Sur la Table Croissant Recipe

What Makes Sur la Table Croissants So Special?

• Sur la Table croissants are known for their flaky, buttery texture and rich, indulgent flavor.
• They’re made using only the finest ingredients, including premium butter and high-quality flour.
• The recipe has been perfected over years of experimentation and refinement, resulting in a truly exceptional croissant.

Ingredients

Here’s what you’ll need to make Sur la Table croissants:

• 3 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon instant yeast
• 1 1/4 teaspoons salt
• 1 1/4 cups whole milk, warmed to 110°F
• 1 cup unsalted butter, chilled
• 1 egg, beaten with 1 tablespoon water

Instructions

Now, let’s get into the nitty-gritty of the recipe. Follow these steps to make your own Sur la Table croissants:

Step 1: Make the dough

In a large bowl, whisk together the flour, sugar, yeast, and salt. Add the warmed milk and stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Shape the dough into a rectangle and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.

Step 2: Prepare the butter

Cut the chilled butter into small cubes and arrange them in a single layer on a piece of plastic wrap. Cover with another piece of plastic wrap and use a rolling pin to pound the butter into a flat, even layer. Chill in the refrigerator for at least 30 minutes.

Step 3: Make the laminated dough

On a lightly floured surface, roll the chilled dough into a rectangle that’s approximately 16 inches wide and 10 inches tall. Place the chilled butter layer on top of the dough so that it covers 2/3 of the dough. Fold the uncovered third of the dough over the butter and then fold the remaining third over the top of the dough, like you’re folding a letter. Turn the dough 90 degrees and roll it out again into a rectangle. Fold the dough into thirds again and chill for at least 1 hour.

Step 4: Shape the croissants

On a lightly floured surface, roll the chilled dough into a rectangle that’s approximately 16 inches wide and 10 inches tall. Cut the dough in half horizontally and then cut each half into triangles that are approximately 4 inches wide at the base. Make a small cut in the center of the base of each triangle and then roll the dough up, tucking the pointed end underneath. Place the croissants on a baking sheet lined with parchment paper and brush with the beaten egg wash.

Step 5: Proof and bake

Preheat your oven to 400°F. Let the croissants proof at room temperature for 1 hour, until they have doubled in size. Bake for 15-20 minutes, until golden brown and flaky.

Enjoy your homemade Sur la Table croissants!

My Experience Making Sur la Table Croissants

I’ve made this recipe several times and it always turns out beautifully. The key is to be patient and take your time with each step, especially when it comes to laminating the dough. It can be a bit tricky to get the butter layer just right, but once you do, the results are amazing.

I also prefer to use high-quality ingredients, like organic flour and pasture-raised butter. I find that it makes a noticeable difference in the final product.

If you’re new to making croissants, don’t be intimidated! It’s definitely a labor of love, but the end result is so worth it. And who doesn’t love a fresh, homemade croissant?

Expert Tips for Making Perfect Croissants

The key to a perfect croissant is good-quality butter and patience. When laminating the dough, take your time and make sure the butter is evenly distributed. And don’t rush the proofing process—the longer you let the dough rest, the better the texture will be. – Chef Jacques Pépin

FAQs

What’s the secret to flaky, buttery croissants?

The secret is laminating the dough with butter. This creates those beautiful layers that give croissants their signature flaky texture.

Can I use a different type of flour?

You can, but keep in mind that using all-purpose flour will give you the best results. Other types of flour, like bread flour or cake flour, will have different protein levels and can affect the texture of the croissants.

Can I freeze the croissants?

Yes! Once the croissants are baked and cooled, you can wrap them tightly in plastic wrap and then in aluminum foil before freezing. When you’re ready to eat them, just let them thaw at room temperature and then reheat in the oven for a few minutes.

How long will the croissants keep?

Fresh croissants are best eaten the same day they’re made, but they can be stored in an airtight container at room temperature for up to 2 days. After that, they’ll start to lose their crispness.