Croissants are the gold standard of French pastry — buttery, flaky, and tender with delicate layers that melt in your mouth. While they may seem like an advanced baking challenge, with patience, precision, and the right technique, homemade croissants are entirely achievable in your own kitchen.
This recipe walks you through the traditional method of laminating dough with butter to create dozens of crisp, airy layers. The result is a croissant that’s deeply flavorful, perfectly golden, and far superior to anything store-bought.
Whether enjoyed plain, filled with chocolate or almond paste, or used for breakfast sandwiches, homemade croissants are a delicious triumph worth every step.
Ingredients
This recipe makes 12 medium croissants.
For the Dough (Détrempe)
- Four cups all-purpose flour
- One quarter cup granulated sugar
- One tablespoon active dry yeast
- One and a quarter teaspoons salt
- One cup whole milk, warm
- One quarter cup water, warm
- Two tablespoons unsalted butter, softened
For the Butter Layer (Beurrage)
- One cup unsalted butter (two sticks), cold and shaped into a flat square
For the Egg Wash
- One large egg
- One tablespoon milk
Preparation Time
- Dough prep and rest: 1 hour
- Lamination and chilling: 4 to 5 hours (spread over 3 turns)
- Final proof: 2 hours
- Baking: 20 minutes
- Total time: 8 to 10 hours (best done over two days)
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a large bowl, mix warm milk and water with yeast and let sit for 5 minutes until foamy.
- Add flour, sugar, salt, and softened butter. Mix until a rough dough forms.
- Knead for about 5 minutes until smooth. Shape into a ball, wrap in plastic, and refrigerate for at least 1 hour.
Step 2: Prepare the Butter Block
- Place the cold butter between two sheets of parchment paper.
- Pound and roll it into a 6×6 inch square using a rolling pin.
- Chill the butter square while the dough rests.
Step 3: Encase the Butter
- Roll out the rested dough into a 12×12 inch square.
- Place the butter block in the center diagonally (like a diamond).
- Fold the corners of the dough over the butter to enclose it completely.
- Seal the edges and gently roll into a 14×7 inch rectangle.
Step 4: Begin the Lamination (Folding)
- Perform the first fold (letter fold): Fold the bottom third up and the top third down.
- Rotate 90 degrees and chill for 30 minutes.
- Repeat this fold two more times, chilling 30 minutes between each turn.
- After the third fold, chill the dough for at least 2 hours or overnight.
Step 5: Shape the Croissants
- Roll the chilled dough into a large rectangle, about 8 inches by 20 inches.
- Cut into 12 triangles.
- Starting from the base of each triangle, gently roll toward the tip to form a crescent shape.
- Place on parchment-lined baking sheets, with the tip underneath.
Step 6: Proof and Bake
- Let the shaped croissants rise at room temperature for 2 hours until puffy and doubled in size.
- Preheat oven to 400 degrees Fahrenheit.
- Brush croissants with egg wash (beaten egg and milk).
- Bake for 18 to 22 minutes, until golden brown and crisp.
Serving Suggestions
- Enjoy warm with a pat of butter or fruit preserves.
- Slice and fill with ham and cheese for a savory croissant sandwich.
- Add chocolate before shaping for homemade pain au chocolat.
- Dust with powdered sugar and fill with almond cream for a classic almond croissant.
Nutritional Highlights
| Nutrient | Per Croissant (Medium, Approx. 80g) |
|---|---|
| Calories | 280 |
| Protein | 5 grams |
| Total Fat | 17 grams |
| Saturated Fat | 11 grams |
| Carbohydrates | 28 grams |
| Fiber | 1 gram |
| Sugars | 4 grams |
| Sodium | 230 milligrams |
Key Nutritional Takeaways:
- Butter content contributes to rich flavor and flaky texture but increases saturated fat.
- Moderate protein and carbs make croissants satisfying as part of a balanced breakfast.
- Portion control is key for those watching calories or fat intake.
- Homemade croissants contain no preservatives or artificial ingredients, making them a better quality option than most store-bought versions.
Expert Tips for Flaky Croissants
- Keep butter and dough cold throughout the process to preserve clean layers.
- Use high-quality European-style butter for better flavor and pliability.
- Do not rush the proofing process; under-proofed croissants will not puff properly.
- Avoid over-handling the dough to maintain flakiness.
Homemade croissants are a rewarding baking project that delivers incredible results — golden, crisp layers outside and soft, airy folds inside. With a few key techniques and some patience, you can achieve professional-level croissants right from your own oven.
Perfect for breakfast, brunch, or elegant entertaining, these croissants are sure to become a staple in your baking repertoire.