Perfect Homemade French Croissants – A Step-by-Step Guide

There’s something undeniably magical about homemade croissants. The crispy, golden layers, the soft, buttery interior, and the rich aroma filling your kitchen—it’s the kind of baking experience that feels both rewarding and luxurious.

French croissants have a reputation for being tricky to master, but with the right technique and a bit of patience, you can absolutely make bakery-quality croissants at home. Whether you want to impress your family at brunch, enjoy a peaceful morning with a warm pastry and coffee, or challenge yourself with a fun baking project, this recipe will guide you every step of the way.

In this detailed guide, I’ll take you through the entire process, from mixing the dough to rolling, folding, and baking. Even if this is your first time making croissants, I promise that by following these steps, you’ll end up with a batch of flaky, buttery perfection.

Why You’ll Love This Recipe

• Better than store-bought – Fresh, homemade croissants have a flavor and texture that store-bought ones simply can’t match.
• A true baking adventure – The process of laminating dough may take some time, but it’s incredibly satisfying to see those flaky layers develop.
• Perfect for any occasion – Whether for breakfast, brunch, or an afternoon treat, croissants always feel special.
• Freezer-friendly – Make a big batch, freeze some unbaked croissants, and bake fresh whenever you crave one!

Ingredients You’ll Need

• 4 cups (500g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2 ¼ tsp (7g) active dry yeast
• 1 ¼ tsp salt
• 1 cup (240ml) warm milk
• 10 tbsp (140g) unsalted butter, cold
• 1 egg (for egg wash)

How to Make French Croissants

Step 1: Prepare the Dough

In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix these dry ingredients together before adding the warm milk. Stir until the dough comes together, then knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to make it too dry.

Shape the dough into a ball, place it in a lightly greased bowl, cover it with plastic wrap, and let it rest in the refrigerator for at least 6 hours or overnight. This slow fermentation helps develop flavor and improves the texture.

Step 2: Prepare the Butter Block

While the dough is chilling, prepare the butter block. Place the cold butter between two sheets of parchment paper and roll it into a 7×7-inch square. Try to keep it even in thickness. Refrigerate the butter block until firm but still pliable.

Step 3: Laminate the Dough

Once the dough is well-chilled, roll it out on a floured surface into a 10×10-inch square. Place the butter block in the center and fold the corners of the dough over it like an envelope, sealing the edges well.

Now, roll the dough into a long rectangle (about 8×24 inches). Fold it into thirds like a letter, wrap it in plastic wrap, and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough between each fold. This creates the signature flaky layers of a croissant.

Step 4: Shape the Croissants

After the final chill, roll the dough out into a large rectangle about ¼ inch thick. Use a sharp knife or pizza cutter to cut long triangles with a base of about 3 inches and a height of 8 inches.

Starting from the wide end, gently roll each triangle into a croissant shape, slightly stretching the dough as you roll. Place them on a baking sheet lined with parchment paper, making sure to tuck the tip underneath so they don’t unroll while baking.

Step 5: Proof the Croissants

Cover the shaped croissants loosely with plastic wrap and let them rise at room temperature for about 2 hours, or until they become puffy and nearly double in size. They should feel light and airy when gently touched.

Step 6: Bake to Perfection

Preheat your oven to 375°F (190°C). In a small bowl, beat the egg and lightly brush it over the croissants for a shiny, golden finish. Bake for 18-22 minutes, or until they turn beautifully golden brown and crisp.

Let them cool slightly before enjoying, though I won’t blame you if you sneak a warm one right off the tray!

Helpful Tips

• Use cold butter – Keeping the butter cold throughout the process is crucial for achieving flaky layers. If the butter starts to melt at any point, refrigerate the dough before continuing.
• Be patient – Croissants take time, but each step is essential for getting that perfect texture.
• Roll gently – Avoid pressing too hard when rolling the dough to keep the layers intact.
• Check for proper proofing – If under-proofed, croissants won’t be light and airy. If over-proofed, they may collapse during baking. The best test is to lightly shake the tray—if they wobble slightly, they’re ready to bake.

Recipe Details

• Prep Time: 12 hours (includes chilling time)
• Cook Time: 20 minutes
• Total Time: 12 hours 20 minutes
• Yield: 12 croissants
• Category: Breakfast, Pastry
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Notes

• If you want to make chocolate croissants, place a small piece of chocolate on the base of each triangle before rolling.
• For extra crispiness, let the croissants cool completely, then reheat them in a 350°F (175°C) oven for a few minutes before serving.

Nutritional Information (Per Croissant)

• Calories: 260
• Carbohydrates: 30g
• Protein: 5g
• Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 5g

Frequently Asked Questions

Can I freeze croissants before baking?

Yes! After shaping the croissants, place them on a tray in the freezer until solid. Then transfer them to an airtight container. When ready to bake, let them thaw and proof overnight in the fridge before baking as usual.

Why are my croissants not flaky?

The most common reasons for lack of flakiness are using butter that’s too warm, rolling the dough too aggressively, or not giving the croissants enough time to proof properly.

How do I store leftover croissants?

Store baked croissants in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze them and reheat in the oven before serving.

Related Recipes

If you loved these homemade croissants, you might also enjoy:

• Homemade Cruffins – Flaky, Buttery, and Irresistible
• Easy Chocolate Croissants: A Decadent Treat You Can Make at Home
• Delicious Cruffins: A Buttery, Flaky Pastry You’ll Love
• Ham and Cheese Croissant Breakfast Sandwich

Conclusion

Making croissants from scratch is a labor of love, but the results are absolutely worth it. There’s something so satisfying about pulling a tray of golden, flaky pastries out of your own oven. Whether you enjoy them plain, with jam, or as a sandwich, homemade croissants will always feel like a special treat.

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