🥐 Perfect Buttery Croissant Recipe | Flaky & Crispy Homemade Croissants
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This week we’re turning one of my favorite fall flavors into a croissant: pumpkin cream. Day 1 starts with the dough. I’m working fresh pumpkin directly into it so the flavor is baked into every layer. Tomorrow is lamination, then on day 3 we finally bake everything and add the pumpkin cream. Pumpkin can be a tricky ingredient because it adds extra moisture to the dough, so I’m really curious to see how these layers turn out. Once baked, we’ll finish the croissant with a pumpkin cream filling an
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🥐 Croissant Recipe – in English Ingredients: \t•\tFlour – 500 g \t•\tDry yeast – 7 g (or fresh yeast – 20 g) \t•\tSugar – 60 g \t•\tSalt – 10 g \t•\tWarm milk – 250 ml \t•\tButter – 300 g (100 g for dough 200 g for layering) \t•\t1 egg (for brushing) Instructions: \t1.\tMix warm milk, yeast, and sugar. Let sit for 10 minutes. \t2.\tAdd flour, salt, and 100 g butter. Knead the dough. Let rise for 1–1.5 hours. \t3.\tRoll out 200 g butter between parchment paper and chill. \t4.\tPlace the butter s
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This is my ~15th time making homemade croissants and the 1st time I’ve gotten a honeycomb crumb What I’ve learned through the process is that there really is no “perfect” croissant and I can’t wait to keep experimenting!! ———————————— 10 tips for hand laminated croissants \t1.\tFind a reputable recipe and stick to it. You’ll probably have to make some modifications to fit your home environment and you’ll figure those out with experimentation. I use the recipe by Claire Saffitz in the NY Times \t
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