The French Croissant Recipe by Cédric Grolet
Indulge in the art of French pastry with The French Croissant Recipe by Cédric Grolet. This recipe invites you to create flaky, buttery croissants that are perfect for any occasion, whether it’s a leisurely breakfast or an elegant brunch. With layers of delicate dough and rich butter, these croissants deliver a satisfying crunch followed by a tender, airy interior. Each bite is a testament to your baking skills and a delight to your taste buds. Customize them with sweet or savory fillings to suit your preferences, and enjoy the rewarding process of crafting these iconic pastries right in your own kitchen.
- Prep Time: 125 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 20 minutes
- Yield: Approximately 12 croissants 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 1 kg (8 cups) all-purpose flour
- 420 g (1 3/4 cups) water
- 50 g (1/4 cup) eggs
- 45 g (1 1/2 oz) fresh yeast
- 18 g (1 tablespoon plus 1/2 teaspoon) salt
- 100 g (1/2 cup) granulated sugar
- 20 g (1 tablespoon) honey
- 70 g (5 tablespoons) butter
- 400 g (14 oz) beurre de tourage or dry butter
- 55 g (2 oz) egg yolks
- 30 g (2 tablespoons) heavy whipping cream
Instructions
- Combine flour, sugar, and salt in a stand mixer bowl. In another bowl, dissolve yeast in warm water. Add this mix along with eggs and honey to dry ingredients; mix on low speed until combined.
- Increase speed to medium and knead for about 10 minutes until smooth. Form into a ball, cover, and let rest for about 30 minutes.
- Prepare the butter layer by rolling softened butter between parchment paper into a rectangle; chill while dough rests.
- Roll out rested dough into a rectangle, place chilled butter in the center, and fold like an envelope. Roll out gently and fold into thirds; repeat twice more.
- Roll out laminated dough one last time and cut into triangles; roll each triangle tightly from base to tip.
- Place shaped croissants on lined baking sheets, cover with a towel, and let rise for about 90 minutes or until doubled in size.
- Preheat oven to 200°C (400°F). Brush croissants with egg wash made from yolks mixed with cream, then bake for about 15 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg