Homemade Croissants Recipe
Learn how to make homemade croissants, a classic pastry popular for breakfast and afternoon tea around the world.
In some countries, this sweet roll made with fermented puff pastry and butter is known as medialuna, cachitos, cangrejos, or cuernitos.
This recipe shows you how to make the original croissant recipe, although many variations exist.
Follow the step-by-step instructions and respect the kneading, resting, and fermentation times to achieve a light, tender, and fluffy crumb.
About Croissants
Croissants are a delicious and famous French pastry. They are characterized by their crescent shape and flaky, crispy texture.
They are made from a yeast dough that is repeatedly folded and rolled, creating those characteristic layers.
Croissants are enjoyed all over the world and can be served:
- Plain
- Filled with ham and cheese
- With chocolate
- With custard
- With almonds
- Simply dusted with powdered sugar
They are a breakfast and brunch staple in many cultures and are commonly served in bakeries and cafés.
Preparing them is a labor-intensive process that requires time and patience due to the multiple folds and turns of the dough.
However, the result is a culinary delight well worth the effort, especially when baked at home for freshness and flavor.
Table of Contents
Dough for Ideal Homemade Butter Croissants
Making croissants at home allows you to enjoy these French pastries with an authentic flavor. The key to success is patience, as the preparation process takes several hours due to repeated folding and rolling.
The dough is the essential component that gives croissants their flaky texture and rich flavor. It is made with simple ingredients such as wheat flour, water, milk, yeast, sugar, salt, and butter.
What truly distinguishes this pastry is the lamination technique, which involves folding and rolling the dough with layers of butter between each fold.
This process creates thin, airy layers that puff up during baking, resulting in a crispy exterior and soft interior. The quality and fat content of the butter are crucial to the final result.
Why “Croissant” and “Cruasán”?
The word croissant is of French origin and means “crescent” or “half-crescent,” referring to its iconic shape. In Spanish, the word croissant has been adopted directly from French and is commonly used.
The word cruasán is the Spanish adaptation of croissant. When introduced to Spain and other Spanish-speaking countries, the term was adapted to Spanish phonetics and spelling, resulting in “cruasán.”
Five Facts About Croissants
- Uncertain origin – Although strongly associated with France, croissants may trace their history to the Siege of Vienna (1683), inspired by the Ottoman crescent symbol.
- French Law of Authenticity – In France, an authentic croissant must be made with butter, not margarine.
- Regional varieties – Known as kipferl in Austria, cornetto in Italy, and danish in Denmark.
- On the Moon – In 1969, astronaut Buzz Aldrin took a chocolate croissant to the moon during Apollo 11.
- Croissant Festival – Celebrated in France, where bakers compete to create the best croissant.
How to Make Croissant Dough at Home?
Preparation Details
- Preparation time: 1 hour
- Cooking time: 25 minutes
- Total time: 17 hours 25 minutes
- Resting and fermentation: 16 hours
- Servings: 8 croissants
Ingredients
Détrempe
| Ingredient | Quantity |
|---|---|
| Whole milk | 60 mL |
| Lukewarm water | 60 mL |
| Wheat flour | 125 g |
| Strong flour | 125 g |
| Butter | 125 g |
| Dried baker’s yeast | 7 g |
| Sugar | 30 g |
| Salt | ½ teaspoon |
Puff Pastry
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 100 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Egg | 1 |
Step-by-Step Instructions:
- Plan your day carefully. Prepare the détrempe in the morning so the folds can be done in the afternoon.
- Mix all dry ingredients in a bowl.
- Cut the butter into 1 cm cubes and lightly work it into the dry mixture.
- Mix milk with warm water in a separate bowl.
- Combine liquids with the flour-butter mixture using a spatula.
- Form a compact dough, shape into a ball, and roll into a rectangle.
- Wrap and refrigerate for 45 minutes.
- Chill the remaining butter until very cold.
- Roll dough into a 15 × 45 cm rectangle.
- Grate butter over two-thirds of the dough and fold like a letter.
- Refrigerate for 20 minutes.
- Rotate dough 90º, roll again, and complete the second fold.
- Repeat folding once more, then refrigerate overnight.
- Roll dough into a 20 × 60 cm rectangle and cut 8 triangles.
- Shape into croissants and let rise 2–3 hours.
- Brush with beaten egg and bake at 180 °C for 20–25 minutes.
- Cool completely before serving.
Video Guide 📽️
Nutritional Information (Per Croissant)
| Nutrient | Amount |
|---|---|
| Calories | 345 kcal |
| Carbohydrates | 28 g |
| Protein | 5 g |
| Fat | 24 g |
| Saturated fat | 15 g |
| Polyunsaturated fat | 1 g |
| Monounsaturated fat | 6 g |
| Trans fat | 1 g |
| Cholesterol | 82 mg |
| Sodium | 217 mg |
| Potassium | 68 mg |
| Fiber | 1 g |
| Sugar | 4 g |
| Vitamin A | 745 IU |
| Vitamin C | 0.003 mg |
| Calcium | 25 mg |
| Iron | 2 mg |
Additional Information
- Dish: Breads, Pastries
- Cuisine: French
- Calories: 345 kcal
Safety and Handling Instructions
Raw product. Carefully follow all preparation and baking instructions to ensure thorough cooking.
- Oven cook only
- Do not microwave
- Oven temperature should not exceed 220 ºC
- Remove from refrigerator 10 minutes before baking
- Store at +4 °C
- Do not handle if frozen or excessively cold
Frequently Asked Questions
Can I freeze croissant dough?
Yes, croissant dough can be frozen after the final fold. Thaw overnight in the refrigerator before shaping.
Why is my dough not flaky?
Insufficient chilling or melted butter during lamination can prevent proper layer formation.
Can I use margarine instead of butter?
Butter is recommended for authentic flavor and proper lamination. Margarine will alter texture and taste.
How long do homemade croissants stay fresh?
They are best eaten the same day but can be stored for up to 24 hours in an airtight container.
Conclusion
Making homemade croissants is a rewarding process that requires time, precision, and patience.
By respecting the fermentation, folding, and resting stages, you can achieve croissants with a crispy exterior and soft, airy interior.
The effort pays off with a truly authentic French pastry experience right from your own kitchen.
