You’ve had croissants before. The sad, floppy ones from the grocery store. The overpriced café versions that taste like regret.
But what if you could make perfect, buttery, flaky croissants at home? The kind that shatter when you bite into them, leaving a trail of crumbs and pure joy? This recipe isn’t just good—it’s borderline addictive.
And the best part? You don’t need a French pastry degree to pull it off. Let’s get to work.
Why This Recipe Works
Most croissant recipes fail because they cut corners.
Not this one. The magic lies in the laminating process—folding butter into the dough to create those iconic layers. We use European-style butter (higher fat content = better flavor) and a precise resting schedule to ensure maximum flakiness.
Plus, we skip the nonsense like vague instructions or weird shortcuts. If you follow this, you’ll get croissants that rival a Parisian bakery. No cap.
Ingredients You’ll Need
- 500g all-purpose flour (yes, weigh it—this isn’t the time for guesswork)
- 10g salt (fine sea salt, not the chunky stuff)
- 50g sugar (granulated, not powdered—this isn’t a donut)
- 10g instant yeast (fresh yeast works too, but adjust quantities)
- 250ml whole milk (cold, not lukewarm)
- 250g unsalted European-style butter (82% fat or higher, because we’re fancy now)
- 1 egg (for egg wash, because shiny croissants are happy croissants)
Step-by-Step Instructions
- Make the dough: Mix flour, salt, sugar, yeast, and milk in a stand mixer until smooth.
Cover and refrigerate for 1 hour.
- Prep the butter: Pound the butter between parchment paper into a 8×8-inch square. Chill for 20 minutes.
- Laminate: Roll the dough into a rectangle, place the butter in the center, and fold like a letter. Roll, fold, and repeat 3 times, chilling 30 minutes between folds.
- Shape: Roll the dough to ¼-inch thickness, cut into triangles, and roll into croissants.
Let rise for 2 hours.
- Bake: Brush with egg wash, bake at 375°F (190°C) for 15–20 minutes until golden brown. Try not to eat them all at once.
How to Store Your Croissants
Fresh croissants are best eaten within 24 hours, but if you have leftovers (unlikely), store them in an airtight container at room temp for up to 2 days. For longer storage, freeze them—just reheat in a 350°F oven for 5 minutes.
Pro tip: Freeze before baking for fresh croissants on demand.
Why Bother Making Croissants at Home?
Aside from bragging rights? Homemade croissants taste infinitely better than store-bought. You control the ingredients, avoid preservatives, and get that unbeatable fresh-from-the-oven experience.
Plus, the smell alone is worth the effort. Your kitchen will smell like a bakery, and your friends will think you’re a wizard.
Common Mistakes to Avoid
- Using warm butter: It’ll melt into the dough, ruining the layers. Keep everything cold.
- Rushing the folds: Skipping the chilling time = sad, dense croissants.
Patience is key.
- Overbaking: Golden brown, not dark brown. Nobody wants a hockey puck.
Alternatives for the Lazy (or Impatient)
If you’re short on time, try rough puff pastry—it’s quicker but still delivers flaky layers. For a vegan version, swap butter for high-fat margarine and milk for almond milk.
It won’t be the same, but it’ll do in a pinch. IMO, though, just commit to the real thing.
FAQs
Can I use regular butter instead of European-style?
You can, but the croissants won’t be as rich or flaky. European butter has a higher fat content, which is crucial for texture.
If you’re serious about croissants, splurge on the good stuff.
Why is my dough tearing during lamination?
It’s too cold. Let it sit at room temp for 5–10 minutes before rolling. Dough should be pliable, not brittle.
Can I make the dough ahead of time?
Absolutely.
After the final fold, wrap the dough tightly and refrigerate for up to 2 days or freeze for a month. Thaw in the fridge overnight before shaping.
Why didn’t my croissants rise?
Either your yeast was dead (RIP) or your kitchen was too cold. Yeast needs warmth to work its magic.
Try proofing in a slightly warm oven (turned off) next time.
Final Thoughts
Making croissants at home isn’t just baking—it’s a flex. It’s the culinary equivalent of running a marathon while juggling. But when you pull those golden, buttery masterpieces out of the oven, you’ll realize it was worth every second.
So grab your rolling pin, channel your inner French baker, and get ready to impress everyone, including yourself. Happy baking.