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How to Make Croissants Recipe

How to Make Croissants Recipe
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Learn how to make classic French croissants with this detailed step-by-step guide. This recipe covers everything from preparing the croissant dough and butter block to laminating, folding, proofing, and baking the perfect flaky, buttery croissants. Enjoy beautifully golden, tender, and layered pastries fresh from your oven.

Ingredients

Scale

Dough Ingredients

  • 1 cup (227 grams) room temperature water
  • ¾ cup (170 grams) whole milk
  • 2–½ teaspoons (9 grams) instant yeast
  • ¼ cup (50 grams) granulated sugar
  • 5 cups (600 grams) bread flour
  • ½ cup (60 grams) whole wheat flour
  • 1–½ teaspoons (10 grams) fine sea salt
  • 4 tablespoons (56 grams or ½ stick) unsalted European-style butter, softened, cubed

Butter Block

  • 1–¾ cups (395 grams or 3–½ sticks) very cold unsalted European-style butter, cut into ½” pieces
  • ¼ cup (30 grams) bread flour

Egg Wash

  • 1 egg yolk
  • 1 tablespoon heavy cream

Instructions

  1. Prepare Croissant Dough: In the bowl of a stand mixer with a dough hook, combine water, milk, instant yeast, sugar, bread flour, whole wheat flour, salt, and softened butter cubes. Mix on low speed until dough comes together and cleans the bowl sides, about 2-3 minutes. Transfer to a work surface and knead for 2 minutes ensuring butter is fully incorporated; dough will be uneven.
  2. First Proofing: Place dough in a bowl, cover, and let rise for about 1 hour until showing signs of proofing but not doubled. Adjust time according to room temperature.
  3. Freeze Dough: Remove dough, deflate gently, and shape into a 7×8” rectangle. Wrap in plastic and freeze for 15 minutes.
  4. Make Butter Block: Place cold butter pieces and bread flour in mixing bowl with paddle attachment. Mix on low until butter clumps around the paddle (1-2 minutes), then mix on medium 1 more minute until smooth without lumps. Transfer butter mix to a quart plastic bag, flatten to an even 7×8” square with a rolling pin, and remove excess air.
  5. Chill Dough and Butter: Transfer dough from freezer to fridge and butter block to fridge as well, chill for 1 hour or until below 50°F.
  6. Laminate Dough – First Fold: Roll dough to 8×15” rectangle on floured surface, place butter block in center. Fold top and bottom dough edges over butter so edges meet and overlap slightly; pinch seams to seal. Rotate dough 90° clockwise so seam is vertical. Roll to 8×22” rectangle, brush off excess flour. Trim edges for straight lines. Fold top short side halfway down, bottom short side halfway up, then fold bottom over top forming a closed book. Press lightly and wrap in plastic. Freeze 15 minutes, then refrigerate 15-60 minutes until chilled.
  7. Laminate Dough – Second Fold: Place dough on floured surface, seam facing right. Roll to 8×22” rectangle. Fold top 1/3 down, bottom 1/3 up (business letter fold). Wrap tightly and freeze 15 minutes, then refrigerate 15-60 minutes until chilled.
  8. Pre-shape & Rest: Roll dough to approx 10×15” rectangle, wrap tightly, and freeze 15 minutes. Then refrigerate for at least 4 hours or overnight for best results.
  9. Final Roll and Cut: Lightly flour surface and roll dough to 10×20” rectangle. Trim uneven edges with ruler and pastry wheel. Mark and cut 9 isosceles triangles using measured notches. Combine two half-triangles into one for a total of 10 triangles.
  10. Shape Croissants: Gently stretch each triangle’s tip and base without squashing layers. Roll from base to tip, keeping tip centered, and tuck rolled tip under croissant base. Repeat for all triangles.
  11. Proof Croissants: Place 5 croissants per parchment-lined sheet pan, loosely cover with plastic wrap, and proof at 72ºF-76ºF for 2-4 hours or until nearly doubled and jiggly.
  12. Preheat Oven and Prepare for Baking: Place oven racks in lower middle and middle positions. Preheat to 425ºF.
  13. Egg Wash & Steam: Remove plastic wrap, brush croissants’ smooth tops with egg yolk and heavy cream mixture (avoid exposed edges). Spray cold water around croissants on parchment to create steam in oven.
  14. Bake Croissants: Reduce oven temperature to 375ºF and bake for 24-26 minutes, rotating trays halfway through, until croissants are golden brown and flaky.
  15. Cool and Serve: Remove from oven and let cool briefly before serving. Enjoy fresh for best texture.
  16. Storage & Refreshing: Store baked croissants at room temperature in a covered container for up to 24 hours. To refresh, warm gently in a toaster oven.

Notes

  • Use European-style unsalted butter for best lamination and flavor due to higher fat content.
  • Instant yeast helps with a reliable rise and can be mixed directly with flour and liquids.
  • The flour dusting during rolling should be minimal to prevent tough dough.
  • Proper chilling between folds is crucial to maintain distinct buttery layers and achieve flakiness.
  • Ensure the dough and butter temperatures are below 50°F before laminating to prevent butter melting.
  • Proof croissants in a warm, draft-free area; if too warm, proofing will be faster and may overproof.
  • Adding steam in the oven during baking helps croissants rise fully and develop a crisp crust.
  • Croissants are best eaten fresh but can be stored and refreshed by gentle warming.

Nutrition

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

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