Recipe Detail


Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 130 grams - Water 100*F
  2. 6 grams - Active Dry Yeast
  3. 250 grams - Bread Flour
  4. 30 grams - Sugar
  5. 5 grams - Sea Salt
  6. 25 grams - Unsalted Butter Melted
  7. 1 whole - Egg Yolk
  8. 138 grams - Unsalted Butter


1. Whisk the yeast into the water and allow to sit for about 10 minutes.
2. In a medium sized mixing bowl whisk together the flour, sugar, and salt.
3. Add the bloomed yeast mixture, egg yolk, and melted butter to the dry ingredients with a spatula.
4. Lightly knead the dough till all together.
5. Pick up the dough, slap against the table, and fold it over itself for 30 second to a minute. It will be done once you start to see a smooth surface on the dough.
6. Shape it into a ball, place back into the bowl, cover in plastic wrap, and allow to rest in the fridge for 10 minutes.
7. It is now time to begin the dough's first turn. Grab an edge of the dough, gently stretch it, fold it over itself and gently pat it down with the palm of your hand.
8. Repeat process all around the dough until all sides have been stretched.
9. Flip it over seam side down, cover with plastic wrap, and return it to the fridge for 10 minutes.
10. Repeat the turning process. Be careful not to tear the dough.
11. Wrap it in plastic wrap one more time and allow to rest in the fridge for another 10 minutes.
12. Place the finished dough onto a sheet of wax paper. Roll the dough into a 7x7in. square. Do not roll out completely. Leave it in an oval-ish shape, take your wax paper and fold it so that the edges themselves are 7x7in.
13. Flip the dough over and roll the dough to fill the wax paper mold.
14. Place in the fridge for 12 hours.

1. Lay out slices of butter on top of a sheet of wax paper into a rough 4x4in square. Leave it slightly smaller than those dimensions.
2. Fold the wax paper over the butter into a 4x4in square, flip it over, and use a rolling pin to lightly pound out the butter into the paper mold.
3. Place in the fridge to chill for 15-25 minutes.

Dough (continued):
1. Lightly flour a work surface and remove your dough from the fridge and its wax paper.
2. With your rolling pin, flatten out and elongate all of the edges of the dough.
3. Lightly flatten out the middle as well.
4. Place your Beurrage into the center of the dough diagnolly.
5. Take each edge of the dough and fold over the butter creating a sort of envelope shape.
6. It should be square and there should be no butter showing.
7. Pinch to close the edges shut and allow to sit for 1-2 minutes.
8. Lightly flour your rolling pin and top of the dough.
9. Take your rolling pin and lightly press down on segments of the dough.
10. Begin rolling with even pressure into a long rectangle roughly 18 inches in length.
11. Do not rock back and forth with the rolling pin. Roll in only one direction with even pressure.
12. Grab the bottom of the dough closest to you. Fold it 3/4 of the way up the rectangle. Then take the top half and fold it the 1/4 of the way until both ends meet evenly.
13. Take the longer end and fold it over the shorter end making an envelope shape.
14. Lightly tap down with a rolling pin to get the layers to stick down.
15. Wrap in plastic wrap and allow to rest in the fridge for 1 hour.
16. Unwrap dough and place on a lightly floured surface.
17. Once again, press down segments of the dough.
18. Roll it out into an 18 inch rectangle.
19. Fold it letter style. Grab the top part and fold it 1/3 of the way down. Grab the other end and fold it over the whole dough.
20. Wrap it up in plastic wrap and put in the fridge for 1-12 hours
21. Roll the dough into a wider and thicker rectangle. It should be about 10 inches wide and 1/4 in thick.
22. If the dough resists you, allow to rest for longer.
23. Using a ruler, mark out 4.5 inch intervals on the bottom of the dough. Mark the top of the dough between two marks on the bottom edge.
24. Using a knife, cut from point to point to make the croissant shape.
25. Take a triangle of dough, gently elongate to make it about an inch longer.
26. Very tightly roll it up but do not add pressure.
27. The tails of the croissant need to be placed down so that the weight of the croissant holds them down.
28. Place on a baking sheet lined with parchment paper.
29. Brush the tops with egg wash. (1 whole egg whisked together)
30. Place on the lowest rack in a cold oven with the light on and the door left slightly ajar. Proof at 70* F for 2 hours until doubled in size.
31. Brush again with egg wash very carefully.
32. Bake at 400*F for 15-20 minutes.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers