Croissant Recipe Best and Easy

Nothing compares to the crispiness of freshly baked French Croissant, with its soft, fluffy layers within. The Croissant is my perfect recipe after many years of trial and error, including a visit to Paris that transformed my life. To learn how to make this delicate pastry from scratch, read this article.

Our favorite French recipes are the classic eclairs as well as cream puffs or raspberry macarons. There’s nothing like freshly-baked baked goods. Try this Croissants recipe. The secrets were so important to me that I traveled to France in order to get them first-hand.

Homemade Croissant Recipe

I gave up after years of struggling to make croissants. No matter what I did, my croissants would still pool butter on the bottom, even though they tasted delicious. All that changed after I traveled to Paris for a French-trained cooking course at Lefoodist. The croissants I make now are reminiscent of those we had in the Parisian pastry shops.

Know that it is a slow process. There will be some hands-on work, but the overall time required to complete this recipe won’t exceed an hour. This dough requires resting time between each rolling. Also, it needs to be refrigerated overnight before you can form the croissants.

Ingredients for Croissants

  • flour: All-purpose wheat flour is used to make the basic structure of dough.
  • Sugar — Adds a bit of sweetness, and is helpful in achieving the golden-brown color.
  • Salt Enhances flavour, and gives the dough more strength. A pinch will be needed for the wash of eggs.
  • European Style Buttter– The butter is unsalted, which adds richness. It also helps to create layers that are flaky. The butter layer is introduced at the time of lamination and it’s crucial to the creation of flaky layers.
  • Instant-Rise Yeast — use quick-rise yeast or instant-rise to help the dough rise.
  • Hot Warm Activates yeast and hydrates dough.
  • Milk Adds flavour to the dough and helps it become softer.
  • – Brush shaped croissants in the shape of a triangle with a whole yolk and if you have one, brushed it on. When baked, the colour will turn a deep golden brown.

Butter: Use the Right Butter!

It was the French Chef who taught me to use European-style butter. I used Kerry gold. It’s got a high fat content of 85%, with less moisture. And it is more flexible. P.S. You will enjoy the taste of your croissants more if you use this higher quality butter.

How to make croissant dough

Mastering the process of lamination is key in making croissants that are perfect. They will have those characteristic thin layers made up of butter and dough, which puff beautifully once baked. The recipe has been broken into simple steps to ensure you get it right on the first attempt.

Woman preparing croissants in kitchen
  • Dough– Combine the flour with the sugar, the salt and the yeast in the bowl of the mixer. Whisk together. Water, softened butter and milk should be added. Use the doughhook attachment to mix at speed 2 on for 3-4 minutes or until a smooth, round ball forms. Cover the bowlwith plastic wrap, and let rise until it has nearly doubled, 1 1/2 to 2, depending on the room temperature. Spread plastic wrap on a board and place the dough. Then, cover it with plastic wrap for an hour or two and massage the dough into a 10-1/2-inch square.
  • Butter — Cut butter in 1/2 inch thick slabs. Place the slabs in a five-inch square on parchment. With a hammer, roll out the butter until it is 7 1/2-inchs square. Adjust the size as necessary. Refrigerate until completely cold.

How To Laminate The Dough

It is possible to laminate your dough by repeatedly folding in butter. You can create many layers with homemade croissants. Butter melts when it is baked. This steam causes the dough layers puff up, and forms air pockets. This is what gives croissants that irresistible crisp exterior and the soft, tender inside!

Important Note: When you are doing this, it is important to keep both the butter and the dough cold so the butter will stay firm. For a soft dough, place it in the freezer for 15 mins to help cool it.

  1. Cover the Butter. The process of lamination starts with the combination of the dough and the butter. Spread the butter in an angled position over the top of your dough, so the corner of it is in the centre. (The butter should be arranged in a diamond-shaped pattern). Fold the dough in half over the butter. You may need to stretch the dough a bit to reach the middle. You can press together the edges to completely encase and seal the butter.
  2. Flip 1 Place the floured dough on your work surface. Then, lightly flour the dough’s top and roll it out to make the lengthening effect (this will distribute the butter more evenly). It is now time to roll it out. The rectangle should measure 8 by 24-inches. It will lose shape if you don’t press down the corners. Fold the dough three times, removing all excess flour. This should result in a rectangular-shaped dough. Use a timer and freeze or cool for 20 mins.
  3. Turn two — Repeat the folding and rolling process. Then fold the dough into thirds and brush off any excess flour. Cover the dish and either freeze it for 20 mins or place in refrigerator for one hour. This can be refrigerated overnight, if required.
  4. Rotate 3 times. Repeat this rolling process until you have 8 x 24 inches. Fold the dough into thirds. Put the dough in a pan and cover with plastic. Tuck the wrap under the dough. Refrigerate overnight or up 2 days. It will be puffy after refrigerating.

