Classic French Croissant Step by Step

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber but bread flour can be cheaper and gives a better rise.

On day one, buy all the ingredients and weigh them, then put them in the refrigerator.

On day two, make the butter block and mix the dough, then refrigerate to develop flavor and relax gluten.

Mix the dry ingredients: bread flour, all-purpose flour, sugar, salt, and dry yeast using a large whisk.

In a large bowl, mix the butter (at room temperature) and flour using a flat beater until no dry flour remains.

Spread the butter between two plastic sheets to form a square, then refrigerate until firm.

In a large mixing bowl, add the dry ingredients and milk, mixing with a flat beater until no dry ingredients are visible, then switch to a dough hook at low speed for about 7 minutes until smooth and soft.

Transfer the dough to a container with a lid and refrigerate overnight.

On day two, remove the butter and dough from the refrigerator, placing the dough between two plastic sheets to minimize flour use while stretching.

Roll the dough into a rectangle twice the size of the butter block (8 in by 16 in or up to 22 in).

Place the butter on one end of the dough, fold the dough over the butter, and pinch the edges to seal.

Refrigerate the dough for a few minutes or freeze briefly if continuing the next day.

Stretch the dough into a small rectangle and divide it into two equal portions; one goes to the freezer and the other is used immediately.

Using a wooden frame (8 in by 18 in), roll the dough to a height of 8 in to achieve a perfect rectangle.

Fold one third of the dough from one end and the other third from the opposite end to form a rectangle, then refrigerate and mark it as the first fold.

Repeat the folding process for the second fold: stretch the dough into a large rectangle, fold, and refrigerate.

For the third fold, repeat the same steps as before.

Take the dough out of the fridge, stretch it into a rectangle (8 in by 22 in), and cut it into eight triangles (each 8 in by 3.5 in) using a croissant cutter or knife.

Stretch each triangle into a slimmer triangle, then roll from the base, ensuring the tip is underneath the croissant.

Place the shaped croissants on a baking sheet lined with silicone, cover with a plastic bag, and let them proof at room temperature for 2 to 3 hours until volume triples.

Make an egg wash by combining whole milk and a whole egg, then brush the croissants with the egg wash.

Proofing is crucial; croissants are ready to bake when at least double in size.

Brush the croissants again before baking, then preheat the oven to 425°F (218°C).

Brush them one last time before baking, then place them in the oven and immediately lower the temperature to 375°F (190°C).

Bake for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 12 to 18 minutes until deeply brown, puffy, and crisp.

Serve warm or let cool on the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens