Homemade Croissants
Dreaming of making your own homemade croissants? You’re in the right place! This simple and accessible recipe is perfect, even if it’s your first time. With a bit of patience (and lots of love), you’ll be baking buttery, flaky croissants that rival your local bakery… maybe even better! I’ll walk you through each step, from picking the right ingredients to all my best tips to help you get them just right.
Table of contents
After receiving lots of comments and questions about this recipe, I decided to rewrite the instructions to make them even clearer and easier to follow, without changing the recipe itself, of course! If you still have any doubts or need extra clarification, feel free to drop your question in the comments. I’ll be happy to help!
My 5 Tips for Perfectly Flaky, Buttery Croissants
After lots of trial and error in my own kitchen, here are the five tips that made all the difference for me:
- Keep Your Dough Cold : Before every “turn” (the rolling and folding process that creates the layers), your dough needs to be cold, not too warm, not frozen solid. You’ll feel it when rolling: if it spreads smoothly and doesn’t shrink back, it’s just right. If it resists or bounces back, it’s too warm. Pop it in the fridge for 30 minutes or in the freezer for 10–15 minutes to chill quickly.
- Don’t Over-Press with Your Rolling Pin : Be gentle! Don’t try to force the dough flat. Use light pressure to avoid breaking the butter layers, that’s key to a flaky croissant.
- Go Easy on the Flour : It’s tempting to dust your work surface with lots of flour to keep things from stickingbut too much will dry out the dough and affect the texture. Use just enough to keep things manageable, no more.
- Create the Right Proofing Environment : Croissants need a warm, humid place to rise properly. Here’s my go-to trick: place a dish of boiling water on the lower rack of your (turned-off) oven and close the door. The steam will create the perfect environment. Once it’s steamy, remove the dish and place your tray of croissants inside to rise.
- Watch the Rise Carefully : Croissants should double in size during proofing—but no more. If they over-proof, the butter can melt out during baking. You’ll know they’re ready when they look puffy, feel soft and springy to the touch, but still hold their shape.
Must-Have Ingredients for Homemade Croissants
Before you dive in, here’s a quick breakdown of the key ingredients you’ll need for this recipe:
- Flour : All‑purpose flour works just fine for your first croissants, it’s friendly, widely available, and easy to handle. But if you’re looking to go a step further, try mixing 50% all‑purpose with 50% bread flour. It gives you thicker, liftier layers and better structure, without making the dough too tough to work with.
- Butter : Use unsalted butter with at least 82% fat. This higher fat content is crucial for the buttery layers. If you can find European-style butter (like Plugrá or Kerrygold in the US), it’s ideal for croissants, more pliable and flavorful.
- Yeast : I prefer using instant dry yeast, it’s easy to measure, store, and mix directly into the dough. You can also use fresh yeast if you prefer: just swap 7 g of dry yeast for 21 g of fresh.
- Other ingredients : You’ll also need a bot of sugar, salt, cold water, cold milk, and one egg yolk for the egg wash that gives the croissants their golden shine.
Croissant Recipe – Step-by-Step Overview
Making croissants at home takes two days. The dough needs to rest overnight in the fridge before shaping, so plan ahead! Here’s a quick overview of the process. (Don’t worry, the full detailed recipe with photos is coming right up!)
Day 1: Dough Preparation (approx. 2h30)
- Make the dough : The détrempe, as French bakers call the base dough for croissants, is made with flour, yeast, milk, water, sugar, salt, and a bit of butter. It’s the starting point before incorporating the butter for lamination.
- Prepare the butter block : Professional bakers use special laminated butter (beurre de tourage in French), but at home, it’s easy to make your own. Place cold butter cubes between two sheets of parchment paper and use a rolling pin to pound and flatten it into a uniform square. (Therapeutic and effective!)
- Incorporate the butter: Roll out the dough and place the butter block in the center. Fold the dough over the butter and seal it well. This is the beginning of the famous “lamination.”
