If you’ve ever dreamed of biting into a buttery, flaky, and perfectly golden croissant straight from a Parisian bakery, this recipe is for you! Making authentic French croissants requires patience, but trust me the results are absolutely worth the effort. With layers that melt in your mouth and that irresistible crispy exterior, these croissants will have you feeling like you’re in the heart of France with every bite.
In this blog post, I’ll take you through each step of the process from mixing the dough to the delicate art of folding the butter and shaping the croissants. Get ready to roll up your sleeves and indulge in the most luxurious pastry you’ve ever made at home!
Table of Contents
What You Need for Perfect Croissants
For these French croissants, you’ll need a few key ingredients that come together to create that signature texture and flavor:
Ingredients:
- Warm Water: 3 tablespoons (to activate the yeast)
- Active Dry Yeast: 1 ¼ teaspoons (the magic behind the rise)
- White Sugar: 1 teaspoon (to help the yeast bloom)
- All-Purpose Flour: 1 ¾ cups (for that soft, airy dough)
- Warm Milk: ⅔ cup (adds richness)
- Salt: 1 ½ teaspoons (to balance sweetness)
- Vegetable Oil: 2 tablespoons (for dough elasticity)
- Unsalted Butter: ⅔ cup, chilled (the star of the flakiness)
- Egg: 1 large (for the glossy egg wash)
- Water: 1 tablespoon (for the egg wash)
Step-by-Step Instructions for Making Croissants
Making these croissants will take time, but every minute of effort will pay off with every crispy, flaky layer. Here’s a step-by-step guide for you to follow:
1. Activate the Yeast
Start by combining the warm water, yeast, and sugar in a small bowl. Allow it to sit for approximately 5 minutes, until the yeast softens and forms a creamy foam on the surface. This ensures the yeast is working properly and ready to rise.
2. Mix the Dough
In a separate bowl, combine the warm milk, salt, and remaining sugar. Mix this with the yeast mixture and add it to the flour. Stir to combine, then knead until the dough is smooth and elastic. Let it rise in a covered bowl until it triples in size (about 3 hours).
3. Second Rise
After the dough has risen, gently deflate it, and let it rise again until it doubles in size—another 3 hours.
4. Prepare the Butter
Massage the chilled butter until it’s soft but not greasy. Pat the dough into a 14×8-inch rectangle. Smear the butter over the top two-thirds of the dough, leaving a small margin around the edges.
5. Fold the Dough
Fold the unbuttered third of the dough over the middle, then fold the buttered third over that. You’ve now created a “book” of dough.
6. Chill the Dough
Rotate the dough 90 degrees, then roll it out into a 14×6-inch rectangle. Fold it into thirds again. Sprinkle with flour, wrap it in plastic, and refrigerate for 2 hours.
7. Roll and Fold Again
Repeat the rolling and folding process two more times, each time chilling the dough for 2 hours after each fold. This step is key to creating the signature flaky layers.
8. Shape the Croissants
Preheat the oven to 475°F (245°C). Flatten the dough into a rectangle measuring 20×5 inches. Cut it in half crosswise, and chill one half while shaping the other half. Roll it out to a 15×5-inch rectangle, then cut it into three 5×5-inch squares. Slice each square diagonally to form triangles.
9. Roll the Croissants
To shape, gently stretch each triangle into a 7-inch long piece. Starting from the wide end, roll it up tightly, curving the ends slightly to form the croissant shape.
10. Let the Croissants Rise
Place the rolled croissants on a baking sheet and let them rise until puffy and light. This final rise gives them the airy texture you’re aiming for.
11. Egg Wash and Bake
In a small bowl, whisk the egg together with 1 tablespoon of water.Brush this egg wash over the croissants for a shiny, golden finish. Bake for 12-15 minutes, or until they’re crisp, golden, and deliciously flaky.
Tips for the Best Croissants
- Patience is Key: The key to perfect croissants lies in the time and effort spent on folding and chilling. Take your time with the process every step plays a role in achieving the final result.
- Cold Butter: Make sure the butter is cold when you apply it to the dough. This ensures that the layers stay distinct and flaky during baking.
- Rest Time: Allow the dough to rest in the fridge between folds. This helps the gluten relax and gives the croissants their signature texture.
Why You Should Make Croissants at Home
Making croissants from scratch is an art form, and while it does require patience and care, the satisfaction of pulling a tray of warm, golden croissants out of the oven is unmatched. You’ll enjoy the process and be rewarded with the most delicious, flaky pastries you’ve ever tasted. Whether you’re treating yourself, making breakfast for family, or impressing guests, these croissants are sure to shine.
So, what are you waiting for? Get your baking gear ready, and let’s create these perfect croissants together!