There’s really nothing like biting right into a freshly baked French Croissant—crispy, flaky on the surface, and gentle, ethereal layers inside. After years of follow and a life-changing journey to Paris, I’ve perfected this Croissant recipe. Watch the video tutorial to see tips on how to make these delicate pastries from scratch.
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We love selfmade French pastry recipes, from traditional Eclairs to Cream Puffs, Raspberry Macarons, and past. Nothing compares to having fun with recent home-baked items, and this Croissant recipe is one it’s important to attempt. I even traveled to France to study the secrets and techniques firsthand.
Croissant Video
Watch as I present you tips on how to make selfmade Croissants. Although their many layers may appear intimidating, I’ve found some key methods that make the method a lot simpler than it seems to be! So seize your rolling pin, and let’s get baking collectively!
Selfmade Croissant Recipe
For years, I struggled with making selfmade croissants and finally gave up. Whereas they at all times tasted good, it doesn’t matter what I attempted, they’d pool butter on the backside. Every thing modified once I visited Paris and took a cooking course with a French chef at Lefoodist. Now, my croissants remind me of baked delights from the Parisian boulangeries we visited!
Earlier than we begin, know that this isn’t a fast course of; it requires a little bit of time, however not a ton of hands-on time. The dough wants time to relaxation between rolling and requires an in a single day relaxation within the fridge earlier than forming the croissants, however they’re definitely worth the wait.
Components for Croissants
- Flour – All-purpose flour gives the construction and base for the dough.
- Sugar – Provides slightly sweetness and helps with the golden brown coloring.
- Salt – Enhances taste and strengthens the dough. You’ll additionally want a pinch for the egg wash.
- European-Model Butter – Unsalted butter provides richness and helps create flaky layers. The butter layer, launched throughout the lamination steps, is essential for growing the pastry’s signature flaky texture.
- Instantaneous Yeast – use a quick-rise or prompt yeast to make the dough rise.
- Chilly Water – Hydrates the dough and prompts the yeast.
- Chilly Milk – Provides taste and makes the dough softer.
- Egg – Use an entire egg plus one further egg yolk to brush onto your formed croissants earlier than baking. This gives a wealthy, golden-brown shade and a shiny end to the pastry when baked.
Use the Right Butter!
My greatest takeaway from the French Chef was utilizing European-style butter (I used Kerrygold model). It has a better fats content material (85%) with much less moisture and is extra pliable, making it the important thing to raised lamination within the dough and stopping a pool of butter on the backside of your croissants. P.S. This higher-quality butter can even make your croissants style higher.
How you can Make Croissant Dough
The important thing to creating nice croissants is mastering the lamination course of to attain these signature skinny layers of dough and butter that puff up fantastically when baked. I’ve damaged this recipe down into manageable steps for you so you’ll nail it in your first attempt.
- Make the Dough – Within the bowl of a stand mixer, mix the flour, sugar, salt, and yeast, and whisk collectively. Add the water, milk, and softened butter. With the dough hook attachment, combine on velocity 2 for 3-4 min, or till a easy ball of dough types. Cowl the bowl with plastic wrap and let it rise in a heat place (75-90°F) till almost doubled in measurement, about 1 1/2 to 2 hours, relying on room temperature. Cowl a slicing board with plastic wrap and tip the risen dough over the lined board. Therapeutic massage it into a ten 1/2-inch sq., then cowl with plastic wrap and refrigerate for 1-2 hours.
- Pound the Butter – Reduce the butter lengthwise into 1/2-inch thick slabs. Organize the slabs on a sheet of parchment paper to type a 5-inch sq.. Cowl with one other piece of parchment or wax paper and use a rolling pin to pound the butter right into a 7 1/2-inch sq., trimming and rearranging the butter as wanted to attain the right measurement. Refrigerate till totally chilled.
How you can Laminate the Dough
Laminating dough is the method of repeatedly folding butter into the dough to create dozens of layers in your selfmade croissants. When baked, the butter melts and turns into steam, inflicting the dough layers to puff up and type pleasant air pockets. This course of provides croissants their irresistible crispy exterior and gentle, tender inside!