- Perform two folds (or “turns”): One double fold (book fold) and one single fold, with resting time in between. These folds are what create those iconic croissant layers. I walk you through each of these in detail in the recipe card below.
Day 2: Shaping and Baking (approx. 2h)
- Cutting and shaping: Cut the dough into triangles, then roll each one from the base to the tip to form classic croissant shapes. At this stage, you can freeze the croissants to bake later—super handy for planning ahead! (More on that in my article on how to freeze croissants)
- Proofing : Create a warm, humid environment to help the croissants rise until they’ve doubled in size. This step is key to getting that light, airy texture inside.
- Baking : Brush them with egg wash for a golden finish, pop them in the oven… and soon you’ll be enjoying warm, flaky croissants straight from your own kitchen!
Note: If despite all these tips and step-by-step instructions you’re still running into issues (like butter leaking during baking or croissants that won’t rise), I’ve written a detailed article about the most common mistakes in croissant baking and how to avoid them.
Baking Your Croissants
Baking is the final step, and also the one where things can still go wrong (which would be so sad after two days of work!)! Here are a few extra tips to help you get that perfect finish:
- Use a convection oven at 350°F (180°C), if you have one. It gives a more even bake and better puff. No convection setting? No problem, just use the regular baking mode (called “conventional heat” in the U.S., or “chaleur traditionnelle” in France). In this case, raise the temperature slightly to 375–390°F (190–200°C) to compensate for the lack of airflow.
- Watch the color: Croissants should be beautifully golden, not too pale, not too dark. Baking usually takes around 15 to 20 minutes, depending on your oven.
- Don’t open the oven door too early: Resist the temptation to peek! Opening the door too soon can deflate your croissants. Wait at least 15 minutes before checking on them.
- Give them a tap : Yes, really! Gently tap the underside of a croissant after about 15 minutes. If it sounds slightly hollow, they’re done!
- Cool them on a wire rack for a few minutes: This prevents them from getting soggy on the baking tray as they cool.
Full Recipe Card (with photos)
Homemade Croissants
Click on the stars to rate!
Ingredients
For the Dough
- 500 g flour
- 7 g dry yeast
- 60 g sugar
- 10 g salt
- 140 g water cold
- 140 g milk cold
- 50 g butter
Butter Block
- 250 g butter cold
Egg wash
- 1 egg yolk
- 30 ml milk
Instructions
DAY 1
Make the Dough
- Mix flour, dry yeast, sugar, and salt in the bowl of a stand mixer or a large mixing bowl.
- Add cold water and milk, and knead for 5 minutes on low speed until the dough is smooth. Let it rest for 10 minutes.
- Next, add the diced butter and knead again for 5 minutes.
- Shape the dough into a ball, score a cross on top, cover, and let rise in a warm place for 1 to 2 hours. Then refrigerate for 30 minutes to chill the dough.
Prepare the Butter Block (Beurre de Tourage)
- Cut the cold butter into cubes. Place them on a sheet of parchment paper in a square shape.
- Fold the paper over to form a 8×8 inches (20×20 cm) envelope.
- Use a rolling pin to firmly pound and flatten the butter until it fills out the square evenly.
- Chill until ready to use.
Envelope the Butter
- Lightly flour your work surface, then roll out the dough into a 16×8 inches (40×20 cm) rectangle.
- Place the cold butter block in the center.
- Fold the sides of the dough over the butter to enclose it completely. Seal the edges well to prevent the butter from escaping.
- Rotate the dough a quarter turn (the seam should be vertical), and gently roll it out again into a 24×8 inches (60×20 cm) rectangle, without pressing too hard to avoid breaking the butter.
First Fold (Double Fold)
- For the first turn (a double or book fold).
- Fold one quarter of the dough toward the center, then the opposite quarter as well.
- Fold the whole thing in half like a book.
- Rotate the dough 90 degrees, then gently roll it out lengthwise.
- Wrap in plastic wrap and rest for 15 minutes in the freezer (or 30 minutes in the fridge).
Second Fold (Single Fold)
- For the second turn (a single fold), roll the dough into a 16×8 inches (40×20 cm) rectangle.
