangle (10 x 15 cm) so later you can place it in the middle of your dough, the length of your butter equals to the width of your dough (drawing below for a visual).
After 30 minutes, remove your dough from the fridge. Place it in your lightly floured surface, the length of your dough on both sides of your hands.
Lamination process n°1:
Place the butter in the middle of our dough, the length of your butter equals to the width of your dough (drawing below for a visual).
Fold both sides of the dough on the butter so you can't see it anymore, as per the visual below:
With a rolling pin, start to roll out your dough in a 12 x 4 inch (30 x 10 cm) rectangle.
Focus on lengthening the dough because it shouldn't need widening, and be gentle when rolling: apply small pressures at a time while lengthening and make sure your dough doesn't stick to your working surface.
Now, turn your dough the width on both sides of your hand: see picture for a visual.
Grab the dough from your left side and bring it in the first third of your dough. Grab the dough from your right side and bring it just next to the dough in the left, so two thirds towards the left. See picture for the visual, it helps a lot.
Now grab the far right of your dough (arrow n°1 on the picture) and bring it all the way to the left. You should end up with a rectangle (C rectangle on the picture).
Put your dough back in the fridge, in the same parchment paper on the same baking tray with the same cling film, for 30 minutes.
Lamination process n°2:
Place your dough on your floured surface -no need to remove the flour between the lamination process if not needed- the 'open' side of the dough on the right (because it was on the left at the end of the lamination process n°1).
Repeat the steps 8 and 9. (now don't mind the letters A & B on the picture)
Grab the left side of the dough and bring it to the middle.
Grab the right side and fold it all the way onto the left side, until it looks like the same rectangle you had at the end of the lamination process n°1.
Put the dough back in the fridge for another 30 minutes, on parchment paper and covered.
Take the dough out from the fridge. Make sure your surface is floured enough but once again, be careful not to flour it too much. Just enough for your dough to be away from sticking.
With a rolling pin, you need to widen and lengthen your dough to be able to cut 4 croissants.
Refer to the visual to cut 4 croissants out of your dough.
At this step you should have 4 beautiful future croissants facing you.
For each croissant, start rolling them from their width to their pointy end: it makes the process more easy for you.
Once you've done your 4 croissants, place them on a new parchment paper on a baking tray. Make sure each one has enough space to proof enough.
Let them proof in a wind-free spot and at about 22°C-26°C (I absolutely don't recommend putting them in a turned off preheated oven or the butter would melt and ruin your hard work) for about 2 hours.
Before the end of the final proof, preheat your oven (that's why you don't want your croissants to proof in the oven) at 350°F (180°C). Make sure it reaches this temperature before baking.
Egg-wash your croissants and bake them for 15-20 minutes or until they reach a deep golden brown.
Let them cool down on a wire track -this step is crucial to reach flaky and delicious croissants- for 30 minutes (if you can!) and bite into one of them! Enjoy.
*You can make the dough with a glass bowl and a hand-mixer, but this means a little more work for you!
**Alternatively you can flour your working surface and your butter.