Croissant Recipe – Guide & Videos
Making homemade croissants is a labor of love… It can also be intimidating! However, I promise you can absolutely make them! I will hold your hand through the entire process. Javi – Head Baker.
After trying to make these homemade croissants, you will never...
Look at a croissant the same way. It’s funny, every time I teach my croissant class in the Studio I start off by saying “you will walk out today looking at a croissant with respect”. It is so true! The process to make croissants is intense & detailed but I wouldn’t say it’s hard… it is just for the brave!
I hope I haven’t discouraged you but if I have, please know I’ve taught thousands of home bakers how to make croissants, and I continue to receive photos of beautifully made home baked croissants from my students to this day. YOU CAN ABSOLUTELY make them, and you won’t regret it.
Before we get started...
Please make sure to read and watch the videos in this section of the guide. It will give you a better understanding of the process, and explain the timing and preparation needed in order for you to be successful in making them.
I've taught thousands of homebakers...
When writing this post, I’ve tried to provide all of the tips and tricks I teach at my in-person class… Throughout these years of teaching at the Studio I’ve learned exactly what the struggles of homebakers are.
Lastly, I hope you learn how to make delicious homemade croissants!
PS: Don’t forget to enjoy the process.
Javi – Head Baker
Summary of the Croissant Making Process
The process consists of 4 stages
When making croissants you will be going through 4 different stages. Please take a moment to look at the diagram.
What is laminating?
Lamination is the process of creating layers of butter in a dough. The croissants in this recipe have 25 layers.
How long does it take to complete the 4 stages?
Please do have in mind that at a minimum, this process can be done in 2 days.
Can you stop and freeze at any point of the process?
After each stage you can wrap and freeze the dough.
The only time you CANNOT freeze the dough is when the croissants have been proofed and are ready to be baked.
How long can the dough be in the freezer for?
You need to complete the process within 2 months. If the dough is left longer in the freezer, yeast will lose their strength and your dough will not be able to fully rise, resulting in a dense croissant.
The 2 most important concepts throughout the process
- Controlling the temperature of the dough. This will protect the butter layers.
- Allowing the dough to rest in the refrigerator. This will allow the gluten to relax, and the butter to remain cold.
Frequently Asked Questions
Not at all, the tools we will be using are: a rolling pin, measuring tape, large baking tray, parchment paper and a sharpie pen. I also do recommend using a standing mixing, with a dough hook.
Regarding ingredients you will be using: all purpose flour, water, whole milk, salt, sugar, instant yeast, salt and European unsalted butter.
Please make sure you splurge on European butter… it makes a big difference! not only in flavor, but in how easy it will be to work with the layers of butter.
There are 2 important concepts that you should remember at all times during the process.
- The first one is, controlling the dough’s temperature.
- The second one, allowing the dough to rest (in cold temperatures) for the gluten to relax.
It just depends on how many stages of the process you decide to do in a day. At a minimum, this process can be done in 2 days. The physical or hands on labor covers about a 4 hour span. Otherwise, letting the dough rest in between the different stages as well as the proofing stage are what take the most time.
Remember that in between any of the 4 stages, you can freeze the dough.
The only time you CANNOT freeze the dough is when the croissants have been proofed and are ready to be baked.
No, because croissant making is like everything else in life, the more you practice the better you will get at it. The first time you attempt making croissants you should try to focus on understanding the process and the variables that affect it. You also need to pay attention to your rolling technique (we will get into those details on how to roll the dough later).
Because when making bread and especially croissants being precise is key.
Please do not substitute ANY of the ingredients in this recipe. Each ingredient serves a purpose and any changes made affect the outcome.
Because when laminating the dough (creating the layers) you will be rolling to a specific length and width. Those measurements will guarantee the desired thickness of the dough. This is where your mathematical skills will come into play.
Let's Get Ready
1. Ingredients
Yield: 8 large croissants
Please notice I listed the ingredients for the dough separated from the ingredients used for the laminating process.
1.1. Ingredients for the Dough
- All purpose flour
- Water
- Whole milk
- Salt, fine
- Sugar
- Instant yeast
- European unsalted butter
1.2. Ingredients for lamination
Lamination is the process of creating layers of butter inside the dough.
You will need European unsalted butter to laminate the dough.
Please make sure you splurge on European butter… it makes a big difference! not only in flavor, but in how easy it will be to work with the layers of butter.
2. Tools
The tools we will be using are:
- Kitchen digital scale
- Stand mixer, dough hook attachment
- Rolling pin
- Measuring tape
- Large baking tray
- Food plastic wrap
- Chef knife
- Parchment paper
- Pastry brush
Let's Start
Stage 1 - Dough Making
I hope you are ready to start!
You should be excited and a little nervous which is normal. Remember that even if you don’t get perfect croissants on your first attempt, they will still taste AMAZING! So get your hopes up – you got this!
Please take a moment to read the process (don’t get scared haha) and if you would like to receive videos of each part of the process make sure to click here to purchase.
Dough Making - 3 Steps
When making the dough for croissants, you will be performing 3 steps. Please take a moment to look at the diagram below.
1.1 Weigh the Ingredients
It is important to use a digital scale to get good results. Using your kitchen digital scale you will start by weighing each ingredient separately. Remember you will be using GRAMS, so please check that your scale is set to the correct unit of measurement. Do not try to convert grams to volume size measurement (cups and spoons).
1.2 Mix and Knead the Dough
Place the liquid ingredients (water and milk) in the bowl of your standing mixer. Then, add the dry ingredients: all purpose flour, sugar, instant yeast and salt. For now, leave the butter aside (on your kitchen counter) as you will add it later in the process.
You will start mixing the dough on low speed and as the ingredients gradually combine you will turn the speed up to medium. Do not mix on high speed as it will add heat to the dough.
Also, never walk away from your standing mixer while it is on.
Mix the dough (without the butter) for 5 minutes. The goal is that all the ingredients are combined and that you are not able to identify them separately in the dough.
At this point, cut your butter up into 8 small pieces.
You can now slowly start adding the pieces of butter in as you are continuing to mix the dough. If you have 8 pieces of butter, add 1, wait until it combines with the dough (in the mixer) and repeat the same process for each piece.
You will stop mixing the dough once all the butter has been well incorporated into the dough.
1.3 Dough Resting
An important part of making croissants, is ensuring the dough is cold at all times cold and relaxed (by that I mean the gluten and yourself!). Once your dough is mixed, take it out of the mixing bowl, wrap it in plastic and using your hands or a rolling pin, flatten the dough out into a rough square (measuring no more than 8″ on one side).
Using a sharpie label the dough and then, place it in the freezer for 30 minutes. The goal here is to the get the dough cold the quickest way. Then, transfer the dough to the refrigerator for at least 12 hours and maximum 24 hours.
Stage 2 - Lamination
Lamination is the part of the process in which you create the layers in a croissant.
The process consists of 5 stages, which will result in 25 layers.
The five stages are the below, and each block is described in detail below.
1) Prepare butter block
2) Shape the dough
3) Enclose butter
4) Double fold
5) Single fold
2.1 Prepare the Butter Block
From this point on, your mathematics skills will be put to the test. Please use your measuring tape as you follow the measurements provided.
Step 1 - Shape Parchment Paper
Fold a piece of parchment paper into an 8″ square envelope. Make sure the parchment paper is at least 20″ wide, as the envelope ends need to overlap when closed.
Step 2 - Chop Butter and Assemble
Take the butter from the refrigerator and using a knife cut each stick in 4 pieces lengthwise. Place each piece in the center 8” square of the parchment paper envelope. Some pieces will need to be cut smaller as seen on the photo below.
Place a piece of plastic wrap over the butter.
Step 3 - Pound Butter & Roll
With a rolling pin, pound out the cold butter to make it soft and pliable.
Please beat the butter hard. This is key for the next steps.
As you are pounding into a flat layer, you will notice the butter will be spreading and might cover more than the 8″ area.
Simply use a scraper to trim the butter and add it back to the center square.
The plastic wrap may tear when pounding. Just use a new piece of wrap each time you notice a rip.
After trimming the butter, place plastic wrap on top and lightly pound again.
The goal is that the butter cutouts blend and get pushed down into the butter block.
Once you are done pounding the butter, remove the plastic wrap and close the envelope.
Flip the envelope over and using your rolling pin, roll (push) out the butter to cover the square.
Important: When starting to attempt to cover the 8 inch square, you will be using the rolling pin to “push down and roll”. Do not hold the butter block with your fingers or ask for help with this part (the butter will get warm). Once you’ve been able to cover the entire square with butter, you will only then use the rolling pin to evenly distribute the butter through the square.
*Watch Video provided below*
The goal is for the square to be level (same thickness throughout) and a straight-edged square. It is very important to check that your butter block is leveled, as this will be the first layer in the croissant and making sure you have the same butter everywhere is key.
Once you have evenly covered the 8″ square, transfer the square of butter to the refrigerator.
2.2 Shape the Dough
Take the dough out of the refrigerator and place on a lightly floured surface. Roll out to obtain an 8″x16″ rectangle. Constantly check measurements and that you are rolling evenly. Just like the butter block, you need to make sure the thickness of the dough is the same (evenly distributed) throughout the 8”x16” rectangle.
2.3 Enclose the Butter
You are now going to enclose the butter block in the dough. First you need to make sure the block of butter is the proper size. Take the wrapped butter block and lay it in the center of the dough. Fold over one side of the dough and then the other covering the butter block – do both sides of the dough meet or touch? If it’s short you can stretch a little but depending on how short it is, you may need to roll the length out a bit more.
Once you have confirmed the measurement, unwrap the butter just so the top is exposed, grab the outside sections of the parchment paper and carefully flip the butter square on to the center of the dough rectangle. Give the parchment paper a little rub (this will allow the butter to lightly stick to the dough) and then peel back the parchment paper. You should have the square of butter with overhanging dough on two opposite sides. Take the overhanging dough from one side and bring it over the butter toward the center and then repeat with the other side. The dough sides should meet evenly but not overlap. Your butter should now be enclosed. Congratulations! You know have 3 layers in your dough. Place the dough on a sheet and refrigerate for 5 minutes.
2.4 Roll & Double Fold
Roll out the dough lengthwise to 24″ long. It should be 8″ x 24″. Remember to lightly dust underneath and over top with flour as needed to prevent sticking.
Periodically lift the dough to make sure it is not sticking to your surface. If your ends are uneven, roll out to 25″ and simply trim the edges using a knife.
Time to fold! Take the short side of the rectangle furthest away and fold it toward the center, approximately 2″. Then fold in the opposite end to meet the end of the first fold. Now fold the entire dough in half. You now have a “book”.
Place your “book” on a lined (parchment) tray and refrigerate for 1 hour.
2.5 Roll & Single Fold
Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes. This part is important, as the butter needs to become pliable again. If you don’t allow this to happen the butter will break in to little pieces as you roll.
Unwrap the dough and transfer carefully to a lightly floured surface. Rotate the dough 90 degrees so the spine is on your left and roll out again to 24″ x 8″. Your width should be around 6” from the double fold you just performed on step 7.
As you are now rolling 4 layers together, it will be harder to get the desired length. The first inches you roll, will most likely only roll the top 2 layers, leaving the bottom 2 behind. Flip the dough every 2 or 3 inches, to make sure all layers are the same length.
Once your dough is around 14”, all layers will be stuck together and there will be no need to continue flipping.
When the dough is at 24”x8” perform a single fold as shown in the photos, meaning fold the bottom up 1/3, fold the top down 1/3 to overlap the bottom fold. At this point, wrap your dough and refrigerate for at least 1 hour (or refrigerate over night) before you move on to the next step.
Lamination is finalized. Your dough now has 25 layers!
Stage 3 - Shaping
You are very close to shaping! One more roll out of the chilled dough and then you will start to cut and shape.
1) Roll to 14x17
2) Cut rectangles
3) Roll
4) Proof
Step 1 - Roll to 14''x17''
Now it’s time to roll out the dough into a slab. Make sure you dough is on a lightly floured surface. You are now going to roll the dough out but into a 14″ x 17″ slab. The dough will start to spring back, but try to get it as close to the dimensions as possible.
Step 2 - Cut rectangles
Along one side of your dough mark the base every 4″ with your knife. You are now ready to cut each piece. Make sure to walk the knife down to make your cut verses dragging your knife. Dragging the knife will compromise the layers.
Step 3 - Cut triangles & shape
Once you have divided the dough into 4 pieces, cut each section in to triangles. You should now have 8 individual triangles. If you pay attention to the shape of the triangle, each side is different. We will need to transform them to isoseles triangles (2 equal sides) by cutting the base in a slight angle.
Take one of the triangles, make a small cut out at the base in the center of the triangle. Hold the triangle (hold in your hand) and carefully stretch and pull the pointed end, just a little bit. Lay flat again and fold the inside of the cut corners in. Then continue rolling down toward the tip. Ta-da! You have rolled your first croissant!
Place each croissant on a cookie tray lined with parchment paper. Make sure to space the croissants out so they have room to rise without touching each other.
Stage 4 - Proof & Bake
4.1 Proof
How to proof croissants...
Ideally (in a bakery environment), croissants will be placed in a humid environment at 85F.
As that is not possible in a home setting, you will try to prevent the dough from creating a crust. There are 2 possible options:
- Putting the tray inside a large plastic bag, or covering them with a large piece of plastic wrap. The bag/wrap cannot touch the croissants, so you will need to place something inside to create a space between the bag/wrap and the dough (wine classes are great option).
