French Butter Croissants


French Butter Croissant

The moment has arrived, a spanish guy is offering you the recipe for perfect french butter croissants! But don’t worry sceptic readers, we spanish people have a tradition on stealing the french (ejem ejem, Crème Brûlée). Anyways… this time I got the recipe from Yann Duytsche, a baker with french C.D.O living in Barcelona who shared how to prepare this buttery deliciousness in “El Comidista”. As you can see (and since they already did a perfectly well filmed video with the whole process and explanation) I decided to take a picture of a “typical spanish croissant” or what’s the same, a croissant most people out there wouldn’t want to eat. Because although we are, I would say, quite good at cooking, precise work isn’t our thing and I’m warning you, this is quite an arquitectural piece of doughy art.
If like me you decide to accept the challenge and make them, here’s a tip; This recipe makes loads, so bake some to show off and freeze the rest. Whenever you feel like having a luxurious breakfast, put out a few overnight and you will wake up to perfecly defrosted and risen croissants. 170ºC and 14 minutes later freshly baked pieces of heaven will be sitting next to coffee (if you made coffee as well of course).

And if your cravings for french delights aren’t fulfilled yet, no worries, I also took the time to carefully arrange a playlist of unintelligible songs. There’s only one scene where I can imagine myself fully listening to “Je t’aime moi non plus” by Brigitte Bardot, and that scene, indeed, is making croissants.

· 1 kg Strong White Flour
· 120 gr Sugar
· 25 gr Salt
· 240 ml Milk (can be plant milk)
· 240 ml Water
· 40 gr Fresh Yeast
· 80 gr Butter/Margerine
· 660 gr Butter/Margerine (shaped in 2 thin blocks)

Combine the dry ingredients with the liquids (cold/at room temperature water & milk, and the 80gr of melted butter/margarine). Knead into a dough and leave to rest for an hour, uncovered and at room temperature. (Resting the dough is essential, you will see through out the whole process that this dough is extremely strong and can’t be worked well without leaving it to rest).
After 1 hour slightly mix the dough and roll into a 60cm long rectangle. Leave it to rest again 1 hour in the fridge.
We are ready to start making the layers! Lay a thin rectangle of 330gr of butter over the first 2/3 of the dough, fold the remaining 1/3 over the butter block and the remaining 1/3 on top of the first piece we folded. (I know, hella confusing, check “el comidista’s” video for a better look at the process). If you made it, that’s how you make a fold! Dough and butter must be cold so that they don’t melt into eachother and loose all those beautiful layers we are after. Roll the folded dough, repeat the folding process and leave to rest in the fridge for 1 hour. Repeat the process again to add the 2nd block of butter. We will have done 4 folds and our croissant dough will be almost ready after 1 more hour of resting! Roll the dough to a 3mm thicknes and leave it to rest again.
Cut the dough into triangles, strech them with your hands and roll towards the tip. Finally they start lookig like croissants! Now leave them to rise at room temperature for about 2 + 1/2 hours, brush them with some egg wash and bake at 170ºC for 14 min. Voilà, croissants are done!