Homemade Croissants Recipe

There’s something truly magical about biting into a warm, flaky croissant, the buttery layers melting in your mouth. Making croissants at home may seem daunting, but with this Homemade Croissants Recipe, you’ll discover that it’s not only achievable but also immensely rewarding. The aroma that fills your kitchen as they bake is worth every second of the effort. Let’s dive into the details of this delightful pastry, and soon you’ll be enjoying your very own freshly baked croissants.

Why It Works Every Time

The secret to perfect croissants lies in the technique of lamination, where layers of dough and butter are rolled and folded together. This process creates the signature flaky texture that croissants are known for. Additionally, using high-quality ingredients like cold unsalted butter and allowing the dough to rest ensures that the layers remain distinct and rise beautifully in the oven. With patience and practice, you’ll achieve bakery-quality croissants right from your own kitchen.

What Goes In

• 4 cups (570g) all-purpose flour: The foundation of our dough, providing structure and chewiness.
• 1/2 cup (160ml) water: Hydration is key; it activates the yeast and helps develop gluten.
• 1/2 cup (160ml) whole milk: Adds richness and flavor to the dough.
• 1/4 cup (66g) sugar: A touch of sweetness to balance the flavors.
• 3 tablespoons (43g) unsalted butter, at room temperature: Provides flavor and tenderness to the dough.
• 4 teaspoons instant yeast: The leavening agent that gives our croissants their rise.
• 2 teaspoons (2.5 teaspoons) salt: Enhances flavor and controls yeast activity.
• 11 ounces (312g) unsalted butter, cold: Essential for the lamination process, creating flaky layers.
• 1 egg: For egg wash, giving croissants a golden finish.
• 2 teaspoons heavy cream: Adds richness to the egg wash for a beautiful shine.

Tools of the Trade

• Mixing Bowls: For combining the dough ingredients.
• Rolling Pin: Essential for rolling out the dough and butter.
• Pastry Cutter: Helps to cut the dough into triangles for shaping croissants.
• Bench Scraper: Useful for transferring dough and cleaning your work surface.
• Baking Sheets: For placing the croissants during proofing and baking.
• Parchment Paper: Prevents sticking and makes cleanup easy.

The Method for Homemade Croissants Recipe

Step 1: Prepare the Dough

In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Make a well in the center and add the warm water and whole milk. Mix until a shaggy dough forms. Add the room temperature unsalted butter and knead the dough for about 5-7 minutes until it’s smooth and elastic.

Step 2: First Rise

Shape the dough into a ball, place it in a greased bowl, and cover it with plastic wrap. Let it rise at room temperature for about 1-2 hours or until it has doubled in size.

Step 3: Prepare the Butter Block

While the dough is rising, prepare the cold unsalted butter. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it forms a rectangle, about 1/2 inch thick. Refrigerate the butter block while the dough rises.

Step 4: Laminate the Dough

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 12×24 inches. Place the cold butter block in the center of the dough. Fold the dough over the butter, encasing it completely.

Step 5: The First Fold

Roll the dough out to about 1/4 inch thick and fold it into thirds like a letter. This is your first fold. Wrap it in plastic wrap and refrigerate for 30 minutes.

Step 6: Repeat the Folds

Roll out the dough again, perform another letter fold, and refrigerate for 30 minutes. Repeat this process for a total of three folds, ensuring you give the dough time to rest between each fold.

Step 7: Shape the Croissants

After the final fold and rest, roll the dough out to about 1/4 inch thick. Cut it into triangles, about 5 inches wide at the base. Starting from the base of each triangle, roll it up tightly towards the point. Bend the ends slightly to create the crescent shape.

Step 8: Second Rise

Place the shaped croissants on a lined baking sheet, leaving space for them to expand. Cover them loosely with plastic wrap and let them rise for another 1-2 hours until they have puffed up.

Step 9: Preheat and Egg Wash

Preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg and heavy cream. Brush this mixture over the croissants for that golden-brown finish.

Step 10: Bake

Bake the croissants for 15-20 minutes or until they are golden brown and flaky. Remove them from the oven and let them cool slightly before enjoying.

No-Store Runs Needed

• All-purpose flour: A staple in most kitchens, perfect for baking.
• Water and whole milk: Easy to find and often already in your fridge.
• Sugar: A common pantry ingredient.
• Unsalted butter: If you keep butter on hand, you’re halfway there!
• Instant yeast: A baker’s best friend, often a staple in baking supplies.
• Egg and heavy cream: Essential for that perfect egg wash finish.

Recipe Notes & Chef’s Commentary

Making croissants is a labor of love, but don’t let that intimidate you! The key is to be patient and pay attention to the resting times. If you find the dough is getting too warm while you’re working with it, simply pop it back in the fridge for a few minutes. This helps maintain that beautiful lamination. Also, feel free to experiment with fillings such as chocolate, almond paste, or ham and cheese for a delicious twist!

Storage Pro Tips

To store your croissants, let them cool completely, then place them in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly in plastic wrap and freeze. When you’re ready to enjoy them, simply reheat in the oven at 350°F (175°C) for about 10 minutes to bring back that fresh-baked taste.

Questions People Ask

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and shape the croissants, then refrigerate them overnight. Just allow them to rise before baking.

What can I use instead of instant yeast?

You can use active dry yeast instead. Just activate it in the warm water before mixing it with the dry ingredients. The rise time may be slightly longer.

Why are my croissants not flaky?

Flakiness comes from the lamination process. Make sure your butter is cold and that you’re rolling and folding the dough properly. If the butter melts into the dough, it will affect the texture.

Can I fill my croissants?

Definitely! Adding fillings like chocolate, almond paste, or ham and cheese can elevate your croissants to a whole new level. Just be careful not to overfill them.

Save & Share

If you enjoyed this Homemade Croissants Recipe, consider sharing it with friends and family! Nothing brings people together like the aroma of freshly baked croissants.

Making your own croissants is a rewarding experience that allows you to enjoy the delightful, flaky pastry in the comfort of your home. With patience and practice, you’ll create croissants that rival your favorite bakery. So roll up your sleeves, gather your ingredients, and start this delicious journey into the world of homemade pastries. Your taste buds will thank you!