- Boil water, put in a small container, and place it inside your oven, with the tray. That will give some humidity which will help the dough from not creating a dry skin.
If you have a proofing setting in your oven...
First, check the temperature at which is set! Because croissants cannot be proofed in an environment that is higher than 88F, the butter will melt out, and destroy the layers.
How long will it take for the croissants to be ready to bake...
Croissants will need to rise for at least 5-7 hours at 70°F (room temperature), or until they have doubled in size. They should look fluffy, light, fragile and almost have doubled in size. Focus on how they look verses how much time they have sat out.
4.2 Bake
How to egg wash & bake
At this point you can whisk one egg and 2 tablespoons of milk together. Use this egg wash to brush the croissants before proofing.
Bake at 420 degree symbol needed for 10-15 minutes or until golden brown. Rotate the pans halfway through baking. Remove croissants from the oven and place on a wire rack to cool for a few minutes.
Croissants are enjoyed best the same day they are baked. Any leftovers can be covered and stored at room temperature for a few days or in the refrigerator for up to a week.
How to store croissants
Store your baked croissants in an airtight container or a ziploc bag! In the refrigerator for upto 7 days. They are best within 24 hours.
Homemade Croissants
Equipment
- Kitchen digital scale
- Stand mixer dough hook
- Rolling Pin at least 9 inches long
- Measuring tape
- Baking tray, large
- Chef knife
- Parchment Paper
- Pastry brush
- Food plastic wrap
Ingredients
Dough Ingredients
- 605 grams All purpose flour
- 214 grams Water cold
- 120 grams Whole milk
- 12 grams Salt fine
- 66 grams Sugar white
- 7 grams Instant yeast
- 55 grams Unsalted butter
Lamination Ingredients
- 330 grams Unsalted butter european
Instructions
Dough Making
- Weigh ingredients.It is important to use a digital scale to get good results. Using your kitchen digital scale you will start by weighing each ingredient separately. Remember you will be using GRAMS, so please check that your scale is set to the correct unit of measurement. Do not try to convert grams to volume size measurement (cups and spoons).
- Mix the dough.Place the liquid ingredients (water and milk) in the bowl of your standing mixer. Then, add the dry ingredients: all purpose flour, sugar, instant yeast and salt. For now, leave the butter aside, as you will add it later in the process. Remember the butter should be cold (but not frozen) so leave it on your kitchen counter at room temperature during the mixing process (only if your kitchen is not over 75°F).You will start mixing the dough on low speed and as the ingredients gradually combine you will need to turn the speed up to medium high. Also, never walk away from your standing mixer while it is on.Mix the dough for 10 minutes. The goal is that all the ingredients are combined and that you are not able to identify them separately in the dough.At this point, cut your butter up into a few pieces. You can now slowly start adding the pieces of butter in. If you have 5 pieces of butter, add 1, wait until it combines (in the mixer) with the dough and repeat the same process for each piece.You will stop mixing the dough once all the butter has been well incorporated into the dough.
- Allow the dough to rest.An important part of making croissants, is ensuring the dough is cold at all times cold and relaxed (by that I mean the gluten and yourself!). Once your dough is mixed, take it out of the mixing bowl, wrap it in plastic and using your hands or a rolling pin, flatten the dough out into a rough square (measuring no more than 8" on one side). Using a sharpie label the dough and then, place it in the freezer for 30 minutes. The goal here is to the get the dough cold the quickest way. Then, transfer the dough to the refrigerator for at least 12 hours and maximum 24 hours.
Lamination
- Lamination is the part of the process in which you create the layers in a croissant. Make sure to watch the below video with some important concepts you will need to have in mind throughout the entire lamination process.
- Prepare the Butter Block
- Shape the Dough
- Enclose the Butter
- Double fold
- Single fold
Shaping
- Roll to 14''x17''
- Cut rectangles 4'' base
- Cut triangles & shape
Proofing and Baking
Storing
- Store your baked croissants in an airtight container or a ziploc bag! In the refrigerator for upto 7 days. They are best within 24 hours.
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!
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4 Comments
Rosi
Hello,
For the Layering Process, Shaping, Baking, you say to download your step by step guide below. However, i din’t see it. Can you please advise.
Thank you,
Rosi
Vituperio
Hi Rosi, the recipe has been fully updated! you should be all good to try making croissants now 🙂
Michelle Sowers
Great recipe and instructions! I never had much luck making croissants. This recipe had great step by step directions that helped me achieve flaky layers of buttery goodness! So yummy! Croissants are a labor of love but this recipe makes it worth it! Thanks Javi!
Vituperio
Michelle, I’m so excited to see you were able to make them successfully! Your croissants look PERFECT! 🙂