The Ultimate Flaky Croissant Dough Recipe Parisian
Conquer classic French baking This detailed guide demystifies making truly shatteringly flaky croissant dough with clear patient steps for perfect lamination
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Cooking tools:
- Stand mixer
- Digital kitchen scale
- Rolling pin
- Bench scraper
- Plastic wrap
- Ruler
- Measuring tape
- Mixing bowl
- Baking sheet
- Oven
- Stove
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Pastry brush
- Parchment paper
- Cutting board
- Chef's knife
- Refrigerator
- Freezer
- Airtight container
- Kitchen timer
- Oven thermometer
- Instant-read thermometer
- Cooling rack
- Plate
Ingredients
- 500g Strong Bread Flour (High Protein)
- 50g Granulated Sugar
- 10g Fine Sea Salt
- 7g Instant Dry Yeast
- 180ml Ice Cold Whole Milk
- 120ml Ice Cold Water
- 25g Unsalted Butter, very cold (for dough)
- 250g High-Quality Unsalted Butter (for lamination)
- 1 large egg beaten with 1 Tbsp milk/water (for egg wash)
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