There’s something magical about a perfectly flaky croissant that melts in your mouth with every bite. Inspired by the famous Tartine Bakery in San Francisco, this Tartine Croissant Recipe brings that bakery-quality experience right into our kitchens. We’re talking layers of buttery, tender dough that create the ultimate breakfast treat or afternoon snack.
Ingredients
To achieve the iconic Tartine Croissant‘s flaky, buttery layers, we carefully gather each ingredient. Precision in measurements and quality makes all the difference.
For The Dough
We combine the following ingredients to create the tender, elastic dough that forms the base of our croissants:
- 500g all-purpose flour (preferably unbleached for better texture)
- 55g granulated sugar
- 10g fine sea salt
- 10g instant yeast
- 275ml whole milk, lukewarm (about 95°F / 35°C)
- 50g unsalted butter, softened (to incorporate into the dough)
For The Butter Layer
The signature flakiness comes from the laminated butter block layered within the dough. We use:
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 350g | Cold, high-quality European-style is best |
| All-purpose flour | 30g | For dusting and shaping the butter |
For Egg Wash
The golden, glossy exterior comes from the egg wash applied before baking:
- 1 large egg
- 1 tablespoon whole milk
We whisk these together until smooth for a perfect shine.
Equipment Needed
To master the Tartine Croissant Recipe, having the right equipment on hand is essential. Each tool plays a crucial role in achieving the buttery layers and flaky texture that define these croissants.
Essential Tools for Dough Preparation and Laminating
- Stand Mixer with Dough Hook: We recommend this for kneading the dough efficiently. A consistent kneading process ensures gluten development, which is vital for structure.
- Rolling Pin: A sturdy rolling pin helps create even layers when rolling out the dough and incorporating the butter block.
- Pastry Scraper: Perfect for handling and folding dough, as well as scraping flour off work surfaces without tearing the dough.
- Plastic Wrap or Parchment Paper: Used to wrap the dough and butter block during chilling phases to maintain firmness and shape.
- Measuring Cups and Kitchen Scale: Precision is key; weighing ingredients guarantees consistency in dough texture and rise.
Baking Equipment
- Baking Sheet or Sheet Pan: Choose a heavy-duty rimmed baking sheet to promote even heat distribution.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup easier while promoting even baking.
- Fine Mesh Sieve or Pastry Brush: A sieve helps dust flour over surfaces lightly; a pastry brush applies the egg wash evenly to achieve the signature golden, glossy finish.
Additional Helpful Tools
- Instant-Read Thermometer: Ensures your milk temperature is ideal (lukewarm) without overheating, preserving yeast activity.
- Timer: To monitor resting and proofing times precisely, preventing over-proofing or under-proofing.
- Cooling Rack: Allows croissants to cool evenly after baking, preserving crispness.
| Equipment | Purpose |
|---|---|
| Stand Mixer with Dough Hook | Kneading dough consistently |
| Rolling Pin | Rolling dough and butter for laminating |
| Pastry Scraper | Handling dough and workspace cleaning |
| Plastic Wrap/Parchment Paper | Wrapping dough to chill and maintain shape |
| Measuring Cups/Scale | Accurate measurement of ingredients |
| Baking Sheet/Sheet Pan | Baking croissants evenly |
| Parchment Paper/Silicone Mat | Prevent sticking during baking |
| Fine Mesh Sieve/Pastry Brush | Dusting flour, applying egg wash |
| Instant-Read Thermometer | Checking milk temperature |
| Timer | Tracking resting and proofing times |
| Cooling Rack | Cooling croissants without sogginess |
By gathering these tools ahead of time, we ensure a smooth croissant-making process that replicates the authentic Tartine Bakery experience in our own kitchens.
Prep Work
To start our Tartine Croissant Recipe journey, precise preparation is key. Let’s focus on measuring ingredients accurately and preparing the essential butter block to achieve those delicate, flaky layers.
