Homemade Croissants – Brod & Taylor France
Yes, you can perfect the art of a buttery and flaky croissant at home! Learn how to make homemade croissants with this step-by-step recipe from Brod & Taylor.
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Cooking tools:
- Stand mixer
- Dough sheeter
- Bench scraper
- Rolling pin
- Kitchen scale
- Measuring cup
- Chef's knife
- Mixing bowl
- Parchment paper
- Plastic wrap
- Refrigerator
- Freezer
Ingredients
- All-purpose flour*: 600 g (5 cups)
- Fine salt: 12 g (2 ½ tsp)
- Granulated sugar: 60 g (4 Tbsp + 2 tsp)
- Instant yeast: 14 g (1 Tbsp + 2 tsp)
- Butter, softened: 50 g (3 ½ Tbsp)
- Milk, 80°F: 170 g (scant ¾ cup)
- Water, 80°F: 150 g (scant ⅔ cup)
- Butter (butter block): 300 g (1 cup + 5 Tbsp)
- Egg (egg wash): 50 g (1 each)
- Milk (egg wash): 14 g (1 Tbsp)
- Fine salt (egg wash): pinch
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