This post may contain affiliate links. Read my disclosure policy. We love homemade French pastry recipes, from classic Eclairs to Cream Puffs, Raspberry Macarons, and beyond. Nothing compares to enjoying fresh home-baked goods, and this Croissant recipe is one you have to try. I even traveled to France to learn the secrets firsthand.
Croissant Video
Watch as I show you how to make homemade Croissants. Though their many layers might seem intimidating, I’ve discovered some key tricks that make the process much easier than it looks! So grab your rolling pin, and let’s get baking together!
Homemade Croissant Recipe
For years, I struggled with making homemade croissants and eventually gave up. While they always tasted good, no matter what I tried, they would pool butter at the bottom. Everything changed when I visited Paris and took a cooking course with a French chef at Lefoodist. Now, my croissants remind me of baked delights from the Parisian boulangeries we visited! Before we start, know that this is not a quick process; it requires a bit of time, but not a ton of hands-on time. The dough needs time to rest between rolling and requires an overnight rest in the refrigerator before forming the croissants, but they are worth the wait.
Ingredients for Croissants
Flour – All-purpose flour provides the structure and base for the dough. Sugar – Adds a little sweetness and helps with the golden brown coloring. Salt – Enhances flavor and strengthens the dough. You’ll also need a pinch for the egg wash. European-Style Butter – Unsalted butter adds richness and helps create flaky layers. The butter layer, introduced during the lamination steps, is crucial for developing the pastry’s signature flaky texture. Instant Yeast – use a quick-rise or instant yeast to make the dough rise. Cold Water – Hydrates the dough and activates the yeast. Cold Milk – Adds flavor and makes the dough softer. Egg – Use a whole egg plus one extra egg yolk to brush onto your shaped croissants before baking. This provides a rich, golden-brown color and a glossy finish to the pastry when baked.
How to Make Croissant Dough
The key to making great croissants is mastering the lamination process to achieve those signature thin layers of dough and butter that puff up beautifully when baked. I’ve broken this recipe down into manageable steps for you so you will nail it on your first try.
Make the Dough – In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast, and whisk together. Add the water, milk, and softened butter. With the dough hook attachment, mix on speed 2 for 3-4 min, or until a smooth ball of dough forms. Cover the bowl with plastic wrap and let it rise in a warm place (75-90°F) until nearly doubled in size, about 1 1/2 to 2 hours, depending on room temperature. Cover a cutting board with plastic wrap and tip the risen dough over the covered board. Massage it into a 10 1/2-inch square, then cover with plastic wrap and refrigerate for 1-2 hours.
How to Laminate the Dough
Laminating dough is the process of repeatedly folding butter into the dough to create dozens of layers in your homemade croissants. When baked, the butter melts and turns into steam, causing the dough layers to puff up and form delightful air pockets. This process gives croissants their irresistible crispy exterior and soft, tender interior! Important Tip: During this process, you want to keep the dough and butter cool so that the butter stays firm. If you find your dough getting too soft, pop it into the refrigerator for 15 minutes to cool it down.
How to Form Croissants
Roll the Dough for Croissants – Remove the dough from the refrigerator and place it on a floured counter, lightly flouring the top. Press along the length of the dough with the rolling pin to widen it and wake it up. Then, roll the dough into a long and narrow strip measuring 8 inches wide by 44 inches long. Sprinkle more flour if the dough sticks. Lift the dough at the midpoint and allow it to shrink back from both sides to prevent shrinking when cutting. Trim the dough ends so it is 40 inches long.
How to Bake Croissants
How Do You Know When Croissants Are Proofed?
The proofing stage is important to ensure the best rise in the oven. Avoid proofing in a warm place, as this can cause the butter to melt out. Here’s how to tell when croissants are ready to bake:
Puffed – Croissants should look larger but not quite doubled in size. Visible Layers – You should be able to see defined layers on the side. Wiggle – When you shake the sheets, the croissants will wiggle. Soft – When you poke the tops, they will feel soft like marshmallows.
Can I Prepare the Dough Ahead of Time?
This recipe takes time, but it doesn’t have to control you. You can easily adjust the timing of your croissant dough by sticking it in the fridge at various stages to fit your schedule. For instance, you can refrigerate the dough overnight after Turn 2, or store it for up to 2 days after Turn 3. You can also freeze the dough after Turn 3 and then thaw it overnight in the refrigerator when you’re ready to create your delicious croissants. This flexibility makes it convenient to enjoy freshly baked croissants when you need them.
How to Serve Croissants
Here are some scrumptious ideas for serving your croissants for breakfast, lunch, or dinner:
Sweet: use leftover or stale croissants to make Almond Croissants or French Toast. I have a yummy Croissant French Toast recipe in my Cookbook. Savory: Make mini sandwiches that are perfect to serve at a party. Caprese style with fresh mozzarella, tomato, basil, and Balsamic Glaze; stuffed with smoked salmon and cream cheese, Chicken Salad, deli meats such as ham or turkey and cheeses, or all of the fixings for delicious Breakfast Sandwiches. Simple: Serve warm with whipped Honey Butter or jam on top and you’ll be set.
Don’t let the thought of making croissants intimidate you. You’ll be rewarded with delicious, flaky pastries that will impress your friends and family.
More Homemade Pastry Recipes
If you love the delightful taste of homemade croissants, then you won’t want to miss these irresistible pastry recipes, especially the French Pastries!
Blueberry Scones Fruit Tart (with Pate Sucree crust) Easy Apple Turnovers Baklava Churros Cream Cheese Danishes
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