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Classic French Croissants

Flaky, buttery homemade croissants with dozens of shattering layers — a labor of love worth every minute.
Print Recipe
Prep Time 5 hours 45 minutes
Cook Time 20 minutes
Ingredients Equipment Method

Ingredients
  

  • 500 g 4 cups all-purpose flour (or bread flour for extra chewiness)
  • 55 g 1/4 cup sugar
  • 10 g 2 tsp salt
  • 10 g 1 tbsp instant yeast
  • 300 ml 1 1/4 cups warm milk
  • 250 g 2 sticks + 2 tbsp unsalted butter, cold (European-style butter works best)
  • 1 egg for egg wash

Equipment

  • Large bowl for mixing the dough
  • Parchment paper for the butter block and trays
  • Baking tray parchment-lined, for baking

Method
 

  1. Make the dough (détrempe): Mix flour, sugar, salt, and yeast in a large bowl. Add warm milk and knead until smooth (about 10 minutes). Cover and rest 1 hour until doubled. Punch down, wrap, and refrigerate at least 30 minutes.
  2. Prepare the butter block (beurrage): Place butter between parchment paper and pound/roll into a 6x8 inch rectangle. Chill until firm but pliable.
  3. Laminate: Roll dough into a 12x8 inch rectangle, place butter in center, fold like a letter. Roll out, fold into thirds (one turn). Chill 30 minutes. Repeat for 3 turns total, chilling between each.
  4. Shape: Roll to 1/4-inch thick, cut into triangles (4-inch base, 8-inch height). Stretch base, roll toward tip, place seam-down on parchment-lined trays.
  5. Proof: Cover lightly, rise 1–2 hours until doubled, puffy, and jiggly.
  6. Bake: Preheat to 200°C (400°F). Brush with beaten egg. Bake 18–22 minutes until golden. Cool 10 minutes.