What are the main stages of making French croissants?

The main stages include preparing the détrempe, creating the beurrage (butter block), performing the tourage (lamination), proofing the shaped dough, and finally baking the croissants.

What kind of butter is best for authentic croissants?

You must use European-style unsalted butter with a minimum of 82 percent butterfat for the beurrage, placed cold between sheets of silicone or parchment paper.

How long should croissants proof and at what temperature?

Croissants should proof for exactly 2 hours and 30 minutes in a draft-free space at 24 °C / 75 °F, after being brushed with an egg and milk wash.

What are the baking instructions for French croissants?

Preheat a heavy convection oven to 200 °C / 390 °F. Place proofed croissants on the middle rack, immediately drop the temperature to 190 °C / 375 °F, and bake for exactly 18 minutes.

Why is temperature control important when making croissants?

Precise temperature control is crucial because the butter block must be exactly 15 °C / 59 °F to ensure it bends without breaking or melting into the dough, which is essential for perfect lamination.

The Masterclass: Baking Authentic French Croissants

Name: The Masterclass: Baking Authentic French Croissants
Cook time: 18 min
Total time: 2 h 48 min
Cuisine: French
Ingredients: 500 g / 4 cups 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 European-style unsalted butter (minimum 82 percent butterfat); 1 whole egg; 15 ml / 1 tablespoon whole milk

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Overview

The video "The Masterclass: Baking Authentic French Croissants" teaches viewers how to create perfect French croissants with 250 layers of butter and dough. It covers precise steps from making the détrempe and beurrage to lamination, proofing, and baking, emphasizing critical temperature control for success.

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Ingredients

500 g / 4 cups 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 European-style unsalted butter (minimum 82 percent butterfat)
1 whole egg
15 ml / 1 tablespoon whole milk

Instructions

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 for the détrempe.
Place 250 g / 8.8 oz cold European-style unsalted butter (minimum 82 percent butterfat) between two sheets of silicone or parchment paper for the beurrage.
Roll your chilled détrempe into a 15 by 30 cm / 6 by 12 inch rectangle.
Place the butter block in the center of the dough and fold the dough over to enclose it completely, pinching the seams tightly.
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.
Whisk 1 whole egg with 15 ml / 1 tablespoon of whole milk.
Lightly brush the shaped croissants with the egg wash.
Let them proof for exactly 2 hours and 30 minutes in a draft-free space at 24 °C / 75 °F.
Preheat your heavy convection oven to 200 °C / 390 °F.
Place the proofed croissants on the middle rack.
Immediately drop the oven temperature to 190 °C / 375 °F.
Bake for exactly 18 minutes.

Frequently asked questions

What are the main stages of making French croissants?: The main stages include preparing the détrempe, creating the beurrage (butter block), performing the tourage (lamination), proofing the shaped dough, and finally baking the croissants.
What kind of butter is best for authentic croissants?: You must use European-style unsalted butter with a minimum of 82 percent butterfat for the beurrage, placed cold between sheets of silicone or parchment paper.
How long should croissants proof and at what temperature?: Croissants should proof for exactly 2 hours and 30 minutes in a draft-free space at 24 °C / 75 °F, after being brushed with an egg and milk wash.
What are the baking instructions for French croissants?: Preheat a heavy convection oven to 200 °C / 390 °F. Place proofed croissants on the middle rack, immediately drop the temperature to 190 °C / 375 °F, and bake for exactly 18 minutes.
Why is temperature control important when making croissants?: Precise temperature control is crucial because the butter block must be exactly 15 °C / 59 °F to ensure it bends without breaking or melting into the dough, which is essential for perfect lamination.

Transcript

Anna Park: Two hundred and fifty layers of butter and dough, expanding in a hot oven to create a shattered, golden shell. The scent of caramelized milk solids fills the street at five in the morning in the eleventh arrondissement.

Chef Luc Vasser: We begin with the détrempe. 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.

Chef Amélie Dubois: For the beurrage, the butter block, you must use 250 g / 8.8 oz of European-style unsalted butter with a minimum of 82 percent butterfat. Place the cold butter between two sheets of silicone or parchment paper.

Chef Luc Vasser: Now, the tourage. Roll your chilled détrempe into a 15 by 30 cm / 6 by 12 inch rectangle. Place the butter block in the center and fold the dough over to enclose it completely, pinching the seams tightly.

Chef Amélie Dubois: 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.

Chef Luc Vasser: Proofing is where patience dictates your ultimate success. Whisk 1 whole egg with 15 ml / 1 tablespoon of whole milk, and lightly brush the shaped croissants. Let them proof for exactly 2 hours and 30 minutes in a draft-free space at 24 °C / 75 °F.

Chef Amélie Dubois: Preheat your heavy convection oven to 200 °C / 390 °F. Place the proofed croissants on the middle rack and immediately drop the temperature to 190 °C / 375 °F. Bake them for exactly 18 minutes.

Anna Park: Three takeaways for the perfect French croissant. One: temperature control is everything; your butter block must be precisely 15 °C / 59 °F to bend without breaking or melting into the dough.

Note: Informational only. Figures are a guide — verify before relying on them.