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Homemade French Croissants Recipe

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This homemade French croissant recipe guides you step-by-step to create flaky, buttery croissants from scratch. Using a classic laminated dough technique, chilled butter is folded into the dough multiple times to achieve delicate layers. After shaping into crescents and proofing, the croissants are baked to a golden perfection with a shiny egg wash finish. Perfect for breakfast or brunch, these croissants deliver authentic French bakery flavors at home.

Ingredients

Dough (détrempe)

  • 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 (beurrage)

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

Egg wash

  • 1 egg
  • 1 tablespoon milk

Instructions

  1. Mix and knead the dough: In a large bowl or stand mixer, combine flour, sugar, and salt. Dissolve yeast in warm milk and let it sit until foamy, about 5 to 10 minutes. Add the milk-yeast mixture and melted butter to the dry ingredients. Knead until smooth, about 3 to 5 minutes. Shape into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour.
  2. Prepare the butter block: Place cold butter between two sheets of parchment paper. Use a rolling pin to shape it into a 6-inch square. If the butter softens too much, chill it for a few minutes to keep it firm.
  3. Laminate the dough: Roll the chilled dough into a 12-inch square. Place the butter block diagonally in the center like a diamond. Fold the corners of the dough over the butter to fully enclose it, sealing the edges like wrapping a gift.
  4. First turn: Roll the dough into an 8x20 inch rectangle. Fold it into thirds like a letter. Wrap it and chill for 30 minutes.
  5. Repeat turns: Repeat rolling, folding, and chilling processes two more times for a total of three turns. Each turn develops flaky layers. Ensure dough and butter stay cold during this process.
  6. Shape the croissants: After the final chill, roll the dough out into a large rectangle about 1/4-inch thick. Trim edges and cut triangles approximately 5 inches wide at the base. Starting at the wide end, gently stretch and roll each triangle toward the tip to form crescent shapes.
  7. Proof the croissants: Place shaped croissants on a baking sheet, cover loosely, and let them rise at room temperature for 1.5 to 2 hours until puffed.
  8. Preheat the oven and prepare egg wash: Preheat oven to 400°F (200°C). Beat the egg with milk and gently brush over each croissant for a glossy, golden finish.
  9. Bake: Bake croissants for 18 to 22 minutes until puffed and deep golden brown, rotating the pan halfway for even baking.
  10. Cool: Remove croissants from the oven and cool on a wire rack for at least 10 minutes before serving.

Notes

  • Ensure the butter block is cold and firm before enclosing it in the dough for optimal layering.
  • Keep the dough chilled between turns to prevent butter from melting and to maintain flaky layers.
  • Do not rush the resting and chilling times; they are crucial for texture and rise.
  • You can store shaped croissants in the refrigerator overnight before baking for convenience.
  • Use a sharp knife or pizza cutter for clean triangle cuts to help croissants hold their shape.

Find it online: https://ameliameals.com/homemade-french-croissants-recipe/