What is the Best Recipe for Croissants?

 

Croissants have symbolized the pinnacle of French baking for centuries, loved for their distinctive crescent shape, buttery aroma, and irresistibly flaky texture. Whether enjoyed at a bustling Parisian boulangerie or baked fresh at home, the perfect croissant delivers a harmonious balance of crisp exterior, delicate layers, and melt-in-your-mouth richness. In this comprehensive guide, you'll find a detailed step-by-step recipe for crafting authentic French croissants at home, as well as the secrets, tips, and explanations that make for bakery-quality results.

The Origins of the Croissant

The croissant’s origins are often linked to Austria rather than France. The kipferl, a crescent-shaped pastry from Vienna, influenced French bakers in the 19th century. Over time, the French transformed it into the laminated, ultra-flaky delight we know today, making the croissant an icon of French patisserie and breakfast worldwide.

What Makes the Best Croissant?

A truly outstanding croissant should have:

• Distinct, visible layers: The hallmark of proper lamination.

• Golden, crisp exterior: Flaky, shattering crust without being burnt.

• Tender, honeycomb crumb: The inside should be airy with a web of holes created by steam.

• Buttery flavor: Rich with a balance of sweetness and salt.

• Fresh aroma: The scent of real butter shines through.

Achieving this balance requires attention to detail, quality ingredients, and patient technique.

The Best Croissant Recipe: Ingredients & Preparation

Ingredients

Dough (Détrempe)

• 500g all-purpose or bread flour

• 7g dry yeast (1 packet)

• 60g white sugar

• 10g salt

• 140g cold milk

• 140g cold water

• 50g unsalted butter, cold, cut into cubes

Butter Layer (Tourrage)

• 250g unsalted European-style butter (high-fat, cold)

Egg Wash

• 1 egg yolk

• 30ml milk

Equipment:

• Stand mixer with dough hook (optional, but recommended)

• Heavy rolling pin

• Ruler

• Pastry brush

• Baking sheets

• Parchment paper

• Plastic wrap1.

Step-By-Step Instructions

Day 1: Prepare The Dough

1. Mix the Dry Ingredients:
   In a large bowl (or stand mixer), combine flour, yeasts, sugar, and salt.

2. Add Wet Ingredients:
   Pour in cold milk and water. Begin kneading on low speed for 5 minutes, or until a rough dough forms1.

3. Incorporate Butter:
   Work in the cold cubes of butter and knead for another 5 minutes until the dough is smooth and elastic.

4. Rest:
   Shape into a ball, score a cross on top (to aid rolling later), and cover. Let rise for 1–2 hours at room temperature until just doubled.
   Chill the dough in the refrigerator for 30 minutes so it's firm and easier to roll1.

Day 1: Prepare The Butter Block

1. Form the Butter Block:
   Using parchment paper, pound and shape the butter into a neat rectangle (about 15x20cm, 1cm thick). Keep cold but pliable—not brittle. Refrigerate until needed.

Day 2: Lamination (Folding Butter into Dough)

1. Roll out Dough:

On a floured surface, roll the chilled dough into a rectangle roughly double the size of your butter block.

2. Encase the Butter:

Place the butter block in the center. Fold the dough over the butter from each side to encase it completely, sealing the seams.

3. First Fold (Turn 1):

Roll the packet into a long rectangle (about 3x its original length).

Fold into thirds, like folding a business letter.

Wrap and refrigerate 30 minutes to relax gluten and keep butter firm.

4. Second Fold (Turn 2):

Rotate dough 90°. Roll out again to long rectangle.

Fold into thirds. Refrigerate 30 minutes1.

5. Third Fold (Turn 3):

Repeat one more time. After the third fold, chill for at least 2–4 hours (or overnight) so the dough is cold and hydrated, but butter is still firm.

Day 3: Shaping & Baking

1. Roll Out Final Dough:

Remove dough from refrigerator; let warm slightly (about 10 minutes). Roll out to approx. 25x40cm rectangle, about 4–6mm thick.

2. Cut Triangles:

Using a ruler and sharp knife or pizza cutter, trim edges. Mark base every 9cm along one long side, offset marks on the opposite side, then cut triangles21.

3. Shape Croissants:

Working from base to tip, gently stretch and roll each triangle tightly into a crescent. Place on parchment-lined baking sheets, point underneath.

4. Proof:

Cover croissants loosely. Let rise at room temperature for 2–3 hours, until noticeably puffy and jiggly. The layers should expand but not melt together.

5. Egg Wash:

Beat together egg yolk and milk. Gently brush croissants with egg wash, taking care not to deflate.

6. Bake:

Preheat oven to 200°C (400°F). Bake for 18–22 minutes, rotating trays as needed, until deeply golden and crisp.

7. Cool & Enjoy:

Cool on racks. Best enjoyed within hours, but can be revived by briefly warming in a 180°C (350°F) oven.

Expert Tips for Perfect Croissants

• Keep everything cold:
  If the butter gets too soft, it will leak and the layers will become dense. Work quickly, and chill whenever in doubt.

• Use high-fat (European-style) butter:
  This results in flakier, richer croissants with better lamination2.

• Weigh your ingredients:
  Baking, especially laminated pastry, is more precise with weight than with volume measurements.

• Don’t skimp on resting:
  Dough needs time to relax, absorb moisture, and to prevent tearing.

• Steam helps:
  For a shatteringly crisp crust, bake croissants on a tray in the middle rack and place a pan of boiling water in the oven to create steam

• 

  
  .

Common Croissant Problems & How to Fix Them

Problem	Likely Cause & Solution
Gummy/undercooked inside	Underproofed or underbaked; extend proof and bake time.
Butter leaks out	Butter was too soft or dough torn; chill more often and patch tears.
Layers disappear	Overproofed or rolled too tightly; proof in a cooler spot, roll each croissant gently.
Not flaky	Skipped folds or butter not cold enough; be rigorous with lamination and temperature.

Croissant Variations

• Pain au Chocolat:
  Place a stick of dark chocolate at the base of each triangle before rolling up.

• Almond Croissant:
  Fill with frangipane and top with sliced almonds and powdered sugar after baking.

• Savory Croissants:
  Add ham and cheese before rolling, or sprinkle with herbs.

The Science of Lamination

Lamination—the process of repeatedly folding butter into dough—creates alternating layers. In the oven, steam from the butter and dough expands, separating them into thousands of micro-layers. The secret is keeping butter solid during rolling and baking for crisp, flaky results21.

Storing & Reheating Croissants

• Room Temperature:
  Keep in an airtight container, but consume within 1–2 days for best freshness.

• Freezing:
  Freeze shaped but unbaked croissants after proofing. Bake straight from freezer, adding a few minutes to baking time.

• Reheating:
  Revive by placing in a 180°C (350°F) oven for 5–8 minutes3.

Final Thoughts

Perfect croissants demand time, patience, and a little finesse—but the reward is unparalleled. Once you master the process and techniques, you’ll be able to customize and experiment with flavors and shapes, bringing a taste of France to your kitchen every weekend.

With this guide and recipe, you are now fully equipped to bake the best croissants at home and delight in every carefully crafted, buttery bite.

To discover more delicious recipes, you can visit the Pasta Recipes page, or Best Pastries and Desserts, or check out soups Recipess on the blog.

If you enjoyed this recipe and want to learn more about What is the Best Recipe for Croissants Recipe for Beginners, I recommend reading The Complete Beginner’s Guide to.

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