Breakfast
Homemade Croissants
Makes 8 Croissants
Homemade Croissants
Makes 8 Croissants
The Gourmet Pro Multifunctional Combi Oven isn't just an appliance; it's a time machine. This homemade croissant recipe will transport you to a quaint Parisian café, where the coffee is strong, and the pastries are a love letter to butter. Prepare to fall in amour.
Ingredients
- 650g Bread flour (11.5% protein) + more for dusting
- 10g Salt
- 65g White granulated sugar
- 8g Instant dried yeast
- 215g Water (room temperature)
- 120g Whole milk (room temperature)
- 55g Unsalted butter (chilled) – cut into cubes
- 340g unsalted butter (European-style preferably)
- 1 Egg yolk (large)
- 1 tbsp Thickened Cream
Preparation
- Combine flour, salt, sugar, and yeast in the mixer bowl. Stir to combine.
- Pour in the milk and water.
- Mix on low speed until a smooth dough forms, about 5 minutes.
- Cover the bowl with a damp towel and let it rest for about 10 minutes.
- Turn the mixer back on with the hook attachment on low-medium speed.
- Add all the butter cubes and continue to mix until the dough is smooth, stretchy, and not sticky, about 8 minutes.
- Form the dough into a ball and place it seam side down.
- Make 2 slashes on top, place back into the mixing bowl, cover, and let it rise at room temperature for about 1 hour.
- Put the bowl with the dough into the refrigerator to chill for 4-12 hours, depending on your preference.
- Place cold butter between parchment paper and pound into a 20x20cm square.
- Place in the fridge until ready to use for lamination.