- Fold one-third of the dough toward the center.
- Then fold the opposite third over it.
- Rotate the dough a quarter turn, and roll it out again into a large rectangle to prepare for cutting the next day. Wrap in plastic wrap, place flat on a baking sheet, and refrigerate overnight.
DAY 2
Cut and Shape
- Remove the dough from the fridge. Lightly flour your surface and roll it out into a neat 12×19 inches (30×48 cm) rectangle. Trim the edges if necessary using a knife or bench scraper.
- Cut four strips of 5×12 inches (12×30 cm) across the width. Then slice each strip diagonally to make 8 isosceles triangles.
- Adjust the triangles by hand to make them as even as possible.
- Roll each triangle from the base to the tip, placing the tip underneath to hold the shape during baking.*
Create a Warm, Humid Environment
- Boil about 4 cups (1 liter) of water in a saucepan. Pour it into a baking dish and place it in a turned-off oven with the door closed to create a warm, humid atmosphere.
- Make sure the oven stays between 27–30°C (80–86°F). Once the right temperature is reached, remove the water dish.
Final Proof
- Place the croissants on a parchment-lined baking sheet.
- Put the tray in the warm, humid oven (turned off) and let rise for 1 to 1.5 hours, until the croissants have doubled in size, but no more.
- Remove the tray from the oven, then preheat the oven to 180°C (350°F) for convection baking, or 190–200°C (375–390°F) for a conventional oven.
Egg Wash
- Mix 1 egg yolk with a little milk.
- Gently brush the tops of the croissants with the mixture using a pastry brush. Be careful not to press down or brush the exposed layers, as that can prevent proper rise.
Baking
- Bake the croissants for 15 to 20 minutes, until nicely golden brown.
- Let cool for a few minutes on a wire rack before enjoying.
Video
Notes
Nutrition
More French Bakery Recipes
- Chouquettes (French Sugar Puffs)
- Almond Croissants
- French Flan Pâtissier
- Galette des Rois (French King Cake)
- French Apple Tart
- Apricot Tart with Almond Cream
FAQ – Your Croissant Questions Answered
Croissant dough is a type of yeasted laminated dough. That means it contains yeast in addition to flour and butter. It rises during baking thanks to fermentation, giving croissants their signature airy texture with a crispy crust and soft interior.
Puff pastry, on the other hand, has no yeast. It’s made only by layering dough and butter. It puffs up thanks to steam during baking and yields a crispier, more delicate result—but without the soft, brioche-like interior of croissants.
Homemade croissants are best enjoyed the same day. You can keep them for 1 to 2 days in a clean dish towel or an airtight container, though they’ll lose some of their crispness. To refresh them: pop them in the oven for 3 to 4 minutes at 320°F (160°C) to bring back some crunch. Leftovers? Turn them into almond croissants!
Yes! You can freeze croissants before baking, just after shaping them. Place them on a tray, freeze until solid, then transfer to a freezer bag. When you’re ready, let them thaw overnight in the fridge, then proof and bake as usual (see on freezing croissants without losing flakiness).
Technically yes, but the results won’t be as flaky. Resting the dough in the fridge between folds helps firm up the butter and relax the gluten. If you’re in a rush, you can shorten the chilling time to 3–4 hours, but expect a more irregular crumb and less defined layers.
First time I have ever made croissants, and thanks to this recipe it went perfectly! Made pain au chocolat by putting some chocolate in before rolling up the croissant, and made the rest into almond croissants after they were a few days old. Delicious!
Thank you Frankie, I’m so happy you made your first croissants using my recipe !
Great instructions, helpful tips, and delicious results! Thank you for sharing this recipe!
Thank you so much!
Great recipe! They turned out perfect and taste amazing!
Thank you, so happy your croissants turned out great!
Great recipe! They turned out perfect! Wish I could post a picture. 🥰
Thank you Jordan! Right, I should add the option to upload a picutre 🙂
Foolproof method for making the most delicious croissants!
