The iconic French breakfast pleasure! First thing on Sunday, Parisians line up at the boulangerie to buy croissants for the whole family, but the thing is, with a little time you can make them yourself!
Hands-on: 45 minutesTotal: 5 hours 15 minutes
- ⅓ cup whole milk
- 1 Tbsp. baker’s yeast
- 3 Tbsp. sugar
- 2 tsp. salt
- 7.5 oz. pastry flour
- 9 Tbsp. butter, diced, at room temperature
- 2 egg yolks, beaten
- Remove 2 tablespoons of milk from the ⅓ cup. In a small bowl, mix the 2 tablespoons of milk with the baker’s yeast. Cover with a damp cloth and let it rest for 10 minutes.
- In a large bowl, whisk the rest of the milk with the sugar and salt. Add the flour, then the baker’s yeast mixture. Knead the dough with your fingers, until combined. Cover with plastic wrap and leave the bowl in a warm room for 2 hours.
- When it has doubled in size, knead the dough with your hands again; the dough should return to its previous size. Put it on a large parchment paper sheet. Shape it carefully into a ball. Using a knife, make a large cross incision about ⅛" deep on top of the ball. Using a rolling pin, roll it carefully until it’s shaped like a star with 4 points, and about 1 inch high.
- Put the butter in the middle. Fold the points of dough back toward the center over the butter, and flatten very gently, using a rolling pin. Roll until the dough is shaped in a rectangle, then fold it in three: Fold a first third over, then fold the two thirds over the third third.
- Return the dough to the center of your workspace, and roll it out again gently until you get a rectangle. Fold in three, wrap in plastic, and put in the refrigerator for one hour.
- Repeat step 4 twice, and put back in the refrigerator for another hour.
- Roll out the dough, until it’s ⅛" thick. Using the tip of the knife, cut triangles of 5" and 6". Roll them up starting at the 5" base and put them on a baking sheet. Using a pastry brush, cover them with egg yolk. Keep at room temperature for one hour.
- Preheat the oven to 350°F. Bake for 20 minutes.
- Serve lukewarm or cold.