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Croissants
By Claire Saffitz · cooking.nytimes.com
Makes 8 croissants
| prepPreheat oven to 375°F / 190°C (step 22) | ||||||||||||||||||
| prepBring skillet of water to simmer, transfer to oven floor (step 17) | ||||||||||||||||||
| 4⅔ cups / 605 g all-purpose or bread flour | Mix détrempe, rest 10 min | Add butter pieces, mix until smooth 8–10 min | Form ball, slash, rise 45–60 min, chill 4–12 hr | Deflate dough, stretch to 8-inch square | Wrap dough, roll to 8-inch square, freeze 20 min | Roll dough to 16×8 inches | Enclose butter block in dough | Fold dough sides over butter, rotate 90° | Roll to 24×¼ inch, trim ends | Double turn: fold thirds, fold in half | Wrap, freeze 15 min, chill 1 hr | Roll to ⅜ inch, simple turn: fold in thirds | Wrap, freeze 15 min, chill 1 hr | Roll to 14×17 inches, wrap, freeze 20 min, chill 8–12 hr | Roll to 17×14 inches, cut into 8 triangles | Shape crescents, proof 2–2½ hr | Chill 20 min, brush with egg wash | Bake 375°F / 190°C, 20 min, rotate, bake 10–15 min until deep brown |
| ⅓ cup / 66 g granulated sugar | ||||||||||||||||||
| 1 tablespoon plus ½ teaspoon / 12 g kosher salt | ||||||||||||||||||
| 2¼ teaspoons / 7 g active dry yeast | ||||||||||||||||||
| ¾ cup plus 2 tablespoons / 214 ml water, at room temperature | ||||||||||||||||||
| ½ cup / 120 ml whole milk, at room temperature | ||||||||||||||||||
| ¼ cup / 57 g unsalted butter, cut into ½-inch pieces, chilled | ||||||||||||||||||
| 1½ cups / 340 g unsalted European or European-style butter (3 sticks), chilled | Prepare butter block, chill | |||||||||||||||||
| 1 large egg yolk | ||||||||||||||||||
| 1 tablespoon heavy cream | ||||||||||||||||||
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