Thank you so much Rachelle!
first time making croissants, they turned out so well! the photos were a big help when estimating the thickness and it was fun to explore a new baking concept.
great recipe!
thanks,
Thank you so much Adeena, I’m so happy you made your first croissants from scratch with my recipe!
I have two questions:
1. After I make the first fold and pull the dough out of the freezer, what size do I roll out the dough to before I do the 2nd fold (single/envelope fold)?
2. Can I make smaller croissants with the same recipe? I saw someone in the comments said they made 12. Could I make even more?
Hi Nani,
After the first fold, I get back to the same size always 40x 20 cm (16 x 8 inches)! It’s okay if it not exact the size, it is very important for incorporating the butter so that it fits perfectl, after it’s just an orientation.
Making smaller croissants: Yes, you can absolutely make smaller croissants with the same recipe! If you cut more, smaller triangles, you can easily get 12 or even more croissants. Just keep an eye on baking time — smaller croissants will bake faster, so start checking them a few minutes earlier to avoid overbaking.
First batch didn’t turn out. The second time I made them I added an additional fold (the same type of fold as the second fold) and increased the proofing time to 2.5 hrs and they were amazing!
I’m so happy it worked out the second time! Croissant baking can take a bit of practice, but it’s so satisfying once you get it right!
Hi! You mentioned that it would be better to use mix plain flour and bread flour. May I know the exact measurements for it? If not, will using solely plain flour work as well too? Thank you!! So exciting to try it.
Hi Jane! So excited you’re giving it a try!
If you’re doing the plain and bread flour mix, go for 50/50—just split the total flour weight in half.
That said, using only plain flour works absolutely fine too—I actually use it most of the time. The mix just gives a slightly chewier texture, but it’s not essential. Plain flour is perfect for your first go!
Can’t wait to hear how it turns out!
I’m about to make these! Should the cubed butter in the Détrempe be room temperature? Thanks!
Yes, the butter should be soft enough to incorporate easily — not too cold, but not too soft either. Take it out of the fridge about 15 minutes beforehand, and press it to check: your finger should leave a mark!
Easiest and most straightforward recipe for croissants I have EVER come across in my 10 years of baking!!
Thank you so much Hajira!
Made these this last weekend and they came out fantastic! Great instructions, even better flavour
Merci Lisa 😊
So yummy!
Thank you Megan !
Gosh they look stunning, but only 8 for two days of work 😫😫😫 I need to make 24 to feel like it was worth it 😅😅😅
I know 😉 But I can tell you, it’s worth it. You can make two batches at a time (2 doughs for 16 croissants), and if you feel confident, double the quantities with just one dough. Personally, I prefer to work with two doughs at the same time but separately, as it makes it easier to handle.
First time baking croissants here! I’d say im an intermediate baker. I enjoy exploring and cooking/baking new things. I went through this recipe on a whim and decided to bake these up on the same day. This recipe was very easy to follow. I appreciated all of the pictures throughout the process. Overall I wouldn’t say this was a difficult process. Just follow the pictures, read through all the steps and watch the videos. My croissants were delicious and I’m pretty proud of them! My family loved them.
Thank you so much for sharing your experience! I’m so happy to hear your first time baking croissants was a success! 🤗
Me and my kids loved making these! My dough was always thicker than your pictures, and much more stiff. When I proofed them they got a little too warm in the oven and the butter seeped out, so I had to bake them for 30 minutes and they are fat blobs hahaha. Do you think there’s an elevation effect? I am 5000 feet above sea level.
So glad you and your kids enjoyed them! Yes, at 5000 feet elevation, dough can rise faster and dry out, which could cause the stiffness and butter leakage. Try proofing a bit cooler. Happy baking! 😊
Wow just wow. I tried to make croissants year ago and they weren’t great. While I definitely have room to improve on technique this recipe is fabulous! Can’t believe I’m eating a giant buttery, flaky croissant that I made myself. Ready for the next 7 now!
