Classic French Butter Croissants Recipe

Flaky, buttery, golden perfection — made from scratch at home.

---

Ingredients

Dough (Détrempe)

• 500g all-purpose flour (preferably unbleached)

• 60g sugar

• 10g salt (about 1 ½ tsp)

• 10g instant dry yeast (or 25g fresh yeast)

• 300ml cold whole milk

• 40g unsalted butter (softened)

Butter for Lamination

• 250g cold unsalted European-style butter (82% fat), shaped into a flat square block

Egg Wash

• 1 egg

• 1 tbsp milk or cream

• Pinch of salt

---

‍ Equipment

• Rolling pin

• Ruler (optional, for precision)

• Sharp knife or pizza cutter

• Baking sheet

• Parchment paper

• Plastic wrap or kitchen towel

---

⏳ Total Time

• Prep: 45 minutes

• Resting and proofing: 10–12 hours (overnight) + 2 hours

• Baking: 20 minutes

• Total: 13–14 hours (including overnight rest)

---

Instructions

Step 1: Make the Dough (Détrempe)

1. In a mixing bowl or stand mixer, combine flour, sugar, salt, and yeast. (Keep salt and yeast separate at first if mixing by hand.)

2. Add cold milk and softened 40g butter.

3. Knead for 5–7 minutes until a smooth, elastic dough forms.

4. Shape into a square, wrap in plastic, and refrigerate for at least 2 hours (or up to overnight).

---

Step 2: Prepare the Butter Block

1. Place the 250g cold butter between two sheets of parchment or plastic wrap.

2. Using a rolling pin, pound and roll it into a flat square (about 15×15 cm / 6×6 inches).

3. Chill until firm but pliable — not rock-hard. Ideally the butter and dough should be at similar temperatures before laminating.

---

Step 3: Laminate the Dough

First Fold (Single Turn)

1. Roll out the chilled dough into a large square (about 30×30 cm / 12×12 inches).

2. Place the butter block in the center diagonally (like a diamond shape on a square).

3. Fold the dough corners over the butter to completely encase it, like an envelope.

4. Roll the dough into a long rectangle (20×60 cm / 8×24 inches).

5. Fold it into thirds (like a letter). This is the first turn.

6. Wrap and chill for 30–45 minutes.

Second Fold

1. Rotate the dough 90°, roll it out again to 20×60 cm.

2. Fold into thirds. This is the second turn.

3. Chill again for 30–45 minutes.

Third Fold (Final Turn)

1. Repeat the rolling and folding one last time.

2. Wrap and chill the dough for at least 1 hour, preferably overnight for best flavor and texture.

---

Step 4: Shape the Croissants

1. Roll the laminated dough into a large rectangle (approx. 25×60 cm / 10×24 inches) and about 3–4 mm thick.

2. Use a ruler and sharp knife to cut isosceles triangles: 8–10 cm at the base and 20–25 cm tall.

3. Gently stretch each triangle, then roll tightly from base to tip.

4. Place on a parchment-lined baking sheet, tip side down to prevent unrolling.

---

Step 5: Proof the Croissants

1. Cover the tray loosely with plastic wrap or a damp towel.

2. Let rise in a warm, draft-free place (24–27°C / 75–80°F) for 2 hours, or until doubled in size and puffy.

   • Do not overproof — they should jiggle but not collapse.

---

Step 6: Egg Wash & Bake

1. Preheat oven to 200°C (400°F).

2. Mix 1 egg + 1 tbsp milk + pinch of salt.

3. Gently brush croissants with egg wash (avoid drips on the cut edges — this can seal the layers).

4. Bake for 18–22 minutes, or until deep golden brown and crisp.

---

Step 7: Cool and Serve

1. Let croissants cool on a rack for at least 15 minutes.

2. Serve warm or room temperature. Best enjoyed fresh, but you can store them in an airtight container for up to 2 days or freeze for up to 1 month.

---

Optional Fillings

Before rolling, you can place:

• A strip of dark chocolate (for pain au chocolat)

• A spoonful of pastry cream

• A slice of ham and cheese for savory croissants

---

Tips for Success

• Keep everything cold — chill between folds to maintain butter layers.

• Use high-quality butter — it makes a huge difference in flavor and texture.

• Handle the dough gently to avoid melting the butter.

• If you notice butter oozing out while rolling, refrigerate immediately.