If you have ever dreamed of biting into a flaky, buttery pastry fresh from your own oven, then this Homemade Classic Croissants Recipe is about to become your new obsession. These croissants boast beautiful golden layers that shatter delightfully with every bite, all made from scratch with patience and love. The process is wonderfully rewarding, allowing you to truly appreciate the craft behind the perfect croissant. Whether you’re treating yourself to a luxurious breakfast or impressing guests at brunch, this recipe is your ticket to bakery-quality croissants right at home.
Ingredients You’ll Need
This recipe uses simple ingredients, each playing a crucial role in achieving those signature croissant characteristics — the tenderness, the buttery aroma, and that irresistibly crisp texture.
- Instant yeast (2 1/4 teaspoons): The magical agent that makes your dough rise beautifully, ensuring lightness without overpowering flavor.
- Whole milk (160 g, lukewarm): Adds richness and moisture for tender crumb and contributes to golden browning in the oven.
- Water (120 g): Balances hydration and helps develop gluten structure for an elastic dough.
- All-purpose flour (470 g plus extra): The sturdy base of this dough, providing strength to hold buttery layers while remaining tender.
- Granulated sugar (50 g): Slight sweetness that enhances flavor and encourages caramelization on the crust.
- Salt (1 1/2 teaspoons): Essential for flavor balance and strengthening gluten network.
- Unsalted butter for dough (30 g, room temperature): Incorporated into the dough for softness and subtle richness.
- Unsalted butter for laminating (250 g, room temperature): The star of lamination that creates those iconic flaky layers with a buttery punch.
- All-purpose flour for butter block (1 1/2 tablespoons): Helps keep the butter block pliable and stable during lamination.
- Egg (1 large) and water (1 tablespoon) for egg wash: This combo ensures a glossy, deep golden finish to your croissants.
How to Make Homemade Classic Croissants Recipe
Step 1: Activate Yeast
Begin by combining lukewarm milk, water, yeast, and sugar in a large bowl. If you’re using active dry yeast, allow it to proof until it becomes frothy—this usually takes about 5 to 10 minutes and guarantees your yeast is alive and ready. For instant yeast users, you can skip the proofing and dive straight into dough-making.
Step 2: Make Dough
Next, add the flour and salt to the yeast mixture and stir until a rough dough forms. Your dough will look shaggy at first, which is perfect as it sets the stage for kneading and gluten development.
Step 3: Knead Initial Dough
Transfer the dough onto a lightly floured surface. Knead it for about 3 minutes until smoother and less sticky, giving structure for those layers to hold and rise beautifully.
Step 4: Incorporate Butter
Add the 30 grams of softened butter into your dough and knead until the butter is fully embraced. This step enriches your dough, setting it apart with a tender crumb.
Step 5: First Rest
Shape your dough into a rough rectangle, wrap it tightly in plastic, and chill for at least 2 hours or even overnight. This resting phase lets the dough relax, making it easier to roll out later without shrinking.
Step 6: Prepare Butter Block
Mix the 250 grams of butter with flour until smooth. Place the butter mixture between parchment paper and roll it out into a neat 20 by 15-centimeter rectangle, about a quarter-inch thick. Chill it until firm – this butter block is the heart of your croissant’s flakiness.
Step 7: Laminating – Encase Butter
Roll your rested dough out into a larger rectangle, then place the cold butter block in the center. Fold the dough edges over the butter to completely encase it, sealing carefully. Make shallow slits along the edges to ease stretching later.
Step 8: Laminating – First Fold
Rotate the dough 90 degrees and roll into a long, thin rectangle roughly 6 millimeters thick. Trim uneven edges and brush off excess flour. Fold the dough into thirds like a letter, wrap, and chill for 30 to 60 minutes. This folding creates the delicate layers croissants are known for.
Step 9: Laminating – Second Fold
Repeat the rolling and folding process once more, ensuring thin, even layers. Chill again for another 30 to 60 minutes to keep those layers distinct.