Necessary Tip: Throughout this course of, you wish to hold the dough and butter cool in order that the butter stays agency. If you happen to discover your dough getting too gentle, pop it into the fridge for quarter-hour to chill it down.
- Encase the Butter – Combining the dough and butter begins the lamination course of. Set the butter at an angle over the dough so the corners of the butter are within the heart of the perimeters of the dough (the butter ought to sit in a diamond form). Fold the dough over the butter, stretching it barely if wanted to succeed in the middle. Press the perimeters of the dough collectively to completely encase the butter inside, guaranteeing it doesn’t escape.
- Flip 1 – Place the dough on a floured work floor. Evenly flour the highest of the dough and use a rolling pin to press down over the dough, elongating it (this helps to distribute the butter evenly). Then, begin rolling it out to a rectangle measuring 8 by 24 inches, maintaining the perimeters straight. Press within the corners along with your arms if it loses its form. Fold the dough into thirds, brushing off any extra flour. It’s best to have an oblong form. Freeze for 20 minutes or refrigerate for 1 hour (set your timer).
- Flip 2 – Repeat the rolling and folding course of, this time rolling within the path of the 2 open ends till the dough measures 8 by 24 inches. Fold into thirds once more, disregarding extra flour. Cowl and freeze for 20 minutes or refrigerate for 1 hour. (You’ll be able to refrigerate in a single day at this level if wanted.)
- Flip 3 – Repeat the rolling to eight by 24 inches and fold into thirds. Place the dough on a baking sheet, cowl it fully with plastic wrap, tucking it underneath the dough. Refrigerate in a single day or as much as 2 days (or freeze at this level). The dough will look puffed after refrigeration.
How you can Kind Croissants
- Roll the Dough for Croissants – Take away the dough from the fridge and place it on a floured counter, flippantly flouring the highest. Press alongside the size of the dough with the rolling pin to widen it and wake it up. Then, roll the dough into an extended and slim strip measuring 8 inches large by 44 inches lengthy. Sprinkle extra flour if the dough sticks. Raise the dough on the midpoint and permit it to shrink again from either side to stop shrinking when slicing. Trim the dough ends so it’s 40 inches lengthy.
- Reduce Croissants – Place a yardstick or tape measure throughout the highest of the dough and use a knife to mark the highest at 5-inch intervals (there might be 7 marks). Transfer the yardstick to the underside of the dough and mark 2 1/2 inches from the top, then make marks at 5-inch intervals from that time alongside the underside (for a complete of 8 marks), falling midway between the marks on the prime. Set a clear ruler from the highest nook to the primary backside mark and lower with a pizza cutter to type the primary triangle. Repeat slicing the remainder of the triangles. You’ll find yourself with 15 triangles and some scraps of dough.
- Form Croissants – Use a knife to chop a 1/2-inch slit on the backside of every triangle. Give the triangles slightly tug to increase them to about 10 inches in size, then tightly roll the dough right into a croissant. Switch to 2 parchment-lined rimmed baking sheets, maintaining them evenly spaced. Repeat with the remaining triangles. I additionally roll up the scraps into mini-croissants that won’t look as good however style scrumptious.
How you can Bake Croissants
- Make the Egg Wash and Proof – In a small bowl, mix 1 egg, 1 yolk, and a pinch of salt, and beat along with a fork. Brush the egg wash over the croissants. Cowl and refrigerate the remaining egg wash. Let the croissants rise uncovered at room temperature (70-75°F) for about 1-2 hours, relying on the room temperature, or till they’ve noticeably elevated in measurement (however not doubled).
- Bake Croissants – Brush the croissants once more with the remaining egg wash, guaranteeing to cowl the tops and sides. Bake at 425°F for 10 minutes (in a traditional oven on the highest and backside thirds). Rotate the pans and bake for an additional 8-10 minutes till they’re a deep golden brown.
How Do You Know When Croissants Are Proofed?
