Homemade French Croissants (Small Batch)

Name: Homemade French Croissants (Small Batch)
Total time: 7 h 35 min
Yield: 6
Ingredients: 85 g milk (⅓ cup) (lukewarm); 60 g water (¼ cup) (lukewarm); 6 g active dry yeast (about 2 tsp); 5 g honey (1 tsp) (malt syrup, OR use sugar if you have neither); 25 g butter (1 ½ tbsp) (melted and cooled); 20 g white sugar (generous 1 ½ tbsp); 250 g AP flour (2 cups, spoon and leveled); 5 g salt (about 1 tsp); 140 g butter (10 tbsp); 1 egg yolk; 2 tbsp milk and/or cream

Buttery, crisp, flaky homemade French croissants made from scratch.

455 minutes 6 Original post

Cooking for

people — recipe was written for 6

Ingredients

85 g milk (⅓ cup) (lukewarm)
60 g water (¼ cup) (lukewarm)
6 g active dry yeast (about 2 tsp)
5 g honey (1 tsp) (malt syrup, OR use sugar if you have neither)
25 g butter (1 ½ tbsp) (melted and cooled)
20 g white sugar (generous 1 ½ tbsp)
250 g AP flour (2 cups, spoon and leveled)
5 g salt (about 1 tsp)
140 g butter (10 tbsp)
1 egg yolk
2 tbsp milk and/or cream

Method

1
Prepare the détrempe dough.
2
Prepare the tourrage butter block.
3
Enclose the butter block inside the dough.
4
Perform the first lamination using a double fold.
5
Perform the second lamination using a single fold.
6
Sheet the laminated dough.
7
Cut the dough into croissant triangles.
8
Roll up the croissants and allow them to proof.
9
Brush with egg wash and bake the croissants until golden and crisp.