Why You’ll Love This Recipe
Making homemade French croissants from scratch is not only an accomplishment but also an experience that fills your kitchen with the warm, inviting smell of fresh-baked pastries. This recipe guides you through the meticulous steps required to create those delicate, buttery layers without the need for any special equipment, making it perfect for both beginners and seasoned bakers. By following the process of rolling, folding, and proofing the dough, you’ll be rewarded with flaky, golden croissants that taste just as good as those from a Parisian bakery. Plus, with just a few ingredients and some patience, you can recreate the magic of French baking right at home.
Ingredients
-
4 cups (500g) all-purpose flour
-
¼ cup (50g) granulated sugar
-
2 ¼ tsp (7g) active dry yeast
-
1 ¼ tsp salt
-
1 cup (240ml) warm milk
-
10 tbsp (140g) unsalted butter, cold
-
1 egg (for egg wash)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix these dry ingredients together before adding the warm milk. Stir until the dough comes together, then knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to make it too dry. Shape the dough into a ball, place it in a lightly greased bowl, cover it with plastic wrap, and let it rest in the refrigerator for at least 6 hours or overnight. This slow fermentation helps develop flavor and improves the texture.
Step 2: Prepare the Butter Block
While the dough is chilling, prepare the butter block. Place the cold butter between two sheets of parchment paper and roll it into a 7×7-inch square. Try to keep it even in thickness. Refrigerate the butter block until firm but still pliable.
Step 3: Laminate the Dough
Once the dough is well-chilled, roll it out on a floured surface into a 10×10-inch square. Place the butter block in the center and fold the corners of the dough over it like an envelope, sealing the edges well. Now, roll the dough into a long rectangle (about 8×24 inches). Fold it into thirds like a letter, wrap it in plastic wrap, and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough between each fold. This creates the signature flaky layers of a croissant.
Step 4: Shape the Croissants
After the final chill, roll the dough out into a large rectangle about ¼ inch thick. Use a sharp knife or pizza cutter to cut long triangles with a base of about 3 inches and a height of 8 inches. Starting from the wide end, gently roll each triangle into a croissant shape, slightly stretching the dough as you roll. Place them on a baking sheet lined with parchment paper, making sure to tuck the tip underneath so they don’t unroll while baking.
Step 5: Proof the Croissants
Cover the shaped croissants loosely with plastic wrap and let them rise at room temperature for about 2 hours, or until they become puffy and nearly double in size. They should feel light and airy when gently touched.
Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C). In a small bowl, beat the egg and lightly brush it over the croissants for a shiny, golden finish. Bake for 18-22 minutes, or until they turn beautifully golden brown and crisp. Let them cool slightly before enjoying, though I won’t blame you if you sneak a warm one right off the tray!
Servings and Timing
This recipe yields about 12 croissants. The total time from start to finish, including resting and proofing, is approximately 8 hours and 30 minutes, though most of this time is inactive (for chilling and rising).
-
Prep Time: 30 minutes
-
Resting Time: 6 hours (or overnight)
-
Rolling/Folding Time: 1 hour
-
Proofing Time: 2 hours
-
Baking Time: 18-22 minutes
-
Total Time: About 8.5 hours
Variations
-
Chocolate Croissants: Before rolling the dough into croissants, add a few small pieces of high-quality dark chocolate at the wide end of each triangle for a delicious twist.
-
Almond Croissants: After baking, slice the croissants in half and fill them with almond paste or almond cream, then top with sliced almonds and a dusting of powdered sugar for a more decadent treat.
-
Mini Croissants: Make smaller croissants by cutting the dough into smaller triangles and rolling them tighter. This is perfect if you’re serving a crowd or want bite-sized snacks.
Storage/Reheating
-
Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them.
-
Freezing: After baking and cooling, wrap each croissant tightly in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 1 month.
-
Reheating: To reheat, simply place the croissants in a preheated 350°F (175°C) oven for about 5-7 minutes to restore their crispiness.
FAQs
1. Can I use a stand mixer to knead the dough?
Yes, you can use a stand mixer with a dough hook. It will save you some time and effort, but be sure to knead the dough for about 8-10 minutes to ensure it’s smooth and elastic.
