The Masterclass: Baking Authentic French Croissants

Overview

Learn to bake authentic French croissants with this masterclass. Discover precise techniques for détrempe, beurrage, tourage, proofing, and baking to achieve a perfectly flaky, golden shell.

Ingredients

• 500 g / 4 cups of T55 or all-purpose flour
• 50 g / 3.5 tablespoons sugar
• 10 g / 2 teaspoons fine sea salt
• 11 g / 1 tablespoon instant yeast
• 250 g / 8.8 oz of European-style unsalted butter with a minimum of 82 percent butterfat
• 1 whole egg
• 15 ml / 1 tablespoon of whole milk

Instructions

1. Combine 500 g / 4 cups of T55 or all-purpose flour, 50 g / 3.5 tablespoons sugar, 10 g / 2 teaspoons fine sea salt, and 11 g / 1 tablespoon instant yeast to create the détrempe.
2. Place 250 g / 8.8 oz of cold European-style unsalted butter (minimum 82 percent butterfat) between two sheets of silicone or parchment paper for the beurrage.
3. Roll your chilled détrempe into a 15 by 30 cm / 6 by 12 inch rectangle.
4. Place the butter block in the center of the dough and fold the dough over to enclose it completely, pinching the seams tightly.
5. Roll the rested laminated dough into a final large rectangle measuring 25 by 100 cm / 10 by 39 inches, ensuring it is exactly 4 mm / 0.15 inches thick.
6. Whisk 1 whole egg with 15 ml / 1 tablespoon of whole milk.
7. Lightly brush the shaped croissants with the egg wash.
8. Let the brushed croissants proof for exactly 2 hours and 30 minutes in a draft-free space at 24 °C / 75 °F.
9. Preheat your heavy convection oven to 200 °C / 390 °F.
10. Place the proofed croissants on the middle rack and immediately drop the temperature to 190 °C / 375 °F.
11. Bake them for exactly 18 minutes.

In this video

• The perfect French croissant features 250 layers of butter and dough, expanding in a hot oven to create a shattered, golden shell.
• The détrempe is prepared by combining 500 g / 4 cups of T55 or all-purpose flour, 50 g / 3.5 tablespoons sugar, 10 g / 2 teaspoons fine sea salt, and 11 g / 1 tablespoon instant yeast.
• For the beurrage, use 250 g / 8.8 oz of European-style unsalted butter with a minimum of 82 percent butterfat.
• The chilled détrempe is rolled into a 15 by 30 cm / 6 by 12 inch rectangle for the tourage process.
• The butter block is placed in the center of the dough, which is then folded over to enclose it completely, with seams pinched tightly.
• The final laminated dough should be rolled into a large rectangle measuring 25 by 100 cm / 10 by 39 inches, at an exact thickness of 4 mm / 0.15 inches.
• Shaped croissants are lightly brushed with a wash of 1 whole egg and 15 ml / 1 tablespoon of whole milk.
• Croissants must proof for exactly 2 hours and 30 minutes in a draft-free space at 24 °C / 75 °F.
• After preheating the oven to 200 °C / 390 °F, bake proofed croissants on the middle rack at 190 °C / 375 °F for exactly 18 minutes.
• Temperature control is paramount, requiring the butter block to be precisely 15 °C / 59 °F to bend without breaking or melting into the dough.

Frequently asked questions

What ingredients are needed for the croissant dough (détrempe)?

The détrempe requires 500 g / 4 cups of T55 or all-purpose flour, 50 g / 3.5 tablespoons sugar, 10 g / 2 teaspoons fine sea salt, and 11 g / 1 tablespoon instant yeast.

What type of butter is recommended for authentic croissants?

For the beurrage, you must use 250 g / 8.8 oz of European-style unsalted butter with a minimum of 82 percent butterfat.

What is the correct proofing time and temperature for croissants?

Croissants should proof for exactly 2 hours and 30 minutes in a draft-free space at 24 °C / 75 °F.

How should croissants be baked for best results?

Preheat your oven to 200 °C / 390 °F, then immediately drop the temperature to 190 °C / 375 °F and bake for exactly 18 minutes.

What is the ideal temperature for the butter block during lamination?

The butter block must be precisely 15 °C / 59 °F to ensure it bends without breaking or melting into the dough during the lamination process.