Print

The French Croissant Recipe by Cédric Grolet

The French Croissant Recipe by Cédric Grolet
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the art of French pastry with The French Croissant Recipe by Cédric Grolet. These flaky, buttery croissants capture the essence of traditional French baking, allowing you to recreate a delightful Parisian breakfast at home. With layers that melt in your mouth and a golden-brown exterior, they are perfect for any occasion—be it brunch with friends or a cozy morning treat for yourself. Follow this simple recipe to master the technique of lamination, resulting in light, airy croissants that are sure to impress. Enjoy them plain or elevate your experience by filling them with sweet jams or savory delights.

Ingredients

Scale
  • 1 kg all-purpose flour
  • 420 g water
  • 50 g eggs
  • 45 g fresh yeast
  • 18 g salt
  • 100 g granulated sugar
  • 20 g honey
  • 70 g butter (for dough)
  • 400 g dry butter (beurre de tourage)

Instructions

  1. In a stand mixer, combine flour, water, eggs, yeast, salt, sugar, and honey. Mix on low speed until combined and then on medium speed for about 5 minutes until smooth. Cover and let rest for 30 minutes.
  2. Roll out the dough into a rectangle; place cold butter on one half and fold over to encase it completely. Roll into another rectangle.
  3. Fold the dough into thirds like a letter. Chill for 30 minutes after each of three folds.
  4. Roll out the final dough into a large rectangle and cut into triangles; roll from the base to form croissants.
  5. Place shaped croissants on parchment-lined baking sheets and proof at room temperature until doubled in size (1 to 2 hours).
  6. Preheat oven to 200°C (392°F). Brush croissants with an egg wash made of egg yolks and cream before baking for about 15 minutes or until golden brown.

Nutrition

Find it online: https://allcrockpots.com/the-french-croissant-recipe-by-cedric-grolet/