Follow James Martin’s croissant recipe for this French patisserie classic. There’s some advanced pastry work involved, but the results are worth it
Prep:1 hr and 15 mins
Makes 12-14
500g strong white flour, plus extra for dusting1 ½ tsp salt50g sugar2 x 7g sachets fast-action dried yeastoil, for greasing300g butter, at room temperature1 egg, beaten
STEP 1Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.STEP 2Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.STEP 3Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.STEP 4Fold one side of the dough up and halfway over the butter.STEP 5Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.STEP 6Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.STEP 7Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way – rolling the pastry while it’s still folded – without adding more butter. Wrap and chill overnight.STEP 8The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.STEP 9Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.STEP 10Take each triangle in turn and pull the two corners at the base to stretch and widen it.STEP 11Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.STEP 12Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.STEP 13Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.STEP 14Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.
