This Easy Croissant Recipe Will Make You Feel Like A French Pastry Chef In No Time (2024)

In the realm of baked goods, few creations can rival the allure of a perfectly executed croissant. Its delicate layers, ethereal crispness, and buttery richness are enough to transport you to a charming café on a Parisianboulevard, even if you're thousands of miles away.

But here's the secret: crafting these heavenly pastries at home is not only possible, but also incredibly rewarding. From the initial mixing of dough to the mesmerizing folds of buttery layers, I'll guide you through each step, demystifying the process and empowering you to create croissants that rival those of the finest patisseries.

You'll see the effort is well worth once you take your first bite into a freshly baked, homemade croissant on a Sunday morning! To make things easier I am sharing some of the mistakes to watch out for that will make your croissant-making journey smoother and more successful.

Ingredients:

This Easy Croissant Recipe Will Make You Feel Like A French Pastry Chef In No Time (1)

Image via Thomas Plets/ Pexels

For the Dough:

  • 2 1/4 cups (280g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 packet (7g) active dry yeast
  • 1/2 cup (120ml) warm milk
  • 1/2 cup (120ml) warm water
  • 1 tsp salt
  • 1 cup (2 sticks or 225g) cold unsalted butter

For the Egg Wash:

  • 1 egg
  • 1 tbsp water

Step by Step Instructions For How To Make Croissants

This Easy Croissant Recipe Will Make You Feel Like A French Pastry Chef In No Time (2)

Image via Skyler Ewing/ Pexels

1. Activate the Yeast:

  • In a small bowl, combine the warm milk and warm water.
  • Sprinkle the yeast over the liquid and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.

2. Mix the Dough:

  • In a large mixing bowl, combine the flour, granulated sugar, and salt.
  • Pour the activated yeast mixture into the dry ingredients and stir until a shaggy dough forms.

3. Knead the Dough:

  • Turn the dough out onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic. Add more flour if necessary to prevent sticking.

4. Chill the Dough:

  • Form the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight for best results.

5. Prepare the Butter Layer:

  • Place the cold unsalted butter between two sheets of parchment paper.
  • Using a rolling pin, pound the butter into a 7x7-inch (18x18cm) square. Ensure it's pliable but still cold.

6. Laminate the Dough:

  • Roll out the chilled dough into a larger rectangle.
  • Place the butter square in the center of the dough and fold the dough over it like a letter, enclosing the butter entirely.
  • Roll the dough out again into a larger rectangle, then fold it into thirds like a letter. This completes one fold.
  • Chill the dough for 30 minutes.
  • Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
  • After the final fold, refrigerate the dough for at least 1 hour or overnight.

7. Shape the Croissants:

  • Roll out the laminated dough into a large rectangle, about 1/4 inch (0.6cm) thick.
  • Cut the dough into triangles. Each triangle should be about 5 inches (12cm) wide at the base.
  • Roll each triangle from the base to the tip, forming a crescent shape.

8. Proof the Croissants:

  • Place the shaped croissants on a baking sheet lined with parchment paper.
  • Cover them loosely with plastic wrap and let them rise at room temperature for 2-3 hours until they double in size.

9. Preheat and Egg Wash:

  • Preheat your oven to 400°F (200°C).
  • In a small bowl, whisk together the egg and water to make an egg wash.

10. Bake the Croissants:

  • Brush the proofed croissants with the egg wash.
  • Bake in the preheated oven for 15-20 minutes or until they are golden brown and flaky.

11. Cool and Enjoy:

  • Let the croissants cool on a wire rack for a few minutes before serving.

What NOT To Do When Making Croissants

This Easy Croissant Recipe Will Make You Feel Like A French Pastry Chef In No Time (3)

Image via ready made/ Pexels

  • Don't Rush The Dough: Avoid speeding up the dough's rise or resting times. Properly letting the dough rise and rest ensures a flaky texture.
  • Don't Use Warm Butter: Ensure that your butter remains cold and firm throughout the lamination process. Soft or melted butter can lead to greasy and less flaky croissants.
  • Don't Skip The Folding and Rolling: Skipping or minimizing the number of folds and rolls can result in less distinct layers in your croissants. Be patient and complete the full folding and rolling process as directed.
  • Don't Overwork The Dough: Be gentle when handling the dough, especially after laminating with butter. Overworking the dough can make it tough rather than flaky.
  • Don't Roll The Dough Too Thin: While rolling out the dough, avoid making it too thin. A thickness of about 1/4 inch (0.6cm) is ideal. Very thin dough can result in overly crispy, less tender croissants.
  • Don't Skip Chilling Time: Skipping the chilling time between folds and after shaping can cause the butter to melt and seep out, leading to uneven layers and loss of flakiness.
  • Don't Open The Oven Too Soon: Avoid opening the oven door frequently while baking. Sudden temperature changes can cause the croissants to collapse. Only open the oven when necessary.

