Classic French Croissants from Scratch

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Making classic French croissants from scratch is considered by many to be the pinnacle of home baking. It is a true labor of love, a multi-day process of patience and precision that is rewarded with the most incredible pastry imaginable: ethereally light, shatteringly crisp on the outside, and revealing a delicate, honeycombed interior. This recipe is an in-depth guide that demystifies the process of lamination—the technique of folding butter into dough to create hundreds of paper-thin layers. While it requires dedication, the moment you pull your own golden, buttery croissants from the oven, you’ll know it was all worth it.

A golden-brown, perfectly flaky homemade French croissant on a marble surface, with a bite taken out to show the honeycomb interior.

Table of Contents

Why You’ll Love This Recipe

  • The Ultimate Baking Project: Master the art of laminated dough and achieve a true baker’s accomplishment.
  • Incomparable Texture: The flakiness and buttery layers of a homemade croissant are unlike anything you can buy.
  • Deeply Satisfying: The process is as rewarding as the delicious final product.
  • Authentic French Pastry: A detailed guide to creating a true pâtisserie classic at home.

Ingredients You’ll Need

For the Dough (Détrempe):

  • 4 cups (500g) all-purpose or bread flour
  • 1/4 cup (50g) granulated sugar
  • 2 tsp (10g) salt
  • 2 tsp (7g) instant yeast
  • 1 ¼ cups (300ml) lukewarm whole milk
  • 4 tbsp (57g) unsalted butter, softened

For the Butter Block (Beurrage):

  • 1 cup (2 sticks or 226g) cold, high-quality unsalted butter (European-style with high fat content is best)

For the Egg Wash:

  • 1 large egg
  • 1 tbsp milk

Step-by-Step Instructions

  1. Day 1 – Make the Dough: In a stand mixer, combine flour, sugar, salt, and yeast. Add the lukewarm milk and softened butter. Mix with the dough hook until a shaggy dough forms. Knead for 5-7 minutes until smooth. Form into a ball, wrap in plastic, and refrigerate overnight.
  2. Day 2 – Laminate the Dough: Prepare the butter block. Place the cold butter between two sheets of parchment paper and pound/roll it into a 7×7 inch square. Keep it cold. On a lightly floured surface, roll the chilled dough into a 10×10 inch square. Place the butter block diagonally in the center. Fold the corners of the dough over the butter to enclose it completely, like an envelope.
  3. First Turn: Roll the dough package into a long rectangle (about 20×8 inches). Perform a « letter fold »: fold the bottom third up, then the top third down over it. You now have 3 layers of butter. Wrap in plastic and refrigerate for 1 hour.
  4. Second & Third Turns: Repeat the process two more times: roll into a long rectangle, perform a letter fold, wrap, and refrigerate for 1 hour after each turn. After the third turn, refrigerate the dough overnight.
  5. Day 3 – Shape and Bake: Cut the dough in half. Roll one half into a long, thin rectangle. Cut the rectangle into long, skinny triangles (about 4 inches at the base). Gently stretch each triangle, then roll it up from the base to the tip to form the crescent shape.
  6. Proof the Croissants: Place the shaped croissants on a parchment-lined baking sheet, leaving ample space. Let them proof in a warm, draft-free spot for 1.5-2 hours, until they are puffy and visibly larger.
  7. Bake: Preheat oven to 400°F (200°C). Brush the croissants with the egg wash. Bake for 15-20 minutes, or until deeply golden brown and puffed. Let cool on a wire rack.

Pro Tips for Croissant Success

  • Keep Everything Cold: The key to lamination is keeping the butter solid. If the dough or butter gets warm, the layers will merge. Work quickly and don’t be afraid to chill the dough longer if needed.
  • Use High-Quality Butter: European-style butter has a higher fat content and is more pliable, making it ideal for lamination.
  • Be Gentle: When rolling the dough, use even, gentle pressure to avoid tearing it and exposing the butter.
  • Proper Proofing is Crucial: The final proof is what gives the croissants their light, airy interior. They should look visibly puffy and feel delicate before baking.

Frequently Asked Questions (FAQ)

Q: Can I make these faster?
A: While a true croissant takes time, you can find « quick » or « rough puff » pastry recipes, but they will not have the same distinct layering and texture as this classic version. The long chilling times are essential for gluten relaxation and flavor development.

Q: My butter is leaking out during baking! What happened?
A: This usually means the dough was not sealed properly around the butter, a layer tore during rolling, or the croissants were under-proofed. When under-proofed, the butter melts out before the gluten structure is set enough to hold it in.

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