Butter Croissants

Method

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1. Mix the dough ingredients to a smooth, firm dough — 5 minutes in a mixer or 8 by hand. Shape into a 20 cm square, wrap, and refrigerate overnight.

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2. Pound the cold butter between two sheets of baking paper into an even 18 cm square. Keep it cold and pliable, like firm modelling clay.

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3. Roll the dough into a 20 x 40 cm rectangle. Lay the butter block on one half and fold the other over, sealing the edges by pinching firmly.

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4. Roll out to 20 x 60 cm, working lengthwise with firm, even pressure. Fold in thirds like a letter. Wrap and chill 45 minutes.

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5. Repeat the roll and letter fold twice more, chilling 45 minutes between each. Three folds gives you 27 butter layers.

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6. Roll the final dough to 30 x 60 cm and 4 mm thick. Trim the edges square — sealed edges cannot rise.

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7. Cut into triangles with a 12 cm base. Notch the centre of each base, stretch gently, and roll up from base to tip without compressing.

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8. Arrange on lined trays, tip tucked underneath. Prove at 24 to 26°C for 2 to 3 hours until visibly jiggly and roughly doubled — do not prove them warmer, or the butter will melt out.

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9. Brush carefully with egg wash, avoiding the cut layers. Bake at 200°C / 390°F for 18 to 20 minutes until deep mahogany. Cool on a rack for 20 minutes before eating.

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Chef’s Tips

• Work in the coolest part of your kitchen and return the dough to the fridge the moment it starts to feel soft.
• Butter with at least 82% fat content is essential; standard butter carries too much water and will steam the layers apart.
• If butter leaks out during baking, the proof was too warm. The croissants will still be good, just less airy.

Pairing Suggestions

• Café crème or a bowl of hot chocolate
• Serve with apricot jam and salted butter
• Excellent split and filled with ham and Gruyère the next day

Storage & Reheating

Best within hours of baking. Keep 2 days in a paper bag and refresh at 180°C / 355°F for 5 minutes. Freeze shaped, unproven croissants for 1 month — prove from frozen for 4 to 5 hours.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.