Buttery Homemade Classic French Croissants Recipe

French croissants represent the pinnacle of buttery, flaky pastry craftsmanship that converts simple ingredients into culinary magic.

Bakers worldwide revere these crescent-shaped delights as symbols of precision and patience in baking.

Layers of delicate, golden dough demand meticulous technique and unwavering commitment from passionate culinary enthusiasts.

Each folded sheet creates a complex architectural marvel of butter and flour, promising an extraordinary sensory experience.

Professional pastry chefs understand that mastering croissants requires dedication, practice, and respect for traditional techniques.

Delicate lamination creates those signature gossamer-thin layers that shatter beautifully with each delectable bite.

Remarkable skill converts basic components into an extraordinary breakfast treasure that transports you to Parisian bakery bliss.

French Croissants and Their Classic Appeal

• Master the Art of Layering: Discover the magical technique of laminating dough, creating those stunning, delicate layers that make croissants irresistibly flaky and light.
• Baking Precision Perfection: Experience the professional baker's approach with strategic temperature changes that guarantee a crisp, golden exterior and soft, buttery interior.
• Weekend Culinary Adventure: Dive into a rewarding baking project that transforms simple ingredients into elegant French pastries, perfect for impressing family and friends with your baking skills.
• Textural Delight: Enjoy the incredible contrast between the crisp, shattering outer shell and the tender, airy inner crumb that melts in your mouth with every heavenly bite.

What Goes Into Classic French Croissant Dough

• Bread Flour, Whole Wheat Flour: Strong protein content creates a sturdy and chewy croissant texture with complex wheat flavor.
• Instant Yeast: Helps dough rise quickly and provides consistent fermentation for soft, airy pastry.
• Granulated Sugar: Adds subtle sweetness and helps activate yeast for proper dough development.
• Fine Sea Salt: Enhances overall flavor and strengthens gluten structure in the dough.

• Room Temperature Water, Whole Milk: Provides hydration and supports yeast activation for smooth, elastic dough.
• Heavy Cream: Creates rich, golden shine on croissant surface during baking.

• Unsalted European-Style Butter: High butterfat content ensures flaky, tender layers with rich, creamy taste.
• Egg Yolk: Helps create beautiful golden-brown color and adds richness to croissant exterior.

Instructions for Buttery Flaky Croissant Layers

Step 1: Prepare the Magical Dough

• Flour
• Yeast
• Salt
• Sugar
• Milk
• Eggs
• Butter

In a stand mixer, combine ingredients and mix until a soft, smooth dough forms. Knead gently for a few minutes until the dough feels elastic and springy.

Step 2: Create the Butter Magic

Soften cold butter and blend with a touch of flour until creamy and spreadable. Wrap the butter mixture in parchment paper and shape into a perfect rectangle. Chill in the refrigerator until firm.

Step 3: Layer and Fold the Dough

Roll out the rested dough into a large rectangle. Place the chilled butter block in the center and fold the dough over like an envelope. Gently roll out and perform a series of precise folds to create delicate, thin layers.

Step 4: Chill and Rest the Laminated Dough

Wrap the folded dough and let it rest in the refrigerator. This allows the gluten to relax and the butter to firm up, creating those signature flaky layers.

Step 5: Shape the Croissants

Roll the chilled dough into a thin sheet. Cut into elegant triangles. Carefully roll each triangle from the wide base to the pointed tip, creating a classic crescent shape.

Step 6: Proof and Prepare for Baking

Let the shaped croissants rise in a warm, draft-free space until they look puffy and doubled in size. Brush with a light egg wash for a golden, shiny finish.

Step 7: Bake to Perfection

Preheat the oven to 425°F for an initial high-heat burst. Reduce temperature to 375°F and bake for 20-25 minutes. Watch for a deep golden-brown color and crispy, flaky exterior.

Step 8: Cool and Enjoy

Remove croissants from the oven and let cool on a wire rack. The aroma of freshly baked croissants will fill your kitchen with pure delight.

Tips for Proofing and Baking Perfect Croissants

• Control Butter Temperature: Keep butter cold but pliable to create perfect, even layers during lamination without breaking or tearing the dough.
• Master Precision Rolling: Use a ruler and sharp knife to ensure consistent triangle shapes and uniform croissant sizes for even baking and professional appearance.
• Manage Proofing Environment: Proof croissants in a warm, draft-free space around 75-80°F to help them rise evenly without deflating or drying out.
• Egg Wash Technique: Brush two layers of egg wash for a rich, glossy golden-brown exterior that looks stunning and provides a beautiful sheen.
• Resting is Crucial: Allow significant resting time between folding and rolling to help gluten relax and prevent tough, dense croissants with compact layers.

