Ah, the croissant. That buttery, flaky crescent of pure joy.
At Chocolat On James, we believe in crafting experiences, not just pastries.
And nothing embodies that more than our classic croissant. Forget those sad, pale imitations you find elsewhere.
We're talking about a croissant that shatters with the slightest pressure, revealing layer upon layer of tender, golden dough.
The aroma alone is enough to transport you to a Parisian boulangerie.
We start with the finest ingredients – proper European-style butter, of course – and a whole lotta patience.
This isn't a recipe for the faint of heart, but trust us, the reward is worth every minute.
We'll guide you through each step, from mixing the dough to mastering the lamination process.
We're sharing all our secrets, the same techniques we use every day to create the croissants that have made Chocolat On James a Hamilton favourite.
Imagine pulling these warm, fragrant croissants from your oven, the butter sizzling softly, filling your kitchen with a scent that's simply irresistible.
Pair it with your morning coffee, a smear of homemade jam, or simply enjoy it on its own.
This isn't just a croissant; it's an experience. So, let's roll up our sleeves and get baking!
We will be walking through how to make the laminated dough, then shape and bake the croissants.
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Order at Chocolat On JamesTotal Time
7h 15m
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, yeast, sugar, and salt. Add the cold water and milk and mix on low speed until a shaggy dough forms. Increase the speed to medium and mix for 3-4 minutes, or until the dough starts to come together. Add the softened butter and continue to mix for another 3-4 minutes, or until the butter is fully incorporated and the dough is smooth and elastic. Don't be tempted to add more flour; the dough should be slightly sticky.
Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. At Chocolat On James, we monitor the temperature closely to ensure optimal rise.
While the dough is rising, prepare the butter block. Place the cold butter between two sheets of parchment paper and use a rolling pin to flatten it into a 6x8 inch rectangle, about 1/4 inch thick. Make sure the butter is cold and firm, but still pliable. This is crucial for creating those distinct layers.
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a 10x12 inch rectangle. Place the butter block in the center of the dough rectangle. Fold one side of the dough over the butter, then fold the other side over, encasing the butter completely. Pinch the edges to seal. Roll out the dough to a 10x24 inch rectangle. Fold the dough into thirds, like a letter. This is your first single turn. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.
Remove the dough from the refrigerator and place it on a lightly floured surface, with the short end facing you. Roll out the dough to a 10x24 inch rectangle. Fold the dough into thirds again, like a letter. This is your second single turn. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.
Repeat the rolling and folding process one more time for the third single turn. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This resting period allows the gluten to relax, making the dough easier to work with.
On a lightly floured surface, roll out the chilled dough to a rectangle approximately 12x18 inches and about 1/8 inch thick. Use a sharp knife or pizza cutter to trim the edges, creating a clean rectangle. Cut the dough in half lengthwise, then cut each half into 6 triangles. Gently stretch each triangle to elongate it slightly. Starting from the base of each triangle, roll it up tightly towards the point. Place the croissants on a baking sheet lined with parchment paper, with the point of the triangle tucked underneath to prevent unrolling.
Cover the baking sheet loosely with plastic wrap and let the croissants proof in a warm, humid place for 2-3 hours, or until they have nearly doubled in size. They should feel light and airy when gently touched. We like to use our proofer at Chocolat on James, but a warm oven (turned off!) works just as well!
Preheat your oven to 375°F (190°C). Gently brush the proofed croissants with egg wash, being careful not to deflate them. Bake for 18-22 minutes, or until they are golden brown and cooked through. Rotate the baking sheet halfway through for even browning. The aroma of baking butter will fill your kitchen, and that's when you know they're close!
Remove the croissants from the oven and let them cool slightly on a wire rack before serving. They are best enjoyed warm, fresh from the oven. Serve with butter, jam, or simply enjoy them on their own. Listen to that satisfying crackle as you take your first bite!
Add chocolate batons before rolling the croissant for a rich and decadent treat.
Transform your croissant into an almond delight. Slice in half, fill with almond cream, top with sliced almonds, and bake to golden perfection.
1The key to flaky croissants is keeping the butter cold throughout the process. If the butter starts to melt, the layers will merge, and the croissants won't be as light and airy.
2When rolling out the dough, apply even pressure to ensure uniform thickness. This will help the croissants bake evenly.
3Don't be afraid to experiment with different fillings and toppings. Croissants are a blank canvas for your culinary creativity!
1Melting the butter during lamination. This will ruin the layers and result in a greasy croissant.
2Under-proofing the croissants. They should be puffy and light before baking.
The croissant as we know it today evolved in France, becoming a staple of French bakeries in the 19th century.
Did you know the croissant actually originated in Austria, not France? It was inspired by the Kipferl pastry.
This recipe captures the essence of Chocolat On James in Hamilton. Authenticity isn't just about ingredients; it's about place.
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