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set of French croissants proofing and baking step-by-step

French Croissants

  • Author: Alexandre
  • Prep Time: 2 hours (plus chilling and proofing)
  • Cook Time: 20 minutes
  • Total Time: 3 days
  • Yield: 12 croissants 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French

Description

Flaky, buttery, authentic French croissants — made layer by layer with love, right in your own kitchen.


Ingredients

Scale
  • 4 cups (500 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp (5 g) salt
  • 1 tbsp (10 g) instant yeast
  • 1 1/4 cups (310 ml) warm whole milk
  • 2 tbsp (30 g) unsalted European butter (for dough)
  • 1 cup (225 g) unsalted European butter (for lamination)
  • 1 egg, beaten (for wash)

Instructions

  1. In a large bowl, whisk together flour, sugar, salt, and yeast (keep salt and yeast on opposite sides).
  2. Add warm milk and softened butter. Mix with a wooden spoon until a rough dough forms.
  3. Knead for 5 minutes by hand or mixer until soft but not sticky. Cover and refrigerate overnight.
  4. Shape 225g cold butter into a 6×6 inch square between parchment sheets and chill.
  5. Roll dough into a 12×12 inch square. Place butter in center like a diamond and fold dough over it.
  6. Roll into 8×24 inch rectangle. Fold in thirds like a letter. Chill for 30 minutes. Repeat 2 more turns.
  7. Roll dough to 10×20 inch rectangle, 1/4 inch thick. Cut into triangles (base 4”, height 8”).
  8. Stretch base, roll toward tip to form crescent. Place on parchment-lined sheet.
  9. Proof at room temp 1–2 hours or overnight in fridge.
  10. Preheat oven to 400°F (200°C). Brush with beaten egg. Bake 18–22 minutes until golden brown. Cool before serving.

Notes

Use high-fat European butter for best flavor and flakiness. Chill dough thoroughly between folds to preserve lamination.


Nutrition

  • Serving Size: 1 croissant
  • Calories: 270
  • Sugar: 3g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: croissants, French croissants, pastry, laminated dough, breakfast, brunch