FranceCroissant
A classic French buttery, flaky laminated pastry made over two days with a rich butter block folded into the dough to create hundreds of delicate layers.
What you'll need
Ingredients
- 500 gSee recipes with all-purpose or bread flour
all-purpose or bread flour
i - 55 g
- 11 g
- 11 gSee recipes with instant yeast
instant yeast (or 33 g fresh yeast)
i - 140 mlSee recipes with lukewarm whole milk
lukewarm whole milk
i - 140 mlSee recipes with lukewarm water
lukewarm water
i - 280 gSee recipes with cold high-quality unsalted butter
cold high-quality unsalted butter, at least 82% fat (butter block)
i - 1See recipes with large egg
large egg (egg wash)
i - 1 tablespoonSee recipes with milk
milk (egg wash)
i
How to make it
Instructions
- 1
Day 1 — Dough: Combine flour, sugar, salt and yeast in a stand mixer. Mix in lukewarm milk and water and knead 6-8 minutes until smooth. Refrigerate overnight.
- 2
Day 1 — Butter block: Pound cold butter between parchment into a 20x20 cm square. Refrigerate overnight.
- 3
Day 2 — First turn: Roll dough into a 40x20 cm rectangle. Place butter block on one half, fold dough over and seal. Roll out to 60x20 cm, perform a letter fold. Chill 30-40 minutes.
- 4
Repeat the rolling and folding two more times (3 turns total), chilling 30-40 minutes between each. After the final turn, refrigerate for at least 4 hours.
- 5
Roll chilled dough into a 20x45 cm rectangle. Cut into tall triangles with a 10-12 cm base. Stretch each triangle and roll tightly from base to tip. Curve ends into a crescent shape.
- 6
Proof at warm room temperature for 2-3 hours until nearly doubled. Brush with egg wash and bake at 200°C for 15-20 minutes until deep golden brown.
Frequently Asked Questions
Why aren't my croissants flaky and layered?
The butter melted into the dough during lamination — either the dough or the butter was too warm. Work quickly, keep everything cold, and chill the dough in the refrigerator for 20–30 minutes between each fold.
What butter should I use?
Use European-style butter with at least 82–84% fat content. Higher fat means less water, which means crisper, more distinct layers. Margarine produces a completely different texture.
Can I freeze croissants?
Yes — freeze them after shaping, before proofing. Transfer from freezer to refrigerator overnight, then allow to proof at room temperature for 3–4 hours before baking. Do not thaw at room temperature directly.
Why didn't my croissants rise during proofing?
The dough was too cold (taken straight from the fridge) or the yeast was dead. Proof at 24–26°C — warmer than that and the butter melts and leaks out before baking.
Why are my croissants raw inside?
The oven temperature was too high: the outside browns before the interior cooks through. Bake at 185–190°C for 18–20 minutes until deep golden brown. If they color too fast, lower the temperature slightly.
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