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Classic Homemade Flaky Croissants

Master the art of French pastry with these incredibly flaky, buttery, and golden homemade croissants featuring a perfect honeycomb interior.
Print Recipe
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 8 croissants
Course: Breakfast, Pastry, Snack
Cuisine: European, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Détrempe (Dough)
  • 4 cups all-purpose flour or a mix of AP and bread flour
  • 0.33 cup granulated sugar
  • 1 tbsp active dry yeast or instant yeast
  • 2 tsp fine sea salt
  • 0.5 cup whole milk cold
  • 0.5 cup water cold
  • 3 tbsp unsalted butter softened
Butter Block & Assembly
  • 1.25 cups European-style unsalted butter cold (min 82% butterfat)
  • 1 large egg beaten with 1 tbsp milk for egg wash
  • 1 dusting powdered sugar optional, for garnish

Equipment

  • Stand mixer (optional, can be kneaded by hand)
  • Rolling pin
  • Parchment paper
  • Baking sheets
  • Pizza Cutter or Sharp Knife

Method
 

  1. Mix flour, sugar, yeast, salt, cold milk, cold water, and softened butter into a dough. Wrap and refrigerate overnight.
  2. Pound the cold European butter into a 6x6 inch square between parchment paper. Chill for 15 minutes.
  3. Roll dough to 10x10 inches. Place butter block in center, fold dough corners over to seal butter completely.
  4. Roll to 8x18 inches and fold in thirds (like a letter). Wrap and chill 45 minutes. This is fold one.
  5. Repeat rolling and folding two more times, chilling 45 minutes between folds. Chill overnight after the final fold.
  6. Roll chilled dough to 10x24 inches. Cut into tall triangles. Roll each triangle tightly from base to tip.
  7. Place on baking sheets and let proof at room temperature for 2-2.5 hours until puffy and jiggly.
  8. Brush gently with egg wash. Bake at 400°F (200°C) for 10 minutes, then lower to 375°F (190°C) and bake 10-12 more minutes until golden.
  9. Cool on a wire rack for at least 30 minutes before serving. Dust with powdered sugar if desired.

Notes

Always use high-fat European butter for lamination. If the dough resists or the butter gets too warm during rolling, immediately pause and place the dough in the refrigerator for 20 minutes.