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Hand‑Laminate Butter Croissants
A step‑by‑step guide to making classic French butter croissants completely by hand. The recipe covers mixing a yeasted dough, creating a cold butter block, multiple folds with chilling, shaping, overnight proofing, and baking to a golden, flaky finish.
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Critical Success Points
- • Mix dough until fully combined (no dry flour).
- • Keep butter block and dough cold during all folds.
- • Accurately perform the quarter‑fold and single‑fold.
- • Chill for the specified times between folds.
- • Overnight proof in the refrigerator before baking.
Safety Warnings
- • Handle hot oven and baking sheet with oven mitts.
- • Use a sharp knife carefully when cutting dough.
- • Cold butter can be slippery; keep a firm grip.
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