A croissant looks simple, but behind that golden crescent are three days of work. Here is what happens, and why we think it is worth it.
Day one: the dough
We mix flour, water, milk, a little sugar, salt and yeast into a smooth dough, then let it rest in the refrigerator overnight. The cold rest relaxes the gluten, which makes the dough easier to roll later, and develops flavor.
Day two: butter and folds
A flat block of butter is wrapped inside the dough. We roll it out and fold it like a letter, then rest, then fold again. This process, called lamination, creates dozens of paper-thin alternating layers of dough and butter. Keeping everything cold is the whole game: if the butter melts into the dough, the layers are lost.
The dough is then cut into triangles, rolled into crescents and left to proof until puffy and wobbly.
Day three: bake
In a hot oven, the water in the butter turns to steam and pushes the layers apart, while the butter fries the dough from within. The result is a crisp, shattering shell and a soft, honeycombed center.
How to enjoy one
- Eat it the day it is baked for the best texture.
- Warm day-old croissants in a hot oven for 3 to 4 minutes to revive the crunch.
- Pair it with a cappuccino. You will not regret it.
Hungry now? Browse our breads and viennoiserie.