Croissants are the ultimate test of a baker’s patience and technique. The lamination process - folding butter into dough repeatedly to create those delicate, flaky layers - requires precision and commitment.
Day One: The Détrempe
The journey begins with the détrempe - the basic dough. Flour, water, milk, sugar, salt, yeast, and a small amount of butter come together into a smooth dough that will serve as the foundation for our lamination.
After mixing, the dough rests in the refrigerator overnight. Meanwhile, I prepare the butter block - 8 ounces of European-style butter pounded into a flat square.
Day Two: The Lamination
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The cold dough is rolled out and the butter block placed in the center. Fold, roll, turn 90 degrees. This is a “turn.” After each turn, the dough rests in the refrigerator for 30 minutes to keep the butter cold and prevent it from melting into the dough.
Six turns later, and we have 729 layers of butter and dough. Each layer will puff up independently in the oven, creating that signature honeycomb structure.
Day Three: Shaping and Baking
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The final laminated dough is rolled out one last time and cut into triangles. Each triangle is rolled up from the wide end to form the classic croissant shape. They proof for 2-3 hours until doubled in size, then get an egg wash before baking.
At 400°F, the butter steams, pushing the layers apart. The croissants puff up dramatically, turning a deep golden brown. The smell is intoxicating - butter, yeast, and that slightly caramelized edge.
The Moment of Truth
Breaking open that first croissant to reveal the interior layers, hearing the crackle of the crust - three days of work culminating in this perfect moment. The flaky, buttery pastry practically shatters at the touch, each layer distinct and crispy.
Worth every second.