Flaky & Foolproof Homemade Croissants Recipe for Beginners

Homemade croissants transport you to a world of buttery, multilayered delicacy that defies ordinary bakery expectations.

French pastry artistry demands precision and patience, reinventing simple ingredients into extraordinary culinary magic.

Delicate lamination creates those signature gossamer-thin layers that practically whisper with each tender bite.

Mastering this technique requires steady hands and a commitment to understanding dough’s intricate chemistry.

Incredible textures emerge from carefully folded butter and flour, revealing an almost sculptural approach to baking.

Professional bakers spend years perfecting these golden-brown crescents, but passionate home cooks can absolutely create restaurant-quality results.

Prepare to embark on a delightful culinary adventure that will elevate your baking skills.

Buttery Homemade Croissants You Can’t Resist

• Craft Delicate Layers: Experience the magic of creating multiple buttery, flaky layers through a precise folding technique that transforms simple ingredients into a masterpiece of pastry craftsmanship.
• Master Bakery-Level Technique: Develop professional baking skills by learning the intricate process of laminating dough, which requires patience, precision, and a love for creating something extraordinary from scratch.
• Customize Your Breakfast Delight: Enjoy the ultimate satisfaction of transforming basic ingredients into a restaurant-quality breakfast treat that impresses family and friends with your culinary prowess and attention to detail.
• Versatile Weekend Baking Project: Embrace a fun, challenging recipe that turns an ordinary weekend into a gourmet baking adventure, perfect for those who love to explore their kitchen creativity and create memorable food experiences.

Essential Ingredients for Homemade Croissants

• All-Purpose Flour: Provides structure and base for croissant dough.
• Bread Flour: Can be used for additional protein content and stronger gluten development.
• Whole Milk: Adds richness and helps activate yeast for soft texture.
• Unsalted Butter: Creates signature flaky layers and provides rich flavor.
• Active Dry Yeast or Instant Yeast: Essential for dough rising and developing airy texture.
• Granulated Sugar: Feeds yeast and adds subtle sweetness.
• Salt: Enhances overall flavor and controls yeast activity.
• Large Eggs: Used for egg wash to create golden-brown shiny exterior.
• Cooking Spray: Helps prevent dough from sticking during preparation.
• Warm Water: Activates yeast and helps develop dough consistency.

How to Make Flaky Homemade Croissants

Step 1: Prepare Ingredients

Remove milk and butter from refrigerator. Cut butter into tablespoon-sized cubes and set aside.

Step 2: Prepare Mixing Bowl

Spray a large mixing bowl with cooking spray to ensure easy cleanup later.

Step 3: Mix Dry Ingredients

• 3 flour
• Sugar
• Salt

Mix these ingredients using a whisk or dough hook until well blended.

Step 4: Activate Yeast

For instant yeast: Add to opposite side of bowl away from salt and stir lightly.

For active dry yeast: Sprinkle over warm water in measuring cup and proof for 3-5 minutes until foamy.

Step 5: Create Dough Base

Pour water and milk over flour mixture. Blend at medium-high speed until smooth (8-10 minutes). Adjust by adding flour or water if dough seems too sticky or dry.

Step 6: First Dough Rest

Remove dough from mixer and shape into a ball. Place in prepared mixing bowl, cover with plastic wrap, and let rest in warm area for 30 minutes.

Step 7: Prepare Butter Mixture

Clean mixer bowl and attach paddle attachment. Mix cubed butter with flour until creamy. Avoid overmixing.

Step 8: Butter Preparation

Place butter mixture on plastic wrap, forming a 6-inch square. Wrap tightly and chill.

Step 9: First Dough Rolling

Transfer dough to floured surface. Roll into a 10-inch square, sprinkling additional flour as needed.

Step 10: First Butter Incorporation

Place chilled butter diagonally across dough center. Fold corners inward, pinching seams closed securely.

Step 11: First Chill

Place folded pastry on baking sheet, cover loosely with plastic wrap. Refrigerate for 60 minutes.

Step 12: First Folding Process

Roll chilled packet to 16×8 inches. Brush off excess flour. Fold sides toward middle like a letter. Return to refrigerator for 60 minutes. Repeat folding process twice more.

Step 13: Shape Croissant Triangles

• Base: 4 inches
• Height: 9 inches

Trim edges to ensure neat shapes.

Step 14: Roll Croissants

Start rolling from broad base, spiraling upward toward pointed top. Maintain consistent tightness for each croissant.

Step 15: Freezing Option

Prepare for freezer storage if desired.

Step 16: Final Proof

Place croissants on lined baking sheets. Cover and let rise in warm area for 60-90 minutes until doubled in size.

Step 17: Bake to Perfection

• Conventional oven: 375°F
• Convection oven: 350°F

Brush with egg wash. Bake for 20 minutes, rotating pans halfway. Cool on wire rack.

Enjoy your homemade croissants!

Tips for the Best Homemade Croissants

• Master Butter Chilling: Keep butter cold and firm before incorporating into dough to guarantee those signature flaky, layered textures croissants are famous for.
• Perfect Dough Hydration: Watch dough consistency closely, adding small amounts of flour or water to achieve smooth, elastic texture that's neither too sticky nor dry.
• Precise Folding Technique: Create multiple layers by carefully folding dough, ensuring even butter distribution and developing those delicate, buttery laminations that make croissants irresistible.
• Temperature Control Matters: Maintain consistent cool temperatures during proofing and resting stages to prevent butter from melting and preserve intricate pastry structure.
• Egg Wash Elegance: Apply egg wash evenly with gentle brush strokes to achieve that beautiful golden-brown shine and professional bakery-style appearance.

