Print

Homemade French Croissant Recipe

Print Recipe

★★★★★

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.

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

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

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