Step 10: Laminating – Third Fold
Perform the rolling and folding a third time, then allow the dough to rest in the fridge for at least 2 hours. This final chill is crucial for firming the butter and sharpening the layers before shaping.
Step 11: Shaping Croissants
Roll the dough out into a large rectangle, about 5 millimeters thick, then cut into approximately 12 triangles by marking intervals and slicing diagonally. These triangles will soon transform into dreamy croissants.
Step 12: Form Crescents
Gently stretch each triangle, focusing on the base, then roll from the wider end to the point, tucking the tip underneath to secure. Curve the points slightly to form the classic crescent shape.
Step 13: Proofing
Place your shaped croissants on parchment-lined trays and cover loosely. Let them proof at room temperature for 2 to 5 hours until doubled in size and delightfully puffy. A good test is a gentle jiggle of the tray—if they wobble slightly, they’re ready.
Step 14: Preheat Oven and Egg Wash
Crank your oven to 200°C (400°F). Whisk together the egg and water for the wash, then lightly brush each croissant’s surface with this glaze to encourage a golden, shiny crust.
Step 15: Baking and Cooling
Bake for 20 to 22 minutes until they’re deeply browned and crispy. Once out of the oven, cool to room temperature — this final step ensures the layers set and become perfectly flaky when sliced.
How to Serve Homemade Classic Croissants Recipe
Garnishes
While these croissants are utterly delicious on their own, a light dusting of powdered sugar or a drizzle of honey can add a touch of sweetness and elegance. For a savory touch, sprinkle some flaky sea salt or poppy seeds before baking, enhancing both texture and flavor.
Side Dishes
The best way to enjoy your homemade croissants is alongside fresh seasonal fruit, jam, or creamy cheeses like brie or goat cheese. Pairing with hot coffee, tea, or a fresh fruit juice elevates your breakfast or brunch to café-quality indulgence.
Creative Ways to Present
Consider slicing the croissants in half and filling with smoked salmon and cream cheese for an extraordinary appetizer. Croissant sandwiches layered with ham, Swiss cheese, and a touch of mustard make for a delightful lunch. Or simply serve them warm, fresh out of the oven, with butter and your favorite marmalade for an authentic French experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store cooled croissants in an airtight container at room temperature for up to two days. This keeps them crisp yet soft enough to enjoy without losing their flaky charm.
Freezing
You can freeze your freshly baked croissants by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag. They’ll keep for up to one month and thaw quickly overnight at room temperature or gently warmed the next morning.
Reheating
To bring back that fresh-from-the-oven feeling, reheat croissants in a preheated oven at 175°C (350°F) for 5 to 7 minutes. Avoid microwaving to maintain their crisp, flaky texture.
FAQs
Can I use active dry yeast instead of instant yeast?
Absolutely! Just remember to proof active dry yeast in lukewarm liquid with sugar until bubbly before mixing, which ensures it’s alive and kicking for the dough rise.
Why is laminating butter important in this recipe?
Laminating creates the layered structure that croissants are famous for. By folding cold butter into dough repeatedly, you trap layers of fat and dough that puff up into flaky, airy pastry when baked.
Can I make dough in advance?
Yes, you can prepare the dough and perform the first rest overnight in the fridge. This slow fermentation enhances flavor and makes the dough easier to work with on baking day.
What if my croissants don’t rise enough during proofing?
Proofing requires a warm, draft-free environment. If your room is cold, try placing croissants near a warm stove or inside an oven with just the light on to encourage gentle rising.
How do I ensure my croissants bake evenly?
Make sure your oven is properly preheated, and space the croissants evenly on the baking tray so heat circulates around each pastry for consistent browning and fluffiness.
Final Thoughts
Baking your own croissants from scratch might seem like a culinary adventure, but trust me, the payoff is incredible. This Homemade Classic Croissants Recipe will fill your home with irresistible aromas and deliver pastry layers crisp and tender in every bite. Don’t be intimidated—embrace the process, savor each step, and treat yourself to bakery-quality croissants any day you like. Once you try making these buttery beauties, you’ll never want store-bought again!
