Flaky, buttery, and impossibly satisfying—few things are as delightful as fresh croissants right out of the oven. If you’ve ever wanted to fill your kitchen with the irresistible aroma of authentic French croissants, you’re in for a treat! Making croissants at home might seem intimidating, but with some patience and the right steps, you’ll be making bakery-worthy pastries in your very own kitchen. Did you know that croissants weren’t actually invented in France? Their origins trace back to Austria, and the French elevated them into the buttery icons we know today.
What makes homemade croissants truly special is their simple ingredient list and how versatile they are to enjoy—warm for breakfast, with coffee, or even as a decadent midday snack. If you love my Fluffy Dinner Rolls recipe, you’ll adore the subtle sweetness and delicate layers of these croissants. Get ready, because you’re about to discover why making your own croissants is one of the most delicious ways to show love to your family and to yourself!
What is How to Make Croissants?
Let’s be honest—calling it “How to Make Croissants” is pretty straightforward, but is there anything straightforward about how these pastries came to be? The name “croissant” simply means “crescent” in French, which is fitting for their signature shape. But here’s a fun tidbit: legend has it, they were invented to celebrate the defeat of the Ottoman Empire, with the pastry’s shape resembling the crescent moon found on the Ottoman flag. They say the way to a man’s heart is through his stomach—so, why not win someone over with an irresistible, homemade treat? Don’t just take my word for it; grab your rolling pin and see for yourself!
Why You’ll Love This
There’s something magical about tearing open a fresh croissant and finding those perfect, airy layers inside. The highlight of this recipe is definitely the incredible texture—crispy on the outside, pillowy and soft on the inside, and full of rich, buttery flavor. Making croissants at home is satisfying and cost-effective; you can make a whole batch for less than the price of a couple from your favorite bakery. Customizing your croissants with chocolate, almond paste, or jam makes the possibilities endless. If you’ve tried my Stuffed Brioche Swirls, you’ll find croissants offer a similar comfort, but with even more flaky goodness. So why not give this recipe a try and treat yourself to a batch of French luxury from your own oven?
How to Make
Quick Overview
Croissants are easier than you think, especially when you break down the steps and work ahead at your own pace. The keys are cold ingredients, careful rolling, and a bit of patience—but the results are absolutely worth it. With about 45 minutes of active preparation time and a few hours for chilling and proofing, you’ll have beautifully layered croissants ready for breakfast or brunch. With crisp exteriors and melt-in-the-mouth centers, these croissants could be your new favorite weekend project.
Ingredients
- 1 cup water (227 grams)
- 1 cup whole milk (170 grams)
- 2 teaspoons instant yeast (9 grams)
- 1/2 cup granulated sugar (50 grams)
- 5 cups bread flour (600 grams)
- 1/2 cup whole wheat flour (60 grams)
- 1 teaspoon fine sea salt (10 grams)
- 4 tablespoons unsalted European-style butter, softened (56 grams)
- 1 3/4 cups unsalted European-style butter, very cold (395 grams)
- 1/4 cup bread flour (30 grams)
- 1 egg yolk
- 1 tablespoon heavy cream
Step-by-Step
- Make the Dough:
In a large bowl or stand mixer, combine the water, milk, instant yeast, and sugar. Stir until the yeast dissolves. Add bread flour, whole wheat flour, salt, and the softened butter. Mix until a dough forms. Knead for about 3-5 minutes until smooth but not sticky. - First Rise:
Cover the bowl and set in a warm place for 30-45 minutes, until slightly puffy but not doubled. Refrigerate for at least 1 hour, or up to overnight. - Prepare Butter Block:
Take the very cold butter and chop into slices. Arrange these on a piece of parchment paper and sprinkle with 1/4 cup bread flour. Fold the parchment over and pound with a rolling pin until you form an 8-inch square. Chill until firm. - Laminate the Dough:
On a floured surface, roll the dough into a 12-inch square. Place the butter block in the center, so it looks like a diamond within the square. Fold each corner of the dough over the butter, encasing it completely. - Roll and Fold (First Turn):
Roll the dough into a 24×8-inch rectangle. Fold it into thirds like a letter. Wrap and refrigerate for 30-60 minutes to keep the butter cold. - Repeat Two More Turns:
Take out the chilled dough and repeat the rolling and folding two more times (for a total of three folds). Always refrigerate between turns. - Shape the Croissants:
Roll dough into a long 8×24-inch rectangle. Cut in half, then cut each half into triangles (about 4.5 inches across at the base). Gently stretch each triangle, then roll from base to tip to form a crescent. - Proof:
Place croissants on lined baking sheets, with space between them. Cover lightly and let rise at room temperature for 1.5-2.5 hours, until puffy and jiggly. - Egg Wash and Bake:
Preheat your oven to 400°F (200°C). Whisk together the egg yolk and heavy cream, then gently brush over each croissant. Bake for 18-22 minutes until deep golden brown and crisp. - Cool and Enjoy:
Allow croissants to cool slightly before serving so the crumb sets.
