Nothing compares to the flaky, buttery goodness of a homemade croissant fresh out of the oven. With crisp golden layers and a soft, airy center, these classic French pastries are absolutely worth the effort. Follow this detailed step-by-step guide to make bakery-style croissants in your own kitchen.
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Why You’ll Love This Recipe
Made from Scratch – Skip the store-bought and enjoy the real deal with homemade flavor.
Flaky & Buttery – Perfect layers thanks to a traditional lamination process.
Freezer-Friendly – Make a big batch and freeze for fresh croissants anytime.
Satisfying & Rewarding – A baking project with impressive (and delicious) results.
Versatile – Enjoy plain or fill with chocolate, almond paste, or your favorite jam.
Ingredients You’ll Need
For the Dough (Détrempe):
4 cups all-purpose flour (plus extra for dusting)
¼ cup granulated sugar
1 tbsp instant yeast
1½ tsp salt
1 cup whole milk (warm to the touch)
½ cup water (room temperature)
3 tbsp unsalted butter (softened)
For the Butter Block (Beurrage):
1 cup (2 sticks) unsalted butter (cold but pliable)
2 tsp all-purpose flour
For the Egg Wash:
1 large egg
1 tbsp milk
Tools You’ll Need
Mixing bowls
Rolling pin
Plastic wrap
Baking sheets
Parchment paper
Pastry brush
Sharp knife or pizza cutter
Ruler (optional, for precision)
Step-by-Step Instructions
Step 1: Make the Dough
In a large mixing bowl, combine flour, sugar, yeast, and salt.
Add warm milk and water, then stir in softened butter.
Mix until a shaggy dough forms, then knead for about 3-5 minutes until smooth.
Cover and let rest in the fridge for 1 hour.
Step 2: Prepare the Butter Block
Place the butter between two sheets of parchment paper.
Sprinkle with flour, then pound and shape into a 7×7-inch square using a rolling pin.
Chill in the refrigerator while the dough rests.
Step 3: Enclose the Butter
Roll the chilled dough into a 10×10-inch square.
Place the butter block in the center, diagonally like a diamond.
Fold each corner of the dough over the butter like an envelope.
Pinch seams to seal the butter inside completely.
Step 4: Laminate the Dough – First Fold (Single Turn)
Lightly flour your surface and roll the dough into a 20×10-inch rectangle.
Fold the bottom third of the dough up, then the top third down like a letter.
Wrap in plastic and chill for 30 minutes.
Step 5: Laminate – Second and Third Folds
Repeat the rolling and folding process two more times, chilling 30 minutes between each fold.
After the third fold, chill the dough for at least 1 hour, or overnight for best results.
Step 6: Shape the Croissants
Roll the dough into a 24×12-inch rectangle.
Use a sharp knife or pizza cutter to trim edges and cut into long triangles (about 5 inches wide at the base).
Make a small notch at the center of each triangle base to help with rolling.
Starting at the base, gently roll up each triangle toward the tip, forming a crescent shape.
Place on a parchment-lined baking sheet with the tip tucked underneath.
Step 7: Proof the Croissants
Cover the croissants loosely with plastic wrap or a damp towel.
Let them rise in a warm spot for 1½ to 2 hours, or until doubled in size and puffy.
Step 8: Apply the Egg Wash
Preheat oven to 400°F (200°C).
In a small bowl, whisk together egg and milk.
Brush the tops of the croissants gently with egg wash for a shiny, golden crust.
Step 9: Bake
Bake for 18–22 minutes or until deep golden brown.
Rotate the pan halfway through for even browning.
Cool on a wire rack for at least 10 minutes before serving.
Tips for Perfect Croissants
Keep It Cold – Chilled dough and butter are key to flaky layers.
Don’t Rush the Process – Proper resting and chilling between folds prevent butter from melting into the dough.
Use Quality Butter – European-style butter gives better flavor and lamination.
Roll Evenly – Maintain uniform thickness to help croissants bake evenly.
Proof with Care – Avoid proofing in overly warm spots that can cause butter to melt.
Serving Suggestions
Serve fresh with jam or butter
Slice and fill with ham and cheese for a savory option
Pair with a cappuccino or hot chocolate for a café-style breakfast
Use day-old croissants to make French toast or bread pudding
How to Store & Reheat
Storing:
Room Temp: Store baked croissants in an airtight container for up to 2 days.
Refrigerate: For up to 5 days, though they may lose some flakiness.
Freeze: Unbaked croissants can be frozen after shaping—just proof before baking.
Reheating:
Oven: Reheat in a 350°F oven for 5–7 minutes for a crisp exterior.
Toaster Oven: A great way to revive the croissant’s flakiness.
Microwave: Use for softer results, heating in short 10–15 second bursts.