Print
Homemade Classic Croissants Recipe
- Prep Time: 3 hours 30 minutes
- Cook Time: 22 minutes
- Total Time: 5 hours 45 minutes
- Yield: 12 croissants
- Category: Baking
- Method: Baking
- Cuisine: French
Description
This detailed croissant recipe guides you through the classic French pastry-making process, from activating yeast and preparing dough, to laminating butter for flaky layers, shaping crescent rolls, and baking them to golden perfection. Ideal for bakers looking to master the art of croissants step-by-step.
Ingredients
Yeast Mixture
- 2 1/4 teaspoons instant yeast (or active dry yeast)
- 160 g whole milk (lukewarm)
- 120 g water
- 50 g granulated sugar
Dough
- 470 g all-purpose flour (plus extra for dusting)
- 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
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Activate Yeast: In a large bowl, combine lukewarm milk, water, yeast, and sugar. If using active dry yeast, let it sit for 5-10 minutes until frothy. Skip this step when using instant yeast as it does not require proofing.
- Make Dough: Add all-purpose flour and salt to the yeast mixture and combine until a rough dough forms.
- Knead Initial Dough: Turn the dough onto a lightly floured surface and knead for about 3 minutes until smoother and less sticky, beginning gluten development.
- Incorporate Butter: Add 30 g room temperature unsalted butter and continue kneading for a few minutes until fully incorporated into the dough.
- First Rest: Shape dough into a rough rectangle, wrap in plastic, and refrigerate for at least 2 hours or overnight to relax.
- Prepare Butter Block: Mix 250 g unsalted butter with 1 1/2 tablespoons flour until combined. Place between parchment paper and roll into a 20×15 cm (8×6 inch) rectangle about 0.5 cm thick with clean edges, then refrigerate until firm.
- Laminating – Encase Butter: Roll chilled dough into a 20×32 cm (8×12.5 inch) rectangle. Place butter block in center and fold top and bottom dough edges over it to enclose completely. Seal edges and make shallow slits along edges to prevent tension.
- Laminating – First Fold: Turn dough 90 degrees. Roll dough gently lengthwise into a long rectangle about 6 mm thick, focusing on length over width without tearing. Trim uneven edges, brush off excess flour, fold dough into thirds like a letter, wrap and refrigerate 30-60 minutes.
- Laminating – Second Fold: Repeat rolling lengthwise as before, trim edges, fold into thirds, turn, wrap, and refrigerate 30-60 minutes again.
- Laminating – Third Fold: Repeat rolling and folding one final time, then refrigerate for at least 2 hours to allow butter to firm and layers to develop.
- Shaping Croissants: Roll dough into a 60×30 cm (24×12 inch) rectangle about 5 mm thick. Mark 5 cm intervals along top and bottom edges and cut diagonal lines connecting these marks forming around 12 triangles.
- Form Crescents: Gently stretch each triangle especially at the base. Roll each triangle starting from the wide base toward the tip, tuck the tip under to secure, and curve edges into crescent shapes.
- Proofing: Place croissants on parchment-lined trays, cover loosely, and proof at room temperature for 2-5 hours until doubled in size and puffy. Croissants should jiggle gently when tray is shaken.
- Preheat Oven: Preheat oven to 200°C (400°F).
- Egg Wash: Whisk 1 large egg with 1 tablespoon water. Brush the top of each croissant lightly with egg wash for a golden finish.
- Bake: Bake croissants in the preheated oven for 20-22 minutes until deeply browned and crisp.
- Cool and Serve: Allow croissants to cool to room temperature before slicing to best display flaky layers. Serve fresh on the day they are baked.
Notes
- Use instant yeast to skip proofing step; otherwise proof active dry yeast until frothy.
- Keep all butter cold except the small amount added to dough to help with incorporation.
- Proper lamination is key to flaky layers; avoid tearing dough during rolling.
- Proof croissants in a warm, draft-free area for best rise.
- Egg wash provides a shiny golden crust but can be omitted for a matte finish.
- Store leftover croissants in an airtight container and reheat to regain flakiness.
