Classic Homemade Croissants Recipe

There is something truly magical about creating buttery, flaky breakfast pastries from scratch that fill your kitchen with warmth and irresistible aromas. This Classic Homemade Croissants Recipe captures the essence of French patisserie traditions and makes it possible for you to achieve those perfect layers right at home. Despite what you might think, these croissants balance simplicity in ingredients with the careful, rewarding technique of folding and proofing dough to produce tender, flaky crescents that are well worth every step.

Ingredients You’ll Need

Whipping up this Classic Homemade Croissants Recipe requires straightforward, pantry-friendly ingredients that come together for incredible flavor, texture, and that signature golden color.

• Instant yeast (2 1/4 teaspoons): Gives your croissants the perfect rise with minimal fuss.
• Whole milk (160 g, lukewarm): Adds richness and helps activate the yeast gently.
• Water (120 g): Balances the dough’s hydration and texture.
• All-purpose flour (470 g plus extra for dusting): The foundation of your dough, providing structure and chewiness.
• Granulated sugar (50 g): Brings subtle sweetness without overpowering the buttery flavor.
• Salt (1 1/2 teaspoons): Enhances the flavor and balances sweetness.
• Unsalted butter (30 g room temperature): Incorporated into the dough for tenderness.
• Unsalted butter (250 g room temperature): The star ingredient for laminating, creating those iconic flaky layers.
• All-purpose flour (1 1/2 tablespoons): Combined with butter for the butter block to help it roll smoothly.
• One large egg (for egg wash): Helps achieve a gorgeous golden and shiny crust.
• Water (1 tablespoon for egg wash): Lightens the egg wash and evenly coats the croissants.

How to Make Classic Homemade Croissants Recipe

Step 1: Activate Yeast

Start by mixing lukewarm milk, water, yeast, and sugar in a large bowl. If using active dry yeast, wait 5–10 minutes until the mixture becomes frothy to ensure activation. Instant yeast dissolves directly, so no wait is needed here.

Step 2: Make Dough

Add the all-purpose flour and salt to your yeast mixture, stirring until a rough dough forms. This initial combination lays the groundwork for your croissants’ tender crumb and rise.

Step 3: Knead Dough

Turn the dough onto a lightly floured surface and knead for about three minutes. This step develops gluten just enough to create structure while keeping the final texture delicate.

Step 4: Incorporate Butter

Add the 30 grams of room temperature unsalted butter and knead it into the dough. This infusion adds moisture and richness from within, contributing to the softness of each bite.

Step 5: Chill Dough

Form your dough into a rough rectangle, wrap it tightly in plastic wrap, and refrigerate for at least two hours or overnight. Resting helps the dough firm up, making it easier to handle later during lamination.

Step 6: Prepare Butter Block

Mix the remaining 250 grams of butter with 1 1/2 tablespoons of flour until combined. Press this buttery mixture between two parchment paper sheets and roll into a neat 20 by 15 cm rectangle around half a centimeter thick. The flour helps the butter stay pliable without melting away during rolling.

Step 7: Chill Butter Block

Place the butter block in the fridge until firm but still pliable, the ideal consistency to envelop in your dough without breaking.

Step 8: Laminate Dough

Roll the chilled dough into a 20 by 32 cm rectangle, about twice the height of your butter block and similar width. Center the butter block on the dough and fold the edges over to fully encase it. Seal and gently slash the edges with shallow cuts to avoid tearing during further rolling.

Step 9: First Fold

Rotate the dough 90 degrees so the seam runs vertically. Roll it into a long 6 mm-thick rectangle, focusing on length. Trim uneven edges, then fold the top third down and the bottom third up, like folding a letter. Wrap tightly in plastic and refrigerate for 30 to 60 minutes to rest.

Step 10: Second Fold

Repeat the rolling and folding steps once more, trimming edges neatly to maintain sharp layers. Fold into thirds, turn, wrap, and chill for another 30 to 60 minutes. This layering creates those incredible flaky textures inside each croissant.

