Classic French Croissants

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Pillowy, shatteringly flaky croissants with honeycomb layers of cold butter — a true labor of love that rewards patience. This detailed lamination method delivers bakery-quality results right from your home oven.

Nutrition Facts

Per serving (estimated) — 310 kcal · Fat 18 g · Carbs 32 g · Protein 6 g · Sodium 220 mg

Ingredients

For the dough (détrempe)

• 3 1/4 cups (420 g) bread flour, plus more for dusting
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (7 g) instant yeast
• 1 1/4 tsp fine sea salt
• 3/4 cup (180 ml) whole milk, cold
• 1/4 cup (60 ml) water, cold
• 2 tbsp (28 g) unsalted butter, softened

For the butter block (beurrage)

• 1 1/2 cups (340 g) cold unsalted European-style butter (82% fat)

For the egg wash

• 1 large egg
• 1 tbsp whole milk
• Pinch of fine sea salt

Directions

1. Make the détrempe: In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, yeast, and salt. Add the cold milk, cold water, and softened butter and mix on low just until a shaggy dough forms, about 2 minutes.
2. Knead on medium-low for 4 to 5 minutes, until the dough is smooth and pulls away from the sides of the bowl. It should feel tacky but not sticky. Shape into a flat 8×6 inch rectangle, wrap tightly in plastic wrap, and refrigerate for 1 hour.
3. Prepare the butter block: Place the cold butter between two large sheets of parchment paper. Using a rolling pin, pound and roll it into a uniform 8×8 inch square. If the butter becomes too soft, slide it onto a baking sheet and refrigerate until firm but pliable (around 60°F).
4. First lamination turn: On a lightly floured surface, roll the chilled dough into a 12×8 inch rectangle with the short side facing you. Place the butter square diagonally in the center so the corners point toward the sides of the dough. Fold the four corners of the dough up and over the butter like an envelope, pinching the seams tightly to seal.
5. Roll the enclosed dough out into a 16×8 inch rectangle, keeping the edges straight. Fold the bottom third up, then the top third down (a letter fold). Wrap in plastic and refrigerate 30 to 45 minutes. This completes turn one.
6. Repeat the letter fold two more times: roll the dough into a 16×8 inch rectangle, fold in thirds, wrap, and chill 30 to 45 minutes between each turn. After the third turn, wrap tightly and chill the dough for at least 2 hours, or overnight for best flavor development.
7. Shape the croissants: On a lightly floured surface, roll the chilled dough into a long rectangle about 20×12 inches and 1/4 inch thick. Using a sharp knife or pizza cutter, trim the edges straight, then cut the dough lengthwise in half to make two 20×6 inch strips. Cut each strip into 5-inch-wide isosceles triangles (about 5 inches wide at the base, 6 inches tall).
8. Shape each triangle: lightly stretch the base, make a small 1/2 inch notch in the center of the base with your knife, then roll from the base toward the tip, gently stretching as you go. Tuck the tip underneath and curve the ends inward to form a crescent. Place shaped croissants on two parchment-lined baking sheets, spacing them 3 inches apart.
9. Proof the croissants: Lightly tent with plastic wrap or a clean kitchen towel (do not let it touch the dough) and let rise at cool room temperature (around 72°F) for 2 to 2 1/2 hours, until visibly puffy and jiggly when the tray is gently shaken. They should nearly double in size but not collapse.
10. Preheat the oven to 400°F (205°C) with a rack in the center. Whisk the egg, milk, and salt until smooth. Brush each croissant gently but thoroughly with egg wash, being careful not to deflate them or let the wash drip down the sides (this prevents rising).
11. Bake one tray at a time for 18 to 22 minutes, rotating halfway through, until the croissants are deep, even golden brown on top and sound hollow when tapped. Transfer to a wire rack and let cool at least 15 minutes before serving.
12. Serve warm or at room temperature. Croissants are best the day they are baked but can be stored in an airtight container at room temperature for 1 to 2 days, or frozen up to 2 months and refreshed in a 325°F oven for 8 minutes.

Cook’s Notes

• Temperature is everything: if at any point the butter softens and starts to ooze, or the dough feels greasy, stop and chill it for 20 to 30 minutes. Warm butter will be absorbed into the dough and you’ll lose the layers.
• For extra-flaky croissants, use European-style butter (such as Plugra or Kerrygold) — its higher fat content (82% vs. 80%) and lower moisture create more distinct, tender layers.
• Make-ahead: after shaping (step 8), freeze the unbaked croissants on their trays until solid, then transfer to a freezer bag. To bake, place on a parchment-lined sheet, cover, and thaw overnight in the refrigerator, then proof and bake as directed.
• If the dough springs back and resists rolling during lamination, cover it and let it rest 5 to 10 minutes — this relaxes the gluten so you can roll it out without tearing.
• Do not rush the final proof. Under-proofed croissants will not have enough oven spring, and over-proofed ones will collapse and leak butter during baking.

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