Ingredients
Scale
- 1 kg all-purpose flour
- 420 g water
- 50 g eggs (1 large egg)
- 45 g fresh yeast
- 18 g salt
- 100 g granulated sugar
- 20 g honey
- 70 g butter (for dough)
- 400 g beurre de tourage (or dry butter)
- For egg wash: 55 g egg yolks and 30 g heavy whipping cream
Instructions
- In a mixing bowl, combine flour, warm water, eggs, fresh yeast, salt, granulated sugar, and honey. Knead until smooth.
- Cover the dough with a damp cloth and let it rise in a warm area for about 90 minutes until doubled in size.
- Soften the butter to room temperature and shape it into a rectangle.
- Roll out the risen dough into a rectangle large enough to encase the butter layer. Fold the dough over the butter.
- Roll out again into a long rectangle; fold it in thirds like an envelope. Repeat this process two more times.
- Roll out one last time and cut into triangles; roll each triangle tightly from base to tip to form crescents.
- Place shaped croissants on parchment-lined baking sheets, cover with plastic wrap, and let rise for another hour.
- Whisk together egg yolks and heavy cream; brush this mixture over each croissant.
- Preheat your oven to 200°C (400°F) and bake for about 15 minutes until golden brown.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 60mg