How to make Croissants

  • Rolling Croissant Dough– Take the dough out of the fridge and put it onto a counter that has been lightly dusted with flour. With the rolling pin, press down along the length to make the dough wider and more pliable. After that, you will need to roll it into a strip 8 inches wide and 42 inches long. More flour can be added if your dough becomes sticky. The dough will shrink when cut if you lift it up at the center and allow both sides of the piece to contract. Trim dough ends to make them 40″ long.
  • Croissants Mark the dough with a 5-inch-long yardstick, or a measuring tape. There will be 7 marks. Place the yardstick at the bottom end of the crust and make a mark about 2 1/2 in. from it. Next, at 5 inch intervals on the bottom edge of the dough (for an 8-mark total), place the marker halfway between marks made at the top. From the top corner, set a clear ruler and then cut using a pizza knife. Then, cut the remainder of the triangles. This will give you 15 triangles plus a few pieces of leftover dough.
  • Croissants — Use a sharp knife to make a slit of 1/2-inch at the bottom each triangle. To make the triangles longer, give them a gentle tug. Next, roll the dough to form a croissant. Spread them out evenly on two baking sheets rimmed with parchment. Then, repeat with the remainder triangles. Roll up any scraps to make mini-croissants. These may look less appealing but are still delicious.

Bake Croissants

  • Create the Eggwash and Proof. In a small mixing bowl, add 1 egg, one yolk, and salt. Beat with a fork. The egg wash should be brushed over the croissants. Refrigerate any leftover egg wash and cover the croissants.
  • Croissants: Brush croissants with remaining eggwash, making sure that the sides and the tops are covered. Baking at 425degF (10 minutes) (in the conventional oven, top and bottom tiers). Rotate pans for a further 8-10 mins until the tops are golden.

How can you tell when the croissants have been checked?

To ensure that the bread will rise well in the baking oven, it is vital to do the proofing. If you proof in a hot place, the butter may melt. You can tell the time when your croissants will be ready to bake by looking at their color:

  • Croissants – Croissants need to appear puffier but still not doubled.
  • Visible layer –You must be able view defined layers side by side.
  • When the sheets are shaken, you will see the croissants wiggle.
  • Soft — When you touch the tops of these marshmallows-like items, they’ll feel very soft.

Can the Dough be Prepared Ahead?

The recipe may take some time but you don’t have control over it. It is easy to adjust the time of the croissant by placing it in your fridge. After Turn 3, you can store your croissant dough in the refrigerator for two days or overnight.

It is also possible to freeze the croissant dough at Turn 3 before thawing it in the refrigerator overnight. With this versatility, you can enjoy fresh croissants at any time.

How To Serve Croissants

Enjoy these delicious croissant ideas at your breakfast, lunch or dinner.

  • French Toast and Almond Croissants are both delicious ways to make sweet . There is a great recipe for Croissant French Toast in my Cookbook.
  • Savory Create mini sandwiches perfect for serving at parties. The Caprese Style with fresh mozzarella with tomato, basil and Balsamic Dressing.
  • Easy. Serve hot with Honey Butter on top or jam.

Storing Croissants

  • Frozen: After they have reached room temperature and cooled, remove all excess air in the bag to avoid freezer burn. These can be frozen up to three month. Defrost them at room temperatures for about 1-2 hours.
  • To Reheat : I recommend refreshing leftovers or thawed frozen croissants in the microwave or air fryer. Your oven should be set to 300degF. For extra flavour, you can brush the butter on top of your croissants if desired. Heat for 3-5 mins until hot and a little crispy. Set your microwave on 350degF. Then, heat the croissants until they’re warm for 5-10minutes.

The thought of making croissants should not intimidate you. The result will be flaky and delicious pastries for your family and friends.

