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Croissants Step-by-Step Recipe

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4 from 6 reviews

  • Author: Chef
  • Total Time: 4 hours 40 minutes (including chilling and proofing time)
  • Yield: 12 croissants

Description

This classic croissant recipe guides you through the detailed process of creating flaky, buttery French croissants from scratch. Starting with a simple yeast dough enriched with butter, it includes the essential lamination technique to build delicate layers. The recipe involves making a butter block, folding and rolling the dough multiple times, shaping, proofing, and baking to golden perfection. Perfect for breakfast or brunch, these croissants feature a crisp, golden crust and tender, airy interior.

Ingredients

Dough Ingredients

  • 2 1/4 teaspoons instant yeast (or active dry yeast)
  • 160 g whole milk (lukewarm)
  • 120 g water
  • 470 g all-purpose flour (plus extra for dusting)
  • 50 g granulated sugar
  • 1 1/2 teaspoons salt
  • 30 g unsalted butter (room temperature)

Butter Block

  • 250 g unsalted butter (room temperature)
  • 1 1/2 tablespoons all-purpose flour

Finish

  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)

Instructions

  1. Activate Yeast: In a large bowl, combine lukewarm milk, water, yeast, and sugar. If using active dry yeast, let the mixture sit for 5-10 minutes until frothy to activate it. If using instant yeast, this step can be skipped as it dissolves directly.
  2. Make Dough: Add the all-purpose flour and salt to the yeast mixture, mixing until a rough dough forms.
  3. Knead Dough: Turn the dough onto a lightly floured surface and knead for about 3 minutes to develop gluten, resulting in a smoother, less sticky dough.
  4. Incorporate Butter: Add the 30 g room temperature unsalted butter into the dough, kneading a few more minutes until fully incorporated.
  5. Chill Dough: Shape the dough into a rough rectangle, wrap it in plastic wrap, and refrigerate for at least 2 hours or overnight to rest and firm up.
  6. Prepare Butter Block: Mix room temperature 250 g unsalted butter with 1 1/2 tablespoons flour until combined. Place between two sheets of parchment paper, roll into a 20×15 cm (8×6 inch) rectangle about 0.5 cm (1/4 inch) thick using a folding parchment technique for clean edges.
  7. Chill Butter Block: Refrigerate the butter block until firm but pliable.
  8. Laminate Dough: Roll chilled dough on a floured surface to a 20×32 cm (8×12.5 inch) rectangle, twice the height of the butter block and similar width. Place the butter block centered on the dough, folding dough edges over to encase it fully. Seal and make shallow slits along edges to prevent tearing.
  9. First Fold: Rotate dough 90 degrees so the seam is vertical. Roll dough gently into a long rectangle about 6 mm thick, focusing on length. Trim uneven edges, fold top third down and bottom third up like a letter, wrap in plastic, and refrigerate for 30-60 minutes.
  10. Second Fold: Repeat rolling and folding process, trimming edges to keep neat. Fold into thirds, turn, wrap in plastic, and refrigerate for another 30-60 minutes.
  11. Third Fold: Repeat the rolling and folding one final time, then refrigerate dough for at least 2 hours to relax gluten and chill butter layers.
  12. Shape Croissants: Roll dough into a 60×30 cm (24×12 inch) rectangle about 5 mm (1/4 inch) thick. Mark 5 cm (2 inch) intervals along top and bottom edges and cut diagonal lines to form approximately 12 triangles. Gently stretch each triangle at the base, roll from wide end to tip, tuck tip under to secure, and curve ends into classic crescent shapes.
  13. Proof Croissants: Place shaped croissants on parchment-lined baking trays, cover loosely with plastic wrap or towel, and proof at room temperature for 2-5 hours until doubled in size and puffy. When the tray is gently shaken, croissants should jiggle.
  14. Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking.
  15. Egg Wash: Whisk together one large egg with one tablespoon water. Use a pastry brush to gently coat the tops of croissants with the egg wash for a shiny, golden crust.
  16. Bake Croissants: Bake croissants in the preheated oven for 20-22 minutes until deeply browned and crisp. Allow to cool to room temperature before slicing to enjoy the best flaky layers.

Notes

  • Using instant yeast reduces prep time as it does not require proofing, but active dry yeast can be used if proofed properly.
  • Ensure that butter is cold but pliable during lamination to create distinct layers and prevent melting into the dough.
  • Maintain consistent dough thickness and clean edges by trimming during folds to improve final croissant structure.
  • Proofing times can vary depending on room temperature; longer proofing encourages better rise and flakiness.
  • Allow baked croissants to cool before slicing to ensure the interior sets and layers remain distinct.
  • Store leftover croissants in an airtight container for up to two days, and reheat gently to restore flakiness.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: French

Find it online: https://saracooking.com/croissants-step-by-step-recipe-2/