Measuring Ingredients
Accurate measurement ensures consistency and a perfect dough texture for our Tartine Croissant. We always use a digital kitchen scale for precision, especially with flour and butter. Here’s how we measure the core ingredients:
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 500 grams (4 cups) | Spoon flour into cup and level |
| Sugar | 50 grams (1/4 cup) | Use granulated sugar |
| Salt | 10 grams (1 tsp) | Fine sea salt preferred |
| Instant yeast | 10 grams (2 1/4 tsp) | Ensure freshness |
| Lukewarm milk | 275 ml (1 1/8 cup) | 95-100°F for optimal yeast rise |
| Softened butter | 50 grams (1/4 cup) | For dough, softened to room temp |
Tip: Always zero out your scale with the container before measuring. This avoids inaccuracies that can disrupt dough hydration.
Preparing The Butter Block
The butter block is the heart of flakiness in our Tartine Croissant. Preparing it right ensures perfect lamination with crisp, buttery layers.
Steps to Prepare the Butter Block:
- Use high-quality unsalted butter chilled but pliable. Too cold and it will crack; too soft and it will absorb into the dough.
- Place butter between two sheets of parchment paper.
- Beat the butter with a rolling pin to soften and flatten it into a 7-inch square.
- Chill the butter block in the refrigerator for 20-30 minutes until firm but still pliable.
“The secret is a butter block firm enough to hold but soft enough to roll smoothly.“
Keeping the butter at the right temperature while laminating creates delicate, crisp layers essential in our Tartine Croissant Recipe.
Instructions
Follow these step-by-step instructions to master the art of crafting perfect Tartine Croissants that boast buttery flakiness and golden crispness.
Mixing The Dough
- In the bowl of a stand mixer, combine all-purpose flour, sugar, salt, and instant yeast.
- Add lukewarm milk gradually while mixing on low speed with the dough hook.
- Knead the dough for about 5-7 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- Transfer the dough to a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate for at least 30 minutes to rest and hydrate.
First Rise
- After resting, remove the dough from the refrigerator.
- Allow it to rise at room temperature for approximately 1 to 1.5 hours or until it nearly doubles in size.
- Cover the bowl loosely with a clean kitchen towel to prevent drying while monitoring the growth.
| Step | Time | Purpose |
|---|---|---|
| Refrigeration | 30 minutes | Dough hydration and rest |
| Room Temp Rise | 1 to 1.5 hours | Dough fermentation and volume |
Laminating The Dough
- Lightly flour your work surface.
- Roll out the dough into a large rectangle about 12×18 inches.
- Place the prepared chilled butter block in the center of the dough.
- Fold the dough edges over the butter to fully encase it.
- Use your rolling pin to gently press, then roll the dough into a rectangle around 20×10 inches, ensuring butter spreads evenly without breaking through the dough.
Folding And Rolling
- Perform the first letter fold (fold in thirds like a business letter).
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Repeat rolling and letter folding two more times for a total of three folds.
- Keep the dough chilled between folds to maintain butter integrity.
| Fold Number | Dough Size (Approx.) | Refrigeration Time |
|---|---|---|
| 1 | 20×10 inches | 30 minutes |
| 2 | 20×10 inches | 30 minutes |
| 3 | 20×10 inches | 30 minutes |
Second Rise
- After completing all folds, refrigerate the dough for at least 2 hours or overnight.
- This step allows the gluten to relax and the butter layers to firm up for better flakiness.
Shaping The Croissants
- On a lightly floured surface, roll out the chilled dough to a 20×10 inch rectangle, about 1/4 inch thick.
- Cut the dough into triangles roughly 5 inches wide at the base.
- Starting at the base, gently stretch each triangle, then roll towards the tip to form the classic croissant shape.
- Curve the ends slightly inward for the final crescent look.
Final Proofing
- Place shaped croissants on a parchment-lined baking sheet, spacing at least 2 inches apart.
- Cover them loosely with lightly greased plastic wrap or a damp towel.
- Let the croissants proof at room temperature for 2 to 3 hours until they visibly puff and feel soft to the touch.
