Classic French Croissants

Name: Classic French Croissants
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 30 min
Yield: 12 croissants
Ingredients: 500g all-purpose flour; 10g salt; 80g granulated sugar; 5g instant yeast; 300ml cold water; 250g unsalted butter (for lamination); 1 egg; 1 tablespoon milk

Highlighted under: Baking & Desserts

I can't resist the flaky, buttery goodness of a freshly baked croissant. There’s something magical about making them from scratch, watching the layers puff up in the oven. Each time I try my hand at it, I’m reminded that while the process requires patience and precision, the result is undeniably worth it. The aroma fills my kitchen, and the first bite transports me straight to a Parisian café. So let’s roll up our sleeves and dive into this delightful baking adventure together!

Created by

Chantel Rivers

Last updated on 2026-01-20T02:52:26.013Z

Every time I make croissants, I am reminded of the sheer joy that comes from the process. The key to these buttery delights lies in the lamination technique, where layers of dough and butter create a flaky texture. As I fold and roll, I enjoy the rhythmic motions, knowing that each step is crucial in achieving that perfect puff. The anticipation while they bake is palpable, and the golden hue that emerges from the oven is nothing short of a triumph.

Over the years, I've learned that using high-quality butter makes a significant difference in flavor. My favorite is a European-style butter, which has a higher fat content, enriching the croissants beautifully. I also recommend letting the dough rest adequately in the fridge between folds; this helps in achieving those layers that we all crave. Every bite should be a testament to patience and passion in baking!

        Why You Will Love This Recipe
        Flaky layers that melt in your mouth
The rich, buttery flavor that’s truly satisfying
Perfect for breakfast or as an indulgent snack

      

Understanding the Lamination Process

Laminating the dough is the heart of creating those signature flaky layers in croissants. The goal is to create thin layers of dough alternating with butter, allowing steam to lift the pastry during baking. Each time you roll and fold the dough, you double the layers. It’s crucial to keep the butter chilled and firm to prevent it from melting into the dough. If your butter warms up, the layers can merge instead of separating, leading to less flaky results. A cold kitchen will help keep everything manageable.

During lamination, try to roll the dough out evenly. Aim for about 1/4 inch thick when rolling it out after each fold. If the dough resists or shrinks back, give it a 10-minute rest before resuming. This allows the gluten to relax, making it easier to shape. An even thickness ensures uniform layers, which results in a beautiful rise and even baking. As you progress, you'll begin to see how these techniques build up the structure necessary for a well-formed croissant.

Troubleshooting Common Issues

Sometimes, croissants might not rise as expected, which can be due to yeast issues. Always check your yeast's expiration date before starting. If your dough isn’t rising during proofing, it may be too cold; try placing it in a slightly warm oven (turned off) or a warm spot in your kitchen. Alternatively, a longer proofing time can help bring it back to life—especially if your home is on the cooler side.

If your croissants come out dense instead of flaky, it could result from overworking the dough. Be gentle yet deliberate when mixing or developing the gluten. If at any point your dough feels too warm, refrigerate it before continuing. This will give you a much more manageable dough that maintains the beautifully flaky layers.

Storing and Serving Suggestions

Once baked, croissants are best enjoyed fresh, but you can store them at room temperature in an airtight container for up to two days. For longer storage, freeze them after they have cooled completely. Place them in a freezer-safe bag, and they can last up to a month. When you're ready to enjoy, reheat them in a preheated oven at 180°C (350°F) for about 10 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.

Croissants pair beautifully with a variety of fillings. You can enjoy them plain or fill them with almond paste, chocolate, or ham and cheese for a savory twist. Consider pairing your croissant with fresh jam, honey, or a delightful pastry cream, making them an even more delicious treat to savor with your morning coffee or tea.

Ingredients

Gather the following ingredients to create your classic croissants.

For the dough:

500g all-purpose flour
10g salt
80g granulated sugar
5g instant yeast
300ml cold water
250g unsalted butter (for lamination)

For egg wash:

1 egg
1 tablespoon milk

Ensure all ingredients are at the correct temperature before starting.

Instructions

Steps

Follow these instructions closely for perfect croissants!

Prepare the dough.

In a large bowl, mix flour, salt, sugar, and yeast. Gradually add cold water until a dough forms. Knead for 5-7 minutes until smooth.

Let it rest for 30 minutes.

Incorporate the butter.

Shape the chilled butter into a flat square between two sheets of parchment paper. Roll it out until it’s about 1/2 inch thick. Refrigerate for another 20 minutes.

Laminate the dough.

Roll out your dough into a rectangle, place the butter slab in the center, and fold the dough over the butter, sealing the edges. Roll out to a larger rectangle and fold into thirds. Repeat this folding process two more times, chilling in between.

Shape the croissants.

Roll out the final dough into a large rectangle. Cut into triangles, and roll each triangle up from the base to the tip to form the croissant shape.

Proof and bake.

Place the shaped croissants on a baking tray lined with parchment. Allow them to proof for about 1-2 hours, until doubled in size. Preheat the oven to 200°C (400°F).

Mix the egg and milk for the wash, and brush it over the croissants before baking for 15-20 minutes or until golden brown.

Let the croissants cool on a wire rack before serving.

Pro Tips

Using chilled ingredients and a cool working environment helps in achieving better layers. Consider experimenting with fillings like chocolate or almond paste for a delightful twist.

Choosing the Right Ingredients

The quality of ingredients plays a critical role in achieving the perfect croissant. Aim for high-protein all-purpose flour to develop gluten that supports the structure. All-purpose flour is versatile, but using bread flour can lead to an even chewier texture due to its higher gluten content. However, if you prefer a lighter croissant, sticking with all-purpose is perfectly acceptable.

Using unsalted butter is essential since it allows you to control the amount of salt in your dough. Also, ensure your butter is of high quality for the best flavor; European-style butter is a fantastic option due to its higher fat content, which results in a richer and more flavorful pastry.

Scaling the Recipe

This croissant recipe can easily be scaled up for hosting brunch or holiday gatherings. Doubling or tripling the recipe will effectively yield more pastries, but remember that the lamination process can extend in time. Keeping portion sizes consistent helps with baking and timing. You may need to bake in batches if your oven space is limited; ensure the croissants have adequate room to expand while baking.

For smaller households, consider shaping and freezing unbaked croissants instead of baking them all. After shaping, lay them on a tray until frozen solid, then transfer to a bag for storage. You can bake directly from frozen, adding an extra few minutes to the bake time to achieve that golden, flaky finish.

Questions About Recipes

→ Can I freeze croissant dough?

Absolutely! You can freeze unbaked croissants after shaping them. Just make sure to wrap them tightly in plastic wrap.

→ How long do baked croissants last?

Baked croissants are best enjoyed fresh but can be stored in an airtight container for up to 2 days. You can reheat them in the oven for a few minutes to get them crispy again.

→ What type of butter should I use?

Use unsalted butter with a high fat content, like European-style butter, for the best flavor and results.

→ Do I have to use instant yeast?

You can use active dry yeast instead, but you'll need to activate it in warm water before adding it to the dough.