The Flakiest Homemade Croissants Recipe Ever Baked

Golden, buttery layers that melt in your mouth define these homemade flaky croissants that promise bakery-quality deliciousness right from your kitchen.

Crafting these delicate pastries might seem intimidating, but with careful technique and patience, you can master the art of croissant making.

Each fold creates delicate, gossamer-thin layers that crisp beautifully when baked to a rich, amber color.

The process demands precision, but rewards you with an incomparable texture that store-bought pastries never achieve.

European bakers have perfected this technique over generations, passing down secrets of laminated dough that create irresistible, golden crescents.

Rich, buttery, and wonderfully light, these croissants will transport your senses to a charming Parisian café.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 3 hours 35 minutes

Calories: 267 kcal

Servings: 13

Flaky Croissant: Ingredient List

• Flour: The foundation of our flaky pastry, choose unbleached all-purpose flour for the best texture and consistent results.
• Sugar: Subtle sweetener that enhances flavor and helps with golden browning.
• Salt: Balances flavors and strengthens gluten structure for perfect croissant texture.
• Instant Yeast or Active Dry Yeast: Essential leavening agent that creates the signature airy, light croissant structure.

• Water: Activates yeast and helps bind ingredients, use filtered water for cleanest taste.
• Milk: Adds richness and promotes beautiful golden color during baking.

• Unsalted Butter: The star ingredient creating signature flaky layers, select high-quality European-style butter with higher fat content for superior lamination.
• Egg: Creates stunning golden shine and helps seal the croissant's delicate surface during baking.

Rolling Pins and Tools for Homemade Croissants

• Stand Mixer: Essential for kneading dough and mixing ingredients smoothly.
• Dough Hook: Perfect attachment for creating smooth, elastic dough.
• Paddle Attachment: Helps create smooth, creamy butter mixture.
• Pizza Cutter or Sharp Knife: Crucial for cutting precise croissant triangles.
• Baking Sheets: Necessary for shaping and baking croissants.
• Plastic Wrap: Used for covering dough and shaping butter square.
• Rolling Pin: Helps roll dough to exact measurements.
• Whisk: Useful for combining dry ingredients.
• Pastry Brush: Needed for egg washing croissants before baking.
• Wire Rack: Perfect for cooling baked croissants.
• Liquid Measuring Cup: Helps measure liquid ingredients accurately.

Steps for Folding and Baking Flaky Croissants

• Dough Preparation

Create a smooth, elastic dough using flour, yeast, water, and milk. Knead until the mixture becomes soft and pliable, allowing the ingredients to blend seamlessly.

• Butter Creation

Transform cold butter into a creamy, spreadable square. Mix with a touch of flour to achieve a silky consistency that will later create those signature flaky layers.

• Butter Embrace

Carefully wrap the butter within the dough, creating a delicate package that will become the secret to incredible texture. Seal the edges completely to prevent any leakage.

• Folding Magic

Roll and fold the dough multiple times, creating countless delicate layers. Each fold builds incredible complexity and depth of flavor, transforming simple ingredients into a culinary masterpiece.

• Shaping Adventure

Cut the dough into elegant triangles, then roll each piece from the wide end to the pointed tip. This technique ensures the classic croissant shape that promises a perfect balance of crispy exterior and tender interior.

• Final Rise

Allow the shaped croissants to expand and become puffy, capturing the airiness that makes them irresistible. This crucial resting period develops their characteristic light and delicate structure.

• Golden Transformation

Brush with a golden egg wash and bake until the croissants turn a beautiful amber color. The heat will create those signature crispy, flaky layers that shatter delicately with each bite.

Buttery Tweaks or Fillings You Can Add

• Ensure your butter is cold but pliable, similar to play-doh consistency, for achieving those signature flaky layers in croissants.
• Practice gentle, precise folding techniques to create delicate, buttery laminated dough without overworking or warming the mixture.
• Experiment with adding vanilla extract, almond extract, or citrus zest to the dough for subtle, sophisticated flavor variations that elevate traditional croissants.
• Prepare unbaked croissants ahead of time by freezing them before the final proof, allowing you to enjoy fresh, warm pastries whenever cravings strike – simply thaw and proof before baking.
• Brush croissants with an egg wash mixed with a touch of milk for extra golden, glossy exterior that provides a professional bakery-quality finish.

