Ingredients:
For the Dough
All-purpose flour – 4 cups (500g)
Instant yeast – 2¼ tsp (7g)
Sugar – ¼ cup (50g)
Salt – 1 tsp (5g)
Warm milk – 1 cup (250ml)
Unsalted butter (softened) – 2 tbsp (30g)
Cold butter (for laminating) – 250g (about 1 cup + 2 tbsp)
For the Caramel Filling
Sugar – 1 cup (200g)
Butter – 4 tbsp (60g)
Heavy cream – ½ cup (120ml)
A pinch of salt
For Brushing
1 egg (beaten with 1 tbsp milk)
Instructions
Prepare the Dough
- In a large bowl, combine flour, sugar, yeast, and salt.
- Add warm milk and softened butter, then mix until a soft dough forms.
- Knead the dough until smooth, cover, and refrigerate for 30 minutes.
Laminate the Dough
- Roll the chilled dough into a rectangle. Place the cold butter slab in the center and fold the dough over it to enclose.
- Roll it out again, then fold into thirds (like a letter). Wrap and chill for 30 minutes.
- Repeat the rolling and folding process three times, chilling between each turn for flaky layers.
Shape the Croissants
- After the final chill, roll the dough into a large rectangle about ¼ inch thick.
- Cut into long triangles, then roll each from the base to the tip to form croissants.
- Place them on a baking tray, cover lightly, and let rise for about 1 hour or until puffy.
Bake
- Brush with the egg wash and bake in a preheated oven at 200°C (400°F) for 15–18 minutes, or until golden brown.
Prepare the Caramel Filling
- In a saucepan over medium heat, melt the sugar until it turns golden brown.
- Add butter and stir until fully melted.
- Slowly pour in the heavy cream while stirring (the mixture will bubble).
- Add a pinch of salt and cook for one more minute.
- Let cool until it thickens to a smooth caramel consistency.
Assemble
- Once the croissants are baked and slightly cooled, make a small hole at one end.
- Fill a piping bag with the caramel and pipe it into each croissant.
- Optionally, dust with powdered sugar or drizzle extra caramel on top for a glossy finish.