Bakery / Pastries
Classic French Croissants
Buttery, flaky, and golden-brown crescent pastries made through the art of lamination.
Watch it madeCookingTime 2.0 · 8:10
Ingredients
- All-purpose flour500g
- Unsalted butter (cold)300g
- Sugar60g
- Salt10g
- Instant yeast10g
- Cold water300ml
- Egg (for wash)1
Method
- Mix flour, sugar, salt, yeast, and water to form a dough, then knead slightly and chill for 1 hour.
- Pound the cold butter into a flat square using a rolling pin and parchment paper.
- Encase the butter block inside the rolled-out dough and perform the first fold (lamination).
- Roll and fold the dough three times, chilling for 30 minutes between each fold.
- Cut the dough into triangles, roll them into crescent shapes, and let them proof until puffy.
- Brush with egg wash and bake at 400°F (200°C) until deep golden brown and flaky.
Common questions
Can I substitute bread flour or pastry flour for all-purpose flour in croissants?
Yes. Bread flour gives slightly better structure and a chewier bite; pastry flour makes croissants more tender but can reduce lift. All-purpose flour is the safest middle ground for a reliable homemade result.
How long does it take to make croissants from start to finish?
Plan on about 6 to 8 hours total, including chilling, folding, shaping, and proofing. Active work is only a small part; the long rest periods are essential for clean layers and a flaky texture.
What are the most common mistakes when making croissants?
The biggest mistakes are letting the butter get too soft, skipping chill times, rolling too aggressively, and overproofing. If butter melts into the dough, you’ll lose layers and end up with dense, bread-like pastries.
How should I store croissants after baking, and can I freeze them?
Store cooled croissants in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze baked croissants tightly wrapped, or freeze shaped unbaked croissants before proofing and bake from thawed or partially thawed.
What’s the best way to serve croissants so they taste bakery-fresh?
Serve them warm, ideally reheated briefly in a 300°F (150°C) oven for 5 to 8 minutes. They’re best plain, with butter and jam, or alongside coffee. Avoid microwaving, which softens the flaky layers.