What other recipes do you wanna learn to make? Let us know in the comments!

Header image via Thomas Plets/ Pexels

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This Easy Croissant Recipe Will Make You Feel Like A French Pastry Chef In No Time (2024)

FAQs

What is the secret to a good croissant? ›

Master the technique of laminating

This step is crucial in the process to ensure the steam effectively lifts the layers apart during baking. So the chef's secret is in the extra care and attention during laminating to enhance the flaky, weightless, buttery layers of the perfect croissant.

Why do croissants taste better in France? ›

"It's no secret that dairy in France and most of Europe is higher quality than most of the U.S.," Chan said, and while there are a number of artisanal North American farms stepping up their game, European-style butter, which tends to contain more butterfat, remains the best.

Is croissant dough just puff pastry? ›

Puff pastry is similar to croissants in that it has visible airy layers. However, croissant dough is different from puff pastry because croissant dough contains yeast, but puff pastry does not contain yeast. The yeast in croissants give them a lighter and softer texture than that of puff pastry.

Why does it take 3 days to make a croissant? ›

The pastry is prepared using flour, butter, sugar, salt, and fresh yeast. It is kneaded each day, but most of the three days is spent chilling. Literally. The nascent croissants are in the fridge.

What does egg do to croissant dough? ›

Croissants can contain whole eggs, egg yolks, or egg whites depending on the recipe. Eggs can be added to the dough to help create a tender and flaky texture in the finished product.

What kind of butter is best for croissants? ›

First and foremost, you should use European or European-style butter which consists of 83% to 84% of butterfat. It should be 68° Fahrenheit and in the consistency of cream cheese, spreadable with a spatula.

Do the French put butter on their croissants? ›

In France and Spain, croissants are generally sold without filling and eaten without added butter, but sometimes with almond filling. In the United States, sweet fillings or toppings are sometimes used, and warm croissants may be filled with ham and cheese, or feta cheese and spinach.

Do French people eat croissants everyday? ›

Most French people eat breakfast at home so don't eat fresh croissants from the 'boulangerie' on a daily basis. Croissants and pain au chocolat are popular on more relaxed days for example at weekends or on holiday. Many people also eat them for breakfast on the run.

Why is European butter better for croissants? ›

If you want a rich, buttery flavor, a higher fat content butter is best, which means a French or European product may be the right choice. The fat is where the flavor resides, so more fat means more flavor. In addition, when butter is blended with other ingredients, it creates small pockets in the pastry.

Can you use Pillsbury croissant as puff pastry? ›

Lucky for you, easy-bake crescents stand in for traditional puff pastry. It's a classic dessert with convenience!

Is danish dough the same as croissant? ›

The base dough, known as the detrempe, varies depending on the type of pastry. For example, puff pastry dough is made up of flour, water, and salt; croissant dough is prepared with flour, sugar, yeast, salt, and milk; while Danish dough includes the same ingredients as a croissant dough but adds eggs to the mix.

What bread is similar to a croissant? ›

Brioche – has a high egg and butter content, which gives it a rich, tender and tight crumb. Croissant – a buttery, flaky, French viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough.

What is the rule for croissant? ›

By law, only a croissant made with 100% pure butter can wear a straight shape as a badge of honor. A croissant made with any other fat, such as margarine or (sacrebleu!) oil, must disclose its impurity with a curved shape.

What happens if you don't let croissants rise before baking? ›

Help, butter leaks out when baking!

When under-proofed the butter tends to leak out from in between the layers and you end up with a butter puddle.

Should I chill my croissants before baking? ›

Before baking, chill proofed croissants for 20 minutes. Preheat oven to 375°F. Using a pastry brush, gently brush egg wash on each chilled croissant, avoiding cut sides that may have exposed layers of dough. Bake for 20 minutes.

How many layers of butter should a croissant have? ›

A classic French croissant has 55 layers (27 layers of butter), achieved with a French fold followed by 3 letter folds. Less layers will mean a different texture (less tender, more chewy, with more defined layers). Too many layers bring a risk of the butter getting too thin and melting into the dough.

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