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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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/homemade-french-croissant-recipe/