Homemade Flaky Croissants

There’s nothing quite like the taste and aroma of freshly baked homemade croissants. These delicate, buttery pastries boast a crispy, golden-brown exterior and soft, flaky layers that melt in your mouth. Though making croissants from scratch takes time and patience, the result is a bakery-quality treat that’s well worth the effort.

Why You’ll Love This Recipe

• Authentic French-style croissants made from scratch
• Buttery, flaky layers with a crisp outer crust
• Perfect for breakfast, brunch, or a special treat
• Freezes well for later enjoyment
• A rewarding baking challenge that impresses family and friends

Ingredients

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

• All-purpose flour
• Unsalted butter (cold and high-quality)
• Granulated sugar
• Salt
• Whole milk
• Active dry yeast
• Warm water
• Egg (for egg wash)

Directions

1. Prepare the Dough: In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture and milk, then mix until a dough forms.
2. Chill the Dough: Shape the dough into a rectangle, cover it, and refrigerate for at least 2 hours or overnight.
3. Prepare the Butter Block: Place cold butter between two sheets of parchment paper and roll it into a thin, even square. Refrigerate until firm.
4. Laminate the Dough: Roll out the chilled dough into a large rectangle and place the butter block in the center. Fold the dough over the butter, sealing the edges. Roll it out and perform a series of folds to create layers, chilling between each fold.
5. Shape the Croissants: Roll the laminated dough into a large sheet and cut triangles. Roll each triangle from the base to the tip, forming the classic croissant shape. Place them on a lined baking sheet.
6. Proof the Croissants: Cover and let them rise at room temperature for about 2 hours until puffy.
7. Apply Egg Wash: Brush the croissants with beaten egg for a golden finish.
8. Bake: Preheat the oven to 375°F (190°C) and bake for 18-22 minutes until golden brown and flaky.
9. Cool & Serve: Let the croissants cool slightly before enjoying them warm.

Servings and Timing

• Servings: Makes about 12 croissants
• Preparation Time: 1 hour (active)
• Chilling & Proofing Time: 8-12 hours
• Baking Time: 18-22 minutes

Variations

• Chocolate Croissants (Pain au Chocolat): Add chocolate bars or chips before rolling.
• Almond Croissants: Fill with almond cream and top with sliced almonds before baking.
• Savory Croissants: Add cheese and ham for a delicious twist.
• Whole Wheat Croissants: Use whole wheat flour for a healthier option.
• Vegan Croissants: Substitute butter with a plant-based alternative and use non-dairy milk.

Storage/Reheating

• Storage: Store croissants in an airtight container at room temperature for up to 2 days.
• Refrigeration: For longer storage, refrigerate in an airtight container for up to 5 days.
• Freezing: Freeze baked croissants for up to 2 months. Reheat directly from frozen.
• Reheating: Warm croissants in a 300°F (150°C) oven for 5-10 minutes to restore crispiness.

FAQs

How long does it take to make croissants from scratch?

Croissants take about 8-12 hours, including chilling and proofing time.

Can I use store-bought puff pastry instead of making dough from scratch?

While puff pastry can be used, homemade croissant dough provides better texture and flavor.

Why do my croissants turn out dense?

This can happen if the dough isn’t proofed long enough or if the butter melts into the dough during lamination.

Can I make croissants ahead of time?

Yes, you can freeze unbaked croissants and bake them fresh when needed.

Why are my croissants not flaky?

Insufficient lamination or warm butter during folding can result in less flakiness.

Can I use instant yeast instead of active dry yeast?

Yes, but reduce the amount slightly and skip the activation step.

What type of butter is best for croissants?

Use high-fat European-style butter for the best texture and flavor.

How can I tell if my croissants are proofed enough?

They should be puffy and jiggle slightly when shaken.

Should I brush croissants with butter after baking?

It’s not necessary, but you can add a light butter glaze for extra shine.

Can I add fillings to croissants before baking?

Yes, chocolate, almond paste, or ham and cheese are popular fillings.

Conclusion

Homemade flaky croissants are a labor of love, but the result is a beautifully layered, buttery pastry that rivals those from a bakery. Whether you enjoy them plain, filled, or topped with almonds, these croissants are a delightful treat for any occasion. With a bit of patience and practice, you’ll master the art of making perfect croissants at home.

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