Frequently Asked Questions
- Can I make the dough ahead of time?
Yes! You can refrigerate the laminated dough overnight or freeze it for later use. - What’s the best flour for croissants?
All-purpose flour works well, but bread flour can add extra structure if preferred. - Why did my croissants leak butter?
Butter leakage often happens when the dough or butter is too warm during lamination or proofing. - Can I fill the croissants before baking?
Absolutely—chocolate, almond paste, or even cheese can be added before rolling. - How do I know if they’re proofed enough?
They should be puffy and jiggle slightly when the tray is shaken gently.
Final Thoughts
Homemade croissants are a labor of love, but the reward is truly worth it. Each bite of golden, flaky pastry is a reminder of what makes classic French baking so special. Whether enjoyed plain, filled, or used in other dishes, these croissants are sure to impress family, friends, or just yourself on a lazy weekend morning.
Try this recipe and taste the magic of fresh-baked croissants right from your own oven. Don’t forget to share your photos and leave a review—your success stories make it all worthwhile!
Preparation Time: 1 hour
Chilling & Proofing Time: 6-8 hours (including overnight)
Baking Time: 20 minutes
Cuisine: French
Nutritional Information (Per Croissant):
Calories: 270 | Protein: 5g | Carbohydrates: 27g | Fat: 16g | Fiber: 1g | Sodium: 180mg
Homemade Croissants Step-by-Step
- Total Time: 1 hour 20 minutes
Description
Nothing compares to the flaky, buttery goodness of a homemade croissant fresh out of the oven. With crisp golden layers and a soft, airy center, these classic French pastries are absolutely worth the effort. Follow this detailed step-by-step guide to make bakery-style croissants in your own kitchen.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Dough (Détrempe):
4 cups all-purpose flour (plus extra for dusting)
¼ cup granulated sugar
1 tbsp instant yeast
1½ tsp salt
1 cup whole milk (warm to the touch)
½ cup water (room temperature)
3 tbsp unsalted butter (softened)
For the Butter Block (Beurrage):
1 cup (2 sticks) unsalted butter (cold but pliable)
2 tsp all-purpose flour
For the Egg Wash:
1 large egg
1 tbsp milk
Instructions
Step 1: Make the Dough
In a large mixing bowl, combine flour, sugar, yeast, and salt.
Add warm milk and water, then stir in softened butter.
Mix until a shaggy dough forms, then knead for about 3-5 minutes until smooth.
Cover and let rest in the fridge for 1 hour.
Step 2: Prepare the Butter Block
Place the butter between two sheets of parchment paper.
Sprinkle with flour, then pound and shape into a 7×7-inch square using a rolling pin.
Chill in the refrigerator while the dough rests.
Step 3: Enclose the Butter
Roll the chilled dough into a 10×10-inch square.
Place the butter block in the center, diagonally like a diamond.
Fold each corner of the dough over the butter like an envelope.
Pinch seams to seal the butter inside completely.
Step 4: Laminate the Dough – First Fold (Single Turn)
Lightly flour your surface and roll the dough into a 20×10-inch rectangle.
Fold the bottom third of the dough up, then the top third down like a letter.
Wrap in plastic and chill for 30 minutes.
Step 5: Laminate – Second and Third Folds
Repeat the rolling and folding process two more times, chilling 30 minutes between each fold.
After the third fold, chill the dough for at least 1 hour, or overnight for best results.
Step 6: Shape the Croissants
Roll the dough into a 24×12-inch rectangle.
Use a sharp knife or pizza cutter to trim edges and cut into long triangles (about 5 inches wide at the base).
Make a small notch at the center of each triangle base to help with rolling.
Starting at the base, gently roll up each triangle toward the tip, forming a crescent shape.
Place on a parchment-lined baking sheet with the tip tucked underneath.
Step 7: Proof the Croissants
Cover the croissants loosely with plastic wrap or a damp towel.
Let them rise in a warm spot for 1½ to 2 hours, or until doubled in size and puffy.
Step 8: Apply the Egg Wash
Preheat oven to 400°F (200°C).
In a small bowl, whisk together egg and milk.
Brush the tops of the croissants gently with egg wash for a shiny, golden crust.
Step 9: Bake
Bake for 18–22 minutes or until deep golden brown.
Rotate the pan halfway through for even browning.
Cool on a wire rack for at least 10 minutes before serving.
Notes
Keep It Cold – Chilled dough and butter are key to flaky layers.
Don’t Rush the Process – Proper resting and chilling between folds prevent butter from melting into the dough.
Use Quality Butter – European-style butter gives better flavor and lamination.
Roll Evenly – Maintain uniform thickness to help croissants bake evenly.
Proof with Care – Avoid proofing in overly warm spots that can cause butter to melt.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Cuisine: French
