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.
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!