Sure, here are the secrets to making flaky croissants:
- Use cold ingredients. The butter and dough should be very cold when you start laminating the dough. This will help to prevent the butter from melting and making the dough tough.
- Use high-quality butter. The butter is the star of the show in croissants, so it’s important to use a high-quality butter with a high fat content. This will help to create the flaky layers.
- Laminate the dough multiple times. Lamination is the process of folding the dough with butter in between the layers. This creates the flaky texture that is characteristic of croissants. The more times you laminate the dough, the more flaky it will be.
- Chill the dough after each fold. Chilling the dough after each fold helps to keep the butter cold and prevents it from melting. This is essential for creating flaky croissants.
- Don’t overwork the dough. Overworking the dough will make it tough. Only knead the dough until it comes together.
- Let the dough rise slowly. Croissant dough needs to rise slowly in a cool place. This will help to develop the flavor and texture of the dough.
- Don’t overbake the croissants. Croissants are done when they are golden brown and sound hollow when tapped. Overbaking wholesale cake boxes will make them dry and tough.
Here is a simple recipe for making flaky croissants:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/2 cup cold milk
- In a large bowl, whisk together the flour, sugar, and salt.
- In a small bowl, dissolve the yeast in the milk.
- Add the yeast mixture to the dry ingredients and stir until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or overnight.
- Once the dough has chilled, roll it out into a 12-inch square.
- Place the butter cubes in the center of the dough and fold the dough over the butter, like a book.
- Roll out the dough again into a 12-inch square.
- Fold the dough in thirds, like a letter.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Repeat steps 8-10 two more times.
- After the final fold, refrigerate the dough for at least 2 hours, or overnight.
- Preheat the oven to 400 degrees F (200 degrees C).
- On a lightly floured surface, roll out the dough into a 12-inch square.
- Cut the dough into triangles.
- Roll up the triangles from the wide end to the narrow end.
- Place the croissants on a baking sheet lined with parchment paper.
- Let the croissants rise in a warm place for 30 minutes, or until doubled in size.
- Brush the croissants with an egg wash.
- Bake the croissants for 15-20 minutes, or until golden brown.
- Let the croissants cool for a few minutes before serving.