Storing and Reheating Homemade Croissants

• Refrigeration Method: Wrap individual croissants tightly in plastic wrap or aluminum foil. Store in an airtight container for up to 3 days. Freshness remains best when kept in the refrigerator's coolest section.
• Freezing Method: Carefully place cooled croissants in freezer-safe bags, removing excess air before sealing. Freeze for up to 2 months. Label bags with date to track storage time accurately.
• Reheating Method: Warm refrigerated croissants in oven at 300°F for 5-7 minutes to restore crispy exterior and soft interior. Frozen croissants require thawing in refrigerator overnight before reheating. Avoid microwave reheating, which makes pastry soggy and destroys delicate layers.

Pairing Homemade Croissants with Jams

• Pair with Fruity Jam: Spread homemade strawberry or apricot preserves on warm croissants for a delightful flavor burst that complements the buttery pastry's richness.
• Sip French Press Coffee: Brew a strong, smooth coffee that matches the croissant's delicate texture, enhancing the breakfast experience with its robust aroma and complementary warmth.
• Enjoy with Light Cheese: Select a mild brie or soft goat cheese to spread on croissants, creating a creamy contrast that elevates the pastry's flaky layers and subtle butter notes.
• Accompany with Fresh Berries: Add a small side of mixed berries like raspberries and blueberries to introduce a fresh, tangy element that cuts through the croissant's richness and provides a balanced morning meal.

Variations of Homemade Croissants

• Savory Herb Croissants: Incorporate finely chopped fresh herbs like rosemary, thyme, and basil into the dough for an aromatic, flavorful variation.
• Cheese-Stuffed Croissants: Before rolling, add thin slices of gruyère or cheddar cheese inside the triangle to create a melty, rich center.
• Whole Wheat Rustic Croissants: Replace half the white flour with whole wheat flour for a nuttier, more nutritious version with a slightly denser texture.
• Chocolate Almond Croissants: Sprinkle dark chocolate chips and sliced almonds inside the dough before rolling, then dust with powdered sugar after baking for an indulgent treat.

Homemade Croissants Recipe

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4.8 from 27 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Delicate French croissants reveal buttery layers of culinary artistry, crafted with patience and precision. Golden, flaky pastries emerge from careful folding and rolling, inviting you to savor each delectable bite of authentic Parisian elegance.

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Ingredients

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Main Ingredients:

• 1.5 cups (340 grams) unsalted butter, cut into cubes (slightly cool)
• 3.5 cups (440 grams) all-purpose flour
• 2 tablespoons (15 grams) all-purpose flour
• 1 cup (240 milliliters) whole milk

Leavening and Flavoring:

• 2.25 teaspoons instant yeast
• 0.33 cup (70 grams) granulated sugar
• 2 teaspoons salt

Liquid Ingredients:

• 0.5 cup (120 milliliters) water, room temperature
• 1 large egg, beaten (for brushing)

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Instructions

1. Extract butter and milk from refrigerator. Dice butter into 1/2-inch (1.27 centimeters) cubes and set aside at room temperature.
2. Sanitize a large mixing bowl with cooking spray to facilitate easy cleaning post-preparation.
3. Combine flour, sugar, and salt in stand mixer’s work bowl, using a whisk to thoroughly integrate dry ingredients.
4. Activate yeast by sprinkling over lukewarm water (105-110°F or 40-43°C). Allow 3-5 minutes for foaming and proofing.
5. Incorporate water and milk into flour mixture. Blend at medium-high speed for 8-10 minutes until smooth dough forms. Adjust consistency by adding minimal flour or water if needed.
6. Transfer dough to prepared bowl. Shape into a compact sphere, cover with plastic wrap, and rest in warm environment for 30-45 minutes.
7. Cream butter with two tablespoons of flour using paddle attachment until smooth and uniform.
8. Shape butter into precise 6-inch (15.24 centimeters) square on plastic wrap. Refrigerate until firm.
9. Roll dough into 10-inch (25.4 centimeters) square on floured surface. Ensure even thickness throughout.
10. Position chilled butter diagonally across dough center. Fold dough corners inward, sealing butter completely without gaps.
11. Refrigerate folded pastry for 60 minutes, allowing butter and dough to stabilize.
12. Roll packet to 16-inch (40.64 centimeters) length, creating triple fold. Return to refrigerator for another 60 minutes. Repeat folding process twice more.
13. Slice chilled dough into triangular segments approximately 4-inches (10.16 centimeters) wide and 9-inches (22.86 centimeters) long. Trim edges for precision.
14. Roll triangles from wide base toward pointed tip, maintaining consistent tension. Gently curve ends to create classic croissant shape.
15. Optional: Freeze shaped croissants for future baking if desired.
16. Arrange croissants on lined baking sheets. Cover loosely, allowing 60-90 minutes for final proofing until volume doubles.
17. Preheat oven to 375°F (190°C). Brush croissants with egg wash. Bake 18-22 minutes, rotating pan midway. Achieve golden-brown exterior. Cool on wire rack for optimal texture and allow residual heat to complete internal cooking process.

Notes

• Skip refrigeration struggles by letting ingredients reach room temperature naturally.
• Precise flour measurement matters more than dumping random amounts into mixing bowl.
• Activate yeast carefully, watching foam formation indicates healthy fermentation process.
• Create smooth dough consistency by adjusting liquid ratios during initial mixing stage.
• Butter incorporation requires strategic chilling and folding techniques for flaky texture.
• Patience determines croissant quality – multiple resting periods develop incredible layers.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 300 kcal
• Sugar: 10 g
• Sodium: 230 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4g
• Cholesterol: 45 mg