One Day Classic French Croissants Recipe
Learn how to make classic French croissants from scratch with this detailed recipe. These flaky pastries are a labor of love but worth every moment when you bite into their buttery layers.
- Prep Time: 4 hours
- Cook Time: 16 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 croissants 1x
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
For the poolish:
- ½ cup + 2 tsp (140ml) water
- 1 cup (125g) French Type 55 flour or unbleached all-purpose flour
- 2 tbsp (17g) Instant yeast
For the dough:
- 3 cups (375g) French Type 55 flour or unbleached all-purpose flour (+ extra for dusting)
- 2 ½ tsp (12g) salt
- 1/3 cup (65g) sugar
- ½ cup + 2 tsp (140ml) whole milk, cold
- 2 ¾ tbsp (40g) unsalted butter, at room temperature and cubbed
For laminating:
- 1 cup (250g) unsalted butter, cold
- 1 egg + 1 tsp whole milk (egg wash)
Instructions
- Make the poolish: In a saucepan, warm water to lukewarm, then mix in flour and yeast. Let it sit for 30 minutes until bubbly.
- Make the dough: Combine flour, salt, sugar, poolish, and milk. Knead in butter, then refrigerate for 1 hour.
- Prepare the butter: Cut butter into a square and chill.
- Laminate the dough: Roll out dough, encase butter, fold, and chill. Repeat this step three times.
- Cutting the dough: Roll out dough, make cuts, and form triangles.
- Shaping the croissants: Roll up triangles into croissants and proof for 3 hours.
- Baking: Brush with egg wash, bake at 390°F for 9 minutes, then reduce heat to 370°F and bake for 7 more minutes.
Notes
- Be patient with the laminating process; it’s crucial for flaky croissants.
- Ensure the butter stays cold throughout the process for the best results.
Nutrition
- Serving Size: 1 croissant
- Calories: 280
- Sugar: 6g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: French croissants, homemade croissants, flaky pastries