Thank you so much for this kind comment Dawn 🤗
What temperature should we bake the croissants if we do not have a convection oven
Great question! If you don’t have a convection oven, bake the croissants at 200°C (390°F) in a regular oven, just like in the recipe. They might take a couple of minutes longer to get perfectly golden, so keep an eye on them near the end. Happy baking! 😊
I can’t believe how easy you’ve made this.
I have never baked in my life or made desserts but I thought nows a good time as any to start.
I followed your recipe and instructions and it seemed to be perfect. the only thing I messed up on is I didn’t realise how much they would grow in the final rise stage. Will be using this recipe alot now. thank you. P.s. is there any technique to adding cream?
I’m so happy you gave it a try and that it turned out well, that’s amazing for your first time baking! They really do grow a lot during the final rise, so leaving enough space helps. I haven’t tried adding cream, as in France we don’t usually fill croissants with cream. But for something similar, you could make pain au chocolat by placing a stick of dark or milk chocolate inside the dough before the final shaping. It melts during baking and is so delicious!
I really want to try this recipe but I do not have a kitchen mixer. Is there a way I can make them without it?
Yes, absolutely! The détrempe (the initial dough) can definitely be made by hand — it’s not too difficult, just takes a bit of elbow grease. Enjoy baking! 😊
Hey!
I am preparing to make the double dose, could you please tell me if the dimensions of the butter and the dough remain the same? 20×20? do i make it bigger or do i separate it half?
I recommend to prepare one dough at the beginning but separate in two for the tourage. Meaning you have two butter squares, two dough rectangles. I made the experience it’s easier to handle at home. Best, Géraldine
Hello Geraldine, these look gorgeous! The recipe is described really well and I definitely want to give it a try. I just have a question though, I would like to make these for my grandma who is a big Paris fan, she loves Paris and France, but unfortunately she is diabetic. What would happen if I leave out the sugar? What would be the result, maybe you could tell me about the “function” of sugar, apart from sweetening, of course 🙂 ….
Thanks a lot, I really enjoy your recipes!
Thank you 🙂 I never tried it without sugar. The sugar is there to help the yeast get activate. From what I read online, it should still work to make the croissant dough without sugar. So if you try it, please leave a comment 😉
Fantasztikus recept! Tökéletes és finom croissant lett a végeredmény. Én a végén csak 1,5 órát pihentettem a hűtőben, mert türelmetlen voltam, de így is szépen sikerültek🥰
you make it seems so easy… but my first try using this recipe did not turn out so well 😔, I had a hard time rolling out the dough, it was not rolling out to 16×8. does the dough have to be very cold while rolling and also the butter inside the broke into pieces. please help thanks 😊
could be your yeast has expired…
This recipe is amazing, the funny part is that I some how manage to make12 croissants.
I thought this recipe was straightforward and easy to follow. This was actually my second attempt ever at making croissants. They came out golden and flakey with the nice layers. Definitely a well thought out and written recipe. The recipe does require a bit of patience and time. I will definitely be making them again!
Thank you 🙂
YOU ARE SO GOOD I LOVE ALL YOUR RECIPES , JE FERAIS C, CROISSANT DES QUE POSSIBLE
good afternoon! so I’ve made your recipe two times the first time I added the butter into the dough, but my family felt like it was too much butter* I didnt* so this time I made it without. and the dough was alot harder to work with and so shaping it made it harder to shape and I think I might have left it out too long before baking it. do you think that could have been the reasoning for my butter to come out while it was baking?
Hi Sarah,
I’m glad you tried this croissant recipe and liked it. If you want to reduce the butter taste and make the croissants a bit lighter, you can reduce the quantity of butter inside the dough to 20-30 %. The square will be just thiner. But I wouldn’t remove the butter in the dough because as you said, it is harder to work 🙂 Leaking is mostly due to the fact that the final rise was a bit too warm or too long.
I want to make these but am unsure of the best flour to use. all purpose or bread flour?
