If you have ever dreamed of making bakery-quality croissants at home, this Croissants Step-by-Step Recipe is your golden ticket. It walks you through every delicate fold and turn with warmth and clarity, turning what seems like an intimidating process into a joyous baking adventure. From mixing the soft, buttery dough to rolling out flaky layers that puff up into light, crescent-shaped wonders, you will savor each moment and smell of this classic French pastry coming to life. Whether it’s your first try or a beloved ritual, this recipe captures the magic behind truly flaky croissants with patience and love.
Ingredients You’ll Need
This Croissants Step-by-Step Recipe relies on simple, essential ingredients that work harmoniously to create those tender flakes and buttery richness everyone craves. Each element plays a vital role, contributing to taste, texture, and the gorgeous golden color.
- 2 1/4 teaspoons instant yeast (or active dry yeast): The crucial leavening agent that gives croissants their airy lift and delightful rise.
- 160 g whole milk (lukewarm): Provides moisture and tenderness to the dough while enriching flavor.
- 120 g water: Balances hydration and helps develop gluten just right.
- 470 g all-purpose flour (plus extra for dusting): The base structure for your croissants; be sure it’s fresh and high quality.
- 50 g granulated sugar: A touch of sweetness that plays well with buttery notes and browns beautifully.
- 1 1/2 teaspoons salt: Highlights flavors and balances the richness of butter.
- 30 g unsalted butter (room temperature): Added into the dough for tenderness and subtle richness.
- 250 g unsalted butter (room temperature): The star of lamination, providing signature flaky layers when folded in properly.
- 1 1/2 tablespoons all-purpose flour: Mixed with butter to stabilize it and aid in rolling.
- 1 large egg (for egg wash): Ensures a perfect shiny, golden crust once baked.
- 1 tablespoon water (for egg wash): Dilutes the egg for smooth application and a pretty finish.
How to Make Croissants Step-by-Step 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, let it sit for 5-10 minutes until it’s frothy and alive. This activation kickstarts that beautiful rise later. Instant yeast skips this rest and dissolves right in, saving you some time.
Step 2: Make Dough
Add flour and salt to your yeast mixture, stirring until a rough dough begins to form. It’s okay if it looks a little shaggy at this stage; that’s just the beginning of your croissant base coming to life.
Step 3: Knead Dough
Turn the dough onto a lightly floured surface and knead for about 3 minutes. This short kneading develops just enough gluten to give your croissants a tender, elastic texture without overworking the dough.
Step 4: Incorporate Butter into Dough
Add 30 grams of room temperature butter to the dough and knead it in thoroughly. This step enriches the dough itself, adding a buttery softness that complements the layered butter block added later.
Step 5: Chill Dough
Shape the dough into a rough rectangle, wrap it tightly, and refrigerate for at least 2 hours or preferably overnight. Cooling allows gluten to relax and makes the dough easier to roll without tearing during lamination.
Step 6: Prepare Butter Block
Mix 250 grams of room temperature butter with 1 1/2 tablespoons flour to stabilize it. Spread and roll this mixture between parchment sheets into a neat rectangle, about 20 by 15 cm and a quarter inch thick. This butter block is what you’ll fold into the dough to create those iconic flaky layers.
Step 7: Chill Butter Block
Place the butter block into the fridge until it’s firm but still pliable enough to fold. This chilling step is essential to avoid butter melting prematurely during rolling.
Step 8: Laminate Dough
Roll your chilled dough into a 20 by 32 cm rectangle—roughly twice the height of your butter block. Center the butter on the dough, then fold edges over to encase it completely. Seal the edges well and make shallow slits along the folds so the dough can expand without tearing as you work.
Step 9: First Fold
Rotate the dough 90 degrees, then roll gently into a long rectangle about 6 mm thick. Trim edges to keep it tidy. Fold the dough into thirds like a letter, wrap, and chill for 30-60 minutes to relax the dough and keep butter cold.
Step 10: Second Fold
Repeat rolling, folding, trimming, and chilling once more. This layering process builds that flaky texture and strength in your croissants.
Step 11: Third Fold
Perform a final fold and put the dough back in the fridge for at least 2 hours. This extended chill lets gluten rest fully and keeps the butter layers intact for the best puff.
Step 12: Shape Croissants
Roll your dough into a 60 by 30 cm rectangle about 5 mm thick. Mark and cut into triangles, then gently stretch each base and roll tightly toward the tip. Tuck the tips under and curve ends into that classic crescent shape—each one a promise of flaky bliss.
Step 13: Proof Croissants
Arrange croissants on baking trays lined with parchment and loosely cover to proof at room temperature for 2 to 5 hours. Wait until they’ve doubled in size and jiggle gently when you shake the tray—this means they’re perfectly puffed and ready to bake.
Step 14: Preheat Oven and Egg Wash
Preheat your oven to 200°C (400°F). Meanwhile, whisk together one large egg with a tablespoon of water and gently brush this glaze on the croissants. The egg wash gives the crust that irresistible golden sheen and lovely crispness.
Step 15: Bake Croissants
Bake croissants for 20 to 22 minutes until they’re deeply browned and crisp. Let them cool to room temperature before breaking into those tender, flaky layers that melt in your mouth. You’ve just mastered croissants at home!