2. How do I know when the dough is ready for the fridge?
The dough should be smooth, elastic, and no longer sticky. If you poke it, the dough should slowly spring back. Letting it rest in the fridge allows the gluten to relax and enhances flavor development.
3. Can I skip the overnight refrigeration step?
While it’s possible, the dough benefits greatly from an overnight rest. It helps develop flavor and makes the dough easier to work with. If you’re pressed for time, refrigerate it for at least 6 hours.
4. Can I use salted butter instead of unsalted?
It’s best to use unsalted butter so you can control the salt level in the dough. If you only have salted butter, just reduce the amount of salt you add to the dough.
5. Why is my butter melting out of the dough?
This can happen if the butter isn’t cold enough or if the dough is too warm. Make sure to keep both the dough and the butter chilled throughout the process.
6. How can I tell when the croissants are fully baked?
Croissants should be golden brown on the outside with a crisp, flaky texture. You can also tap the bottom of a croissant—if it sounds hollow, it’s done.
7. Can I make croissants ahead of time?
Yes! You can shape the croissants, proof them, and then freeze them before baking. When you’re ready, bake them straight from the freezer for about 5-10 minutes longer than the usual baking time.
8. Do I need a thermometer to check the dough’s temperature?
A thermometer isn’t strictly necessary, but if you want precision, the dough should be around 75°F (24°C) when it’s ready for the fridge.
9. Can I make croissants without a refrigerator?
It’s recommended to chill the dough for the best results. However, if you’re in a rush, you can shorten the chilling times and work with the dough a bit more quickly, though the layers may not be as flaky.
10. What should I do if the dough is too dry?
If the dough feels dry or crumbly, add a little warm milk or water, a teaspoon at a time, and knead it until smooth.
Conclusion
Making homemade French croissants is a labor of love, but the end result is absolutely worth the effort. By following this step-by-step guide, you’ll be able to create flaky, buttery croissants that will rival any bakery. The slow fermentation, the careful folding, and the attention to detail will reward you with a pastry that’s light, airy, and perfectly golden. Whether you enjoy them for breakfast, brunch, or as an afternoon snack, these croissants are sure to impress everyone who takes a bite. Happy baking!
Print
Perfect Homemade French Croissants – A Step-by-Step Guide
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 8 hours 30 minutes
- Yield: 12 croissants
- Category: Breakfast, Brunch, Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A step-by-step guide to making authentic French croissants at home, featuring buttery, flaky layers with a golden, crisp exterior and soft interior. Perfect for breakfast, brunch, or a special baking project.
Ingredients
4 cups (500g) all-purpose flour
1/4 cup (50g) granulated sugar
2 1/4 tsp (7g) active dry yeast
1 1/4 tsp salt
1 cup (240ml) warm milk
10 tbsp (140g) unsalted butter, cold
1 egg (for egg wash)
Instructions
- In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and refrigerate for 6 hours or overnight.
- Prepare the butter block by rolling cold butter into a 7×7-inch square between parchment paper. Chill until firm but pliable.
- Roll chilled dough into a 10×10-inch square. Place butter block in center, fold dough over like an envelope, and seal edges. Roll into an 8×24-inch rectangle, fold into thirds, wrap, and chill 30 minutes. Repeat rolling and folding two more times, chilling between folds.
- Roll dough to 1/4-inch thickness. Cut long triangles (3-inch base, 8-inch height) and roll into croissant shapes, tucking the tip underneath. Place on parchment-lined baking sheet.
- Cover croissants loosely and let proof at room temperature for 2 hours until puffy and nearly doubled in size.
- Preheat oven to 375°F (190°C). Brush croissants with beaten egg. Bake 18–22 minutes until golden brown and crisp. Cool slightly before serving.
Notes
For chocolate croissants, place dark chocolate pieces at the base before rolling.
For almond croissants, fill baked croissants with almond cream and top with sliced almonds and powdered sugar.
Mini croissants can be made by cutting smaller triangles.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze up to 1 month.
Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispiness.
Nutrition
- Serving Size: 1 croissant
- Calories: 270
- Sugar: 4g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