This is my first time making croissants and they turned out so well I’m so happyyy! This recipe helped a lot along with the tik toks this was super fun I’ll definitely do this again!😆
Just tried them, but when rolling them out to the final 40×20 square the dough was still pretty thick and not as thin as yours. The result was that when rolling them to the shape, they were pretty big and after the 1.5 hrs of proofing they grown even more. Now they are ready from the oven and some butter dripped out but in the end they were huge and not very elegant like yours. Any idea why they grew so much or why the dough did not get “thin” like yours?
Hi Marcus,
I assume the dough was too warm. Did you placed it long enough in the freezer or in the fridge? Was the dough “fluffy” when you worked it? I can image the your dough was rising already and therefore bigger. It would also explain the butter dripping issue. I hope you will try it another time.
Hello Geraldine,
I’m excited to make your croissant recipe. But I would only like to make half of the recipe since I’m still learning how to make croissants. Can you tell me the measurements for the butter block and the dough for half the recipe? Thank you.
I made this recipe today at work.. I made a 6 times batch. They are proofing now. Thank you.
They always taste better than the bought ones (in Melbourne) unless made by a french baker. I always make my own. 🙂
It’s so satisfying to make your own croissants 😍
In the cut and shape section what is the size of the long rectangle?
Hi Jeffrey, the size is 40x 20 cm (16 x 8 inches)👌
The calorie quantity is 548 per croissant right?
hi! can I make this in a day?
I never tried, but it will certainly work. Instead of letting the dough rest overnight, rest it at least 2 hours, the longer the better. Let me know how it was 🙂
My croissants were delicious!! I had some butter leakage during proofing similar to some other comments I read, but it still turned out fine! I used the scraps cut off to make mini croissants and wheels, which also turned out great!!
Very happy to hear that Jess, thank you 😊
Hi I baked in the oven for 20-30 min and my dough was still undercooked. Any thoughts how I could improved ? My butter also melted a bit during proof. How do you measure your temp in the oven?
Butter leaking from the dough is one of the most common problem with croissants. There are 3 possibilities whe it happened:
– either during the first part of the recipe (lamination process). The butter might have been incorporated to the dough. Solution: Roll the dough more gently.
– the oven was too hot. Solution: try to check the temperature with a kitchen thermometer and open the door if necessary.
– the croissants were underproofed. Solution: Only bake the croissants after they doubled in size and are jiggly.
I hope it helped and let me know if you try it again 🤗
Hi am I able to use almond milk instead of whole milk for this recipe? Please let me know as soon as you get a chance.
Hi, I never tried it but I am pretty sure it will work. Let me know you tried it 🙂
Hey! I wanted to follow up and see if you did use almond milk or any other type that wasn’t whole milk. Please let me know!
It’s been my dream to make homemade croissants, after finding your recipe, finally I had the confidence to try it and it turned out amazing. Now I don’t need to buy from cafes. Mine were as good as theirs.
Merci, Geraldine! <3
Thank you so much! So happy you enjoyed making your own croissants 🙂
Made these yesterday and today. The directions are super to follow and omg they are delicious will most definitely make again!
I made this today and I was blown away! They are delicious, flaky, and gorgeous. I will definitely make them again! I had lots of butter pool as they baked, but it didn’t seem to affect them too much — the bottoms were just crispy and extra buttery. Fabulous!
Hey!
I have a question, I don’t have a stand mixer, can I knead the dough by hand, and if so how long should I knead it for?
Thank you
Thanks for this recipe! How big was the rectangle you rolled out right before you cut the dough into triangles?
Hi
I’d like to make these but with sourdough starter …. How much should I use ?
Hi Aileen, I haven’t tried it with a sourdough starter so I can’t give you any foolproof tips. In general, the sourdough starter should be 20% of the flour amount.
Merci for a well explained recipe, definitely a must try
Hi there, when I incorporated the cold butter it didn’t really incorporate. The mixer just basically threw the dough around the bowl and the butter was all on the outside of the dough. Then when I went to rise the ball of dough for 1-2 hrs, it didn’t double inside. What did I do wrong?
Wondering what went wrong… My dough did not really initially rise even though I followed the instructions to a T. Thoughts?
