Croissants are one of the most beloved pastries in the world—light, buttery, and perfectly flaky.
While they may seem intimidating to make at home, the process is truly rewarding once you understand the steps.
The secret lies in the dough’s layers, achieved by folding butter into the dough multiple times (a process known as lamination).
This guide will take you through how to make croissants from scratch—step by step.
How to Make Croissants
Making croissants involves three main stages: preparing the dough (called détrempe), laminating it with butter to create flaky layers, and shaping and baking the croissants.
The entire process takes time—usually spread over two days—but the result is worth every minute.
Think of it as a slow dance between dough and butter. You’ll roll, fold, chill, and repeat until your dough is full of buttery layers that puff up beautifully in the oven.
Ingredients
For the dough:
- 4 cups (500g) all-purpose flour
- 1/2 cup (100g) sugar
- 2 tsp salt
- 1 tbsp instant yeast
- 1 cup (240ml) warm milk
- 2 tbsp unsalted butter, softened
- 1/4 cup (60ml) warm water
For the butter block (lamination):
- 1 cup (225g) unsalted butter, cold
For brushing:
- 1 egg, beaten with 1 tbsp milk (for egg wash)
Instructions
Step 1: Make the Dough (Détrempe)
In a large mixing bowl, combine warm milk, water, sugar, and yeast. Let it sit for about 10 minutes until it becomes foamy—this shows the yeast is active.
Add the flour, salt, and softened butter. Mix until a rough dough forms.
Knead the dough for about 5–7 minutes until it’s smooth and elastic. Shape it into a rectangle, cover with plastic wrap, and refrigerate for at least 30 minutes.
Chilling helps relax the gluten and prepares it for lamination.
Step 2: Prepare the Butter Block
Place the cold butter between two sheets of parchment paper. Using a rolling pin, flatten it into a 7×7-inch square.
The butter should be pliable but still cold—similar in consistency to the chilled dough. If it gets too soft, refrigerate it again.
Step 3: Enclose the Butter
Roll out the chilled dough into a 10×10-inch square. Place the butter block diagonally in the center (like a diamond inside a square).
Fold the dough’s corners over the butter so they meet in the center, fully enclosing it. Seal the edges tightly so no butter escapes.
Step 4: Laminate the Dough (Create the Layers)
Now the magic begins! Roll the dough into a long rectangle, about 8×24 inches. Fold it into thirds like a letter—this is your first fold.
Wrap in plastic and refrigerate for 30–45 minutes.
Repeat the rolling and folding process two more times, chilling between each fold. This creates the buttery, flaky layers croissants are famous for.
Step 5: Shape the Croissants
After the final chill, roll the dough into a large rectangle (about 8×36 inches). Cut into long triangles—each base should be around 4–5 inches wide.
Starting from the base of each triangle, gently roll up toward the tip to form a crescent shape.
Place each croissant on a parchment-lined baking sheet with the tip tucked underneath to prevent unrolling.
Step 6: Proof the Croissants
Cover the shaped croissants lightly with plastic wrap and let them rise in a warm place for 1½ to 2 hours, or until they’re puffy and jiggly.
Don’t rush this step—slow proofing gives them their signature airy texture.
Step 7: Brush and Bake
Preheat your oven to 400°F (200°C). Brush each croissant with the egg wash to give it a golden, glossy finish. Bake for 15–20 minutes, until the croissants are deep golden brown and crisp on the outside.
Cool slightly before serving—but honestly, they’re irresistible warm out of the oven!
Croissant Variations
Once you master the classic croissant, you can try endless variations:
- Chocolate Croissants (Pain au Chocolat): Place chocolate sticks or chips at the base of each triangle before rolling.
- Cheese Croissants: Add shredded cheese inside before rolling for a savory version.
- Fruit-Filled Croissants: Spoon a bit of jam or fruit compote before rolling for a sweet breakfast treat.
- Almond Croissants: Fill with almond paste or top with almond cream and sliced almonds before baking.
- Nutella Croissants: Spread Nutella inside for a decadent dessert pastry.
Conclusion
Learning how to make croissants takes patience, precision, and time—but it’s one of the most satisfying baking experiences you can have.
Each buttery, golden layer is a reward for your effort.
Once you’ve made your first batch from scratch, you’ll never look at store-bought croissants the same way again.
Serve them with coffee in the morning or warm them slightly for an afternoon treat—the flaky texture and rich flavor will always impress.