- At this stage, apply the egg wash evenly using a pastry brush for a glossy, golden crust once baked.
Baking Directions
Mastering the baking step is essential for achieving the iconic flaky layers and golden crust of the Tartine Croissant. Here we outline how to expertly apply the egg wash and bake the croissants to perfection.
Egg Wash Application
To give our croissants that irresistible glossy finish and enhanced golden color, we must apply the egg wash carefully and evenly.
- Use a fine mesh sieve to strain the egg wash mixture. This helps remove any lumps or chalazae for a smooth coating.
- With a pastry brush, gently sweep the egg wash over the entire surface of each croissant. Avoid pooling which can cause uneven browning.
- Apply one even coat just before placing them in the oven.
- For an extra glossy effect, we can apply a second coat about halfway through baking.
- Remember to seal the edges of the egg wash carefully for a professional look.
Baking Time And Temperature
Baking at the right temperature and for the proper duration locks in the flaky texture and buttery aroma. Here’s the bake guide for Tartine-style croissants:
| Parameter | Details |
|---|---|
| Oven Temperature | 400°F (205°C) heathered |
| Bake Time | 18–22 minutes |
| Rack Position | Middle rack for even heat |
| Preheat Duration | Minimum 30 minutes fully heated |
- Preheat the oven to 400°F (205°C) to ensure consistent heat for proper rising and browning.
- Place croissants on a parchment-lined baking sheet or silicone mat spaced evenly.
- Bake for 18 to 22 minutes, watching for a deep golden brown color that signals doneness.
- Let croissants cool on a rack for at least 15 minutes to set the layers before enjoying.
Tip: Using an instant-read thermometer, the internal temperature should register around 200°F (93°C) when fully baked.
Following these precise baking directions ensures our Tartine Croissants emerge flaky, tender, and perfectly golden every time.
Serving Suggestions
To fully enjoy our Tartine Croissant Recipe we suggest pairing these flaky delights with a variety of accompaniments that complement their buttery richness and crisp layers.
Savory Pairings
- Serve croissants warm with rich butter and a dollop of high-quality fruit preserves like apricot or raspberry to layer sweet tanginess on the flaky texture.
- Add thin slices of aged ham or smoked salmon along with cream cheese and fresh dill for a sophisticated breakfast or brunch option.
- Incorporate a fresh garden salad dressed lightly with lemon vinaigrette to balance the croissant’s buttery mouthfeel.
Sweet Complements
- Drizzle with local honey or melt dark chocolate as a decadent topping for an indulgent treat.
- Offer fresh berries such as strawberries and blueberries alongside whipped cream, elevating the croissant cake-like experience.
- Pair with a cinnamon-spiced fruit compote for warming autumn-inspired flavor notes.
Beverage Pairings
- Strong black coffee or a rich espresso beautifully offset the pastry’s delicate sweetness and highlight the croissant’s golden crust.
- A cup of fragrant Earl Grey or jasmine tea creates a refined palate contrast without overpowering the layers.
- For brunch, a mimosa or sparkling wine adds festive effervescence to the buttery richness.
| Serving Style | Recommended Accompaniments | Description |
|---|---|---|
| Savory | Butter, fruit preserves, aged ham, smoked salmon, cream cheese | Classic and protein-rich options |
| Sweet | Honey, dark chocolate, fresh berries, whipped cream, fruit compote | Decadent and fruit-focused complements |
| Beverages | Black coffee, espresso, Earl Grey tea, sparkling wine | Drinks that balance sweetness and richness |
By combining these serving suggestions, we can elevate our Tartine Croissants from a simple pastry to a gourmet experience that caters to any time of day or occasion.
Storage Tips
Storing our Tartine Croissants correctly is essential to maintain their delicate, flaky texture and buttery flavor. Follow these tips to keep your croissants fresh and delicious longer.
Room Temperature Storage
- Wrap tightly each cooled croissant in plastic wrap or place them in an airtight container.
- Store at room temperature if planning to consume within 1 to 2 days.
- Avoid refrigerating at this stage as it can dry out the croissants and reduce flakiness.
