Description

Bring the elegance of a Parisian bakery right to your kitchen with these Homemade Flaky Croissants. This easy recipe walks you through the classic French technique of laminating dough to create that crisp, golden shell and buttery, soft interior. Whether you’re searching for breakfast ideas, a quick brunch centerpiece, or simply a rewarding weekend baking project, these croissants are a delightful and impressive treat. The aroma alone is enough to transport you to a cozy café in France. Perfect for freezing, customizing, and savoring with your favorite spreads or fillings.

Ingredients

For the Dough (Détrempe):

4 cups (500g) all-purpose flour
1/4 cup (50g) granulated sugar
2 1/4 tsp (7g) active dry yeast
1 1/4 cups (300ml) whole milk, lukewarm
1 1/2 tsp salt
2 tbsp unsalted butter, softened

For the Butter Block (Beurrage):

1 1/4 cups (285g) unsalted European-style butter, cold

For the Egg Wash:

1 large egg
1 tbsp milk or water

Optional Fillings:

Chocolate sticks, almond paste, ham, cheese, etc.

Instructions

Activate Yeast: Mix warm milk, sugar, and yeast. Let sit 5–10 mins until foamy.
Make Dough: Add flour, salt, softened butter, and yeast mixture to mixer. Knead 6–8 mins. Refrigerate 1 hr.
Prepare Butter Block: Pound cold butter between parchment into 7×7-inch square. Chill.
Enclose Butter: Roll dough to 10×10 inches. Place butter diagonally and fold corners over to seal.
Laminate Dough:

Roll to 8×24 inches, fold into thirds. Chill 30 mins.
Repeat 2 more times (3 total folds), chilling between each.
Wrap and chill at least 4 hours or overnight.

Shape Croissants: Roll out to 9×18 inches. Trim edges. Cut into long triangles. Roll into crescents.
Proof: Let rise for 1.5–2 hours until puffy.
Egg Wash: Mix egg and milk. Brush croissants.
Bake: Preheat to 375°F (190°C). Bake for 18–22 mins until golden brown. Cool slightly and enjoy!

Prep Time: 1 hour
Cook Time: 18 minutes