Homemade French Croissants

Freshly baked French Croissants are the ultimate breakfast indulgence.

Flaky, buttery, and delicious, these golden pastries can be customized with endless fillings or enjoyed plain.

Our simplified recipe breaks down the steps so even beginners can succeed. Ready to turn your kitchen into a French bakery? Let’s get started!

Ingredients

For the dough:

• 500 g French Type 55 flour or all-purpose flour
• 140 g water
• 140 g whole milk
• 55 g sugar
• 40 g soft unsalted butter
• 11 g instant yeast
• 12 g salt

For laminating and finishing:

• 280 g cold unsalted butter
• 1 egg + 1 tsp water (egg wash)

Instructions

Step 1: Combine dough ingredients and knead for 3 mins until smooth. Shape into a disc, wrap in clingfilm, and chill overnight.

Step 2: Pound cold butter into a 17 cm square. Roll dough to a 26 cm square. Place butter diagonally in the center.

Fold dough edges over the butter, sealing it completely.

Step 3: Roll dough into a 20×60 cm rectangle. Fold in thirds (letter-style) and chill for 30 mins.

Repeat rolling and folding twice more, chilling between each fold. Leave in the fridge overnight.

Step 4: Roll dough into a 20×110 cm strip. Cut into triangles for shaping.

Gently stretch and roll into classic croissant shapes.

Step 5: Arrange croissants on baking trays, brush with egg wash, and proof at 24–26°C for about 2 hours.

They should jiggle slightly when ready.

Step 6: Preheat oven to 200°C (convection).

Egg wash again, bake for 6 mins at 195°C, then lower to 165°C for 9 mins. Cool briefly and enjoy!

Frequently Asked Questions (FAQs)

1. Can I use all-purpose flour instead of Type 55 flour?

Yes, all-purpose flour works well, but the texture may differ slightly.

2. How do I keep butter from melting during laminating?

Work quickly and keep both the butter and dough cold throughout the process.

3. Why are my croissants not flaky?

Common issues include overworking the dough, warm butter melting into the dough, or uneven rolling.

4. Can I freeze croissants?

Yes! Freeze unbaked croissants after shaping or baked croissants to reheat later.

5. Is it possible to make these in one day?

Yes, but dividing the process over three days ensures better results for beginners.

Homemade French Croissants

Freshly baked French Croissants are the ultimate breakfast indulgence. Flaky, buttery, and delicious, these golden pastries can be customized with endless fillings or enjoyed plain.

Print Recipe Pin Recipe

Ingredients

  

For the dough:

• 500 g French Type 55 flour or all-purpose flour
• 140 g water
• 140 g whole milk
• 55 g sugar
• 40 g soft unsalted butter
• 11 g instant yeast
• 12 g salt

For laminating and finishing:

• 280 g cold unsalted butter
• 1 egg + 1 tsp water egg wash

Instructions

 

• Combine dough ingredients and knead for 3 mins until smooth. Shape into a disc, wrap in clingfilm, and chill overnight.
• Pound cold butter into a 17 cm square. Roll dough to a 26 cm square. Place butter diagonally in the center. Fold dough edges over the butter, sealing it completely.
• Roll dough into a 20×60 cm rectangle. Fold in thirds (letter-style) and chill for 30 mins. Repeat rolling and folding twice more, chilling between each fold. Leave in the fridge overnight.
• Roll dough into a 20×110 cm strip. Cut into triangles for shaping. Gently stretch and roll into classic croissant shapes.
• Arrange croissants on baking trays, brush with egg wash, and proof at 24–26°C for about 2 hours. They should jiggle slightly when re
• Preheat oven to 200°C (convection). Egg wash again, bake for 6 mins at 195°C, then lower to 165°C for 9 mins. Cool briefly and enjoy!