Learn how to make classic, flaky croissants with Gordon Ramsay's step-by-step method. This recipe guides you through overnight dough fermentation and careful layering with butter to achieve light, buttery pastries with a crisp golden crust.
Ingredients extracted via AI
Ingredients
floursugarmilksaltyeastwatereggbutter
Procedure generated via AI
Mix flour, sugar, milk, salt, yeast, water, and eggs to prepare the dough.
Cover and refrigerate the dough to rest overnight, for at least 24 hours.
Gently roll out the dough into a thin sheet.
Place a large piece of butter in the center of the dough and fold the dough around it to enclose the butter completely.
Roll out and fold the dough several times—repeat this process three times to create over 70 layers of dough and butter.
Cut the dough into triangles and carefully roll each one into a croissant shape, taking care not to damage the layers.
Allow the croissants to proof until they have doubled in size.
Brush the croissants with beaten egg to give them a shiny finish.
Bake the croissants at 190°C (375°F) for about 20 minutes, until golden brown and crisp.
Serve warm, with a tender, flaky interior and a crunchy exterior.