Paul Hollywood Croissant Recipe
The Paul Hollywood Croissant Recipe represents the gold standard of French pastry making.
Equipment
- Large mixing bowl
- Kitchen scale
- Rolling Pin
- Clean kitchen towels
- Baking sheets
- Parchment paper
- Sharp knife
- Pastry brush
Ingredients
- 500 g strong white bread flour
- 10 g salt
- 80 g caster sugar
- 10 g instant yeast
- 300 ml cool water
- 250 g cold butter for lamination
- 1 egg for egg wash
Instructions
- Mix flour, salt, sugar in large bowl.
- Add yeast to one side of bowl.
- Pour water gradually while mixing ingredients together.
- Knead dough for 10 minutes until smooth.
- Wrap dough tightly in plastic film completely.
- Refrigerate dough for at least 1 hour.
- Roll butter into rectangle between parchment paper.
- Roll dough into rectangle twice butter size.
- Place butter in center of dough rectangle.
- Fold dough edges over butter completely encasing.
- Roll out gently to original rectangle size.
- Fold into thirds like folding a letter.
- Wrap and chill for 30 minutes exactly.
- Repeat rolling and folding process two times.
- Roll final dough to 5mm thickness carefully.
- Cut into triangles using sharp knife precisely.
- Roll triangles from base to tip tightly.
- Place on lined baking sheets with space.
- Prove in warm place for 2 hours.
- Brush with beaten egg before baking immediately.
- Bake at 200°C for 20 minutes exactly.
Notes
- Keep butter and dough at similar temperatures for best lamination results.
- Work quickly during folding to prevent butter from melting completely.
- Always rest dough between folds to relax gluten properly.
- Use strong flour for better structure and rise.
- Ensure proper proofing time for maximum fluffiness and texture.