Classic French Croissant – Buttery, Flaky Pastry

There’s nothing like the smell of fresh, golden croissants straight from the oven. This Classic French Croissant recipe delivers buttery, flaky layers that melt in your mouth. Perfect for breakfast, brunch, or a special treat, these homemade croissants rival any bakery.

Why You’ll Love This Recipe

• Buttery, flaky layers that pull apart beautifully
• Authentic French technique for a bakery-quality result
• Perfect for breakfast or brunch – sweet or savory
• Customizable – fill with chocolate, almond paste, or ham & cheese
• Impressive yet achievable – satisfying to bake at home

Ingredients

Dough

• 4 cups all-purpose flour (about 500 g)
• 1/4 cup granulated sugar
• 2 teaspoons salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups whole milk, warm (about 110°F)
• 2 tablespoons unsalted butter, melted

Butter Layer

• 1 1/4 cups (2 1/2 sticks) unsalted butter, cold

Egg Wash

• 1 large egg
• 1 tablespoon milk

Optional fillings: chocolate, almond paste, and cheese

Step-by-Step Instructions

1. Activate yeast: In a small bowl, combine warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
2. Make dough: In a large bowl, mix flour and salt. Add melted butter and yeast mixture, knead until smooth. Cover and rest 1 hour at room temperature.
3. Prepare butter block: Place cold butter between parchment paper and flatten into a 7×7-inch square. Chill until firm but pliable.
4. Laminate dough: Roll dough into a 10×10-inch square. Place butter block in center and fold dough over to enclose. Roll out and fold into thirds (like a letter). Chill 30 minutes. Repeat rolling and folding 2 more times, chilling 30 minutes between folds.
5. Shape croissants: Roll dough into a 12×16-inch rectangle. Cut into triangles (about 4×6 inches). Roll each triangle from base to tip to form a crescent.
6. Proof croissants: Place on a parchment-lined baking sheet. Cover lightly and let rise 1–2 hours until puffed.
7. Egg wash: Preheat oven to 400°F (200°C). Beat egg with milk and brush over croissants.
8. Bake: Bake 15–20 minutes until golden brown. Cool slightly before serving.

Tips & Variations

• Chocolate croissants: Place a piece of chocolate at the base before rolling.
• Savory filling: Add ham & cheese or spinach & feta for a savory twist.
• Perfect layers: Keep butter cold; chill dough between folds.
• Make ahead: Shape croissants and refrigerate overnight; bake next morning.
• Freeze for later: Freeze shaped croissants before proofing, then thaw and bake.

Storage & Freezer Instructions

• Room temperature: Store in an airtight container for up to 2 days.
• Freezer: Freeze baked croissants up to 2 months; thaw at room temperature.
• Unbaked croissants: Shape, wrap tightly, and freeze up to 1 month; bake from frozen.

Serving & Pairing Ideas

• Serve warm with butter and jam.
• Pair with coffee, cappuccino, or fresh juice for breakfast.
• Perfect for brunch platters with fruit and yogurt.
• Enjoy as a sweet treat with chocolate or almond filling.

Frequently Asked Questions

How do I get flaky layers?

Keep butter cold, roll and fold dough correctly, and chill between folds. This creates the signature layered texture.

Can I make croissants ahead of time?

Yes! Shape them and refrigerate overnight or freeze before baking. Bake fresh the next day for best results.

Can I use instant yeast?

Yes, reduce proofing time slightly. Instant yeast can be mixed directly with flour.

Why are my croissants not rising properly?

Ensure yeast is active, dough is not too cold, and allow proper proofing time in a warm area.

Ready to Make It?

This Classic French Croissant recipe delivers bakery-quality, buttery, flaky pastries that impress every time. Perfect for breakfast, brunch, or a special treat, they’re worth the effort. Try making these homemade croissants and savor authentic French flavors at home!

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