Butter Croissants

Cook it step by step

1. 1

   Make the détrempe: whisk the milk, water, sugar and yeast, then add both flours and the salt. Mix until no dry flour remains, knead for 8–10 minutes until smooth and elastic, flatten into a 2 cm-thick rectangle, wrap and refrigerate for 8–12 hours.

2. 2

   Make the butter block: place the cold European-style butter between two sheets of baking paper and tap and roll it into an even 18 cm square. Refrigerate for 20 minutes; it should bend without cracking but must not feel greasy.

3. 3

   On a lightly floured surface, roll the chilled dough to roughly 20 × 38 cm. Put the butter block in the centre, fold the dough over it like an envelope and pinch every seam closed so no butter is exposed.

4. 4

   Roll the packet lengthwise to about 20 × 60 cm, brushing away excess flour. Fold the top third down and the bottom third up to make one letter fold; wrap and chill for 30 minutes. Repeat the roll, fold and 30-minute chill twice more for three folds in total.

5. 5

   After the final chill, roll the dough to a 4 mm-thick rectangle. Trim the edges with a sharp knife, cut long triangles about 10 cm wide at the base, gently lengthen each triangle and roll from base to tip without pressing out the layers.

6. 6

   Arrange tip-side down on lined trays with room to expand. Proof at 24–26°C for 2–3 hours, away from direct heat, until the croissants are visibly larger, the layers are defined and the pastries wobble when the tray is nudged.

7. 7

   Heat the oven to 200°C conventional / 180°C fan for at least 20 minutes. Brush the croissants lightly with egg wash without flooding the cut layers, bake for 8 minutes, reduce to 190°C conventional / 170°C fan and bake for another 12–15 minutes until deeply golden and light for their size.

8. 8

   Cool on a rack for at least 20 minutes before opening one. The crumb should be dry and honeycombed, not compressed or doughy; if the centre is wet, return the remaining pastries to the oven for 3–5 minutes.