These iconic French pastries feature hundreds of delicate, buttery layers that shatter at first bite, revealing a soft, airy interior. The laminated dough technique creates the signature flaky texture that makes croissants irresistible for breakfast or afternoon tea. Homemade croissants are a rewarding challenge that yields bakery-quality results that will impress family and friends.
⏱️500 min
📊Hard
👥12 servings
🍽️Snack
vegetarianfestivefamily
Ingredients
500 gall-purpose flour
350 gcold unsalted butter
150 mlwhole milk
7 ginstant yeast
10 gfine sea salt
30 gwhite sugar
1 pieceegg yolk
15 mlwater
Instructions
1PREPARE THE DOUGH BASE: In a large mixing bowl, combine 500g all-purpose flour, 7g instant yeast, 10g fine sea salt, and 30g white sugar. Warm 150ml whole milk to approximately 27°C (80°F), then add it to the dry ingredients along with 50ml room temperature water. Mix until a shaggy dough forms, then knead for about 8-10 minutes until the dough is smooth and elastic but slightly sticky. This detrempage dough should feel soft and supple, not firm like traditional bread dough. Cover with plastic wrap and let rest at room temperature for 20 minutes.
2PREPARE THE BUTTER BLOCK: While the dough rests, remove 350g cold unsalted butter from the refrigerator and place it between two sheets of parchment paper. Using a rolling pin, gently pound the butter into a flat rectangle approximately 20cm x 15cm and about 1cm thick, keeping it cool throughout the process. The butter should be cold and pliable but not brittle—if it cracks, allow it to soften slightly at room temperature for 2-3 minutes. This butter block, called the détrempe, is crucial for creating the laminations.
3ENCASE THE BUTTER: After the 20-minute rest, place the dough on a lightly floured work surface and roll it out to a rectangle approximately 30cm x 20cm. Position the prepared butter block in the center of the dough, then fold the dough edges over it like an envelope, ensuring all butter is completely sealed inside—this prevents butter from leaking during lamination. The sealed dough package should measure roughly 23cm x 18cm. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
4FIRST LAMINATION (DOUBLE TURN): Remove the dough from the refrigerator and place it on a floured work surface with the sealed side facing you. Using a rolling pin, roll the dough away from you into a long rectangle measuring approximately 60cm x 20cm, using even, gentle pressure to avoid breaking the butter. Fold the dough into thirds like a business letter: fold the top third down, then fold the bottom third up. This completes one double turn, creating multiple layers. Rotate the dough 90 degrees clockwise, wrap in plastic, and refrigerate for 30 minutes. These 30-minute rests between turns are essential for relaxing the gluten and preventing shrinkage.
5SECOND AND THIRD LAMINATIONS: Repeat the rolling and folding process two more times, performing another double turn after each 30-minute refrigeration period. Roll to the same 60cm x 20cm dimensions, fold into thirds, rotate 90 degrees, and refrigerate. After the third double turn (completing six single turns total), the dough should have developed hundreds of thin butter layers, though they may not be visible yet. After the final fold, wrap the dough tightly and refrigerate for at least 2 hours, or preferably overnight, allowing the gluten to fully relax and the layers to set.
6SHAPE THE CROISSANTS: Remove the cold dough from the refrigerator and place it on a lightly floured work surface. Roll the dough into a long rectangle measuring approximately 60cm x 20cm with even thickness. Using a sharp knife or pizza wheel, cut the dough into triangles with a base width of approximately 8-9cm—you should yield about 12 triangles. To shape each croissant, starting at the wide base, roll the triangle tightly toward the pointed tip, then curve the ends gently inward to create the classic crescent shape. Place shaped croissants on parchment-lined baking sheets, spacing them about 5cm apart.
7PROOF THE CROISSANTS: Cover the shaped croissants loosely with plastic wrap or a kitchen towel and allow them to proof at room temperature (approximately 22-24°C) for 2-3 hours until they are visibly puffed and increase in volume by about 50 percent. The croissants should feel airy and delicate when gently pressed, and you may notice some butter glistening on the surface. If your kitchen is cold, the proofing may take up to 4 hours—do not rush this step as proper proofing ensures a tender, airy interior.
8PREPARE THE EGG WASH AND BAKE: About 30 minutes before baking, preheat your oven to 200°C (400°F). In a small bowl, whisk together 1 egg yolk with 15ml water to create an egg wash. Gently brush each proofed croissant with the egg wash, coating evenly but lightly to create a golden, shiny exterior—avoid letting excess egg wash pool around the base. Place the baking sheets in the preheated oven and bake for 18-22 minutes until the croissants are deeply golden brown and sound hollow when tapped on the bottom. The interior should read approximately 95-98°C with an instant-read thermometer, indicating thorough cooking throughout.
9COOL AND SERVE: Remove the croissants from the oven and transfer them to a wire cooling rack immediately to prevent steam from softening the crispy exterior. Allow them to cool for at least 10-15 minutes before serving—this cooling period allows the structure to set and the interior to firm slightly while remaining tender. Freshly baked croissants are best enjoyed warm or at room temperature on the day of baking, though they can be stored in an airtight container for up to 2 days or frozen for up to 3 months. To reheat frozen croissants, thaw at room temperature for 2-3 hours, then warm in a 180°C oven for 5-7 minutes.