Croissant: the recipe

At a glance

• Number of pieces: 24
• Weight per piece: 88 g
• Actual dough weight: 2168 g
• Room temperature: 24 °C

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Ingredients

Quantities for 24 pieces of 88 g, kitchen at 24 °C

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Method

1. Impasto (25 min)

   • In a stand mixer with the hook, pour in the flour and the cold water and start mixing on medium-low speed.
   • Add the eggs, the crumbled yeast, the sugar, the honey and the salt.
   • Mix until the dough becomes smooth and even and pulls away from the sides of the bowl.
   • Add the softened butter in small pieces and keep mixing until fully absorbed and the dough is smooth again.
2. Lievitazione (1 hour)
3. Formatura panetto (25 min)

   • Gently flatten the dough to release the air.
   • Roll it out into a rectangle as wide as the butter block you will use for lamination and twice as long.
   • Put the dough rectangle in the freezer for 5 minutes.
   • Move the dough to the fridge for 15 minutes, so it firms up and is easier to work with.
4. Laminazione (1 h 30 min)

   • Use block ("technical") butter.
   • Beat the butter with a rolling pin between two sheets of baking paper until it becomes a flat, pliable but still cold rectangle, half the size of the dough rectangle.
   • Place the butter block in the centre of the dough rectangle and fold the two free flaps over it, like a wallet, sealing the edges well.
   • Turn the dough so the butter seam faces you.
   • Roll out with the pin, working from the bottom up, to a thickness of about 7 mm.
   • Mark the centre lightly, fold the top and bottom parts towards the centre, then close in half like a book (a 4-fold).
   • Wrap the dough in plastic wrap and let it rest in the fridge for at least 1 hour.
5. Laminazione 2 (1 hour)

   • Roll the dough out again to about 7 mm thick and do a simple 3-fold (bring one third over and the other third under, like a letter).
   • Wrap again and let it rest in the fridge for at least 1 hour, ideally overnight for 13 hours.
6. Formatura (36 min)

   • With a sharp knife or a pastry wheel, cut out triangles with a 9 cm base and about 18-20 cm height.
   • Make a small cut in the centre of the base to help shape the 'horns'.
   • Widen the two points of the base of each triangle slightly, then roll up from the base towards the tip, applying light tension, without pulling sideways.
   • Curve the ends inwards to create the crescent shape with well-defined horns.
7. Lievitazione finale (2 h 30 min)

   • Arrange the croissants on a tray lined with baking paper, well spaced, 7 per tray.
   • Let them rise in a warm, humid place (26-28°C) for 2-3 hours, until they double in volume and are soft and puffy to the touch.
8. Doratura (15 min)

   • Alternatively, 30 grams of egg yolk and 30 of cream.
   • Gently brush the croissants with the freshly mixed egg yolks.
9. Cottura (17 min)

   • Bake until well golden and crisp on the surface.

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Baking

1. • conventional oven, without steam
   • Overall temperature: 175 °C
   • Time: 17 minutes

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