The croissant is the most celebrated member of the family of butter- and sugar-enriched, yeasted pastries known as viennoiseries. They obtain their signature flaky texture through lamination, the process of coating a dough with fat and repeatedly folding and rolling it to create layers. Tartine owner Chad Robertson insists on an unsalted, high-fat butter with at least 80 percent fat for laminating his straight-armed versions.
Recipe times may vary drastically depending on environmental factors, so be sure to mind the visual cues before moving on to the next step. If possible, use a scale to measure your ingredients and work in a cool room.
For the Preferment:
For the Dough:
Time To Make The Dough
Lead viennoisier, Fausto Echeverria, uses a high-fat, European-style butter from Oregon to laminate Tartine’s croissant dough. First, a thin sheet of butter is laid on top of the dough before it is folded into thirds (1). Then, Echeverria rolls the dough out a second time (2), before folding it again in thirds like a letter (3, 4). After a short rest in the fridge, the folding process is repeated once more. The dough is then rested again for several hours to relax the gluten. After the final rest, the dough can be sheeted out and shaped into croissants, danish, and morning buns.