Nothing says French pastry quite like a perfectly baked croissant. With its golden, flaky layers and rich, buttery flavor, this iconic treat is a staple in bakeries worldwide. While making homemade croissants may seem daunting, our step-by-step croissant recipe will guide you through creating bakery-quality pastries in your kitchen. Let’s dive into the art of baking pies and craft these delightful French croissants!
Why Make Homemade Croissants?
Homemade croissants offer freshness and satisfaction that store-bought versions can’t match. By preparing your own, you control the quality of ingredients, ensuring every bite is packed with authentic flavor. Plus, laminating dough—folding butter into layers—creates a meditative rhythm, making it a rewarding project for any baking enthusiast.
Ingredients for the Croissant Recipe
To make 12–14 croissants, gather the following ingredients:
For the Dough:
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 tsp (10g) salt
- 1 tbsp (10g) active dry yeast
- 1 1/4 cups (300ml) whole milk, lukewarm
- 2 tbsp (30g) unsalted butter, softened
For the Butter Block:
- 1 1/2 cups (340g) unsalted butter, cold but pliable
For the Egg Wash:
- 1 large egg
- 1 tbsp (15ml) milk
Step-by-Step Instructions for Homemade Croissants
Step 1: Prepare the Dough
- Combine flour, sugar, salt, and yeast in a large mixing bowl.
- Gradually add lukewarm milk and softened butter, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for 5–7 minutes until smooth.
- Shape into a ball, place in a greased bowl, cover, and let rise at room temperature for 1–2 hours until doubled in size.
Step 2: Create the Butter Block
- Place cold butter between two sheets of parchment paper.
- Using a rolling pin, pound and roll the butter into a 7x7-inch (18x18cm) square, about 1/2-inch thick.
- Chill the butter block in the refrigerator for 15 minutes to firm up slightly.
Step 3: Laminate the Dough
- Roll the risen dough into a 10x10-inch (25x25cm) square.
- Place the chilled butter block diagonally in the center of the dough, folding the dough corners over the butter to encase it completely.
- Roll the dough into a 12x20-inch (30x50cm) rectangle, then fold it in thirds like a letter (this is the first “turn”).
- Wrap and chill the dough for 30 minutes.
- Repeat the rolling and folding process twice, chilling for 30 minutes between turns.
Step 4: Shape the Croissants
- Roll the laminated dough into a 12x24-inch (30x60cm) rectangle, about 1/4-inch thick.
- Cut the dough into long triangles, each with a 4-inch (10cm) base.
- Starting at the base, roll each triangle tightly toward the tip to form a crescent shape.
- Place the shaped croissants on a parchment-lined baking sheet, leaving space between each.
Step 5: Proof and Bake
- Cover the croissants loosely with plastic wrap and let them proof at room temperature for 1–2 hours until puffy.
- Preheat your oven to 400°F (200°C).
- Whisk the egg and milk to make an egg wash, then gently brush it over the croissants.
- Bake for 18–22 minutes until golden brown and flaky.
Tips for Perfect French Pastries
- Keep Ingredients Cold: Cold butter is key to achieving flaky layers. If the butter softens too much, chill the dough longer.
- Be Patient: Laminating and proofing take time, but they’re essential for that authentic croissant texture.
- Experiment with Fillings: To twist the classic, add chocolate, almond paste, or ham and cheese before rolling.
Serving and Storing Your Croissants
Serve your homemade croissants warm with a smear of butter or jam for an authentic French experience. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness.
Why This Croissant Recipe Works
This croissant recipe balances simplicity with authenticity, making it accessible for home bakers while delivering the buttery, flaky results you’d expect from a French bakery. Focusing on proper lamination and proofing will create light, airy pastries and elevate your baking. Try this recipe and savor the joy of homemade croissants fresh from your oven. Happy baking!