Try this easy croissant recipe at home and enjoy fresh, flaky pastries.
INTRODUCTION
Croissants are a classic French pastry. They are light, flaky, and rich. This Croissant Recipe uses simple steps and common ingredients. You can make them in your own kitchen with time and patience. If you want more savory or filling ideas to serve with your croissants, see 15 high-protein lunch recipes that pair well with bread and pastries.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it makes real croissants at home. The crust is crisp and the inside is soft and layered. The taste is buttery and warm. The method is clear and repeatable. You do not need special flour or hard-to-find items. This recipe also lets you change shapes, sizes, and fillings. For healthy pairings and meal ideas, you can check healthy high-protein lunch recipes that match well with croissant sandwiches.
HOW TO MAKE Croissant Recipe
This section shows the steps in clear parts. Read each step first. Then follow the steps slowly. Do not rush the dough or the resting time. Cold butter and cold liquid are important. Work in a cool room if you can.
EQUIPMENT NEEDED
- Large mixing bowl
- Digital scale or measuring cups and spoons
- Dough scraper or bench scraper
- Rolling pin
- Pastry brush
- Baking sheet(s)
- Parchment paper or silicone baking mat
- Plastic wrap or a clean towel
- Sharp knife or pizza cutter
- Ruler (optional, to cut even triangles)
- Thermometer (optional, to check room and dough temperature)
Ingredients You’ll Need :
18 oz all-purpose flour (or just over 4 cups ), ¼ cup + 1 Tbsp granulated sugar, 2½ tsp fine sea salt or table salt, 1 Tbsp + 1/2 tsp instant yeast, ½ cup + 2 Tbsp cold water, ½ cup + 2 Tbsp cold whole milk, 3 Tbsp unsalted butter, softened (use European-style butter), 1¼ cups cold, unsalted butter (use European-style butter only*), 1 large egg, 1 egg yolk, Pinch of salt
STEP-BY-STEP INSTRUCTIONS :
Follow each part in order. Keep your hands cool. Use cold butter and cold liquids as listed. Rest times are key to layers.
How to Make Croissant Dough:
- Mix dry ingredients. In a large bowl, whisk flour, sugar, salt, and instant yeast. Keep yeast away from salt until mixed.
- Add liquids. Pour cold water and cold milk into the dry mix. Add the 3 Tbsp softened butter. Stir with a spoon until a rough dough forms. Do not overwork.
- First rest. Turn dough onto a clean surface. Shape into a rough rectangle. Wrap in plastic wrap. Chill in the fridge for 30 minutes to 1 hour. This keeps the dough firm for lamination.
- Light knead if needed. If dough is too sticky after chilling, give a few gentle folds on a lightly floured board.
How to Laminate the Dough
- Prepare the butter block. Place the 1¼ cups cold unsalted butter between two sheets of parchment. Pound and roll with a rolling pin to form a flat square about 8 inches. Chill if it softens.
- Roll the dough. On a floured surface, roll the chilled dough into a rectangle large enough to enclose the butter block. Place the butter block on one half of the dough. Fold the other half over the butter. Seal the edges.
- First fold (turn). Roll the dough into a long rectangle. Fold into thirds like a letter. Wrap and chill for 30 to 45 minutes.
- Second fold. Repeat rolling into a long rectangle and fold into thirds again. Chill 30 to 45 minutes.
- Third fold. Repeat one more time. Chill the dough for at least 1 hour or overnight. More cold time makes cleaner layers.
How to Form Croissants
- Roll final dough. Roll the chilled dough into a rectangle about 20 by 12 inches and about 1/8 inch thick. Trim edges for straight sides.
- Cut triangles. Using a sharp knife and ruler, cut the dough into long triangles. Base width about 4 to 5 inches for standard croissants.
- Shape. Make a small slit at the base of each triangle. Roll from base to tip, stretching slightly as you roll. Curve the ends if you like a crescent shape. Place on parchment-lined baking sheets with space to expand.
- Egg wash. Beat the egg with a pinch of salt and brush lightly over each croissant. This gives a glossy brown top.
- Final proof. Let croissants proof at room temperature until they are puffy and nearly doubled. This can take 1 to 2 hours depending on room temperature.
How to Bake Croissants
- Preheat oven to 400°F (200°C).
- Bake time. Place baking sheet in the hot oven. Bake for 12 to 18 minutes until deep golden brown and crisp. Rotate sheets if needed for even color.
- Cool. Remove from oven and let cool on a rack for 10 minutes before serving. The inside will be hot and set as it cools.
