Ingredients
Base = 1× batch (~18–20 croissants).
- 1000 g flour (tipo 00)
- 60 g fresh yeast (or 20 g dry yeast)
- 200 g sugar
- 50 g milk, cold
- 100 g cold butter or lard (for dough)
- 300 g eggs
- 200 g cold water
- 18 g fine salt
- 650 g butter (for lamination)
- 400 g flour (to bind lamination butter)
🌾 Contains Gluten
🥛 Contains Dairy
🥚 Contains Eggs
Preparation Method
- In a mixer, combine flour and salt. Add cold dough fat, eggs, sugar, and yeast dissolved in the milk; mix medium until gluten begins forming.
- Add cold water and mix to a strong, elastic dough. Sheet on parchment and chill (or brief freeze) until firm.
- Blend lamination butter with flour and form a flat block. Enclose butter block in dough like puff pastry. Wrap and rest overnight at 4–5°C (40–41°F).
- Next day, roll to roughly 1 in / 2.5 cm. Cut triangles and roll into croissants. Proof about 2 hours at 28°C (80°F).
- Egg-wash and bake at 165°C (325°F) for ~16 minutes until deep golden.
| Calories | ~290 kcal |
| Fat | ~18 g |
| Carbohydrates | ~25 g |
| Protein | ~5 g |
Serve & Related Bakes
- ☕ Perfect with a creamy cappuccino or caffè latte.
- 🥐 Try filling with apricot jam or pastry cream after baking.
- 🍞 Explore more bakes: Focaccia alle mandorle · Focaccia e Schiacciata · Lievito Madre
Wine note: With buttery pastries, a dry sparkling like Prosecco or Franciacorta is a delightful brunch pairing.