The proofing stage is vital to make sure the very best rise within the oven. Keep away from proofing in a heat place, as this may trigger the butter to soften out. Right here’s tips on how to inform when croissants are able to bake:
- Puffed – Croissants ought to look bigger however not fairly doubled in measurement.
- Seen Layers – It’s best to be capable to see outlined layers on the aspect.
- Wiggle – Whenever you shake the sheets, the croissants will wiggle.
- Tender – Whenever you poke the tops, they are going to really feel gentle like marshmallows.
Can I Put together the Dough Forward of Time?
This recipe takes time, nevertheless it doesn’t have to regulate you. You’ll be able to simply modify the timing of your croissant dough by sticking it within the fridge at varied levels to suit your schedule. For example, you possibly can refrigerate the dough in a single day after Flip 2, or retailer it for as much as 2 days after Flip 3.
You too can freeze the dough after Flip 3 after which thaw it in a single day within the fridge once you’re able to create your scrumptious croissants. This flexibility makes it handy to get pleasure from freshly baked croissants once you want them.
How you can Serve Croissants
Listed below are some delicious concepts for serving your croissants for breakfast, lunch, or dinner:
- Candy: use leftover or stale croissants to make Almond Croissants or French Toast. I’ve a yummy Croissant French Toast recipe in my Cookbook.
- Savory: Make mini sandwiches which can be excellent to serve at a celebration. Caprese fashion with recent mozzarella, tomato, basil, and Balsamic Glaze; filled with smoked salmon and cream cheese, Hen Salad, deli meats equivalent to ham or turkey and cheeses, or the entire fixings for scrumptious Breakfast Sandwiches.
- Easy: Serve heat with whipped Honey Butter or jam on prime and also you’ll be set.
Storing Croissants
- Freezing: As soon as the croissants have cooled to room temperature, switch them to a freezer-safe bag, eradicating any extra air to stop freezer burn. You’ll be able to freeze them for as much as three months. Thaw at room temperature for 1-2 hours.
- To Reheat: I extremely advocate refreshing leftover or thawed croissants within the oven or air fryer. Set your air fryer to 300°F. Brush the tops of your croissants with melted butter, if desired, for further taste and moisture. Warmth for 3-5 minutes till heat and barely crispy. Set your oven to 350°F and warmth croissants on a baking sheet for 5-10 minutes or till heat.
Don’t let the considered making croissants intimidate you. You’ll be rewarded with scrumptious, flaky pastries that may impress your family and friends.
Extra Selfmade Pastry Recipes
If you happen to love the pleasant style of selfmade croissants, then you definately received’t wish to miss these irresistible pastry recipes, particularly the French Pastries!
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Croissant Recipe
Freshly baked French croissant—crispy on the surface and gentle on the within. With suggestions from my journey to Paris, I’ve perfected this recipe and know you’ll like it!
Servings: 15 croissants
Components for Croissant Dough:
Stop your display screen from going darkish
How you can Make Croissant Dough:
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Make the Dough: Within the bowl of a stand mixer, mix the flour, sugar, salt, and yeast, and whisk collectively. Add the water, milk, and softened butter. With the dough hook attachment, combine on velocity 2 for 3-4 minutes, or till a easy ball of dough types. Cowl the bowl with plastic wrap and let it rise in a heat place (75-90°F) till almost doubled in measurement, about 1 ½ to 2 hours, relying on room temperature. Cowl a slicing board with plastic wrap and tip the risen dough over the lined board. Therapeutic massage it into a ten ½-inch sq., then cowl with plastic wrap and refrigerate for 1-2 hours.
-
Pound the Butter: Reduce the butter lengthwise into ½-inch thick slabs. Organize the slabs on a sheet of parchment paper to type a 5-inch sq.. Cowl with one other piece of parchment or wax paper and use a rolling pin to pound the butter right into a 7 ½-inch sq., trimming and rearranging the butter as wanted to attain the right measurement. Refrigerate till totally chilled.
