Скачать или смотреть Sumbul’s Croissants

It feels surreal to know that I have my very own croissant recipe. My top favorite pastry is a plain croissant and it was also the most intimidating pastry for me to try. I tried a few popular recipes from famous pastry chefs but some were lacking flavor and some were lacking techniques.
A few months back I tried and failed and then got carried away with other projects. But in July I dedicated an entire week to croissant testing and I am glad I did. I kept testing and improving my recipe and technique and it worked very well for my standard of the croissants.
Also, there is no comparison of using a dough sheeter and a rolling pin, so I am happy with my final result for using what I have available at home.

There are a ton of tips for baking flavorful croissants with beautiful honeycomb. My tips are for home bakers and by no means am I intending to break a French heart over this pastry.

Tips:
Use European butter or Amish butter if available.
Knead the dough to the pane window stage and then freeze it for 15 minutes, covered.
Don’t cut the edges of the dough while rolling and folding with the butter block inside, instead cut it away before cutting out croissants to prevent butter oozing out, which makes a mess on the surface and can cause rupture to the layers.
After spreading the dough for the final length and before cutting the croissants, cover them and let them rest in the fridge for 10 minutes so the cut croissants won't snap and shrink in size.
Don't stretch the cut croissants, instead roll them gently but not loosely.
Must strain your egg glaze mixture.
Must proof the shaped croissants at the proper humidity and the right temperature.
Don't egg glaze the sides of the exposed layers, only glaze the top part.
Recipe is in my IG