Ingredients:

  • For the Détrempe (The Dough):
  • Bread Flour: 500g
  • Granulated Sugar: 50g
  • Fine Sea Salt: 10g
  • Instant Dry Yeast: 7g
  • Whole Milk (cold): 180ml
  • Cold Water: 120ml
  • Unsalted Butter (softened, for the dough): 30g
  • For the Beurre de Tourage (The Butter Block):
  • High-Fat European-Style Unsalted Butter (cold, but pliable): 250g
  • For the Egg Wash:
  • Large Egg Yolk: 1
  • Whole Milk: 1 Tbsp

Instructions:

  1. Mix the Détrempe: Combine dry ingredients (flour, sugar, salt, yeast). Gradually mix in the cold milk, water, and softened butter until just combined into a shaggy dough. Do not overwork.
  2. First Rest: Wrap the dough tightly and chill for a minimum of 2 hours, preferably overnight.
  3. Prepare the Butter Block: Place the cold butter between two sheets of parchment paper. Use the rolling pin to pound and then roll the butter into a precise 7x7 inch (18x18 cm) square. Chill until firm but still slightly pliable.
  4. Enclose the Butter: Roll the chilled dough into a rectangle roughly twice the size of the butter block. Place the butter block centrally on the dough, leaving a border. Fold the dough edges over the butter like an envelope, sealing the seams tightly.
  5. First Turn (Letter Fold): Lightly dust the surface. Roll the dough package into a long rectangle (about 8x20 inches). Perform a 'Letter Fold' (folding the top third down, then the bottom third up over the middle). Wrap and chill for 45–60 minutes.
  6. Second Turn (Trifold): Rotate the dough 90 degrees. Repeat the Letter Fold process. Wrap and chill for 45–60 minutes.
  7. Third Turn (Final Lamination): Rotate 90 degrees again. Roll out the dough one final time to about ¼ inch thickness.
  8. Cutting: Trim the edges to create clean lines. Cut the dough into long, isosceles triangles (base around 3-4 inches, length about 10-12 inches).
  9. Shaping: Make a small snip in the centre of the base of each triangle. Gently stretch the tip slightly, then roll tightly from the base to the tip, allowing the base to flare slightly. Curve gently into a crescent shape.
  10. Proofing: Place croissants on a parchment-lined sheet. Proof in a warm, humid environment for 2–3 hours, or until they are puffy and jiggly.
  11. Egg Wash & Bake: Preheat oven to 400°F (200°C). Gently brush twice with the egg wash mixture (1 yolk + 1 Tbsp milk). Bake for 10 minutes at 400°F, then immediately reduce the heat to 375°F (190°C) and bake for another 8–12 minutes, until deeply golden brown.
  12. Cooling: Cool slightly on a wire rack before serving.