Tasty croissant with jam

Croissant Recipe

French croissant baked fresh–crispy and fluffy on the exterior, but crispy on the interior. I perfected my recipe with the tips and tricks from Paris.
Prep Time 1 hour
Cook Time 25 minutes
Resting or Refrigeration Time 15 hours
Total Time 16 hours 25 minutes
Course Bread
Cuisine French
Servings 10 Persons
Calories 312 kcal

Ingredients
  

  • Croissant Dough ingredients:
  • All-purpose flour 12 oz which is about 4 cups
  • 0.17 cup plus 1 tbsp sugar granules
  • 1 tsp table or fine sea salt
  • Buy Instant Yeast in 0.67 Tbsp + 1 tsp
  • Use 0.33 cup of cold water + 2 Tbsp.
  • 0,33 cup + 2 Tbsp chilled whole milk
  • Use European-style butter.
  • The butter layer is:
  • Use European-style butter* and use only 0.83 cups of cold unsalted, butter.
  • Use the following:
  • 0.67 large egg
  • 0.67 egg yolk
  • The pinch of salt

Instructions
 

Croissant Dough – How To Make It:

  • Making the dough Mix the flour with the sugar, the salt and the yeast in the stand-mixer. Add the softened milk, water and butter. On speed 2, mix the dough for 3-4 mins, until it forms a ball. Let the dough rise for about an hour and a half in a warm (75-90degF), depending on temperature. Spread plastic wrap on a board and place the risen dough. Then, cover it with plastic wrap for an hour or two and massage the dough into a 10-1/2-inch square.
  • Pulverize the Butter:Cut butter in half inch thick slabs. Place the slabs in a 5-inch-square on a piece of parchment. With a rolling pan, pound butter until it is 7 1/2 inches square. If necessary, trim or rearrange as required. Refrigerate until cooled.

Learn how to laminate the dough

  • Combine the Dough and Butter: Starting the lamination, combine the dough with butter. Put the butter in an angled position over the dough. The corners should be in the center. Fold the dough in half over the butter. You may need to stretch the edges a little bit to get them all the way into the center. You can press together the edges to completely enclose the butter, and ensure it does not escape.
  • Turn1:Place your dough on a well-floured surface. Use the roll-out pin on top of the floured dough. It will lengthen the dough (and help distribute butter evenly). It is now time to roll it out. Keep the edges straight and start rolling. It will lose shape if you don’t press down the corners. Fold the dough to thirds, removing any excess of flour. This should result in a rectangle. Then freeze it for at least 20 minutes.
  • Turn two: Continue the process of rolling and folding, but this time roll the dough in the opposite direction. Repeat until it measures 8 by 24-inches. Then fold the dough into thirds and brush off any excess flour. Cover the dish and either freeze it for 20 mins or place in refrigerator for one hour. This can be refrigerated overnight, if required.
  • Turn 2: Re-roll the 8 by 24-inch rectangle and fold. Place the dough in a pan, and cover the whole thing with plastic. Tuck the wrap under the dough. Refrigerate overnight or for 2 days.

Croissants are formed by forming them into a croissant.

  • Rolling Dough to Make CroissantsRemove dough from fridge, and flour lightly the surface. With the rolling pin, press the dough along its length to increase the width and wake it. After that, you will need to roll it into a strip 8 inches wide and 42 inches long. More flour can be added if your dough becomes sticky. The dough will shrink when cut if you lift it up at the center and allow both sides of the piece to contract. Trim it to 40″ long.
  • How to Cut Croissants Use a yardstick, tape measure or a sharp knife to mark the top in 5-inch increments. (There will be seven marks). Moving the yardstick from the top to the base of the dough, make a mark about 2 1/2 in from the tip. From there, you can continue making marks 5 inch intervals at that same point. This will give you 8 marks. From the upper right corner, set a clear ruler. Next, cut using a cookie cutter. Then, cut the remainder of the triangles. This will give you 15 triangles plus a couple of pieces of leftover dough.
  • Croissants Cut a 1/2 inch slit in each triangle using a knife. To make the croissants, give the triangles a gentle tug and stretch them up to a length of about 10 inches. Spread them out evenly on two parchment lined baking sheets. Then, repeat with the remainder triangles. Roll up any scraps to make mini-croissants. These may look less appealing but still taste amazing.

Croissants baked in the oven

  • How to make Egg Wash: In a bowl, mix together 1 egg, 1 yolk and salt. Brush egg wash on croissants. Refrigerate any leftover egg wash and cover the croissants.
  • Croissants Baked: Brush again the croissants, being sure to coat the tops and edges with any remaining egg wash. Baking at 425degF (10 minutes) (on the upper and lower thirds of a conventionally heated oven). Rotate pans for another 8-10 mins until deep golden brown. Then, cool the cookies to room temp. on a wire racking.

Notes

European butter contains more butter fat, but is also less moist.
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