Classic French Croissants
Master the art of French croissants with this detailed recipe. The lamination process creates dozens of buttery layers that puff up in the oven, resulting in the most incredible flaky, golden pastries.
Ingredients
- For the Dough:
- 500g all-purpose flour
- 10g instant yeast
- 80g sugar
- 12g salt
- 300ml whole milk, cold
- 30g butter, softened
- For Lamination:
- 280g European-style butter, cold
- For Egg Wash:
- 1 egg + 1 tablespoon milk
Instructions
- Make dough: Mix flour, yeast, sugar, and salt. Add cold milk and softened butter. Knead until smooth, about 5 minutes. Wrap and refrigerate 1 hour.
- Prepare butter block: Place cold butter between parchment paper. Pound with rolling pin into an 8x8 inch square. Keep cold.
- Encase butter: Roll dough into a rectangle twice the size of butter block. Place butter in center, fold dough over to encase completely. Seal edges.
- First fold: Roll dough into a long rectangle (about 8x24 inches). Fold in thirds like a letter. Wrap and refrigerate 30 minutes.
- Repeat folding: Perform two more folds with 30-minute rests between each. Always roll perpendicular to previous fold.
- Final rest: After third fold, refrigerate overnight (or at least 8 hours).
- Shape: Roll dough to 1/4 inch thick. Cut into triangles. Roll each from base to point, curving ends into crescent shape.
- Proof: Place on baking sheets. Cover and let rise at room temperature for 2 hours until puffy and jiggly.
- Bake: Brush with egg wash. Bake at 400°F (200°C) for 15-18 minutes until deep golden brown.
- Cool slightly and serve warm for the best experience.
Chef's Tips
- Keep everything cold - warm butter will ruin the layers
- European butter has higher fat content which is ideal
- If dough springs back, let it rest more before continuing
- Croissants are best eaten the same day they're baked