Croissants

introduction

Croissants are light, flaky pastries with a buttery taste. They come from French baking. You can make them at home with time and care. This recipe shows simple steps to make classic croissants.

why make this recipe

• You get fresh croissants with real butter flavor.
• Homemade croissants taste better than store-bought.
• You can control ingredients and make them plain or filled.
• The process teaches good dough and lamination skills.

how to make Croissants

Make the dough, chill it, and layer cold butter inside. Roll and fold the dough three times, chilling between each turn. Cut the dough into triangles and roll them into crescents. Let them rise, brush with egg wash, and bake until golden. Work with cold butter and keep the dough cool for the best layers.

Ingredients :

• 4 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter (cold)
• 1 cup milk (warm)
• 2 1/4 teaspoons active dry yeast
• 1 egg (for egg wash)

Directions :

1. In a bowl, dissolve the yeast in warm milk and let it sit until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Add the frothy yeast mixture to the dry ingredients and mix until a dough forms.
4. Knead the dough lightly on a floured surface, then wrap it in plastic and refrigerate for 30 minutes.
5. Roll out the cold butter between two sheets of parchment paper into a rectangle.
6. Roll out the dough into a larger rectangle and place the butter rectangle in the center.
7. Fold the dough over the butter to encase it, then roll it out again and fold it into thirds (this is the first turn).
8. Repeat the rolling and folding process 2 more times, chilling the dough for 30 minutes between turns.
9. After the final turn, roll the dough out and cut it into triangles.
10. Roll each triangle from the base to the point to form a crescent shape.
11. Place on a baking sheet, covered, and let rise until doubled in size.
12. Preheat the oven to 400°F (200°C). Brush the croissants with egg wash.
13. Bake for 15-20 minutes or until golden brown.

how to serve Croissants

Serve warm or at room temperature. Eat them plain or with butter, jam, honey, or Nutella. For a meal, fill them with cheese, ham, or eggs. Warm them for a few minutes in the oven before serving.

how to store Croissants

• Room temperature: Keep in a paper bag for up to 1 day to keep crust crisp.
• Refrigerator: Store in an airtight container for up to 2 days (they may soften).
• Freezer: Freeze baked croissants in a sealed bag for up to 1 month. Reheat in the oven at 350°F (175°C) until warm.

tips to make Croissants

• Keep butter cold so it stays layered in the dough.
• Work quickly when butter gets soft. Chill the dough if it warms.
• Use a ruler to roll dough to even size for even layers.
• Let croissants proof until they double — don’t rush this step.
• Brush with egg wash just before baking for a shiny, brown top.

variation (if any)

• Chocolate croissants: Add a strip of chocolate near the base before rolling.
• Almond croissants: Fill with almond paste and top with sliced almonds and powdered sugar.
• Savory croissants: Add ham and cheese or pesto before rolling.
• Whole wheat: Replace part of the flour with whole wheat for a nuttier flavor (may be less flaky).

FAQs

Q: Can I use salted butter?
A: Yes, but reduce the added salt slightly so the croissants are not too salty.

Q: How long does dough need to chill?
A: Chill 30 minutes after making the dough and 30 minutes between each turn. If the butter gets soft, chill longer.

Q: Can I make croissants ahead and freeze them before baking?
A: Yes. Freeze the shaped croissants on a tray, then move to a bag. Bake from frozen but add a few extra minutes to baking time.

Q: Why are my croissants not flaky?
A: Likely the butter melted into the dough or you did not make enough turns. Keep butter cold and follow the folding steps.

Conclusion

For more step-by-step photos and tips, see How to Make Croissants – Sally’s Baking Addiction.