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Detailed macro view of the airy honeycomb pastry interior crumb of a freshly baked homemade croissant.

Flaky & Crisp Homemade Croissants (Classic French Recipe)

Master the art of authentic French viennoiserie. These beautiful golden-brown homemade croissants feature paper-thin laminated dough layers, a visibly shattered crispy crust, and a delightfully airy honeycomb interior crumb.
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Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 12 pastries
Course: Breakfast, Brunch
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Homemade Croissants Ingredients
  • 4 cups all-purpose flour (480g) unbleached
  • 1/3 cup granulated sugar (65g)
  • 1 tbsp active dry yeast (10g)
  • 2 tsp kosher salt (10g)
  • 1 cup whole milk (240ml) cold
  • 1/4 cup water (60ml) cold
  • 3 tbsp unsalted butter (45g) melted
  • 1.25 cups European-style unsalted butter (285g) cold, high-fat
  • 1 large egg whisked for egg wash
  • 1 tbsp milk (15ml) mixed into egg

Equipment

  • 1 Heavy Rolling Pin Essential for evening out the cold butter block.
  • 2 Parchment Paper Used to shape the butter block into a perfect 7x7-inch square.
  • 1 Pastry Brush Used for the egg wash to create the glossy butter finish.

Method
 

Making the Croissants
  1. Whisk flour, sugar, yeast, and salt. Add milk, water, and melted butter. Mix into a shaggy dough.
  2. Knead for 3-5 minutes until elastic. Wrap tightly and refrigerate for at least 4 hours.
  3. Place cold butter between parchment paper. Roll into a precise 7x7-inch square. Chill for 15-20 minutes.
  4. Roll the dough into a 10x10-inch square. Place the butter block diagonally in the center. Fold corners inward to encase it and pinch seams deeply to seal.
  5. Roll dough into an 8x24-inch rectangle. Perform a letter fold (folding in thirds). Chill for 30 minutes. Repeat this process two more times for a total of three turns.
  6. Roll dough to 1/4-inch thickness. Trim edges and cut into tall triangles. Stretch gently and roll tightly from the wide base to the tip.
  7. Place on a lined baking sheet. Loosely cover and let proof at room temperature (72°F/22°C) for 2 to 2.5 hours until deeply puffed and jiggly.
  8. Preheat oven to 400°F (200°C). Brush with egg wash. Bake at 400°F for 10 minutes, then lower heat to 375°F (190°C) and bake 12-15 more minutes until a visibly shattered crispy crust forms.

Notes

Always use European-style butter (min 82% fat) to ensure the paper-thin laminated dough layers do not tear.
If the dough resists rolling and shrinks back, cover it and let it rest in the fridge for 15 minutes before trying again.