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French Croissant Recipe

Gordon Ramsay French Croissants are flaky, buttery pastries made using the celebrity chef's perfected technique of laminating dough with high-quality European butter. These traditional French breakfast pastries feature multiple delicate layers created through precise folding and rolling methods, resulting in a golden-brown exterior and airy, honeycomb-like interior characteristic of Ramsay's exacting culinary standards.
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Prep Time 4 hours 15 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Course Breakfast
Cuisine French
Servings 14 Croissants
Calories 300 kcal

Ingredients
  

For Croissant Dough

  • 4 ¼ tsp. fresh, dry instant yeast (check expiration date)
  • 3/4 Cup cup cold water
  • 4 ¼ cups all-purpose bread flour, more for dusting and cutting board
  • 2 tbsp. European or Vermont-style butter (83-84% butterfat content), unsalted, softened
  • 1/3 cup granulated sugar
  • 1 large whole egg
  • 1 tbsp. heavy cream
  • 2 ⅛ tsp. kosher salt

For Making Butter Slab

  • 2 ½ sticks European or Vermont Style Butter (83-84% butterfat content)

For Egg Wash

  • Two whole eggs
  • 1 small pinch of salt
  • A splash of milk

Instructions
 

Making the Dough

  • Activate the Yeast: In a small bowl, dissolve the yeast in cold water and let it sit for about 5 minutes until it becomes frothy.
  • Mix Dry Ingredients: Mix the bread flour and granulated sugar in a large bowl.
  • Add Wet Ingredients: Add the softened butter, yeast mixture, large whole egg, and heavy cream to the flour mixture.
  • Knead the Dough: Combine the ingredients until a dough forms. Add the kosher salt and knead until the dough is smooth and elastic. This process might take about 10 minutes by hand or 5 minutes in a stand mixer with a dough hook.
  • First Rise: Cover the dough with plastic wrap and let it rise at room temperature for 1 to 2 hours or until it doubles in size.

Preparing Butter Slab

  • Soften the Butter: Let it soften at room temperature, but it should still be cool.
  • Form a Slab: Between two sheets of parchment paper, roll the butter into a rectangle that's about 8x5 inches.
  • Chill the Butter: Place the butter slab in the fridge until it is consistent with the dough.

Laminating the Dough

  • Roll Out the Dough: Roll the dough into a rectangle about 16x10 inches on a floured surface.
  • Encase the Butter: Place the butter slab on half of the dough, then fold the other half over it.
  • First Fold: Roll out the dough to a 16x10 inch rectangle again. Fold the dough in thirds like a letter.
  • Chill: Wrap the dough in plastic and chill for 1 hour.
  • Repeat: Complete two more folds, chilling the dough for 1 hour between each fold.

Shaping the Croissants

  • Roll the Dough: Roll the laminated dough to about 1/4 inch thickness.
  • Cut Triangles: Cut the dough into long triangles.
  • Shape Croissants: Roll each triangle from the base to the tip, forming a croissant shape.
  • Second Rise: Cover the croissants on a baking sheet and rise for 1 to 2 hours.

Baking

  • Preheat the Oven: Heat your oven to 375°F (190°C).
  • Egg Wash: Beat two whole eggs with a pinch of salt and a splash of milk. Brush this mixture over the croissants.
  • Bake: Bake the croissants for about 15 minutes or until golden brown.

Serving

  • Serve the croissants warm, fresh out of the oven, or at room temperature.

Video

Notes

Maintain a cold temperature throughout the lamination process. Work quickly, and if the dough becomes too warm or the butter begins to soften, return it to the refrigerator between folds.