Classic French Croissants

Name: Classic French Croissants
Prep time: 30 min
Cook time: 20 min
Total time: 10 h
Yield: 12 croissants
Ingredients: 500g all-purpose flour; 10g salt; 40g granulated sugar; 10g instant yeast; 300ml cold water; 30g unsalted butter, melted; 250g unsalted butter, cold; 1 large egg; 1 tablespoon milk

Highlighted under: Baking & Desserts

I love baking, and there’s something incredibly rewarding about crafting the perfect croissant. The balance of buttery flakiness combined with that irresistible golden-brown crust is truly hard to resist. I remember my first attempt at making these classic French pastries; the journey from simple dough to delicate layers was both challenging and exciting. Every fold and turn of the dough brings it one step closer to the buttery heaven that I crave, and each bite transports me straight to the streets of Paris.

Created by

Noelle Chambers

Last updated on 2026-01-20T02:01:27.909Z

Making croissants at home is my ultimate baking challenge, and it never fails to amaze me how much technique goes into creating these flaky wonders. Each layer must be perfectly executed, which is why I like to rest the dough in between each folding. This allows the gluten to relax, making the dough easier to handle and resulting in the lightest, most delicate pastries.

I've found that using high-quality butter is key to achieving the rich flavor we all love in croissants. Look for a European-style butter with at least 82% fat for the best results. It truly makes a difference in the final product and gives those beautiful, flaky layers that can only be described as magnificent.

        Why You'll Love This Recipe
        Rich, buttery layers that melt in your mouth
The perfect flaky texture achieved through traditional lamination
Customizable with fillings like chocolate or almond paste

      

Mastering the Lamination Process

The lamination process is the heart of croissant making, creating the distinct flaky layers. When you encase the cold butter in the dough, ensure it's at the right consistency—not too soft to melt but pliable enough to flatten. During rolling, aim for a consistent thickness of about 5mm, which is key for even folding and baking. If your dough feels too soft, chill it briefly; maintaining dough temperature is crucial to prevent butter melting out.

When you fold the dough, envision each fold as building layers of distinct texture. After the first fold, you should aim for a smooth surface. If you see any cracks, give the dough a gentle rest in the fridge for about 10-15 minutes. This allows the gluten to relax, making subsequent rolls easier. Remember, the goal is to fold and roll the dough in a way that traps air and moisture within, producing that divine flakiness.

Choosing the Right Ingredients

Using high-quality ingredients can significantly impact the final flavor and texture of your croissants. All-purpose flour works well, but for added structure and protein content, you can substitute part or all with bread flour. This will enhance the chewiness of the final product. Fresh, unsalted butter is vital; its flavor will shine through, and the lack of salt allows you to control the seasoning of your pastries more effectively.

When it comes to the egg wash, it not only aids in achieving that desirable golden color but also adds a beautiful sheen. For dairy alternatives, you can use almond milk or oat milk instead of regular milk in the egg wash. However, keep in mind that the fat content in the wash helps achieve that glossy finish, so choose a richer alternative when possible.

Ingredients

Gather these ingredients to embark on your croissant-making adventure!

For the Dough:

500g all-purpose flour
10g salt
40g granulated sugar
10g instant yeast
300ml cold water
30g unsalted butter, melted

For the Butter Layer:

250g unsalted butter, cold

For Egg Wash:

1 large egg
1 tablespoon milk

Now that you have everything ready, let's move on to the steps!

Instructions

Follow these steps carefully, and you'll be rewarded with delicious, flaky croissants!

Prepare the Dough

In a mixing bowl, combine the flour, salt, sugar, and instant yeast. Add the cold water and melted butter, mixing until a dough forms. Knead for about 5-7 minutes until smooth.

Shape into a ball, wrap in plastic, and refrigerate for 1 hour.

Prepare the Butter Block

Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound it into a rectangle approximately 1cm thick. Chill in the refrigerator until firm.

Incorporate the Butter

Roll out the dough into a large rectangle. Place the cold butter in the center and fold the dough over to encase the butter completely. Seal the edges by pinching the dough.

Laminate the Dough

Roll the encased dough into a long rectangle. Fold into thirds like a letter. Chill for 30 minutes, then repeat this process two more times for a total of three folds.

Shape the Croissants

Roll out the dough to a large rectangle again. Cut the dough into triangles, each about 10cm wide at the base. Roll each triangle tightly from the base to the tip to form croissants.

Proof the Croissants

Place the shaped croissants on baking sheets lined with parchment. Cover with a damp cloth and let them rise for about 2 hours, or until doubled in size.

Egg Wash and Bake

Preheat the oven to 200°C (400°F). Whisk the egg and milk together. Brush the croissants with the egg wash and bake for 15-20 minutes, or until golden brown. Let cool before serving.

Your homemade croissants are ready! Serve fresh with butter and jam.

Pro Tips

Ensure all ingredients, especially the butter, are cold during the lamination process to achieve the best flaky layers. Be patient
the resting times are crucial for success!

Make-Ahead Tips

If you're short on time, you can prepare the dough a day in advance. After the first rise, wrap the dough tightly in plastic wrap and refrigerate. When you're ready to continue, let it sit at room temperature for about 30 minutes before incorporating the butter layer. Be mindful that chilling the dough for too long may change its texture, making it harder to roll out.

Croissants can also be frozen at various stages. If you want the freshest taste, shape the croissants and freeze them on a baking sheet before transferring to a freezer-safe bag. This way, you can bake straight from frozen, just adding an additional 5-10 minutes to the baking time. When baked, they will come out just as fresh as if made that day.

Serving and Variations

Croissants are delightful on their own, but you can elevate them with a variety of fillings. Consider adding a piece of chocolate or a slather of almond paste before rolling for a decadent treat. For a savory twist, incorporate cheese or ham inside the dough. Just be sure to keep fillings minimal; overstuffed croissants may not rise properly and can lead to a dense texture.

For a touch of elegance when serving, dust your freshly baked croissants with powdered sugar or drizzle with a glaze made from powdered sugar and milk. They are perfect for breakfast, brunch, or as an afternoon snack paired with coffee or tea. You can also slice them into smaller pieces to create croissant sandwiches for a delightful picnic or gathering.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

While you can replace some of the flour with whole wheat, it may affect the texture and rise of the croissants. A mix is recommended for the best results.

→ How can I store leftover croissants?

Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag and reheat in the oven.

→ What fillings can I add to the croissants?

Feel free to add chocolate, almond paste, ham and cheese, or any desired filling before rolling the croissants.

→ Why are my croissants not flaky?

Flakiness comes from the lamination process. Ensure the butter is cold and you've folded the dough correctly for multiple layers.