All‑Butter Croissants (Classic French Pastry)
Recipe by NYT Cooking
A step‑by‑step weekend project for perfect, flaky French croissants. The recipe uses a high‑protein flour, European‑style butter, and a two‑day lamination process that yields buttery, airy crescents ready for sweet or savory fillings.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
18h 55m
Prep
3h 5m
Cook
2h 38m
Cleanup
24h 38m
Total
Cost Breakdown
Total cost:$4.57
Per serving:$0.57
Critical Success Points
- • Incorporating the cold butter without melting it (Step 3)
- • First and second folds (Steps 8 and 10) – proper layering is essential
- • Overnight cold rest (Step 12) to keep butter firm
- • Proofing in a humid environment (Step 14) for optimal rise
- • Gentle egg wash application (Step 15) to avoid sealing layers
Safety Warnings
- • Handle hot oven and baking sheets with oven mitts.
- • Butter can be slippery; use a stable surface when rolling.
- • Sharp knives or pizza cutters used for shaping should be handled carefully.
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