Classic Croissants

Příprava surovin

Suroviny

Postup

Krok za krokem

1. 1

   In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and active dry yeast.

   Přibližně 2 min

   Poznámka kuchaře: Ensure the yeast is not in direct contact with salt for too long before adding liquids.

2. 2

   Add the cold water, cold milk, and melted unsalted butter to the dry ingredients.

   Přibližně 1 min

3. 3

   Mix with a wooden spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Přibližně 3 min

   Poznámka kuchaře: Do not overmix; the dough will be sticky at first.

4. 4

   Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

   Přibližně 7 min

   Poznámka kuchaře: The dough should pass the 'windowpane test' – a small piece should stretch thin enough to see light through without tearing.

5. 5

   Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.

   Přibližně 2 h

   Poznámka kuchaře: Chilling the dough is crucial for easier handling and better lamination.

6. 6

   Prepare the butter block by placing the cold unsalted butter (for laminating) between two sheets of parchment paper.

   Přibližně 2 min

7. 7

   Using a rolling pin, pound and roll the butter into an 8x8 inch (20x20 cm) square.

   Přibližně 3 min

   Poznámka kuchaře: The butter should be pliable but still cold and firm, not melted.

8. 8

   Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a 16x8 inch (40x20 cm) rectangle.

   Přibližně 5 min

   Poznámka kuchaře: Keep the dough as rectangular as possible.

9. 9

   Place the butter block on one half of the dough, leaving a 1-inch border around the edges.

   Přibližně 1 min

10. 10

    Fold the other half of the dough over the butter, sealing the edges completely to encase the butter.

    Přibližně 1 min

    Poznámka kuchaře: Ensure no butter is exposed, as it can leak during rolling.

11. 11

    Roll the dough into a 24x8 inch (60x20 cm) rectangle.

    Přibližně 5 min

    Poznámka kuchaře: Roll gently and evenly to maintain the layers.

12. 12

    Perform the first 'turn' by folding the dough into thirds, like a business letter.

    Přibližně 2 min

    Poznámka kuchaře: Brush off any excess flour before folding.

13. 13

    Wrap the folded dough in plastic wrap and refrigerate for 30 minutes.

    Přibližně 30 min

14. 14

    Repeat steps 11-13 two more times, for a total of three turns and three chilling periods.

    Přibližně 1 h 50 min

    Poznámka kuchaře: After each turn, rotate the dough 90 degrees before rolling again to ensure even layering.

15. 15

    After the final chilling, roll the dough into a large rectangle, approximately 16x12 inches (40x30 cm) and about 1/8 inch (3-4 mm) thick.

    Přibližně 5 min

    Poznámka kuchaře: The dough should be cold but pliable.

16. 16

    Trim the edges to create neat rectangles, then cut the dough into triangles with a 3-4 inch (7-10 cm) base.

    Přibližně 5 min

    Poznámka kuchaře: Use a sharp knife or pizza cutter for clean cuts.

17. 17

    Starting from the wide base of each triangle, gently roll it up towards the point to form the croissant shape.

    Přibližně 8 min

    Poznámka kuchaře: Don't roll too tightly; leave a little space for the layers to expand.

18. 18

    Place the shaped croissants on baking sheets lined with parchment paper, leaving space between them.

    Přibližně 2 min

19. 19

    Cover loosely with plastic wrap and let them proof in a warm, draft-free place for 2-3 hours, or until doubled in size and very puffy.

    Přibližně 3 h

    Poznámka kuchaře: Proper proofing is essential for a light, airy texture.

20. 20

    Preheat your oven to 400°F (200°C).

    Přibližně 15 min

21. 21

    Brush the proofed croissants with the beaten egg wash.

    Přibližně 1 min

    Poznámka kuchaře: Be gentle to avoid deflating them.

22. 22

    Bake for 15-20 minutes, or until deeply golden brown and puffed.

    Přibližně 20 min

    Poznámka kuchaře: Rotate the baking sheets halfway through for even browning.

23. 23

    Transfer the baked croissants to a wire rack to cool slightly before serving.

    Poznámka kuchaře: Croissants are best enjoyed warm on the day they are baked.