Homemade French Croissant Recipe

Introduction

Homemade French croissants are a delightful project for any home baker ready to indulge in flaky, buttery pastries. With patience and a few key steps, you can create light, golden croissants that rival those from your favorite bakery.

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 butter block)
• 1 egg
• 1 tablespoon milk (for egg wash)

Instructions

1. Step 1: In a large bowl or stand mixer, combine 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 and knead until smooth, about 3–5 minutes. Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour to chill.
2. Step 2: While the dough chills, prepare the butter block. Place the cold butter between two sheets of parchment paper and use a rolling pin to shape it into a 6-inch square. Chill if too soft or rest at room temperature if too firm; it should be cold but pliable.
3. Step 3: Roll the chilled dough into a 12-inch square. Place the butter block diagonally in the center. Fold the corners of the dough over the butter to enclose it completely. Roll the dough into an 8×20 inch rectangle and fold it into thirds like a letter—this is the first turn. Wrap and chill for 30 minutes. Repeat this rolling, folding, and chilling process two more times for a total of three turns.
4. Step 4: After the final rest, roll the dough out into a large rectangle about 1/4-inch thick. Trim the edges and cut triangles roughly 5 inches wide at the base. Starting at the wide end, gently stretch and roll each triangle toward the tip to form crescent shapes. Place them on a parchment-lined baking sheet, point side down.
5. Step 5: Cover the croissants loosely and let them rise at room temperature for 1.5 to 2 hours until puffy and jiggly. Preheat the oven to 400°F (200°C). Mix the egg with milk and brush over each croissant for a glossy finish. Bake for 18–22 minutes until deep golden brown, rotating the pan halfway through. Let cool on a wire rack for at least 10 minutes before serving.

Tips & Variations

• Keep your dough and butter cold to maintain distinct layers and prevent butter from melting into the dough.
• Use European-style butter with higher fat content for richer flavor and better texture.
• Roll the dough gently to avoid breaking layers or causing butter to leak out.
• Try adding grated chocolate or almond paste inside the croissants for a sweet twist, or include cheese or ham for a savory version.
• Freeze unbaked shaped croissants for later. Thaw and proof in the refrigerator overnight before baking as usual.

Storage

Store baked croissants in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly and reheat in a preheated oven at 350°F (175°C) for 5–10 minutes to restore flakiness and warmth.

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, but use slightly less (about 2 teaspoons) since it’s more concentrated. Mix it directly with the dry ingredients without dissolving in milk first.

Why is chilling the dough important?

Chilling firms up the butter and dough, preventing the butter from melting into the dough during rolling. This creates distinct layers that puff up to form the flakiness croissants are known for.

Homemade French Croissant Recipe

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4.6 from 90 reviews

Enjoy the classic delight of homemade French croissants with this detailed recipe. You’ll learn how to make flaky, buttery croissants from scratch by preparing a soft yeast dough, laminating it with a cold butter block through multiple folds, shaping the dough into crescent rolls, and baking until golden and crisp. Perfect for breakfast or a luxurious snack, these croissants boast delicate layers and a tender crumb.

• Author: Clara
• Prep Time: 1 hour 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 to 15 standard croissants 1x
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: French

Ingredients

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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

Egg Wash:

• 1 egg
• 1 tablespoon milk

Instructions

1. Mix and Chill the Dough: In a large bowl or stand mixer, combine the flour, sugar, and salt. Dissolve the active dry yeast in warm milk and wait about 5 to 10 minutes until foamy. Add the yeast mixture and melted butter to the dry ingredients and knead until smooth, approximately 3–5 minutes. The dough should be soft but not sticky. Shape into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour to firm up the dough for lamination.
2. Prepare the Butter Block: While the dough rests, place cold unsalted butter between two sheets of parchment paper and use a rolling pin to shape it into a 6-inch square. The butter should be cold yet pliable like modeling clay. Chill if too soft, or let it sit out briefly if too firm.
3. Lamination – Rolling and Folding: Roll the chilled dough into a 12-inch square on a lightly floured surface. Place the butter block diagonally in the center, forming a diamond shape. Fold each corner of dough over the butter to fully enclose it, sealing the edges. Roll the dough into an 8×20 inch rectangle and fold into thirds like a letter—this completes the first turn. Wrap and chill the dough for 30 minutes. Repeat the rolling, folding, and chilling process two more times for a total of three turns, which create the multiple layers needed for flakiness.
4. Shape the Croissants: After the final chill, roll the dough out into a large rectangle about 1/4-inch thick. Trim the edges and cut into triangles approximately 5 inches wide at the base. Gently stretch each triangle and roll it from the wide base toward the tip to form crescent shapes. Place on parchment-lined baking sheets with the point side down to prevent unrolling.
5. Proof and Bake: Cover the shaped croissants loosely and let them rise at room temperature for 1.5 to 2 hours until noticeably puffy and slightly jiggly, though not doubled in size. Preheat the oven to 400°F (200°C). Beat the egg with milk and brush this egg wash over each croissant for a glossy, golden crust. Bake for 18–22 minutes, rotating the pan halfway through to ensure even browning. Once baked, allow croissants to cool on a wire rack for at least 10 minutes before serving.

Notes

• Keep all ingredients and workspace cold to prevent the butter from melting into the dough during lamination—this ensures flaky layers.
• Use high-quality European-style butter with higher fat content for better flavor and texture.
• Roll and fold gently to avoid breaking dough layers or leaking butter.
• Patience and time are key; rushing the resting and folding steps will compromise flakiness.
• Variations include adding grated chocolate, almond paste, cheese, or ham before shaping for flavored croissants.
• You can freeze shaped, unbaked croissants and thaw them overnight in the fridge before baking for fresh pastries later.

Keywords: French croissants, homemade croissants, laminated dough, buttery pastry, breakfast pastry, flaky croissants