To tell how well a croissant is made, take a bite and look at your shirt: If it’s covered with flakes of golden pastry that shatter from each bite, you know it’s a good one. A crisp brown crust and airy insides, rich with buttery flavor and aroma—these are the hallmarks of a beautifully made croissant.
Timeline: Making Croissants
The three-day method used in our classic croissant recipe gives the dough maximum fermentation time for flavor to develop. But if time is tight, you can use the shortcut two-day method instead. The active work time is exactly the same in both scenarios; choose whichever fits your schedule.
The 3-Day Method
Day 1
Mix the dough.
Refrigerate overnight.
Day 2
Laminate the dough.
Refrigerate overnight.
Day 3
Shape & bake the croissants.
The 2-Day Method
Day 1
Mix the dough.
Refrigerate for 3 hours.
Laminate the dough.
Refrigerate overnight.
Day 2
Shape & bake the croissants.
The Variations
Chocolate
Ham & Cheese
Flour Know-How
Protein content differs among types (and brands) of flour and is an important consideration in baking—the higher the protein, the stronger the gluten. Gluten translates into structural support, necessary to give croissants and other yeast-raised breads their loft and chew. But too much protein would lead to a tough croissant.
Most flours don’t list protein content on the package. Cake flour, made from soft wheat, has the lowest amount of protein, 6 to 8 percent, depending on brand. Bread flour has the highest, at 12 to 14 percent. All-purpose flour falls in the middle, with a protein content of 10 to 12 percent. That makes it ideal for this recipe, with just enough protein to encourage maximum volume in the croissants. Use the highest-quality flour you can.
Butter Matters
Quality. Use the highest-quality unsalted butter you can find. European-style butters have higher butterfat content (82 percent and up) than most supermarket brands have—the extra butterfat not only provides superior flavor but also encourages better lamination.
Temperature. The temperature of the butter is crucial when you laminate the dough. Too cold and hard, and the butter will break into small shards; too warm and soft, and the layers will not be distinct. To test, press a finger into the butter slab—it should feel pliable and cold.
https://www.finecooking.com/article/homemade-croissants
https://www.foodiewithfamily.com/how-to-make-croissants/
http://www.weekendbakery.com/posts/classic-french-croissant-recipe/