Keeping Your Croissants Fresh and Fluffy

• Refrigerate: Wrap croissants individually in plastic wrap or aluminum foil. Store in an airtight container for up to 2 days to maintain freshness.
• Freeze: Place cooled croissants in a freezer-safe bag, removing excess air. Freeze for up to 2 months without losing texture or flavor.
• Reheat: Warm refrigerated croissants in a preheated oven at 300°F for 5-7 minutes. For frozen croissants, thaw at room temperature, then reheat in the oven until crispy and warm.

What to Pair with Buttery French Croissants

• Savor Coffee Companions: Pair these buttery croissants with a rich, medium-roast espresso or smooth cappuccino to complement their delicate, flaky texture and enhance the subtle butter notes.
• Spread Flavor Enhancers: Top croissants with high-quality raspberry jam, salted caramel spread, or classic French honey to add depth and bring out the pastry's delicate layers.
• Create Breakfast Harmony: Serve alongside fresh seasonal berries, light goat cheese, or a small fruit compote to balance the croissant's richness and provide a refreshing morning contrast.
• Match Wine Elegance: For an indulgent afternoon treat, enjoy these croissants with a crisp, dry champagne or a light Chardonnay that cuts through the buttery richness and elevates the pastry's delicate flavor profile.

Unique Twists on the Classic Croissant

• Chocolate Swirl Croissants: Sprinkle high-quality dark chocolate shavings over dough before rolling, creating rich chocolate-filled layers that melt beautifully during baking.
• Almond Essence Croissants: Incorporate finely ground almonds into the dough and brush tops with almond extract before baking, adding nutty depth and aromatic complexity.
• Herb-Infused Savory Croissants: Mix dried herbs like rosemary and thyme into the dough, replacing sugar with a pinch of sea salt for a sophisticated breakfast or appetizer option.
• Cinnamon Honey Croissants: Blend ground cinnamon and honey into the dough, drizzling additional honey on top before final proofing for a sweet, warmly spiced variation.

Classic French Croissants Recipe

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4.6 from 31 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

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Description

Buttery, flaky French croissants emerge from delicate layers of yeasted dough, carefully folded with rich European butter. Delightful pastries reward patient bakers with golden, crisp crescents that transport palates straight to Parisian bakery shelves.

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Ingredients

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Flour and Dry Ingredients:

• 5 cups (600 grams) bread flour
• ½ cup (60 grams) whole wheat flour
• ¼ cup (30 grams) bread flour
• ¼ cup (50 grams) granulated sugar
• 2–½ teaspoons (9 grams) instant yeast
• 1–½ teaspoons (10 grams) fine sea salt

Liquid Ingredients:

• 1 cup (227 grams) room temperature water
• ¾ cup (170 grams) whole milk
• 1 tablespoon heavy cream
• 1 egg yolk

Butter Ingredients:

• 1–¾ cups (395 grams or 3–½ sticks) very cold unsalted European-style butter, cut into ½” pieces
• 4 tablespoons (56 grams or ½ stick) unsalted European-style butter, softened, cubed

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Instructions

1. Prepare the croissant dough by combining ingredients in a stand mixer, mixing until the dough cleanly separates from the bowl’s sides.
2. Knead the dough briefly on a work surface, then allow it to rise in a covered container for approximately one hour.
3. Flatten the risen dough into a rectangular shape, wrap in plastic film, and chill in the freezer for a short duration.
4. Create the butter block by blending cold butter with flour using a paddle attachment until achieving a uniform, smooth consistency.
5. Transfer the butter mixture into a plastic bag, roll it to create an even thickness, and refrigerate until firm.
6. On a generously floured surface, roll out the chilled dough and strategically place the butter block in the center.
7. Carefully fold the dough over the butter, encasing it completely like an envelope.
8. Gently roll the dough-butter package into an elongated rectangle, then execute a precise double fold technique.
9. Refrigerate the laminated dough to allow the layers to set and stabilize.
10. Repeat the folding process with a single fold, further developing the delicate, layered structure.
11. After the final chilling, roll the dough into a thin rectangle and methodically cut into precise triangular shapes.
12. Starting from the wide base, carefully roll each triangle towards its pointed tip, creating the classic croissant curve.
13. Allow the shaped croissants to proof until they visibly increase in volume, indicating readiness for baking.
14. Preheat the oven, initially blast with high heat, then reduce temperature to ensure a golden, crisp exterior and tender interior.
15. Bake until the croissants transform into a rich, amber-brown color with beautifully pronounced, flaky layers.

Notes

• Butter quality matters tremendously, selecting European-style high-fat content butter ensures flakier, richer croissants.
• Precise temperature control during lamination prevents butter melting, maintaining delicate layered structure crucial for authentic texture.
• Overnight refrigeration allows dough to develop deeper flavor complexity and enhances overall croissant sophistication.

• Prep Time: 1 hour 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 6 g
• Sodium: 200 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 50 mg