Perfect Croissant Ratio
2 : 1
Flour : Lamination Butter (by weight)
500g flour + 250g butter block
= 12-16 flaky French croissants with 27 layers
Classic Croissant Recipe
Dough (Détrempe)
- Bread flour or all-purpose 500g (4 cups)
- Whole milk (cold) 280ml (1 cup + 3 tbsp)
- Unsalted butter (softened) 50g (3½ tbsp)
- Granulated sugar 50g (¼ cup)
- Instant yeast 10g (1 tbsp)
- Salt 10g (2 tsp)
Lamination Butter Block:
250g unsalted butter (European style, 82% fat preferred)
Instructions (Day 1-2)
- Day 1 Evening:
- 1. Mix all dough ingredients, knead until smooth (5 min).
- 2. Rise 1 hour, punch down. Chill overnight (8+ hours).
- 3. Pound 250g butter into 7x5" rectangle. Chill.
- Day 2 Morning:
- 4. Roll dough to 10x15". Place butter in center, fold like letter.
- 5. Turn 1: Roll to 10x20", fold in thirds. Chill 30 min.
- 6. Turn 2: Repeat roll + fold. Chill 30 min.
- 7. Turn 3: Repeat roll + fold. Chill 1 hour.
- 8. Roll to ¼" thick. Cut triangles. Roll into crescents.
- 9. Proof 2-3 hours. Egg wash. Bake 400°F 15-18 min.
🥐 3 Folds = 27 Layers!
Each "letter fold" (fold in thirds) triples the layers: 3 layers → 9 layers → 27 layers. This creates the signature flaky texture!
Lamination Math: Butter-to-Flour Ratio
| Butter % | 500g Flour | Result | Pastry Type |
|---|---|---|---|
| 33% | 165g butter | Fewer layers, less flaky | Quick croissants |
| 40% | 200g butter | Good flake, easier to work | Danish pastry |
| 50% | 250g butter | Classic French flaky | Croissants |
| 80-100% | 400-500g butter | Maximum flake, very rich | Puff pastry (pâte feuilletée) |
The Lamination Process
1. Lock-In (Beurrage)
Encase cold butter block in dough
- • Butter must be pliable but cold (60°F)
- • Dough and butter same consistency
- • Seal edges completely
- • If butter too hard = breaks through
- • If butter too soft = oozes out
2. Folding (Tourage)
Create layers through letter folds
- • 3 letter folds = 27 layers
- • 4 letter folds = 81 layers (too many!)
- • Roll gently, don't press hard
- • Keep rectangle shape
- • Chill 30 min between folds
3. Shaping
Cut and roll into crescents
- • Roll final dough to ¼" thick
- • Cut into 4x8" triangles
- • Notch center of base ½"
- • Roll from base to tip (not too tight)
- • Curve into crescent shape
Troubleshooting
Common Problems:
- Butter leaks out: Butter too soft, or dough too warm. Chill immediately.
- Dense, not flaky: Butter broke through layers, or didn't chill enough.
- No layers visible: Butter melted into dough (too warm during lamination).
- Uneven rise: Uneven rolling, or butter block wasn't uniform.
- Doughy center: Underbaked. Croissants need full 15-18 min at 400°F.
Pro Tips:
- • Use European butter (82% fat) - less water, better layers
- • Work in cool room (65-70°F max)
- • If butter too hard, hit with rolling pin to soften
- • Dust off excess flour between folds
- • Proof until jiggly when shaken (2-3 hours)
- • Egg wash twice for deep golden color