Jacy introduction
Classic French croissants are light, flaky pastries made with layers of butter and dough. They take time but give a rich, crisp result. They pair well with coffee, jam, or cheese. For a warm main dish to serve with croissants, try French onion chicken orzo casserole.
why make this recipe
Make this recipe to enjoy fresh, buttery croissants at home. Store-bought croissants can be good, but homemade croissants taste fresher and have real layers. You learn baking skills like laminating and dough handling. The result is worth the time.
how to make Classic French Croissants
Work slowly and keep the dough and butter cold. Chill between folds. Roll and fold three times to make clear layers. Cut triangles and roll them tightly so they stretch and rise well. Let them proof until puffy before baking. For a cozy combo, serve your croissants with a warm savory dish like French onion chicken orzo casserole.
Ingredients :
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp salt
- 1 tbsp active dry yeast
- 1 1/4 cups warm milk
- 1 cup unsalted butter (cold, for laminating)
- 1 egg (for egg wash)
Directions :
- In a bowl, combine warm milk with sugar and yeast. Let it sit for about 5-10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms.
- Knead the dough for about 10 minutes until smooth.
- Shape into a ball, cover with plastic wrap, and refrigerate for at least 2 hours.
- Roll out the cold butter between two sheets of parchment paper into a rectangle.
- Roll out the dough into a rectangle and place the butter in the center. Fold the dough over the butter and seal the edges.
- Roll the dough into a long rectangle, then fold it into thirds (like a letter). Repeat this process two more times, refrigerating between folds.
- Roll out the dough to about 1/4 inch thickness and cut into triangles.
- Roll each triangle tightly from the base to the tip to shape the croissant.
- Place on a baking sheet, cover, and let rise for 1-2 hours.
- Preheat the oven to 400°F (200°C). Brush croissants with egg wash.
- Bake for 15-20 minutes until golden brown. Enjoy fresh!
how to serve Classic French Croissants
Serve croissants warm or at room temperature. Split and add butter, jam, or honey. Use them for ham and cheese sandwiches or with eggs for breakfast. They also go well with coffee, tea, or a light soup.
how to store Classic French Croissants
- Short term: keep at room temperature in a paper bag for 1 day to keep the crust crisp.
- Refrigerator: store in an airtight container for up to 2 days (they may lose crispness).
- Freezing: cool completely, wrap each croissant in plastic, then freeze in a bag for up to 1 month. Reheat in a 350°F (175°C) oven for 5-8 minutes from frozen.
tips to make Classic French Croissants
- Keep butter cold so it stays layered in the dough.
- Chill the dough between folds to relax gluten and keep butter solid.
- Use a sharp knife or pizza cutter for clean triangle cuts.
- Do not overfill or overwork the dough. Handle gently.
- Let croissants proof until noticeable puffing—this gives good lift.
- Brush with egg wash right before baking for a shiny, brown finish.
variation (if any)
- Chocolate: place a strip of chocolate near the base and roll to make pain au chocolat.
- Almond: brush baked croissants with syrup, add almond paste inside, and top with sliced almonds.
- Cheese or ham: add thin slices of ham and cheese before rolling for savory croissants.
- Whole wheat: replace up to half the flour with whole wheat for a denser version.
FAQs
Q: How long does the whole process take?
A: It can take several hours plus chilling time. Plan for a day or start the dough the night before.
Q: Can I skip the chilling steps?
A: You should not. Chilling keeps the butter solid and makes the layers. Skipping will give a flat pastry.
Q: Can I use quick yeast or instant yeast?
A: Yes. If you use instant yeast, mix it with the dry ingredients and reduce proof time slightly.
Q: Why did my croissants not puff up?
A: Possible causes: butter melted into dough, not enough proof time, or tight shaping that stops the oven spring.
Q: Can I freeze dough before baking?
A: Yes. You can freeze shaped croissants unbaked on a tray, then transfer to a bag. Bake from frozen, adding extra bake time.
Conclusion
For a detailed step-by-step guide with photos, see The Flavorbender croissant recipe. Another clear classic method is available at Weekend Bakery’s classic French croissant recipe.
Classic French Croissants
Ingredients
Method
- In a bowl, combine warm milk with sugar and yeast. Let it sit for about 5-10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms.
- Knead the dough for about 10 minutes until smooth.
- Shape into a ball, cover with plastic wrap, and refrigerate for at least 2 hours.
- Roll out the cold butter between two sheets of parchment paper into a rectangle.
- Roll out the dough into a rectangle and place the butter in the center. Fold the dough over the butter and seal the edges.
- Roll the dough into a long rectangle, then fold it into thirds (like a letter). Repeat this process two more times, refrigerating between folds.
- Roll out the dough to about 1/4 inch thickness and cut into triangles.
- Roll each triangle tightly from the base to the tip to shape the croissant.
- Place on a baking sheet, cover, and let rise for 1-2 hours.
- Preheat the oven to 400°F (200°C). Brush croissants with egg wash.
- Bake for 15-20 minutes until golden brown. Enjoy fresh!
