Flaky Homemade French Croissants

There’s something truly magical about making homemade French croissants—the buttery aroma, the golden crisp layers, and that satisfying first bite into a perfectly flaky pastry. I love how this recipe transforms simple ingredients into something so luxurious and comforting. With a little patience and care, these croissants turn any morning into a Parisian breakfast experience.

Why You’ll Love This Recipe

I love this recipe because it delivers bakery-quality croissants right from my own oven. The process is therapeutic, the layers are beautifully flaky, and the flavor is rich and buttery without being overly sweet. I also appreciate that I can customize the dough with whole wheat flour or different fillings, making each batch unique. Whether I’m serving them warm for breakfast or filling them with chocolate for dessert, they never fail to impress.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Dough:

• 4 cups all-purpose flour (or 3 1/2 cups bread flour for extra chew)
• 1/2 cup granulated sugar
• 2 teaspoons salt
• 1 tablespoon instant yeast (or active dry yeast, proofed)
• 1 1/4 cups whole milk, warm (110°F or 43°C)
• 1/4 cup unsalted butter, softened

Butter block:

• Cold unsalted butter (to form an 8×6-inch block)

For baking:

• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

Suggested substitutions:

• Almond milk or soy milk for dairy-free croissants
• Honey or agave syrup instead of sugar for a different flavor

Directions

1. Prepare the dough: In a large bowl, I combine the flour, sugar, salt, and yeast. I make a well in the center, pour in the warm milk, and mix until a shaggy dough forms. I knead for about 5–7 minutes until smooth, then add softened butter and knead for another 2 minutes. After that, I cover the bowl and let it rest for 1 hour at room temperature.
2. Prepare the butter block: On parchment paper, I arrange cold cubed butter into a rectangle about 8×6 inches. I flatten it evenly with a rolling pin and refrigerate it until needed.
3. Laminate the dough: I roll out the dough into a 24×12-inch rectangle, place the butter block in the center, and fold the sides over to encase it. I roll the dough again, fold it into thirds like a letter, wrap it in plastic wrap, and chill for 30 minutes.
4. Create layers: I repeat the rolling and folding process three times in total, chilling for 30 minutes between each fold. This is what creates those delicate, buttery layers.
5. Shape the croissants: I roll out the final dough into a large rectangle and cut it into triangles, about 4 inches wide. Starting from the base, I roll each triangle up tightly and place them on a parchment-lined baking sheet with the tip facing down. I let them proof for 1–2 hours until puffed.
6. Bake: I preheat the oven to 400°F (200°C). After brushing the croissants with egg wash, I bake them for 20–25 minutes until golden brown and flaky.

Servings and Timing

• Servings: 12 croissants
• Prep Time: 30 minutes
• Rest Time: 4 hours (including chilling time)
• Cook Time: 20–25 minutes
• Total Time: Approximately 4.5 hours

Variations

I enjoy experimenting with different croissant flavors and fillings. Sometimes I make almond croissants by adding a layer of almond cream before rolling, or pain au chocolat by inserting chocolate sticks inside the dough triangles. For a sweet variation, I drizzle them with chocolate or serve them with jam and butter. Whole wheat flour adds nuttiness, while a touch of honey gives natural sweetness.

Storage/Reheating

I store baked croissants in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them individually and reheat in the oven at 350°F (175°C) for 8–10 minutes. If I want to freeze unbaked croissants, I shape them first, wrap tightly, and freeze for up to 2 months. When ready to bake, I bake straight from frozen, adding about 5–10 extra minutes.

FAQs

How do I know if my croissants are fully proofed?

I gently press one with my fingertip—if it springs back slowly, it’s ready to bake. They should look puffy and about double in size.

Can I use all-purpose flour instead of bread flour?

Yes, I often use all-purpose flour for softer croissants. Bread flour just adds a little extra chew from the higher protein content.

What’s the secret to getting flaky layers?

The key is keeping the butter cold and giving the dough enough rest between folds. This helps the layers separate beautifully during baking.

Can I make these croissants dairy-free?

Absolutely. I replace the milk with almond or soy milk and use a plant-based butter substitute. The flavor is slightly different but still delicious.

How long do croissants stay fresh?

Fresh croissants are best the same day, but they can be stored for 2 days at room temperature or frozen for up to 2 months.

Conclusion

Making flaky homemade French croissants is one of my favorite baking projects. The process takes time, but the result—a warm, golden, buttery pastry that rivals any bakery—is more than worth it. Every bite reminds me of why I fell in love with baking in the first place. Once I master this recipe, I know I can enjoy a little taste of France anytime I want, right from my own kitchen.

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