HOW TO SERVE Croissant Recipe
Serve croissants warm for best texture and flavor. You can split them and fill with ham and cheese, or with jam, honey, or butter. They also make great bases for breakfast sandwiches. For side ideas with croissants at brunch or lunch, try pairing with a light salad or spread inspired by a best cheesy garlic bread recipe for a warm, savory table.
STORAGE & FREEZING : Croissant Recipe
Store baked croissants at room temperature in an airtight container for up to 2 days. To keep them longer, freeze in a sealed bag for up to 1 month. For frozen croissants, reheat in a 350°F (175°C) oven for 10 to 12 minutes from frozen to refresh the crisp crust. If you freeze unbaked shaped croissants, flash freeze them on a tray, then move to a bag. Bake straight from frozen, but allow extra proof time if needed.
SERVING SUGGESTIONS
- Classic butter and jam for a simple treat.
- Ham, sliced cheese, and Dijon for a savory sandwich.
- Nutella or chocolate for a sweet option.
- Use croissants for French toast the next day.
- Offer fresh fruit and coffee for a light breakfast.
For low-carb meal companions and ideas for the rest of the meal, you might like these low-carb high-protein lunch recipes to balance a croissant meal.
VARIATIONS
- Chocolate croissants: Add a dark chocolate bar piece to the base before rolling.
- Almond croissants: Fill with almond cream and top with sliced almonds and powdered sugar.
- Cheese croissants: Add grated cheese inside or on top before baking.
- Mini croissants: Cut smaller triangles for bite-sized snacks.
- Savory herb: Mix chopped fresh herbs into the dough or butter layer for flavor.
FAQs
Q: How long does the dough need to chill?
A: Chill between each fold for 30 to 60 minutes. The final chill can be 1 hour or overnight.
Q: Can I use regular butter instead of European-style butter?
A: European-style butter has more fat and less water. You can use regular butter, but the croissants may be less rich and less flaky.
Q: Why are my croissants not layered?
A: Layers fail when the butter melts into the dough. Keep ingredients and the room cool. Do not rush the chill times.
Q: Can I freeze croissant dough before baking?
A: Yes. After shaping, freeze the croissants on a tray. When frozen, move to a bag. Bake from frozen but allow a longer bake and proof time if needed.
Q: Can I use active dry yeast instead of instant?
A: Yes. If using active dry yeast, bloom it in the warm water first and use slightly less liquid if needed.
Q: How do I get a shiny top?
A: Brush with egg wash (egg + pinch of salt) before baking.
MAKE-AHEAD TIPS FOR Croissant Recipe
You can make the dough one day ahead. After the third fold, wrap and chill overnight. On baking day, roll, cut, shape, and proof. You can also shape croissants and freeze them for up to one month. For a quick meal plan, combine croissants with easy, high-protein sides. See ideas like low-carb high-protein lunch recipes to plan simple, balanced meals with your fresh croissants.
Croissants
Ingredients
Method
- In a large bowl, whisk flour, sugar, salt, and instant yeast together, avoiding contact of the yeast with salt until mixed.
- Pour cold water and cold milk into the dry mixture. Add the 3 Tbsp softened butter and stir until a rough dough forms.
- Turn the dough onto a clean surface, shape it into a rough rectangle, wrap in plastic wrap, and chill in the fridge for 30 minutes to 1 hour.
- If dough is too sticky after chilling, give a few gentle folds on a lightly floured board.
- Prepare the butter block by placing the 1¼ cups cold unsalted butter between two sheets of parchment paper, pound and roll it to form a flat square about 8 inches. Chill if it softens.
- On a floured surface, roll the chilled dough into a rectangle large enough to enclose the butter block. Place the butter block on one half of the dough and fold the other half over it. Seal the edges.
- Roll the dough into a long rectangle and then fold it into thirds like a letter. Wrap and chill for 30 to 45 minutes.
- Repeat the rolling and folding process two more times, chilling for 30 to 45 minutes each time, and ensure the dough rests for at least 1 hour or overnight for cleaner layers.
- Roll the chilled dough into a 20 by 12-inch rectangle and about 1/8 inch thick. Trim the edges for straight sides.
- Using a sharp knife and ruler, cut the dough into long triangles, aiming for a base width of 4 to 5 inches per croissant.
- Make a small slit at the base of each triangle, roll from the base to tip while stretching a little, curve the ends if desired, and place on parchment-lined baking sheets.
- Beat the egg with a pinch of salt and brush lightly over each croissant for a glossy top.
- Let the croissants proof at room temperature until puffy and nearly doubled in size, which can take 1 to 2 hours.
- Preheat oven to 400°F (200°C).
- Bake the croissants for 12 to 18 minutes until deep golden brown and crisp, rotating sheets if necessary.
- Remove from oven and let cool on a rack for 10 minutes before serving.