Croissants

Name: Croissants
Yield: Makes 22 croissants
Cuisine: French
Ingredients: 3 tablespoons, unsalted butter, very cold; 24 tablespoons unsalted European-style, butter, very cold (3 sticks); 1¾ cups, whole milk; 4 teaspoons, instant or rapid-rise yeast; 4¼ cups (21¼ ounces/602 grams), all-purpose flour; ¼ cup (1¾ ounces/50 grams), sugar; 2 teaspoons, salt; 1 , large egg; 1 teaspoon, cold water

Desserts or Baked Goods
French
Make Ahead
Breads
Breakfast & Brunch
Easter

Appears in Cook's Illustrated January/February 2012, America's Test Kitchen TV

Croissants can be a culinary triumph—or a waste of time. Our recipe guarantees success.

SERVES Makes 22 croissants

TIME 2 hours, plus 3 hours resting, 4¾ hours chilling, and 1 hour freezing

Why This Recipe Works

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