Best Ways to Serve Croissants Warm

• Breakfast Bliss Plate: Pair these golden croissants with fresh strawberry jam, creamy butter, and a dollop of honey for a decadent morning treat.
• Afternoon Tea Companion: Serve alongside a steaming cup of Earl Grey tea or rich cappuccino, creating a delightful mid-day indulgence that transports you to a Parisian café.
• Dessert Canvas: Transform these flaky pastries into a sweet masterpiece by filling them with chocolate ganache, fresh pastry cream, or almond paste for an elevated dessert experience.
• Brunch Centerpiece: Create an elegant brunch spread by arranging croissants with soft scrambled eggs, smoked salmon, and a light mixed green salad for a sophisticated meal that impresses guests.

Croissant Storage Ideas to Maintain Texture

• Fridge-Friendly Storage: Keep freshly baked croissants in an airtight container within the refrigerator for 2-3 days. They'll maintain their delightful texture when sealed properly away from moisture.
• Freezing Magic: Unbaked croissant triangles or fully baked croissants can be frozen for up to 3 months. Wrap individually in plastic wrap, then store in a freezer-safe ziplock bag to prevent freezer burn.
• Room Temperature Revival: Allow refrigerated or frozen croissants to come to room temperature before serving. Warm briefly in the oven at 300°F for 5-7 minutes to restore that fresh-from-the-bakery crispness.
• Make-Ahead Strategy: Prepare croissant dough up to 3 days in advance and store in the refrigerator. The slow fermentation actually enhances the flavor, giving you restaurant-quality results with minimal morning effort.

Golden Croissants

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• Total Time: 3 hours 35 minutes
• Yield: 13 1x

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Description

Mastering this homemade flaky croissants recipe requires patience and precision from French baking traditions. Delicate layers of buttery dough create a golden, crisp pastry that rewards careful technique with remarkable flavor and texture.

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Ingredients

Scale 1x2x3x

• 1 large egg
• 3 ½ cups (440 g) all-purpose flour
• 2 tablespoons (15 g) all-purpose flour
• 1 ½ cups (340 g or 3 sticks) unsalted butter
• 1 cup (240 ml) whole milk
• ½ cup (120 ml) water
• 2 ¼ teaspoons (7 g or 1 packet) instant yeast
• ⅓ cup (67 g) granulated sugar
• 2 teaspoons (12 g) salt

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Instructions

1. Preparation: Remove milk and butter from refrigerator. Cube butter into small pieces.
2. Mixing: In a stand mixer, combine flour, sugar, and salt. Activate yeast by sprinkling directly into flour mixture or hydrating in warm water until foamy.
3. Dough Development: Knead ingredients until a smooth, elastic dough forms. Adjust consistency by adding flour or water as needed. Shape into a ball and let rest in a warm spot, covered with plastic wrap.
4. Butter Preparation: Cream butter with flour until smooth and uniform. Shape into a neat square using plastic wrap and refrigerate.
5. Lamination Process: Roll out proofed dough on a floured surface. Place chilled butter in the center, folding dough corners to completely encase butter. Chill the dough packet.
6. Folding Technique: Roll dough into a rectangular shape, perform a tri-fold like a letter. Refrigerate. Repeat this folding process two more times, ensuring precise layering between each fold.
7. Resting Phase: Allow laminated dough to rest overnight in the refrigerator.
8. Shaping: Remove dough, trim edges cleanly. Cut into triangular shapes. Roll each triangle from the wide base to the narrow point, creating classic croissant shape.
9. Final Proofing: Arrange croissants on a baking sheet. Let rise in a warm environment until puffy.
10. Baking: Preheat oven to the specified temperature. Brush croissants with beaten egg. Bake, rotating midway, until achieving golden-brown perfection. Cool on a wire rack before serving.

Notes

• Yeast Activation Tip: Ensure water temperature is between 100-110°F for optimal yeast performance, preventing potential dormancy or premature death.
• Butter Technique: Keep butter cold and malleable but not hard; ideal consistency resembles soft play-dough for seamless lamination.
• Dough Resting Strategy: Allow extended refrigeration periods between folding to develop complex flavor and enhance structural integrity of layers.
• Rolling Precision: Use consistent, gentle pressure when rolling to maintain even butter distribution and create delicate, crisp layers.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 13
• Calories: 267
• Sugar: 6 g
• Sodium: 91 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 36 mg