Classic French Croissants

Name: Classic French Croissants
Prep time: 30 min
Cook time: 15 min
Total time: 12 h
Yield: 12 croissants
Ingredients: 4 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 2 teaspoons active dry yeast; 1 1/4 cups whole milk, warm; 3/4 cup unsalted butter, chilled and cubed; 1 large egg; 1 tablespoon milk

Highlighted under: Baking & Desserts

I have always been fascinated by the delicate layers of a perfectly crafted croissant. There’s something magical about watching the dough transform as it rises and bakes, filling the kitchen with an irresistible aroma. When I first attempted to make these flaky pastries, I learned that patience is key—taking the time to let the dough rest between folds creates that iconic texture. The reward is a batch of warm, buttery croissants that are perfect for breakfast or a special brunch. Trust me, your efforts will be worth it!

Created by

Freya Cooper

Last updated on 2026-01-20T01:04:12.705Z

Each time I make these classic French croissants, I'm reminded of my trips to Paris, where the best bakery's croissants were a daily ritual. After many trials, I discovered that the key to a flaky croissant lies in the technique of folding and rolling the dough. This process forms those gorgeous layers that create a light and crispy exterior. The secret is in the butter; using high-quality European butter made all the difference for me.

During my last attempt, I realized that letting the dough rest in the fridge overnight made the flavors develop beautifully, leading to an even more delicious result. I couldn't wait to bite into them the next morning, and they did not disappoint! The crispy edges and soft, airy center were everything I had dreamed of.

        Why You'll Love These Croissants
        Buttery, flaky layers that melt in your mouth
A delightful aroma that fills your home while baking
Perfect for breakfast, brunch, or a special treat

      

Mastering Lamination

Laminating the croissant dough is where the magic happens. This technique involves folding butter into the dough multiple times, creating the signature flaky layers. Make sure the butter is chilled and pliable but not too soft; this helps achieve those beautiful layers. If it starts to warm up while you're working, place it back in the fridge for a few minutes before continuing. The dough should be rolled out evenly to ensure proper folding—aim for a rectangle that's about 1/4 inch thick during each roll-out.

As you fold the dough into thirds, use light pressure to avoid squishing the layers together. Each time you roll out the dough, you are creating hundreds of layers of dough and butter, which will puff up during baking. If you notice the butter breaking through the dough while rolling, it may be too warm; simply chill the dough for about 20 minutes before proceeding. This process is crucial, as it directly affects the final texture and flakiness of your croissants.

Choosing the Right Ingredients

The quality of ingredients plays an essential role in the outcome of your croissants. Opt for high-fat unsalted butter, ideally around 82% butterfat, for the best flavor and texture. If you're looking for a margarine substitute, a baking block margarine with similar fat content will work but won't yield the same richness. Always use fresh yeast; expired yeast can lead to a poor rise and dense croissants. Additionally, if you're in a hurry, instant yeast can work as a substitute for active dry yeast, but be sure to follow the package instructions for proper usage.

Using whole milk is preferred for its fat content, which contributes to the overall richness of the dough. If you need a dairy-free option, consider using almond milk or soy milk, although this may alter the flavor slightly. It's also crucial to ensure all your ingredients are at room temperature when combining them; this helps create a uniform dough and promotes a good rise.

Ingredients

For the Dough

4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons active dry yeast
1 1/4 cups whole milk, warm
3/4 cup unsalted butter, chilled and cubed

For the Egg Wash

1 large egg
1 tablespoon milk

Make sure everything is chilled for best results!

Instructions

Prepare the Dough

In a bowl, mix flour, sugar, salt, and yeast. Gradually add warm milk and knead for about 10 minutes until smooth. Let the dough rise in a warm place until doubled in size, for about 1 hour.

Incorporate the Butter

Roll out the dough into a rectangle. Place the chilled, cubed butter on one half and fold the dough over to encase it. Roll out again into a larger rectangle and fold into thirds.

Repeat this process two more times.

Shape the Croissants

Roll out the dough into a large rectangle and cut into triangles. Starting from the wide end, roll each triangle into a croissant shape and place on a baking sheet lined with parchment paper. Let rise for another hour.

Bake the Croissants

Preheat the oven to 400°F (200°C). Mix the egg and milk for the wash, then brush it over the croissants. Bake for 15 minutes until golden brown and flaky.

Enjoy your homemade croissants warm!

Pro Tips

Be patient with the dough and don't rush the folding process for the best results.

Storage Tips

Once your croissants have cooled, store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, consider freezing them. Wrap each croissant tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to a month. When you're ready to enjoy them, simply thaw at room temperature or reheat them in a 350°F (175°C) oven for 10 minutes until warmed through and crispy again.

For a more extended storage option, you can also freeze the unbaked croissants. After shaping them, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag and store them. You can bake from frozen; just add about 5-10 minutes to the baking time. This is a great way to have fresh croissants available on demand!

Serving Suggestions

Croissants are a versatile pastry that can be enjoyed in many ways. Serve them warm with a variety of fillings, such as chocolate, almond paste, or ham and cheese for a savory twist. Pair them with a fresh fruit salad or a simple butter and jam spread for breakfast or brunch. For a decadent treat, try serving them with whipped cream and fresh berries during a special celebration or brunch.

You can also get creative: slice your croissants in half and use them as sandwich bread! They pair wonderfully with deli meats, smoked salmon, or creamy spreads like goat cheese. The buttery flavor of the croissants enhances the filling while adding a gourmet flair to any meal.

Questions About Recipes

→ Can I use whole wheat flour?

Yes, whole wheat flour can be used, but it will result in a denser croissant.

→ How do I store leftover croissants?

Store leftover croissants in an airtight container at room temperature for up to 2 days.

→ Can I freeze the dough?

Absolutely! You can freeze the dough after the first rise and thaw it overnight in the fridge before shaping.

→ What type of butter works best?

Use high-quality, European-style butter for the best flavor and flakiness.