Hi Jacqueline,
It’s probably because of the yeast. It can happen that the yeast is already “dead” because it’s too old or any other reason. For next time, I would suggest to activate the yeast, to make sure it’s active. Mix it with 1/4 of the milk (lukewarm in this case), 1 tbsp of flour from the total amount and the sugar. Let activate for 15 minutes. The mixture should create bubbles. Then, continue the recipe as indicated.
I started these yesterday and finished today. The recipe and measurements worked perfectly. I used a scale to measure precisely since in US, I’m not used to grams. I kneaded everything by hand, as I do not prefer a stand mixer and don’t have a dough hook on my hand mixer. I will shorten the time for the final rise (I did 1 1/2hrs and they were a bit too fluffy and misshapen, but the end product was so delicious). Your instructions are fantastic and I highly encourage anyone to watch the quick video for any clarification. Thank you- I felt so satisfied and accomplished when I pulled these from the oven.
Hello – what type of flour do you use here?
Thank you very much. You explain as well as it is very easy to do it.
Hi. I’ve tried it twice and it doesn’t really rise like other breads that have a warm liquid added. Is there something I’m doing wrong ? Thank you
hi , so i believe i did everything right but when I put it to bake the butter just melted straight out of the dough and it was like a pool of butter in the baking sheet. i am trying to think about what i could of had done wrong .
Did anyone else have the butter seep from their croissants during the final (steaming) proof? I checked on them an hr in & was so devastated to see them sitting in a pool of butter. can someone tell me what I did wrong?
they’re baking now, I hope the still turn out okay.
Hi to all!
usually for croissants i use a bit more of yeast and preferably fresh yeast, for sweet doughs. During the proofing, you have to be vigilant to the temperature of the enviornment, it shouldn’t be higher than 28ºC, because it risks the butter to melt. when butter melts right away during baking, it can be something wrong in lamination but also the proofing time was too short..
croissant takes practice! dont give up.. 😉
Tengo que probar esta receta todavía no he logrado unos buenos Crosant.
Gracias por la receta 🥐🥰😍
These look amazing! Thank you for sharing 🥰 are there any alternatives to the egg yolks? We have an allergy in our home and cannot use eggs
Hi Erin, you can replace the egg yolk for the egg wash with milk such as almond milk or oat milk. It will be less shiny but still super nice!
Thank you for this recipe. I appreciate how detailed you are with the description of the process. Just one question before I give this a try. When rolling the dough into a rectangle before cutting into the 4 bands what should the size of the rectangle be?
Hey! I need to try! I did. not see how much Butter we Need in the tourage?
Thank you
Patrick
Thank you! 250 g butter for the tourage.
I just made these croissants! It was my first time ever trying to make croissants. I have to admit they didn’t turn out perfect. I think at some point during the folding process the butter was probably a tiny bit too warm and soft. And maybe the oven was a bit too warm during the final rise, because the croissants became absolutely massive during this process (woops) and they were in a little puddle of melted butter…. However, they did turn out to be delicious so I don’t regret spending the time. The structure was more like a silky soft brioche, with the crunchy/flaky and slightly caramelized crust and taste of a croissant. <3
Next time I will put the dough back in the fridge after each fold, just to be sure. I will definitely give it another try. Thanks for inspiring me to make these, and for the recipe of course!
I have found the liquid needs to increase to about 320ml for 500g of flour otherwise the dough becomes unworkable. perhaps it is because I’m in a dry climate or the king Arthur’s flour I’m using.
I had the same problem and wondered if it should have been mL instead of grams(??). I used the King Arthur flour as well but live in a very humid climate so I don’t know if the climate is a factor.
i need to use salt butter or unsalted butter?
You should use unsalted butter otherwise your croissants might be too salty! Géraldine
Made these croissants and I didn’t regret it. Worth the hype! It was my first time making them and I was sooo grateful that you wrote all the details on how to make them. Thank you<3
Wow! I am so happy you made these croissants and it worked. Enjoy 🤗