Flaky Homemade Croissant

5. Proof the Croissants:

• Let the croissants rise: Place the shaped croissants on a baking sheet lined with parchment paper, leaving some space between each one. Cover them loosely with a towel or plastic wrap, and let them proof for about 1-1.5 hours or until they have puffed up.

6. Bake the Croissants:

• Preheat the oven: While the croissants are proofing, preheat your oven to 400°F (200°C).
• Egg wash: Whisk the egg with a splash of water and brush the egg wash over the top of each croissant for a golden, glossy finish.
• Bake: Place the croissants in the preheated oven and bake for 15-20 minutes, or until they are golden brown and flaky. You can check by tapping the bottom of a croissant – it should sound hollow when done.

7. Cool and Enjoy:

• Let the croissants cool on a wire rack for a few minutes before serving. Enjoy them warm with butter, jam, or your favorite spread.

Tips for Success:

• Cold ingredients: Make sure your butter and dough are cold throughout the process to achieve those perfect flaky layers.
• Don’t rush the process: Lamination takes time and patience. Each fold and chill is essential for creating the layers that make croissants so light and flaky.
• Use high-quality butter: European-style butter with a higher fat content creates richer, flakier layers.

Serving Ideas:

• Enjoy your croissants as-is, or fill them with chocolate or almond paste for a sweet treat.
• They’re perfect for breakfast, brunch, or as a side to a savory dish.

Making homemade croissants requires a little bit of effort and time, but the result is a fresh, buttery, flaky treat that will be the highlight of any meal!