Homemade French Croissant Recipe

Introduction

Making homemade French croissants may seem challenging, but with patience and the right technique, you can create flaky, buttery pastries that rival those from a bakery. This recipe guides you through the classic process of laminating dough to achieve perfect layers and a golden finish.

Ingredients

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon (10g) salt
• 1 tablespoon (10g) active dry yeast
• 1 1/4 cups (300ml) warm milk
• 2 tablespoons unsalted butter, melted
• 1 cup (225g) unsalted butter, cold and shaped into a flat square (for the butter block)
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

Instructions

1. Step 1: In a large bowl or stand mixer, combine the flour, sugar, and salt. Dissolve the yeast in warm milk and let it sit until foamy, about 5 to 10 minutes. Add the milk-yeast mixture and melted butter to the dry ingredients, then knead until smooth, about 3–5 minutes.
2. Step 2: Place the cold butter between two sheets of parchment paper. Use a rolling pin to shape it into a 6-inch square. If the butter becomes too soft, chill it briefly until firm.
3. Step 3: Roll the dough into a 12-inch square. Position the butter block diagonally in the center of the dough. Fold the corners over the butter to enclose it completely, like wrapping a gift.
4. Step 4: Roll the dough into a long rectangle, approximately 8 by 20 inches. Fold it into thirds, similar to folding a letter. This completes the first “turn.” Wrap the dough and chill for 30 minutes.
5. Step 5: Repeat the rolling, folding, and chilling process two more times for a total of three turns. This creates more layers essential for flaky croissants.
6. Step 6: After the final chill, roll the dough into a large rectangle about 1/4 inch thick. Trim the edges with a sharp knife or pizza cutter and cut triangles roughly 5 inches wide at the base.
7. Step 7: Starting from the wide end, gently stretch and roll each triangle toward the tip to form the classic crescent shape. Place the shaped croissants on a baking sheet, cover loosely, and let them rise at room temperature for 1.5 to 2 hours.
8. Step 8: Preheat the oven to 400°F (200°C). Mix the egg with milk and brush the mixture gently over each croissant to achieve a glossy, golden finish.
9. Step 9: Bake the croissants for 18–22 minutes until puffed and a deep golden brown, rotating the pan halfway through for even browning.
10. Step 10: Remove from the oven and cool the croissants on a wire rack for at least 10 minutes before serving.

Tips & Variations

• Keep the dough and butter cold throughout the process to ensure distinct layers and flakiness.
• For extra flavor, brush croissants with melted butter immediately after baking while still warm.
• You can add fillings like chocolate or almond paste before rolling the triangles for a delicious variation.
• If you don’t have a stand mixer, knead the dough by hand on a lightly floured surface.

Storage

Store baked croissants in an airtight container at room temperature for up to 2 days. To refresh, warm them in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispness. You can also freeze unbaked shaped croissants for up to 1 month and bake them directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use about 25% less instant yeast and mix it directly into the dry ingredients without proofing.

Why do my croissants sometimes turn out dense instead of flaky?

Dense croissants usually result from not keeping the dough cold enough during lamination or not performing enough turns to build layers. Make sure to chill the dough between folds and allow enough resting time for flaky layers to develop.

Homemade French Croissant Recipe

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This homemade French croissant recipe guides you through creating flaky, buttery croissants from scratch. Using a classic lamination technique with layers of dough and butter, the croissants are rolled, folded, and chilled multiple times to build their signature flaky texture. After shaping and proofing, they’re brushed with egg wash and baked to a golden perfection, resulting in crisp, airy, and delicious pastries perfect for breakfast or a snack.

• Author: Joe
• Prep Time: 3 hours 30 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 50 minutes
• Yield: 12 croissants 1x
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the dough (détrempe):

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon (10g) salt
• 1 tablespoon (10g) active dry yeast
• 1 1/4 cups (300ml) warm milk
• 2 tablespoons unsalted butter, melted

Butter block (beurrage):

• 1 cup (225g) unsalted butter, cold and shaped into a flat square

For the egg wash:

• 1 egg
• 1 tablespoon milk

Instructions

1. Prepare the dough: In a large bowl or stand mixer, combine the flour, sugar, and salt. Dissolve the yeast in warm milk, letting it sit until foamy (about 5 to 10 minutes). Add the milk-yeast mixture and melted butter to the dry ingredients and knead until smooth, about 3–5 minutes.
2. Shape the butter block: Place cold butter between two sheets of parchment paper. Using a rolling pin, shape it into a 6-inch square. If the butter is too soft, chill it for a few minutes until firm but pliable.
3. Encase the butter: Roll the chilled dough into a 12-inch square. Place the butter block diagonally in the center, like a diamond shape. Fold the corners of the dough over the butter to completely enclose it, creating a package.
4. First turn – rolling and folding: Roll the dough into a long rectangle approximately 8×20 inches. Fold it into thirds, like folding a letter. Wrap the dough and chill for 30 minutes to rest the butter and dough.
5. Repeat turns: Repeat the rolling, folding, and chilling process two more times for a total of three turns. This lamination builds the flaky layers for your croissants. Keep the dough cold throughout this step.
6. Roll and cut dough: After the final rest, roll the dough into a large rectangle about 1/4-inch thick. Trim the edges and cut triangles approximately 5 inches wide at the base with a sharp knife or pizza cutter.
7. Shape the croissants: Starting at the wide end of each triangle, gently stretch and roll toward the tip to form the classic crescent shape. Place croissants on a baking sheet lined with parchment paper.
8. Proof the croissants: Cover the shaped croissants loosely and let them rise at room temperature for 1.5 to 2 hours until puffy and nearly doubled in size.
9. Prepare for baking: Preheat the oven to 400°F (200°C). Mix the egg with milk and gently brush the egg wash over each croissant to achieve a glossy, golden finish.
10. Bake: Bake the croissants for 18–22 minutes until they are puffed and deep golden brown, rotating the pan halfway through baking for even coloration.
11. Cool: Remove croissants from the oven and let them cool on a wire rack for at least 10 minutes before serving to allow layers to set.

Notes

• Keep the dough and butter cold at all times during lamination to ensure proper layering and flakiness.
• Do not rush the proofing process; allowing croissants to rise properly develops flavor and texture.
• Use a sharp knife or pizza cutter for clean, precise cuts when shaping your croissants.
• Store leftover croissants in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• Reheat croissants in a warm oven to restore crispness before serving.

Keywords: homemade croissants, French croissants, flaky croissant recipe, laminated dough, breakfast pastries, baker’s croissant