Few things compare to the buttery, golden perfection of a freshly baked croissant. Making croissants at home is a labor of love, but the result—flaky layers that melt in your mouth—is worth every moment. This classic French pastry is a perfect indulgence for breakfast, brunch, or any time you need a little decadence in your day.
Why You’ll Love This Recipe?
- Bakery-Quality at Home: Master the art of flaky, buttery layers in your own kitchen.
- Impressive Yet Rewarding: Though it takes time, the process is straightforward and achievable.
- Customizable: Fill them with chocolate, almond paste, or leave them plain.
- Perfect for Any Occasion: Whether for a leisurely weekend breakfast or a special celebration, croissants always impress.
Ingredients
Here’s a peek at what you’ll need:
- All-purpose flour
- Unsalted butter (lots of it!)
- Milk
- Sugar
- Active dry yeast
- Salt
Full ingredient measurements and instructions are in the recipe card below!
Directions
Step 1: Make the Dough
Start by combining warm milk, sugar, and yeast in a bowl. Let it sit until foamy, about 5 minutes. In a large mixing bowl, combine the yeast mixture with flour and salt to form a soft dough. Knead lightly, then cover and refrigerate for at least 2 hours.
Step 2: Prepare the Butter Block
Shape the cold butter into a flat rectangle between two sheets of parchment paper. Chill it while you roll out the dough.
Step 3: Laminate the Dough
Roll out the chilled dough into a large rectangle. Place the butter block in the center, then fold the dough over the butter like an envelope. Roll it out again, fold into thirds, and chill. Repeat this rolling, folding, and chilling process two more times to create the signature flaky layers.
Step 4: Shape the Croissants
Roll the laminated dough into a large rectangle and cut it into triangles. Roll each triangle tightly from the base to the tip, tucking the end underneath to form a crescent shape. Place the croissants on a baking sheet lined with parchment paper.
Step 5: Proof and Bake
Let the croissants proof at room temperature until doubled in size, about 1–2 hours. Brush them with an egg wash, then bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until golden brown and flaky.
Expert Tips and Tricks
- Keep everything cold! Chilled butter and dough make it easier to achieve those perfect layers.
- Be gentle when rolling to avoid tearing the dough or melting the butter.
- Use high-quality butter for the best flavor and texture.
Recipe Variations and Possible Substitutions
- Chocolate Croissants: Place a strip of dark chocolate at the base of each triangle before rolling.
- Almond Croissants: Fill with almond paste and top with sliced almonds before baking.
- Savory Croissants: Add shredded cheese or ham for a delightful twist.
Serving and Pairing Suggestions
Homemade croissants are heavenly on their own, but they’re also wonderful with jam, honey, or Nutella. Pair them with a hot cup of coffee, tea, or even a glass of fresh orange juice for a café-style experience.
Storage and Reheating Tips
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: Reheat in a 300°F oven for 5–7 minutes to restore their crispiness.
- Freezing: Freeze unbaked croissants after shaping. Bake straight from the freezer, adding a few extra minutes to the baking time.
FAQs
1. How long does it take to make croissants from start to finish?
The process takes about 2 days, including resting and chilling time, but most of it is hands-off.
2. Can I use salted butter?
Unsalted butter is best for controlling the salt level, but if using salted butter, reduce the added salt in the recipe.
3. Do I need special equipment?
A rolling pin and a little patience are all you need! A pastry scraper can also be helpful for handling the dough.
4. Can I make mini croissants?
Yes! Simply cut smaller triangles when shaping and reduce the baking time by a few minutes.
Conclusion
Homemade Flaky Croissants are the epitome of indulgence and a true labor of love. With their buttery layers and golden crust, they’ll transport you straight to a Parisian café. While they do take time and care, the reward is a tray of pastries that will make you feel like a master baker. So, roll up your sleeves and treat yourself to this unforgettable baking experience.
Print
Homemade Flaky Croissants
- Prep Time: 12 hours (including resting and proofing times)
- Cook Time: 25 minutes
- Total Time: 12 hours 25 minutes
- Yield: 12 croissants 1x
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Homemade flaky croissants are a classic French pastry known for their buttery, layered texture and golden-brown crust. While they require time and patience, the result is a delicious treat that’s well worth the effort.
Ingredients
- Dough:
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 1 1/4 cups (300ml) warm whole milk
- 2 tablespoons unsalted butter, melted
- Butter Layer:
- 1 1/2 cups (340g) unsalted butter, cold
- Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
- Add the warm milk and melted butter to the dry ingredients. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Butter Block:
- Place the cold butter between two sheets of parchment paper.
- Using a rolling pin, pound and roll the butter into a rectangle measuring approximately 8×5 inches (20×13 cm).
- Ensure the butter is of uniform thickness. Refrigerate the butter block until firm.
- Laminate the Dough:
- On a lightly floured surface, roll out the dough into a rectangle measuring about 16×10 inches (40×25 cm).
- Place the chilled butter block in the center of the dough. Fold the dough over the butter, encasing it completely, and pinch the edges to seal.
- Roll the dough into a long rectangle, approximately 20×10 inches (50×25 cm).
- Perform the first “turn” by folding the dough into thirds, like a letter.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
- Repeat Turns:
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. This creates the flaky layers characteristic of croissants.
- Shape the Croissants:
- After the final turn, roll the dough into a large rectangle about 1/4 inch (6 mm) thick.
- Using a sharp knife or pizza cutter, cut the dough into triangles with a base of about 4 inches (10 cm).
- Make a small slit in the center of each triangle’s base, then gently stretch and roll the dough from the base to the tip, forming a crescent shape.
- Place the shaped croissants on a baking sheet lined with parchment paper, with the tips tucked underneath.
- Proofing:
- Cover the croissants loosely with plastic wrap or a clean kitchen towel.
- Allow them to proof at room temperature for 1 to 2 hours, or until they’ve doubled in size and are slightly jiggly when gently shaken.
- Baking:
- Preheat the oven to 375°F (190°C).
- In a small bowl, whisk together the egg and water to create the egg wash.
- Gently brush the proofed croissants with the egg wash, ensuring even coverage.
- Bake for 20-25 minutes, or until the croissants are golden brown and flaky.
- Cooling and Serving:
- Remove the croissants from the oven and allow them to cool on a wire rack for at least 10 minutes before serving.
Notes
- Butter Temperature: It’s crucial that the butter remains cold throughout the lamination process to achieve flaky layers. If at any point the butter becomes too soft, refrigerate the dough to firm it up before proceeding.
- Timing: Making croissants is a time-intensive process due to the multiple resting and chilling periods. Plan accordingly to ensure you have ample time.
- Storage: Fresh croissants are best enjoyed the day they’re baked. However, they can be stored in an airtight container at room temperature for up to 2 days. To re-crisp, warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes.
- Freezing: After shaping the croissants, you can freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. When ready to bake, allow them to thaw and proof at room temperature until doubled in size before baking.
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg