French Croissants

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🥐 Classic French Croissants – Flaky, Buttery & Irresistible



Nothing beats the aroma of freshly baked French croissants straight from the oven. These buttery, flaky pastries are a labor of love but totally worth it. Perfect for breakfast, brunch, or a special treat, they bring a touch of Parisian charm to your kitchen.

💛 Why You’ll Love This Recipe

  • ✅ Buttery, flaky layers

  • ✅ Homemade — no shortcuts for authentic flavor

  • ✅ Perfect for breakfast, brunch, or gifting

  • ✅ Makes 12–16 croissants

🛒 Ingredients

For the Dough:

  • 4 cups (500g) all-purpose flour

  • ¼ cup (50g) sugar

  • 2 tsp salt

  • 1 tbsp instant yeast

  • 1 ¼ cups (300ml) warm milk

  • 2 tbsp unsalted butter, softened

For the Butter Layer:

  • 1 cup (225g) unsalted butter, cold

For Egg Wash:

  • 1 egg

  • 1 tbsp water

👩‍🍳 Instructions

1. Prepare the Dough

  • In a large bowl, combine flour, sugar, salt, and yeast.

  • Add warm milk and softened butter. Mix until a smooth dough forms.

  • Knead 8–10 minutes until elastic.

  • Cover and let rise 1–2 hours until doubled in size.

2. Prepare the Butter Block

  • Place cold butter between parchment paper.

  • Pound and roll into a rectangle (~7x10 inches). Chill until firm but pliable.

3. Laminate the Dough

  • Roll out dough into a rectangle twice the size of butter block.

  • Place butter in center, fold dough over to encase butter.

  • Roll into a long rectangle and fold in thirds (letter fold).

  • Chill 30 minutes. Repeat rolling and folding 2–3 times for flaky layers.

4. Shape the Croissants

  • Roll dough into ~¼ inch thick rectangle.

  • Cut triangles (~4 inches base).

  • Roll from base to tip, slightly curve ends to form a crescent.

  • Place on baking sheet lined with parchment paper.

5. Proof & Bake

  • Cover and let proof 1–2 hours until puffy.

  • Preheat oven to 400°F (200°C).

  • Brush with egg wash.

  • Bake 15–20 minutes until golden brown and flaky.

🍴 Serving Ideas

  • Enjoy warm with butter and jam

  • Make chocolate croissants by adding a piece of chocolate before rolling

  • Serve with coffee or hot chocolate for a true Parisian breakfast

💡 Tips & Variations

  • Chocolate Croissants: Place chocolate bar at base before rolling.

  • Cheese Croissants: Add grated Gruyère or cheddar inside triangles.

  • Storage: Store in airtight container up to 2 days. Reheat for best flakiness.

  • Shortcut: Use frozen puff pastry for quicker croissants, though traditional lamination gives best layers.

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