How you can Laminate the Dough
-
Encase the Butter: Combining the dough and butter begins the lamination course of. Set the butter at an angle over the dough so the corners of the butter are within the heart of the perimeters of the dough (the butter ought to sit in a diamond form). Fold the dough over the butter, stretching it barely if wanted to succeed in the middle. Press the perimeters of the dough collectively to completely encase the butter inside, guaranteeing it doesn’t escape.
-
Flip 1: Place the dough on a floured work floor. Evenly flour the highest of the dough and use a rolling pin to press down over the dough, elongating it (this helps to distribute the butter evenly). Then, begin rolling it out to a rectangle measuring 8 by 24 inches, maintaining the perimeters straight. Press within the corners along with your arms if it loses its form. Fold the dough into thirds, brushing off any extra flour. It’s best to have an oblong form. Freeze for 20 minutes or refrigerate for 1 hour.
-
Flip 2: Repeat the rolling and folding course of, this time rolling within the path of the 2 open ends till the dough measures 8 by 24 inches. Fold into thirds once more, disregarding extra flour. Cowl and freeze for 20 minutes or refrigerate for 1 hour. (You’ll be able to refrigerate in a single day at this level if wanted.)
-
Flip 3: Repeat the rolling to eight by 24 inches and fold into thirds. Place the dough on a baking sheet, cowl it fully with plastic wrap, tucking it underneath the dough. Refrigerate in a single day or as much as 2 days (or freeze at this level).
How you can Kind Croissants
-
Roll the Dough for Croissants: Take away the dough from the fridge and place it on a floured counter, flippantly flouring the highest. Press alongside the size of the dough with the rolling pin to widen it and wake it up. Then roll the dough into an extended and slim strip measuring 8 inches large by 44 inches lengthy. Sprinkle extra flour if the dough sticks. Raise the dough on the midpoint and permit it to shrink again from either side to stop shrinking when slicing. Trim the dough so it’s 40 inches lengthy.
-
Reduce Croissants: Place a yardstick or tape measure throughout the highest of the dough and use a knife to mark the highest at 5-inch intervals (there might be 7 marks). Transfer the yardstick to the underside of the dough and mark 2 ½ inches from the top, then make marks at 5-inch intervals from that time alongside the underside (for a complete of 8 marks), falling midway between the marks on the prime. Set a clear ruler from the highest nook to the primary backside mark and lower with a pizza cutter to type the primary triangle. Repeat slicing the remainder of the triangles. You’ll find yourself with 15 triangles and some scraps of dough.
-
Form Croissants: Use a knife to chop a ½-inch slit on the backside of every triangle. Give the triangles slightly tug to increase them to about 10 inches in size, then tightly roll the dough right into a croissant. Switch to 2 parchment-lined rimmed baking sheets, maintaining them evenly spaced. Repeat with the remaining triangles. I additionally roll up the scraps into mini-croissants that won’t look as good however style scrumptious.
How you can Bake Croissants
-
Make the Egg Wash and Proof: In a small bowl, mix 1 egg, 1 yolk, and a pinch of salt, and beat along with a fork. Brush the egg wash over the croissants. Cowl and refrigerate the remaining egg wash. Let the croissants proof uncovered at room temperature (70-75°F) for about 1-2 hours, relying on the room temperature, or till they’ve noticeably elevated in measurement (however not doubled).
-
Bake Croissants: Brush the croissants once more with the remaining egg wash, guaranteeing to cowl the tops and sides. Bake at 425°F for 10 minutes (in a traditional oven on the highest and backside thirds). Rotate the pans and bake for an additional 8-10 minutes till they’re a deep golden brown. Switch to a wire rack and funky to room temperature earlier than serving.
*European-style butter has a better fats content material with much less moisture and it’s extra pliable, making it the important thing to raised lamination within the dough and stopping a pool of butter on the backside of your croissants.
312kcal Energy31g Carbs5g Protein19g Fats
Vitamin Info
Croissant Recipe
Serving Dimension
1 croissant
Quantity per Serving
% Each day Worth*
* % Each day Values are primarily based on a 2000 calorie eating regimen.
