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Croissant

Croissant

Croissants are a popular French pastry known for their flaky, buttery texture and crescent shape. Traditional croissant dough is made from flour, water, yeast, salt, sugar, and butter, which is folded and rolled multiple times to create layers. They can be enjoyed plain or filled with various ingredients such as chocolate, almond paste, or ham and cheese, and are a staple in French bakeries worldwide.

Pastry France Sweet Moderate

Origins

Contrary to popular belief, croissants did not originate in France. They actually have Austrian roots and were brought to France by an Austrian artillery officer during the late 17th century.

The Recipe

Yield 12–16 croissants
Prep Time 2–3 hours
Baking Time 15–20 minutes
Total Time 3 hrs 20 min

What you'll need

  • Parchment paper sheets
  • Good quality baking sheets

Ingredients

  • 4 cups (500g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 tsp (7g) active dry yeast
  • 1¼ cups (300ml) warm milk
  • 1 tsp (6g) salt
  • 1¼ cups (280g) unsalted butter, cold
  • 1 egg, beaten (for egg wash)

Instructions

  1. Dough preparation Combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy. Add flour and salt, stir until a rough dough forms. Knead for 5–7 minutes until smooth and elastic. Shape into a rectangle, wrap in plastic, refrigerate for 30 minutes.
  2. Butter block Cut cold butter into thin slices and arrange into a rectangle between parchment paper. Use a rolling pin to flatten to about ¼ inch thick. Refrigerate for 10–15 minutes until firm but pliable.
  3. Laminating the dough Roll out the chilled dough into a rectangle slightly larger than the butter block. Place the butter block in the center and fold the dough sides over to encase the butter. Roll out into a long rectangle, then fold into thirds like a letter. Wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.
  4. Shaping Roll out the dough into a large rectangle about ¼ inch thick. Cut into triangles, then make a small slit in the base of each triangle. Roll each triangle tightly from the base, tucking the tip underneath. Place on a parchment-lined baking sheet, leaving space between them.
  5. Final proofing and baking Cover with a clean kitchen towel and let proof at room temperature for 1–2 hours until doubled in size. Preheat oven to 375°F (190°C). Brush with egg wash and bake for 15–20 minutes until golden brown and flaky. Cool on a wire rack before serving.