The croissant is one of the most iconic pastries in French cuisine, instantly recognisable for its golden, flaky layers and delicate buttery flavour. Found in bakeries across France and enjoyed around the world, croissants are a symbol of French breakfast culture and artisanal baking.
Although croissants are closely associated with France, their origins can be traced back to Austrian viennoiserie traditions. French bakers refined the technique, perfecting the laminated dough process that creates the light, airy texture and crisp exterior that defines a true French croissant today.
This authentic croissant recipe guides you through the traditional method used by French bakers. While it requires time and patience, the result is deeply rewarding: beautifully layered croissants with a crisp shell and soft, honeycomb interior, perfect for breakfast or brunch.
Recipe Overview
Prep Time: 45 minutes (active)
Resting & Chilling Time: 12–18 hours
Bake Time: 20–25 minutes
Total Time: About 18 hours
Servings: 12 croissants
Ingredients
Dough
- 500 g strong bread flour
- 60 g granulated sugar
- 10 g salt
- 10 g instant yeast
- 300 ml cold whole milk
- 30 g unsalted butter, softened
Butter Layer (for lamination)
- 280 g unsalted butter, cold
For Brushing
- 1 egg
- 1 tablespoon milk
Step-by-Step Instructions
- In a large bowl, combine flour, sugar, salt, and yeast. Mix well.
- Add cold milk and softened butter, then mix until a rough dough forms.
- Knead lightly until smooth, about 3–4 minutes.
- Shape into a rectangle, wrap tightly, and refrigerate for at least 2 hours or overnight.
- Place the cold butter between two sheets of parchment paper and roll into a flat rectangle. Chill until firm but pliable.
- Roll the chilled dough into a rectangle twice the size of the butter slab.
- Place the butter in the centre and fold the dough over it, sealing the edges.
- Roll the dough gently into a long rectangle, keeping the butter evenly distributed.
- Fold into thirds (first turn), wrap, and chill for 30 minutes.
- Repeat rolling and folding two more times, chilling between each turn.
- After the final fold, refrigerate the dough for at least 2 hours or overnight.
- Roll the dough into a large rectangle about 5 mm thick.
- Cut into long triangles.
- Starting at the wide end, roll each triangle tightly into a crescent shape.
- Place croissants on a lined baking tray, cover loosely, and allow to proof at room temperature for 2–3 hours until puffy.
- Preheat oven to 200°C (180°C fan).
- Whisk egg and milk together, then brush croissants gently.
- Bake for 20–25 minutes until deep golden brown.
- Cool slightly before serving.
Cooking Tips & Variations
- Keep all ingredients cold to prevent butter from melting into the dough.
- Use high-quality unsalted butter for the best flavour and flakiness.
- Avoid over-rolling, which can break the butter layers.
- For chocolate croissants, place chocolate batons inside before rolling.
- Almond croissants can be made by filling baked croissants with almond cream and baking again.
What to Serve With Croissants
- Butter and fruit preserves
- Honey or marmalade
- Hot coffee or café au lait
- Fresh fruit
- Soft cheeses
Storage & Reheating
Fresh croissants are best enjoyed the day they are baked. Store leftovers in an airtight container at room temperature for up to two days. To refresh, warm in a 160°C oven for 5–7 minutes. Unbaked croissants can be frozen and baked directly from frozen with extra baking time.
Frequently Asked Questions
Why are my croissants not flaky?
This usually means the butter melted during lamination or the dough was overworked.
Can I make croissant dough in advance?
Yes, the dough can be refrigerated overnight or frozen after shaping.
Do I need bread flour?
Bread flour provides better structure, but all-purpose flour can be used with slightly less chew.
Final Thoughts
Making croissants at home is a rewarding baking project that celebrates traditional French craftsmanship. With patience, quality ingredients, and careful technique, this croissant recipe delivers bakery-style results that are crisp, buttery, and irresistibly flaky. Add it proudly to your table and enjoy a true taste of France from your own kitchen.
