Ahhh 🥐✨ croissants — flaky, buttery perfection.
Here’s a clear, home-friendly guide to making them from scratch.
🥐 Classic French Croissants
🛒 Ingredients
-
4 cups (500g) all-purpose flour
-
¼ cup (50g) sugar
-
2 tsp salt
-
2¼ tsp active dry yeast
-
1¼ cups (300ml) cold milk
-
1 cup (225g) cold unsalted butter (for laminating)
-
1 egg (for egg wash)
🥣 Step 1: Make the Dough
-
Mix flour, sugar, salt, and yeast (keep yeast separate from salt at first).
-
Add cold milk and mix until a shaggy dough forms.
-
Knead briefly (5–7 minutes) until smooth.
-
Wrap and chill 1–2 hours.
🧈 Step 2: Prepare the Butter Block
-
Place cold butter between parchment.
-
Pound/roll into a flat square (about 6–7 inches).
-
Keep chilled but pliable.
🧊 Step 3: Laminate (Create Layers)
-
Roll dough into a larger square.
-
Place butter in center and fold dough over like an envelope.
-
Roll out gently into a long rectangle.
-
Fold into thirds (like a letter).
-
Chill 30 minutes.
-
Repeat rolling + folding 3 times total (chilling between each).
This creates those beautiful flaky layers.
🔺 Step 4: Shape
-
Roll dough to about ¼ inch thick.
-
Cut long triangles.
-
Roll from wide end to tip.
-
Curve slightly into crescent shape.
⏳ Step 5: Proof
-
Let rise 1½–2 hours until puffy and jiggly.
🔥 Step 6: Bake
-
Brush with egg wash.
-
Bake at 375°F (190°C) for 18–22 minutes.
-
Golden brown and crisp outside.
🧡 Pro Tips
-
Everything must stay cold.
-
If butter starts melting, chill immediately.
-
Don’t rush the resting time — it’s key to flakiness.
If you’d like, I can also give you:
🍫 Pain au chocolat
🧀 Ham & cheese croissants
⚡ Shortcut “quick croissants”
🍓 Sweet filled versions