Freezing for Extended Freshness
- To keep croissants fresh beyond 2 days, freeze immediately after they cool completely.
- Wrap each croissant individually in plastic wrap then place them in a resealable freezer bag.
- Label with the date for easy tracking; croissants remain best within 1 month.
| Storage Method | Preparation | Storage Duration | Ideal Temperature |
|---|---|---|---|
| Room Temperature | Wrap singly in plastic or airtight container | 1–2 Days | 68°F to 72°F (20°C to 22°C) |
| Freezer | Wrap in plastic then freezer bag, airtight | Up to 1 Month | 0°F (-18°C) |
Reheating for Perfect Flakiness
- Allow frozen croissants to thaw at room temperature for about 1 hour.
- Preheat oven to 350°F (175°C).
- Place croissants on baking sheet lined with parchment paper.
- Warm for 5 to 8 minutes to refresh flakiness and crisp the exterior.
- Avoid microwaving as it softens layers and reduces buttery aroma.
“Proper storage and reheating are key to retaining the authentic Tartine Croissant experience every time.“
By following these guidelines, our homemade Tartine Croissants stay flaky and flavorful as if freshly baked.
Conclusion
Mastering the Tartine Croissant Recipe is a rewarding journey that brings the bakery experience right into our kitchens. With attention to detail and the right techniques, we can create croissants that boast those signature flaky layers and rich buttery flavor.
Taking time with each step—from preparing the dough and butter block to perfecting the bake—ensures consistently delicious results. Whether enjoyed plain or paired with sweet or savory accompaniments, these croissants elevate any meal or snack.
By following the tips and methods shared, we’re well-equipped to bake Tartine-style croissants that impress every time. Let’s embrace the process and savor the fruits of our labor with every flaky bite.
Frequently Asked Questions
What ingredients do I need to make Tartine-style croissants?
You need all-purpose flour, sugar, salt, instant yeast, lukewarm milk, softened unsalted butter for the dough, plus high-quality chilled butter for the laminated butter block, and eggs for the egg wash.
What equipment is essential for making Tartine croissants?
Key tools include a stand mixer with dough hook, rolling pin, pastry scraper, plastic wrap or parchment paper, measuring cups, kitchen scale, baking sheet, pastry brush or fine mesh sieve, instant-read thermometer, timer, and cooling rack.
Why is the butter block important in croissant making?
The butter block is crucial for laminating the dough, creating the signature flaky, layered texture by encasing butter evenly within the dough layers.
How do I prepare the laminated butter block?
Use chilled but pliable unsalted butter, flatten it into a thin rectangle, wrap it properly, and chill it to be firm yet soft enough to roll smoothly during laminating.
What is the process of laminating dough for croissants?
Laminating involves encasing the cold butter block in dough, folding and rolling it multiple times with resting periods in the fridge to maintain butter’s integrity, creating many thin layers.
How long should the dough rest and rise?
After mixing, refrigerate the dough for 30 minutes, then allow a first rise at room temperature until nearly doubled in size, followed by chilling between laminations and shaping.
How do I apply the egg wash for shiny croissants?
Use a fine mesh sieve to apply a smooth, even coat without pooling, brushing gently before baking to give croissants their golden, glossy finish.
What is the ideal baking temperature and time for croissants?
Preheat your oven to 400°F (205°C). Bake croissants on the middle rack for 18 to 22 minutes until deep golden brown and flaky.
How should I store leftover croissants?
Wrap cooled croissants tightly in plastic wrap or place in an airtight container for up to 2 days at room temperature, or freeze individually for longer storage.
What is the best way to reheat croissants?
Reheat in a preheated oven at 350°F (175°C) for a few minutes to restore flakiness. Avoid microwaving, which makes them soggy.
What are good serving suggestions for Tartine croissants?
Pair with butter and fruit preserves, aged ham and smoked salmon with cream cheese, or drizzle with honey or chocolate. Serve with coffee, espresso, Earl Grey tea, or sparkling wine.