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Serves
US | Metric
Ingredients
Détrempe
  • 1 tsp Yeast (6gr)
  • 4½ Oz Warm water (130gr)
  • 1½ Flour (250gr)
  • 2¼ tbsps Sugar (30gr)
  • 1 Egg yolk
  • 1¾ tbsps Melted butter (25gr)
  • 1 tsp Salt (5gr)
Tourrage
  • ¾ Cup High fat Butter (138gr)
Egg wash
  • 1 Egg yolk
  • 3 tbsps Water
BUTTER CROISSANT BUTTER CROISSANT

BUTTER CROISSANT

Being abroad for 15 years now, I think the croissant it what people associate most with me being French.

Since I am posting my 50th video on YouTube, I wanted to come up with a meaningful and delicious recipe.

So here we go, 3 days recipe that is well worth it.

Prep 1 hour 30 minutes
Total 72 hours

Détrempe:

  • Start by mixing the yeast and water, with a tsp of the sugar and let it rise for 10 min.
  • Mix the rest of the dry ingredients in a mixer with the hook attachment for 1 minute.
  • Add the water mixture, egg and butter and mix until smooth.
  • Finish kneading by hand and place in a covered container. Store in fridge for 10 min.
  • Stretch the dough over itself in 4 points, and flit it over. Roll it until smooth.
  • Rest in fridge for an other 10 min.
  • Repeat the process and let it rest for 25 min.
  • Flip the dough over the counter and roll it to a 7x7 inch square.
  • Wrap it in plastic and let it rest for 12 hours.


Tourrage:

  • Place the butter in a piece of parchment paper and fold it to a 5x4 rectangle.
  • Using a rolling pin, tap and roll the butter to fit the paper rectangle.
  • Wrap it with plastic and place it in the freezer for 2 minutes.
  • Take the détrempe out of the fridge and unwrap it it.
  • De-gaz it if necessary, place the butter in the centre and fold the détrempe over the butter to encase it.
  • Roll the dough into an 18 in long strip making sure that you keep it as straight as possible.
  • Fold it into 1/3 enveloppe and wrap it up with plastic wrap.
  • Rest in fridge for 1 hour.
  • Repeat the process 2 more time.
  • On the third time, rest it for at least 2 hours, preferably overnight.
  • Unwrap the dough and roll it to a rectangle 8 in(22cm) long and ½ in thick.
  • On the top side make cut marks every 3½ in(9cm), on the bottom side start at 1¾ in(4.5cm) then go back to 3½ in.
  • Using a ruler and a dough cutter make each point meet to make perfect triangle.
  • Take a triangle and slightly pull the small end and pull the largest part wide.
  • Roll it over itself to make the croissant without crushing the layers. Repeat the process with them all.
  • Brush the croissant with the egg wash making sure to not touch the side layers.
  • Place the tray in your cold oven for 2 hours or until they doubled in size.
  • Add a second layer of egg wash while you preheat your oven to 400℉.
  • Bake the croissant for 20min.
  • Let them cool down on a wire rack and you can now enjoy the fruit of your labour.


BUTTER CROISSANT BUTTER CROISSANT

BUTTER CROISSANT

Being abroad for 15 years now, I think the croissant it what people associate most with me being French.

Since I am posting my 50th video on YouTube, I wanted to come up with a meaningful and delicious recipe.

So here we go, 3 days recipe that is well worth it.

favorite
print
like
Prep 1 hour 30 minutes
Total 72 hours
Serves
US | Metric
Ingredients
Détrempe
  • 1 tsp Yeast (6gr)
  • 4½ Oz Warm water (130gr)
  • 1½ Flour (250gr)
  • 2¼ tbsps Sugar (30gr)
  • 1 Egg yolk
  • 1¾ tbsps Melted butter (25gr)
  • 1 tsp Salt (5gr)
Tourrage
  • ¾ Cup High fat Butter (138gr)
Egg wash
  • 1 Egg yolk
  • 3 tbsps Water

Détrempe:

  • Start by mixing the yeast and water, with a tsp of the sugar and let it rise for 10 min.
  • Mix the rest of the dry ingredients in a mixer with the hook attachment for 1 minute.
  • Add the water mixture, egg and butter and mix until smooth.
  • Finish kneading by hand and place in a covered container. Store in fridge for 10 min.
  • Stretch the dough over itself in 4 points, and flit it over. Roll it until smooth.
  • Rest in fridge for an other 10 min.
  • Repeat the process and let it rest for 25 min.
  • Flip the dough over the counter and roll it to a 7x7 inch square.
  • Wrap it in plastic and let it rest for 12 hours.


Tourrage:

  • Place the butter in a piece of parchment paper and fold it to a 5x4 rectangle.
  • Using a rolling pin, tap and roll the butter to fit the paper rectangle.
  • Wrap it with plastic and place it in the freezer for 2 minutes.
  • Take the détrempe out of the fridge and unwrap it it.
  • De-gaz it if necessary, place the butter in the centre and fold the détrempe over the butter to encase it.
  • Roll the dough into an 18 in long strip making sure that you keep it as straight as possible.
  • Fold it into 1/3 enveloppe and wrap it up with plastic wrap.
  • Rest in fridge for 1 hour.
  • Repeat the process 2 more time.
  • On the third time, rest it for at least 2 hours, preferably overnight.
  • Unwrap the dough and roll it to a rectangle 8 in(22cm) long and ½ in thick.
  • On the top side make cut marks every 3½ in(9cm), on the bottom side start at 1¾ in(4.5cm) then go back to 3½ in.
  • Using a ruler and a dough cutter make each point meet to make perfect triangle.
  • Take a triangle and slightly pull the small end and pull the largest part wide.
  • Roll it over itself to make the croissant without crushing the layers. Repeat the process with them all.
  • Brush the croissant with the egg wash making sure to not touch the side layers.
  • Place the tray in your cold oven for 2 hours or until they doubled in size.
  • Add a second layer of egg wash while you preheat your oven to 400℉.
  • Bake the croissant for 20min.
  • Let them cool down on a wire rack and you can now enjoy the fruit of your labour.