Croissants 104 | The

Croissants 104 | The Good Life France Photo: © Caroline Faccioli

If you’ve ever sighed over a photo of croissants and wished you could make them at home – then read on… A Makes 12–15 (1¼ lb./600 g dough) Active time: 1 hour Chilling time: 4–5 hours (preferably overnight) Rising time: 4 hours Cooking time: 15 minutes Storage: Up to 2 months in the freezer in a sealed bag (see Chef’s Notes) EQUIPMENT Instant-read thermometer Stand mixer fitted with the dough hook 2 silicone baking mats (or parchment paper) Rimmed baking sheet lined with parchment paper INGREDIENTS Water dough 1⁄3 oz. (10 g) fresh yeast (see Chef’s Notes) 1 tbsp (15 ml) lukewarm water 2 tbsp (25 g) sugar 1½ tsp (7 g) fine salt 1 tbsp (20 g) butter ¼ cup (60 ml) water ¼ cup (60 ml) whole milk + 1 tbsp for the sugar and salt 2 cups (9 oz./250 g) bread flour For laminating 1 stick + 1 tbsp (4½ oz./130 g) butter, at room temperature 1 egg, lightly beaten METHOD 1. To prepare the water dough, dissolve the yeast in the lukewarm water in a small bowl. In a separate bowl, stir the sugar and salt into the 1 tbsp milk until dissolved. 2. Heat the 1 tbsp (20 g) butter in a small saucepan with the water and milk, until the butter has melted and the temperature reaches 86°F (30°C). 3. Sift the flour into the bowl of the stand mixer. Beat in the sugar/salt/milk mixture on low speed, then the warm butter/milk mixture. Finally, mix in the dissolved yeast. 4. Continue kneading until the dough is smooth, comes away from the sides of the bowl, and is just warm to the touch (about 1 minute). 5. Cover the bowl with plastic wrap and let the dough rise at room temperature, ideally around 77°F/25°C, until doubled in volume (about 1 hour). 6. Dust a shallow baking dish with flour and press out the dough over the base. Cover with plastic wrap and refrigerate for 2–3 hours. 7. To laminate the dough, remove the butter from the refrigerator about 30 minutes ahead, so it will be easier to work with. Place between the two silicone baking mats or two sheets of parchment paper, then beat with a rolling pin to make the butter as malleable as the dough. Cut into 2 equal pieces, wrap 1 piece, and return it to the refrigerator. 8. On a lightly floured surface, roll the dough into a rectangle three times as long as it is wide. 9. Cut the butter into small pieces. Dot these evenly over the bottom two-thirds of the dough: the butter should be slightly softer than the dough at this point. Fold the top third of the dough down over the butter and the bottom third up. Give the The Good Life France | 105