Croissant Recipe

Layered, Crispy & Honeycomb Crumb

Here you’ll find a reliable, classic French–technique croissant recipe, carefully adapted for the home kitchen. The method preserves true lamination logic, with precise measurements and critical tips to ensure clean layers and consistent results.

Ingredients (8–10 croissants)

Dough

• 500 g flour (high-protein, preferably bread flour)

• 10 g salt

• 60 g granulated sugar

• 10 g instant yeast

• 300 ml cold milk

• 40 g butter (melted and cooled)

For Lamination (Folding)

• 250 g high-quality butter (cold but pliable)

Egg Wash

• 1 egg yolk

• 1 tablespoon milk

1. Preparing the Dough

1. Combine the flour, sugar, and yeast in a large bowl.

2. Add the milk and melted butter.

3. Add the salt last and knead until you get a smooth, supple dough (not too soft).

4. Wrap tightly in plastic wrap and refrigerate for at least 8 hours (preferably 12 hours).

Pro Tip: The colder and better-rested the dough, the sharper and more defined the layers.

2. Butter Block Preparation (The Most Critical Step)

• Place the butter between two sheets of parchment paper.

• Pound or roll it into a 15 × 15 cm (6 × 6 inch) square.

• The butter should be plastic and flexible, not brittle or cracking.

3. Lamination (Folding Technique)

First Fold

1. Roll the dough into a rectangle.

2. Place the butter block in the center and fold the dough over it like an envelope.

3. Roll lengthwise and fold into thirds (single turn).

4. Wrap and refrigerate for 30 minutes.

Second & Third Folds

• Repeat the same process two more times.

• Chill the dough for 30 minutes between each fold.

️ Total: 3 single turns — ideal for classic croissant texture.

4. Shaping

• Roll the dough into a large rectangle about 3–4 mm thick.

• Cut into long triangles.

• Roll each triangle from the wide base toward the tip.

• Place on the tray with the tip tucked underneath.

5. Final Proofing

• Arrange croissants on a baking tray lined with parchment paper.

• Cover lightly and let proof at room temperature for 2–2.5 hours.

️ If they gently wobble when the tray is shaken, they’re ready.

6. Baking

1. Brush gently with the egg yolk–milk mixture.

2. Bake in a preheated 200°C (390°F) oven for 15 minutes.

3. Reduce heat to 180°C (355°F) and bake for another 8–10 minutes.

4. If using a fan oven, watch closely during the final 5 minutes.

How to Recognize the Perfect Croissant

• Color: Deep golden

• Base: Crisp

• Interior: Honeycomb, open crumb

• Aroma: Rich buttery fragrance, never burnt

Optional Fillings

• Chocolate batons (add before rolling)

• Almond cream (for double-baked almond croissants)

• Savory version: Leave plain or skip sweet fillings

Final Note (Mastery Tip)

Croissants don’t have to be perfect on the first try. This recipe truly shows its strength on the second bake.