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I know making croissants from scratch sounds super intimidating. But have no fear; I will walk you through every step so you can have the confidence to try it yourself. You'll be so proud of what you make that you won't even want to eat them. Just kidding! There is no way you'll be able to resist the rich smell of butter as these little pastries from heaven bake in the oven. And neither will anyone else.

This process yields amazingly flaky and buttery croissants. They don't take much active time to complete (only about 1 hour), but they do take time to let the dough rest in the fridge multiple times overnight and also to proof right before baking. I recommend giving yourself 3 days to make these croissants. So if you want them for Saturday morning, start step 1 on Thursday night.

A few tools you'll need to get started:

sharp knife
rolling pin
mixing bowl
parchment paper
2 baking sheets
pastry brush
measuring tape or yard stick
plastic wrap

Ingredients:

4 cups unbleached, all-purpose flour
5 ounces cold water
5 ounces cold whole milk
2 ounces granulated sugar
3 tablespoons unsalted butter, softened
1 tablespoon plus 1/2 teaspoon of instant yeast
2 1/4 teaspoons salt
2 1/2 sticks cold unsalted butter (10 ounces)
1 large egg

The full recipe is posted as an attachment in the class project.Or you can visit my blog page here and scroll to the bottom.

Jamie McDowall

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