What to Serve How to Make Croissants With
Croissants are fantastic all on their own, but they shine alongside a few key pairings. Serve them with a fruit preserves platter for breakfast, creamy scrambled eggs and smoked salmon for brunch, or alongside a vibrant salad and cheese board for lunch. For drinks, you can’t go wrong with a strong cup of French press coffee, a smooth café latte, or freshly squeezed orange juice. For a sweet treat, consider spreading them with Nutella or dipping them in rich hot chocolate.
Top Tips for Perfecting
- Keep your butter and dough very cold throughout the process; if you notice the butter softening, pop everything in the fridge.
- Weigh ingredients for the most accurate, consistent results.
- When rolling the dough, use light, even pressure—avoid overworking so you don’t smear the layers.
- Don’t rush proofing. Croissants need to get puffy and jiggly before baking.
- Customize your croissants with sweet (chocolate, almond) or savory (ham and cheese) fillings rolled up before shaping.
- Avoid adding too much extra flour while rolling, which can toughen the pastry.
- If you’re short on time, you can refrigerate the dough overnight between steps and continue the next day.
Storing and Reheating Tips
Store leftover croissants in an airtight container or bag at room temperature for up to two days. To keep them fresh longer, freeze them in a sealed bag for up to one month. To reheat, warm them in a 325°F (160°C) oven for 6-8 minutes, straight from the freezer if frozen. This restores their crisp exterior and soft interior. Avoid microwaving, as it can make them tough. For super fresh flavor, skip the fridge (croissants stale more quickly there) unless you plan to freeze.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but using bread flour creates a stronger gluten structure, resulting in better layering and flakiness.
Why does the butter need to be European-style?
European butter has a higher fat content and less water, which provides richer flavor and a better, flakier texture.
Do I have to do three turns?
Yes! Each turn multiplies the layers. Fewer turns mean fewer flaky layers.
Can croissants be made ahead and frozen?
Absolutely—you can freeze shaped, unbaked croissants. Simply thaw overnight in the fridge, proof, then bake fresh.
Why did my croissants leak butter in the oven?
This usually means the butter got too warm during rolling. Chilling between steps keeps layers distinct and prevents leaks.
Conclusion
Making croissants at home is a rewarding baking adventure that’s easier than you think with the right approach. With pantry staples, patience, and a bit of French flair, you can create light, flaky croissants that rival any bakery. Whether enjoyed plain, filled, or with your favorite spreads, homemade croissants are pure breakfast (or anytime) bliss. Try this recipe, share the golden results with family and friends, and don’t forget to explore more delicious bakes on the blog. Happy baking!
Homemade Croissants
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
Ingredients
Ingredients
- 1 cup water (227 grams)
- 1 cup whole milk (170 grams)
- 2 teaspoons instant yeast (9 grams)
- 1/2 cup granulated sugar (50 grams)
- 5 cups bread flour (600 grams)
- 1/2 cup whole wheat flour (60 grams)
- 1 teaspoon fine sea salt (10 grams)
- 4 tablespoons unsalted European-style butter, softened (56 grams)
- 1 3/4 cups unsalted European-style butter, very cold (395 grams)
- 1/4 cup bread flour (30 grams)
- 1 each egg yolk
- 1 tablespoon heavy cream
Instructions
- In a large bowl or stand mixer, combine the water, milk, instant yeast, and sugar. Stir until the yeast dissolves. Add bread flour, whole wheat flour, salt, and the softened butter. Mix until a dough forms. Knead for about 3-5 minutes until smooth but not sticky.
- Cover the bowl and set in a warm place for 30-45 minutes, until slightly puffy but not doubled. Refrigerate for at least 1 hour, or up to overnight.
- Take the very cold butter and chop into slices. Arrange these on a piece of parchment paper and sprinkle with 1/4 cup bread flour. Fold the parchment over and pound with a rolling pin until you form an 8-inch square. Chill until firm.
- On a floured surface, roll the dough into a 12-inch square. Place the butter block in the center, so it looks like a diamond within the square. Fold each corner of the dough over the butter, encasing it completely.
- Roll the dough into a 24×8-inch rectangle. Fold it into thirds like a letter. Wrap and refrigerate for 30-60 minutes to keep the butter cold.
- Take out the chilled dough and repeat the rolling and folding two more times (for a total of three folds). Always refrigerate between turns.
- Roll dough into a long 8×24-inch rectangle. Cut in half, then cut each half into triangles (about 4.5 inches across at the base). Gently stretch each triangle, then roll from base to tip to form a crescent.
- Place croissants on lined baking sheets, with space between them. Cover lightly and let rise at room temperature for 1.5-2.5 hours, until puffy and jiggly.
- Preheat your oven to 400°F (200°C). Whisk together the egg yolk and heavy cream, then gently brush over each croissant. Bake for 18-22 minutes until deep golden brown and crisp.
- Allow croissants to cool slightly before serving so the crumb sets.