How to Serve Croissants Step-by-Step Recipe
Garnishes
Enhance your freshly baked croissants with simple garnishes like a light dusting of powdered sugar for breakfast treats, or a thin spread of apricot or raspberry jam to add a fruity brightness that balances the buttery richness perfectly.
Side Dishes
These croissants shine alongside fresh fruit salads, creamy yogurt, or a vibrant scrambled eggs dish, turning a humble breakfast into an elegant feast. For a café-style experience, pair them with freshly brewed coffee or a glass of chilled orange juice.
Creative Ways to Present
Turn your croissant platter into a visual delight by slicing some croissants open to reveal layers and filling with ham, cheese, or even chocolate spread. Display them alongside bowls of mixed nuts or small jars of honey and preserves to invite everyone to customize their perfect bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover croissants at room temperature in an airtight container or paper bag for up to two days. This keeps them from drying out while maintaining their delicate crispness.
Freezing
If you want to save your croissants for longer, freeze them individually wrapped in plastic and foil to prevent freezer burn. They can keep for up to one month and be ready whenever you have a craving.
Reheating
Reheat frozen croissants in a preheated oven at 180°C (350°F) for 5-7 minutes. This revives that fresh-baked crispiness and flaky layers beautifully, far better than microwaving.
FAQs
Can I use active dry yeast instead of instant yeast in this Croissants Step-by-Step Recipe?
Yes, active dry yeast works well if you activate it first in lukewarm liquid with sugar until it’s frothy. Instant yeast skips this step and mixes directly into the dough, so just adjust your process accordingly.
Why is chilling the dough so important in making croissants?
Chilling allows the gluten to relax and keeps the butter layers cold and solid so they don’t melt into the dough during rolling. This helps create those signature flaky layers that are the hallmark of croissants.
How long does proofing take for croissants?
Proofing time can vary depending on your room temperature, but generally it takes between 2 to 5 hours until the croissants have doubled in size and become puffy and jiggly to the touch.
Can I add fillings like chocolate or almond paste using this Croissants Step-by-Step Recipe?
Absolutely! You can add fillings by placing a spoonful of chocolate or almond paste at the base of each triangle before rolling. Just be careful not to overfill so the dough seals nicely.
What’s the best way to store leftover croissants so they stay fresh?
Storing leftovers at room temperature in a paper bag or airtight container helps maintain texture without moisture buildup. For longer storage, freezing is your best friend.
Final Thoughts
There is something truly special about crafting buttery, flaky croissants with your own hands and watching them puff up into golden crescent shapes. This Croissants Step-by-Step Recipe breaks down the process with care, encouraging you to enjoy every fold and rise. Whether for a weekend treat or a special occasion, I urge you to roll up your sleeves and fill your kitchen with the irresistible smell of fresh croissants. You’ll be rewarded with a delicious homemade delight that tastes like a warm hug in every bite.
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Croissants Step-by-Step Recipe
- Prep Time: 3 hours 30 minutes
- Cook Time: 22 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 servings
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: French
Description
Master the art of flaky, buttery croissants with this detailed step-by-step recipe. From activating yeast to laminating the dough with butter and shaping each crescent, this guide walks you through creating perfect croissants with a golden, crisp crust and tender, airy layers inside. Ideal for a special breakfast or brunch treat, these homemade croissants require patience and precision but yield bakery-quality results right at home.
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
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 the mixture sit for 5-10 minutes until frothy to activate it. If using instant yeast, this step can be skipped.
- Make Dough: Add the all-purpose flour and salt to the yeast mixture, mixing until a rough dough forms.
- 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.
- Incorporate Butter: Add the 30 g room temperature unsalted butter into the dough, kneading a few more minutes until fully incorporated.
- 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.
- 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 thick for clean edges.
- Chill Butter Block: Refrigerate the butter block until firm but pliable.
- 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.
- First Fold: Rotate dough 90 degrees so the seam is vertical. Roll dough gently into a long rectangle about 6 mm thick. Trim uneven edges, fold top third down and bottom third up like a letter, wrap in plastic, and refrigerate for 30-60 minutes.
- Second Fold: Repeat rolling and folding, trimming edges to keep neat. Fold into thirds, turn, wrap in plastic, and refrigerate for another 30-60 minutes.
- 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.
- Shape 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 to form approximately 12 triangles. Stretch each triangle at the base, roll from wide end to tip, tuck tip under to secure, and curve ends into crescent shapes.
- 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. Croissants should jiggle when the tray is gently shaken.
- Preheat Oven: Preheat oven to 200°C (400°F).
- Egg Wash: Whisk one large egg with one tablespoon water. Gently brush tops of croissants with egg wash for a shiny, golden crust.
- Bake Croissants: Bake in preheated oven for 20-22 minutes until deeply browned and crisp. Allow to cool to room temperature before slicing to enjoy flaky layers.
Notes
- Instant yeast can be added directly; active dry yeast needs activation in warm liquid.
- Resting and chilling dough and butter block are crucial for flaky layers.
- Work quickly when handling the butter block to prevent melting.
- Croissant dough requires multiple folds to create layers; do not skip folds.
- Proper proofing ensures light, airy croissants with good rise.
- Use a sharp knife or pizza cutter for clean triangle cuts.
- For best texture, bake croissants immediately after proofing.
