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Homemade French Croissant Recipe

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4.8 from 130 reviews

This homemade French croissant recipe guides you through the classic technique of creating flaky, buttery croissants with multiple layers of dough and butter. Perfectly golden and tender, these croissants are ideal for breakfast or any time you crave fresh, bakery-style pastry at home.

Ingredients

Scale

Dough

  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (10g) salt
  • 1 tablespoon (10g) active dry yeast
  • 1 1/4 cups (300ml) warm milk
  • 2 tablespoons unsalted butter, melted

Butter Block

  • 1 cup (225g) unsalted butter, cold and shaped into a flat square

Egg Wash

  • 1 egg
  • 1 tablespoon milk

Instructions

  1. Mix Ingredients: In a large bowl or stand mixer, combine flour, sugar, and salt. Dissolve the yeast in warm milk and allow it to sit for 5 to 10 minutes until foamy. Add the yeast mixture and melted butter to the flour mixture and knead until smooth, about 3 to 5 minutes.
  2. Prepare Butter Block: Place the cold butter between two sheets of parchment paper and use a rolling pin to shape it into a 6-inch square. If the butter becomes too soft, chill it briefly to keep it firm.
  3. Enclose Butter in Dough: Roll the dough into a 12-inch square. Place the butter block diagonally in the center so it looks like a diamond. Fold the corners of the dough over the butter, fully enclosing it like a wrapped package.
  4. First Fold (Turn): Roll the dough with the butter inside into a long rectangle approximately 8 by 20 inches. Fold the dough into thirds, similar to folding a letter. Wrap and chill for 30 minutes to rest.
  5. Repeat Turns: Repeat the rolling, folding, and chilling process two more times, yielding a total of three turns to build layered flakiness. This process is crucial for texture—cold dough and butter are essential.
  6. Roll Out Dough: After the final rest, roll the dough out into a large rectangle about 1/4 inch thick in preparation for shaping.
  7. Cut Triangles: Trim the edges of the dough with a sharp knife or pizza cutter, then cut into triangles around 5 inches wide at the base for individual croissants.
  8. Shape Croissants: Starting at the wide base, gently stretch and roll each triangle towards the tip to form the traditional crescent shape.
  9. Proof Croissants: Cover the shaped croissants loosely and allow them to rise at room temperature for 1.5 to 2 hours until puffy and nearly doubled in size.
  10. Preheat and Egg Wash: Preheat the oven to 400°F (200°C). Beat the egg with the milk to prepare an egg wash. Gently brush the egg wash over each croissant to achieve a glossy, golden finish when baked.
  11. Bake Croissants: Bake the croissants for 18 to 22 minutes, rotating the baking pan halfway through to ensure even browning. The croissants should puff and turn a deep golden brown.
  12. Cool Before Serving: Remove croissants from the oven and let cool on a wire rack for at least 10 minutes before serving to allow the layers to set and flavor to develop.

Notes

  • Ensure the butter and dough remain cold to get the flakiest layers possible.
  • Do not rush the resting and chilling steps; they are crucial for texture.
  • If the dough becomes too warm or the butter melts, chill it before continuing.
  • For best results, use a sharp knife or pizza cutter to cut clean triangles.
  • You can freeze shaped croissants before proofing; bake them from frozen adding extra baking time as needed.
  • Brush carefully with egg wash to avoid deflating the delicate dough.

Keywords: French croissant, buttery croissants, homemade croissants, flaky pastry, breakfast pastry, laminated dough

Find it online: https://amayaharis.com/homemade-french-croissant-recipe/