Homemade Croissants ,A Flaky and Buttery Delight Straight from Your Kitchen

Transport yourself to a cozy Parisian café with the aroma of freshly baked croissants wafting through your kitchen. In this recipe, we’ll guide you through the steps to create your own homemade croissants—light, flaky, and infused with buttery goodness. While the process requires a bit of patience, the end result is well worth the effort. Let’s embark on this culinary journey together and discover the joy of baking your own croissants from scratch.


For the Dough:
2 and 1/4 cups (280g) all-purpose flour, plus extra for dusting
1/4 cup (50g) granulated sugar
1 teaspoon salt
1 and 1/4 teaspoons instant yeast
1/2 cup (120ml) warm milk
1/2 cup (120ml) cold water
1 cup (2 sticks or 226g) unsalted butter, chilled
For the Egg Wash:
1 egg, beaten
1 tablespoon milk


Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Make a well in the center of the dry ingredients.
Pour the warm milk and cold water into the well. Stir gently until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
Prepare the Butter Block:
Place the chilled unsalted butter between two sheets of parchment paper. Using a rolling pin, pound the butter into a rectangle about 8×6 inches in size. Chill the butter block in the refrigerator for 15 minutes.
Laminate the Dough:
On a lightly floured surface, roll out the chilled dough into a rectangle about 10×6 inches in size.
Place the chilled butter block in the center of the dough rectangle. Fold the dough over the butter, enclosing it completely.
Roll out the dough into a larger rectangle, then fold it into thirds like a letter. This completes the first “turn.”
Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process (two more times) for a total of three turns, chilling the dough for 30 minutes between each turn.
Shape the Croissants:
After the final turn, roll out the dough into a large rectangle about 1/4 inch thick.
Using a sharp knife or pizza cutter, cut the dough into triangles. Make a small slit at the base of each triangle, then gently stretch and roll the triangles into croissant shapes.
Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between each one. Cover loosely with plastic wrap and let them rise at room temperature for 1-2 hours, or until puffy and doubled in size.
Bake the Croissants:
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the beaten egg and milk to make the egg wash. Brush the tops of the risen croissants with the egg wash.
Bake the croissants in the preheated oven for 15-18 minutes, or until they are golden brown and puffed up.
Remove the croissants from the oven and transfer them to a wire rack to cool slightly before serving.

Astuces (Tips):

For best results, use high-quality butter with a high fat content (European-style butter works well) for a rich and flavorful croissant.
To save time, you can prepare the dough and butter block the day before and refrigerate them overnight. Allow the dough to come to room temperature for 10-15 minutes before rolling and folding.
Croissants are best enjoyed fresh from the oven, but you can store any leftovers in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
With their crispy, golden exteriors and tender, flaky interiors, homemade croissants are a true labor of love. Treat yourself and your loved ones to the ultimate breakfast or brunch experience with these delicious pastries straight from your own kitchen. Bon appétit!

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