Croissants

The perfect croissant is said to have as many as 45 layers, and it takes time and skill to get it right. Skilled pastry chefs require years to learn how to deliver a world-beating croissant, but this recipe provides a simple route to a solid result. The key is to let the dough rest for a sufficient amount of time – cutting corners will ruin the outcome. Ideally, you should chill it overnight if possible to ensure a fluffy pastry.

Chilling croissant dough is essential, and the true Parisian way to make them involves chilling several times over a period of two days. First the dough is refrigerated for 30 minutes, then it is rolled out into a rectangle, covered and chilled again overnight, before being covered in butter, folded and – you guessed it – chilled again, for 30 more minutes. The laminated dough is then folded once more and allowed to rest for four hours, before being cut, rolled and baked.

A common culprit for non-flaky croissants is dough or butter that is too warm when carrying out the laminating process. If either of the components aren’t chilled, the butter will melt into the dough and won’t create the flaky layers you want.

A minimum of three folds is the common principle applied to croissants, though many pastry chefs favour four or more. It all depends on how much patience and time you have.

All-purpose flour is fine for making croissants, though pastry chefs often use special T45 pastry flour for the lightest outcome.

A thin triangle shape is deployed then rolled to create the standard croissant, though they haven’t always been crescents. Straight varieties have been around for just as long, though are less common today.

Croissants should be covered when proofing to prevent the dough from drying out and undoing the proofing process.