Ingredients:

  • 360g Strong Bread Flour (or high-protein All-Purpose Flour)
  • 50g Granulated Sugar
  • 9g Fine Sea Salt
  • 7g Instant Dry Yeast
  • 180ml Cold Whole Milk
  • 120ml Cold Water
  • 28g Unsalted Butter, softened (for dough)
  • 285g Cold Unsalted Butter (for Beurrage block)
  • 1 Large Egg Yolk (for egg wash)
  • 15ml Whole Milk (for egg wash)

Instructions:

  1. Make the Détrempe (Dough): Combine flour, sugar, salt, and yeast in a mixer. Add cold milk, water, and 28g softened butter. Mix on low until shaggy, then on medium-low for 2 minutes until smooth. Do not overdevelop gluten.
  2. First Rest: Form the dough into a rectangle, wrap tightly, and chill in the refrigerator for a minimum of 4 hours, preferably overnight.
  3. Prepare the Beurrage: Pound the 285g cold butter between parchment paper until it forms a precise 7x7 inch square. Chill until firm but pliable.
  4. Enclosing the Butter (Lock-In): Roll the dough into a 10x10 inch square. Place the butter block diagonally in the centre. Fold the dough corners over the butter like an envelope, ensuring seams meet in the middle. Chill for 30 minutes.
  5. The First Turn (Single Fold): Roll the dough carefully into a long rectangle (approx. 8x20 inches). Perform a single fold (folding the top third down, then the bottom third up like a letter). Wrap and chill for 1 hour.
  6. The Second Turn (Book Fold): Rotate the dough 90 degrees. Roll out again into a long rectangle. Perform a book fold (folding both short ends into the centre, then folding the entire sheet in half). Wrap and chill for 1 hour.
  7. The Third Turn: Repeat the single fold technique from Step 5. Wrap tightly and chill for a final 2 hours, or preferably overnight again.
  8. Rolling and Cutting: Roll the final rested dough to a uniform thickness of 1/8 inch (approx. 3mm). Trim edges neatly. Cut into long isosceles triangles with a base of about 3.5 inches wide.
  9. Shaping the Croissants: Make a small V-notch in the centre of the base of each triangle. Gently stretch the tip slightly, then roll tightly from the base toward the point, tucking the tip underneath. Curve gently into a crescent shape.
  10. Proofing: Arrange croissants on baking sheets. Proof in a warm place (ideally 75°F / 24°C) for 2–3 hours until visibly puffy and jiggly.
  11. Baking: Preheat oven to 400°F (200°C). Gently brush twice with the egg wash (1 yolk mixed with 1 tbsp milk). Bake for 10 minutes, then reduce heat to 375°F (190°C) and bake another 8–12 minutes until deep golden brown.