Nothing quite compares to the buttery, flaky, layers of a French croissant. I mean it really should be considered one of the basic food groups if you ask me... but I digress.
Even though a breakfast staple, very few are aware of the time and labor that goes into this iconic pastry. I have tried many different croissant recipes, but this one of my favorites!
It will take me a few more tries to completely perfect, but was pretty content with the end result. One of my biggest tips in general for starting a new recipe is DON'T GIVE UP! It is so easy to get down on yourself, but Rome wasn't built in a day (or croissants) ;)
Follow below tips, and you will be saying having croissants for breakfast in no time:
Tip 1: Mentally prepare! Croissants are no easy task, so take your time (this recipe takes 3 days to be exact). There is no need to rush which can lead to more mistakes!
Tip 2: Keep the butter solid! If you feel that the dough is resisting and butter starts to ooze when rolling out, pop it back in the fridge. You can even throw it in the freezer for 5 mins to help firm up the butter quicker. It is easy to become impatient, but keeping the butter solid is a VERY critical step.
Tip 3: Don't crush the layers! Roll the dough with a light but steady hand, so that layers are not crushed. Also, light rolling will prevent the butter from becoming too warm and oozing out.
Tip 4: Wrap dough tightly! When you are letting the dough rest over night, make sure that dough is wrapped tightly in cling film. The dough might rise slightly in fridge which can cause air to get inside if not wrapped tightly. This will help keep your bread from drying out and not develop a crust.
Tip 5: Coat croissant thoroughly! You might be tempted to go light on the egg wash, but it is important to make sure that all the nooks are covered, so that when the croissant expands in oven, the whole outside stays crispy.