VIENNOISERIE15 min readDec 20

Classic French Butter Croissants

Master flaky, buttery French croissants with professional lamination techniques and bakery-quality results.

TOTAL TIME

18 Hours

ACTIVE PREP

2 Hours

YIELD

12 Croissants

SKILL LEVEL

Advanced

Baker Note

Keep the dough and butter at similar temperatures throughout the lamination process to achieve perfectly defined layers.

Method

Prepare the Dough

Combine bread flour, sugar, salt, yeast, milk, and water in a stand mixer. Knead until a smooth dough forms. Avoid overmixing as excessive gluten development can make lamination difficult.

First Rest

Shape the dough into a rectangle, wrap it in plastic, and refrigerate for at least 8–12 hours. This allows the dough to relax and develop flavor.

Prepare the Butter Block

Place the butter between two sheets of parchment paper and roll it into an even rectangle. Chill until firm but still pliable.

Enclose the Butter

Roll the chilled dough slightly larger than the butter block. Place the butter in the center and fold the dough around it completely, sealing all edges.

First Fold

Roll the dough into a long rectangle and perform a single fold. Wrap and chill for 30 minutes before continuing.

Second Fold

Rotate the dough 90 degrees, roll again, and perform another fold. Refrigerate for 30 minutes.

Third Fold

Repeat the rolling and folding process one final time. The layers of dough and butter should now be clearly defined.

Roll and Cut

Roll the laminated dough into a large rectangle approximately 4 mm thick. Cut long triangles using a sharp knife or pastry wheel.

Shape the Croissants

Gently stretch each triangle and roll from the base toward the tip. Curve the ends slightly to create the traditional crescent shape.

Final Proof

Place croissants on baking trays and proof for 2–3 hours at room temperature until visibly expanded and jiggly.

Egg Wash

Brush the croissants lightly with egg wash, taking care not to seal the layers.

Bake

Bake at 190°C until deeply golden brown and crisp, approximately 18–22 minutes.

Cool and Serve

Allow croissants to cool slightly before serving. The layers will continue to stabilize as they cool.