Classic French Croissants

Name: Classic French Croissants
Prep time: 30 min
Cook time: 20 min
Total time: 3 h
Yield: 12 croissants
Ingredients: 500g all-purpose flour; 10g salt; 50g granulated sugar; 10g instant yeast; 300ml cold milk; 40g unsalted butter, melted; 350g unsalted butter, cold

Highlighted under: Soft Kitchen

I can still remember the first time I tasted a freshly baked croissant in Paris; the flaky layers and buttery aroma took my breath away. This recipe brings that experience right to my kitchen. What I love most is how simple yet intricate the process is—layering butter and dough to achieve that perfect flakiness. It does take some time and practice, but the reward is absolutely worth it. The satisfaction of pulling a warm croissant from the oven makes me feel like a true French baker!

Created by

Leonie Fairchild

Last updated on 2026-01-24T14:05:34.129Z

When I first embarked on making classic French croissants at home, I was intimidated by the idea of laminated dough. However, I quickly learned that patience and precision are key. The method of folding butter into the dough creates those delicate flaky layers that croissants are famous for. Each fold adds a new dimension of butteriness, and my heart skipped a beat the first time I achieved that perfect golden crust!

Another little tip I picked up along the way is to let the dough rest properly between folds. This allows the gluten to relax, making it easier to shape later. By the time the croissants are out of the oven, you’ll be greeted with the sounds of crackling and the rich aroma that fills the kitchen, making the whole process truly rewarding!

Why You Will Love These Croissants
Decadently flaky with layers of buttery goodness
Perfectly golden-brown exterior and soft, airy interior
Versatile for breakfast, snacks, or gourmet sandwiches

The Importance of Proper Layering

Layering the dough and butter correctly is crucial for achieving those signature flaky layers. When you pound the cold butter, aim for a width of about two inches and a thickness of half an inch. This shape allows the butter to remain encased in the dough when you first fold it. Ensuring that the butter remains cold is essential; if it becomes too soft, it will leak out during the rolling, preventing those delicate layers from forming.

During the lamination process, be mindful of the temperature of your kitchen. If it’s too warm, the dough will become sticky, making it difficult to handle. If you notice this happening, pop the dough back in the refrigerator for a brief chill. A well-laminated dough should feel smooth and elastic and will show distinct layers once baked, providing that desired texture.

Troubleshooting Common Issues

One common issue with croissants is uneven rising, which can often be attributed to the dough temperature. Make sure your dough and butter are at a consistent cold temperature throughout the folding process. If you find your croissants are spreading too much while baking, it may be a sign that they didn’t rise long enough before going in the oven. Always give them at least an hour to puff up; the dough should feel light and airy to the touch.

Another potential pitfall is undercooked centers, which can occur if your oven temperature is inaccurate. I recommend using an oven thermometer to ensure it’s truly at the desired 200°C (400°F). Your croissants are ready when they are deep golden brown on the outside and sound hollow when tapped. If the tops are browning too quickly, cover them lightly with foil to allow the insides to cook thoroughly without burning the exterior.

Storage and Serving Suggestions

Fresh croissants are best enjoyed the day they are baked, but if you have leftovers, store them in an airtight container at room temperature for up to two days. To reheat, pop them in a 180°C (350°F) oven for about 5 minutes to restore some of their original flakiness. Avoid microwaving them, as that will lead to a chewy texture instead of a crisp exterior.

If you're looking to make croissants in advance, the dough can be frozen after the first rise. Shape the croissants, then freeze them on a baking sheet. Once frozen solid, transfer them to a zip-top bag for up to a month. When you're ready to bake, just allow them to rise on the baking sheet for about 1-2 hours at room temperature, then follow the baking instructions as usual. These little delights can then star at your next brunch or special occasion!

Ingredients for Classic French Croissants

Dough Ingredients

500g all-purpose flour
10g salt
50g granulated sugar
10g instant yeast
300ml cold milk
40g unsalted butter, melted

Butter Layer

350g unsalted butter, cold

Instructions

Prepare the Dough

In a large mixing bowl, combine the flour, salt, sugar, yeast, milk, and melted butter. Mix until a dough forms, then knead for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

Incorporate the Butter

Place the cold butter between two sheets of parchment paper and pound it with a rolling pin to create a flat, even layer. Chill the butter in the refrigerator for 10 minutes to keep it firm.

Laminate the Dough

Roll out your dough into a rectangle. Place the butter layer in the center and fold the dough over it like an envelope. Roll out the dough again and perform a series of folds (three single folds) every 30 minutes, refrigerating in between.

Shape the Croissants

After completing the folds, roll out the dough into a thin layer. Cut into triangles and roll from the base to the tip. Place on baking sheets lined with parchment paper.

Bake

Preheat the oven to 200°C (400°F). Allow the croissants to rise for 1 hour. Brush with egg wash and bake for 15-20 minutes until golden brown.

Pro Tips

Remember to keep your butter cold during the lamination process for the best flakiness. Using a pastry brush to apply the egg wash will give your croissants that beautiful shine!

Choosing the Right Flour

For classic French croissants, all-purpose flour works well because of its moderate protein content, which helps create a good balance of structure and tenderness. However, if you want richer results, you can try using bread flour for slightly more chewiness or even a mix of both flour types. This can enhance the final texture, providing that delightful outer crust while keeping the inside buttery and light.

When measuring flour, always spoon it into the measuring cup and level it off with a knife rather than packing it down. This ensures you don’t end up with too much flour, which can make the dough too tough. Consistency in measurement is key; using a kitchen scale can simplify this process.

Exploring Flavor Variations

Once you master the classic version, consider adding flavors to the dough or filling. A touch of vanilla extract or orange zest in the dough can lend a lovely aroma and taste without overpowering the buttery notes. Additionally, you can fill your croissants with chocolate, almond paste, or even a savory cheese and ham filling—just be careful not to overfill as it can cause spillage while baking.

If you're looking for a healthier option, whole grain flour could be incorporated into the dough. However, do keep in mind that this will alter the texture and you might need a bit more liquid. You may start with a ratio of around 25% whole grain to 75% all-purpose and adjust according to your preference as you experiment.

Questions About Recipes

→ Can I make the dough in advance?

Yes, you can prepare the dough a day ahead and refrigerate it overnight. Just make sure to bring it back to room temperature before rolling it out.

→ What if I don’t have instant yeast?

You can use active dry yeast instead, but you'll need to activate it in warm milk before mixing it into the dough.

→ Why is my dough not rising?

Make sure your yeast is fresh and that the dough is kept in a warm, draft-free environment to ensure proper rising.

→ Can I freeze the croissants?

Absolutely! You can freeze the unbaked shaped croissants. Just make sure to thaw and let them rise before baking.