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
