Ingredients:

  • 4 cups Strong Bread Flour (500g)
  • 1/4 cup Granulated Sugar (50g)
  • 1 1/2 tsp Fine Sea Salt (9g)
  • 2 tsp Instant Dry Yeast (7g)
  • 3/4 cup Cold Milk (180ml)
  • 1/2 cup Ice Water (120ml)
  • 2 Tbsp Unsalted Butter, softened (28g)
  • 1 1/2 cups High-Quality Unsalted Butter for Beurrage (340g)
  • 1 Large Egg Yolk (for wash)
  • 1 Tbsp Cold Water or Milk (for wash)

Instructions:

  1. Prepare the Détrempe (Dough): Gently mix dry ingredients (flour, sugar, salt, yeast). Add cold liquids and softened butter. Mix briefly until just combined; do not overwork. Form into a flat rectangle, wrap tightly, and chill for a minimum of 4 hours, or preferably overnight (up to 18 hours).
  2. Prepare the Beurrage (Butter Block): Place the cold butter between two sheets of parchment. Gently pound and roll until it forms a perfect 7x7 inch (18x18 cm) square. Chill until firm but still slightly flexible (about 30 minutes).
  3. Enclosing the Butter: Roll the chilled dough into a rectangle roughly twice the size of the butter block. Place the butter block on one half of the dough. Fold the empty dough half over the butter, sealing the edges completely to encase the butter block.
  4. First Turn (Single Fold): Roll the dough packet into a long rectangle (approx. 8x20 inches). Perform a single fold (folding the bottom third up, then the top third down). Wrap and chill for 60–90 minutes.
  5. Second Turn (Single Fold): Rotate the dough 90 degrees. Repeat the rolling and single-fold process. Wrap and chill for 60–90 minutes.
  6. Third Turn (Single Fold): Rotate 90 degrees again. Repeat the final rolling and single-fold process. Wrap tightly and chill for a minimum of 4 hours, or overnight. (This completes the 27 required layers.)
  7. Final Roll Out & Cutting: Roll the chilled dough into a long, thin rectangle, approximately 1/8 inch thick (around 10x30 inches). Trim the edges neatly. Cut the dough into long triangles—the base of each triangle should be about 3.5 to 4 inches wide.
  8. Shaping: Make a small 1/2-inch notch in the center of the base of each triangle. Gently stretch the tip slightly, then roll the triangle firmly from the base to the tip, creating tension. Curve gently into a crescent shape.
  9. Proofing: Arrange croissants on parchment-lined trays. Proof in a warm area (around 75°F/24°C) until they are puffy and jiggle slightly when nudged (about 2–3 hours). Do not let the butter melt.
  10. Egg Wash & Bake: Gently brush twice with the egg wash (yolk mixed with water/milk). Bake in a preheated oven: 15 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake for 5–7 more minutes until deep golden brown.
  11. Cool: Cool slightly on a wire rack before serving warm.