👨‍🍳 Instructies

1. 1

   Prepare the Détrempe (Dough Base): In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, combine the lukewarm milk and water. Sprinkle the yeast over the liquid and let it sit for 5 minutes until foamy (if using active dry yeast). Pour the yeast mixture into the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it's smooth and elastic. The dough should spring back when lightly poked. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 1 hour, or until slightly puffed.

   ⏱️ 1 hour 15 minutes (including resting)
2. 2

   Butter Block and Encasing: While the dough rests, prepare the butter block. Place the cold butter slab between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a uniform rectangle, approximately 15cm x 20cm (6 x 8 inches) and about 1cm thick. Ensure the butter is pliable but still cold. Once the détrempe has rested, lightly flour your work surface and roll the dough into a rectangle roughly twice the size of your butter block (e.g., 30cm x 20cm or 12 x 8 inches). Place the butter block in the center of the dough rectangle. Fold the four corners of the dough over the butter, meeting in the middle, to completely enclose it. Pinch the seams firmly to seal. Gently press down on the package with your hands to slightly flatten it.

   ⏱️ 20 minutes
3. 3

   First Fold (Single Fold): Lightly flour the top of the dough package. Using a rolling pin, gently roll the dough into a long rectangle, about three times as long as it is wide (e.g., 60cm x 20cm or 24 x 8 inches). Be careful not to tear the dough or push the butter out. Brush off any excess flour. Perform a 'single fold': fold the rectangle into thirds, like a letter. Imagine dividing the rectangle into three equal vertical sections. Fold the bottom third up over the middle third, then fold the top third down over the folded section. You should have a neat, layered rectangle. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to allow the gluten to relax and the butter to firm up.

   ⏱️ 30 minutes active, 1 hour chilling
4. 4

   Second and Third Folds: Repeat the process from Step 3 two more times, ensuring you perform a single fold each time. After each fold, wrap the dough tightly and chill for at least 1 hour. It's crucial that the dough and butter remain cold throughout this process. If the butter starts to soften or ooze, chill the dough immediately. The final dough should have many thin layers of butter and dough.

   ⏱️ 1 hour 30 minutes active, 2-3 hours chilling minimum
5. 5

   Shaping the Croissants: Once the final fold is complete and the dough has chilled for at least 1 hour, lightly flour your work surface. Roll the dough into a large rectangle, approximately 30cm x 50cm (12 x 20 inches) and about 0.5cm thick. Trim the edges to create clean lines. Cut the rectangle lengthwise into two long strips. Then, cut each strip into triangles, with a base of about 10cm (4 inches). Make a small slit (about 1cm) in the center of the base of each triangle. Gently stretch the base of the triangle slightly. Starting from the base, roll each triangle up towards the point, stretching the dough gently as you roll. Curve the ends inwards to create the classic crescent shape. Place the shaped croissants on baking sheets lined with parchment paper, leaving ample space between them as they will expand.

   ⏱️ 45 minutes
6. 6

   Proofing: Cover the shaped croissants loosely with plastic wrap (ensure it doesn't touch the dough) or place them in a large, clean plastic bag. Let them proof at room temperature (ideally around 24-26°C / 75-79°F) for 2-3 hours, or until they have nearly doubled in size and appear puffy and jiggly. They should look significantly larger and feel very light. If your room is cooler, you may need longer proofing times or a slightly warmer environment (like a turned-off oven with the light on).

   ⏱️ 2-3 hours
7. 7

   Egg Wash and Baking: Preheat your oven to 200°C (400°F). Gently brush the proofed croissants with the beaten egg wash, being careful not to deflate them. Bake for 10 minutes at 200°C (400°F). Then, reduce the oven temperature to 180°C (350°F) and continue baking for another 8-12 minutes, or until the croissants are a deep golden brown, puffed, and feel light when lifted. The layers should be clearly defined and crisp.

   ⏱️ 18-22 minutes
8. 8

   Cooling: Transfer the baked croissants to a wire rack to cool completely. This allows steam to escape and prevents the bottoms from becoming soggy. Best enjoyed the same day they are baked for optimal flakiness and flavor.

   ⏱️ 30 minutes