Step 11: Third Fold

Perform the rolling and folding a final time, then chill the dough for at least two more hours. This longer rest relaxes gluten and solidifies the butter layers, critical for the signature croissant puff.

Step 12: Shape Croissants

Roll the dough out into a 60 by 30 cm rectangle roughly 5 mm thick. Mark 5 cm intervals along the edges and slice diagonally to form about 12 triangles. Stretch the base of each triangle gently, roll from the wide end toward the tip, tuck the tip underneath, and curve the ends into classic crescents.

Step 13: Proof Croissants

Place your shaped croissants on parchment-lined trays and cover loosely to proof at room temperature for 2 to 5 hours. When they double in size and jiggle slightly with movement, they are ready for baking.

Step 14: Preheat Oven

Preheat your oven to 200°C (400°F) as your croissants finish proofing. A hot oven helps transform them into golden, crisp pastries.

Step 15: Egg Wash and Bake

Whisk together the egg and water, then brush the croissant tops gently but thoroughly. Bake for 20 to 22 minutes until they achieve a deep golden brown and crisp crust. Let cool to room temperature before slicing to preserve those delicate layers.

How to Serve Classic Homemade Croissants Recipe

Garnishes

A simple dusting of powdered sugar or a light drizzle of honey complements the rich, buttery layers without overpowering the croissant’s flavor. You can also brush a bit of melted dark chocolate on top for a sweet twist.

Side Dishes

Classic accompaniments like fresh fruit, preserves, or a sharp cheese like brie create a perfect balance. Pairing with a rich café au lait or freshly brewed coffee rounds out an indulgent breakfast or brunch experience.

Creative Ways to Present

For a festive touch, slice croissants horizontally and layer with ham and cheese for savory sandwiches, or fill them with almond cream before the final bake for an elegant almond croissant. You can also use them as the base for mini dessert croissant bites topped with whipped cream and berries.

Make Ahead and Storage

Storing Leftovers

Keep any leftover croissants in an airtight container at room temperature for up to two days. For best texture, avoid refrigerating as it can dry them out.

Freezing

To store croissants longer, freeze them in a resealable bag or airtight container. Wrap each croissant individually to prevent freezer burn. They will keep well for up to one month.

Reheating

Reheat frozen or day-old croissants in a preheated oven at 175°C (350°F) for about 5 to 7 minutes. This restores flakiness and warmth without sogginess, making them taste freshly baked again.

FAQs

Can I use active dry yeast instead of instant yeast for this Classic Homemade Croissants Recipe?

Absolutely! If using active dry yeast, just be sure to activate it first by letting it sit in warm milk and water with sugar until frothy. Instant yeast skips this step but both yeasts yield excellent results.

How long does it take to make croissants from scratch?

The entire process typically takes about 4 to 5 hours, including resting and proofing periods. Although it requires patience, the delightful flaky layers and buttery flavor are well worth the wait.

Why is laminating the dough important?

Laminating involves folding butter into dough multiple times to create thin layers. This technique is key to achieving the signature flaky texture and beautifully risen structure of croissants.

Can I make the dough ahead and bake the croissants later?

Yes! You can prepare and shape your croissants, then refrigerate them overnight during the proofing stage. This slow proof enhances flavor and lets you bake fresh croissants whenever you’re ready.

What are common mistakes to avoid when making croissants?

Be careful not to overheat the butter block or dough to prevent melting butter, which can ruin the layering. Also, don’t rush proofing; giving the dough enough time to rise is essential for airy, tender croissants.

Final Thoughts

Making this Classic Homemade Croissants Recipe might seem like a project, but the reward is a batch of irresistibly flaky, buttery croissants that taste like a true bakery treasure. Once you master these steps, you’ll find every bite filled with warmth and accomplishment. I encourage you to roll up your sleeves and enjoy the wonderful process — your kitchen and your taste buds will thank you!

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