Croissant Delabre


Croissant Delabre

The classic recipe for the French croissant
Servings 14
Total Time 2 hrs


  • 500 Grams (1 pound and 2 oz) Flour
  • 25 Grams (1 oz) Fresh Yeast
  • 12 Grams (1/2 oz) Salt
  • 60 Grams (2 oz) Sugar
  • 90 Grams (3 oz) Milk
  • 140 Grams (4,5 oz) Cold water
  • 100 Grams( 3,5 oz) Soft Butter (first part)
  • 250 Grams (8,5 oz) Cold Butter (second part)
  • 1 Egg
  • 1 Egg yolk


  • Phase 1
    (you can use a kitchenaid or your hands)
    Mix: flour, yeast, sugar, salt, cold water and soft butter.
    ”Work” the dough for 5 minutes between your hands and the table. With a rolling pin, make a rectangle, 25 x 18 cm. Wrap and keep in fridge for 4 to 12 hours (if you wish to leave it overnight for the next morning be sure not to leave it for more than 24 hours max).
  • Phase 2
    Put the 250 gr  (8.5oz) of butter in freezer for 20 minutes. With the rolling pin, between 2 sheets of parchment paper, pound butter until it is a rectangle of 1 centimeter high and 25x18cm. Take the dough out of the fridge. Roll the chilled dough until you have a rectangle of 50x40cm
    Add the pounded butter on one half of the rolled out dough and fold. Turn to have the seam on your right as if you were going to read a book backwards and roll out, gently, always away from your body … until you reach a 1 centimeter high rectangle. Fold the dough, remember you need 4 layers, so 1/4 on itself and 3/4 on itself, then fold in half. Wrap, fridge for one hour. Seal on the right, roll again, rectangle of 1 cm high, fold to have 3 layers this time, (like a wallet). Wrap and refrigerate for 1h…
    Remove from fridge. Roll the dough again to have a rectangle of half centimeter high and 25 to 65 cm large. Cut the border if not straight. then cut 14 rectangle of 25 cm long and around 7 cm base, cut the base in the middle, 1 cm only, then roll, the point should be under the croissant. Put on a baking sheet, (6 per tray is enough.
    Beat eggs, apply the egg wash with a brush. Put in a cold oven with a small mixing bowl with a cup of boiling water. Let proof 1.5 hours. Take them out of the oven, turn the oven on convection at 210ºC (about 420ºF). Brush a second time with the egg wash and cook the croissant when oven is hot. 12 to 15 minutes should do. Reduce the oven temperature down to 190ºC (375ºF), if they start to get too much coloration. Let cool down on a cooling rack.

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