Embark on a culinary journey to create the perfect croissant, inspired by Cafe Rouge Patisserie in Etobicoke.
This from-scratch masterclass covers every detail, from crafting the laminated dough to achieving that signature flaky, buttery perfection.
Shortcuts are for amateurs; we're building flavor and technique.
Not in the mood to brew?
Order at Cafe Rouge PatisserieTotal Time
50m
In a large bowl, whisk together flour, yeast, sugar, and salt.
Add cold water and softened butter to the dry ingredients. Mix until a shaggy dough forms.
Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Flatten into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6x8 inch rectangle, about 1/2 inch thick. Ensure it's evenly thick.
Refrigerate until firm but pliable.
In a large bowl, whisk together flour, yeast, sugar, and salt. Add cold water and softened butter. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Flatten into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. Patience is a virtue here.
"Don't over-knead! We want gluten development, not a tough hockey puck."
Place the cold lamination butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6x8 inch rectangle, about 1/2 inch thick. Ensure it's evenly thick and cold. Refrigerate until firm but pliable – crucial for clean lamination. You want it cold enough to hold shape, but pliable enough to roll without cracking.
"If the butter gets too soft, return it to the fridge immediately. Soft butter bleeds into the dough during lamination, creating a greasy, subpar croissant."
On a lightly floured surface, roll the chilled dough into a 12x16 inch rectangle. Place the cold butter block in the center of the dough. Fold one side of the dough over the butter, and then fold the other side over, creating a 'book' fold, completely encasing the butter. Pinch the edges to seal. This is the foundation; do it well.
"Make sure the butter is fully encased in the dough. Any exposed butter will melt and create issues during baking."
Rotate the dough 90 degrees. Gently roll the dough into a 10x20 inch rectangle. Perform a single fold: fold the top third of the dough down and the bottom third up and over, like folding a letter. Wrap tightly and refrigerate for 1 hour. This develops layers. Trust the process.
"Roll evenly and gently. Avoid pressing too hard, as you want to preserve the layers you're creating."
Repeat the rolling and single-folding process, ensuring the dough is well-chilled between turns. Wrap tightly and refrigerate for another hour. You're building structure and flavor; don't rush this.
"Chill time is essential. It allows the gluten to relax and the butter to firm up, preventing a sticky, unmanageable mess."
Roll the dough into a large rectangle, about 1/8 inch thick. Trim the edges to create straight lines. Using a sharp knife or pizza cutter, cut the dough into long triangles. Gently stretch each triangle slightly. Starting from the base, roll the triangle towards the point. Place the croissants on a baking sheet lined with parchment paper, with the tip tucked underneath. Let them proof at room temperature (ideally 70-75°F) for 2-3 hours, or until doubled in size. This proofing stage is critical; don't shortchange it.
"Avoid over-proofing, which can lead to flat, dense croissants. They should be puffy and jiggly but still hold their shape."
Preheat oven to 375°F (190°C). Gently brush the croissants with egg wash. Bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should reach 200°F (93°C). Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. The aroma alone is worth the effort.
"Rotate the baking sheet halfway through to ensure even browning. Don't be afraid to adjust the baking time based on your oven."
Add chocolate batons before rolling up the croissants for a classic treat.
Fill baked croissants with almond cream and top with sliced almonds before baking again.
1Use high-quality butter with a high fat content for the best flavor and lamination.
2Keep all ingredients and equipment as cold as possible throughout the process.
3Don't over-knead the dough, as this will result in a tough croissant.
4Be patient with the proofing process. It's essential for achieving a light and airy croissant.
1Using butter that is too soft, causing it to melt and bleed into the dough.
2Over-kneading the dough, resulting in a tough croissant.
3Not chilling the dough sufficiently between turns.
4Over-proofing the croissants, leading to a flat and dense final product.
This recipe captures the essence of Cafe Rouge Patisserie in Etobicoke. Authenticity isn't just about ingredients; it's about place.
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