How To Make Croissants At Home
How To Make Croissants At Home is a hard French recipe that serves 12. 250 calories per serving. Recipe by Nick's Kitchen on YouTube.
Prep: 24 hrs 21 min | Cook: 35 min | Total: 25 hrs 26 min
Cost: $7.07 total, $0.59 per serving
Ingredients
- 250 g All-Purpose Flour (sifted)
- 250 g Bread Flour (high protein for structure)
- 50 g Granulated Sugar
- 10 g Active Dry Yeast (about 2 teaspoons)
- 10 g Salt (fine sea salt)
- 250 ml Whole Milk (room temperature)
- 125 ml Water (room temperature)
- 250 g Unsalted Butter (cold, cubed – for dough)
- 250 g European‑Style Butter (cold, for lamination (higher fat content))
- 1 Egg Yolk (large, for egg wash)
- 1 tbsp Heavy Cream (for egg wash)
Instructions
Combine Dry Ingredients
In the mixing bowl whisk together all‑purpose flour, bread flour, granulated sugar, active dry yeast, and salt until fully combined.
Time: PT5M
Add Liquids and Mix Dough
Pour room‑temperature milk and water into the bowl. Attach the dough hook and mix on medium‑low speed for about 5 minutes until a tight ball forms.
Time: PT5M
First Rest
Cover the bowl with a damp kitchen towel and let the dough rest for 10 minutes.
Time: PT10M
Incorporate Butter into Dough
Add the cubed cold French butter to the dough. Mix on medium‑low for 6‑8 minutes until the dough becomes silky and elastic, not sticky.
Time: PT6M
Shape and Chill Bulk Dough
Turn the dough out, shape it gently into a ball, return it seam‑side down to the bowl, cover, and refrigerate for 8 hours (or overnight).
Time: PT8H
Score and First Rise
Remove the dough, cut a shallow cross into the top, cover, and let it rise at room temperature for about 1 hour, or until it’s 1.5× its size.
Time: PT1H
First Chill (Freezer)
Place the risen dough on a lightly floured surface, fold it into a neat square, wrap tightly in plastic wrap, and chill in the freezer for 25 minutes.
Time: PT25M
Prepare Butter Block
On parchment paper, draw an 8‑inch square. Cut the cold European butter into even rectangles that fill the square, then fold the butter like a gift (top, bottom, corners, then in half) and chill until firm.
Time: PT15M
Encase Butter in Dough
Roll the chilled dough to an 8‑inch by 16‑inch rectangle, place the butter block in the center, fold the dough over the butter on all sides, and seal the edges.
Time: PT20M
First Lamination – Roll & Fold
Roll the butter‑encased dough to a 24‑inch length, trim wavy edges, then fold the rectangle like a book (letter fold). Wrap in plastic and chill 20 minutes in the freezer, then 1 hour in the refrigerator.
Time: PT1H20M
Second Lamination – Roll & Letter Fold
Roll the chilled dough to a 3/8‑inch thick rectangle, perform a letter fold, wrap tightly, then chill 20 minutes in the freezer and 1 hour in the refrigerator.
Time: PT1H20M
Third Lamination – Final Roll & Chill
Roll the dough to a final 14‑by‑17‑inch rectangle, fold tightly, wrap, chill 20 minutes in the freezer followed by at least 8 hours (overnight) in the refrigerator.
Time: PT8H20M
Shape Croissants
Trim the rested dough to 14‑by‑16 inches, cut into four 4‑inch wide strips, then cut each strip diagonally into triangles. Roll each triangle from the base toward the tip to form a croissant shape, and place seam‑side down on a parchment‑lined baking sheet (four per sheet).
Time: PT15M
Egg Wash
Whisk together 1 egg yolk and 1 tbsp heavy cream. Brush the tops of the croissants lightly; avoid the sides.
Time: PT5M
Proof Croissants
Place a pan of simmering water on the bottom rack of a turned‑off oven to create humidity. Put the croissants in the oven (top rack) and let them proof for 2–2.5 hours until they have noticeably expanded.
Time: PT2H15M
Bake
Preheat the oven to 350°F. Bake the croissants for 35 minutes, or until golden brown and fully puffed.
Time: PT35M
Temperature: 350°F
Cool
Remove the croissants from the oven and let them cool on a wire rack for 20 minutes before serving.
Time: PT20M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains Gluten, Contains Dairy, Contains Egg
Allergens: Wheat, Dairy, Egg
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Bread Flour: All-Purpose Flour
- Instead of Granulated Sugar: Brown Sugar
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Salt: Kosher Salt (reduce amount)
- Instead of Whole Milk: 2% Milk
- Instead of Unsalted Butter: European-style butter
- Instead of European‑Style Butter: Unsalted butter (but less flaky)
- Instead of Egg Yolk: Whole egg (adjust amount)
- Instead of Heavy Cream: Milk (less richness)
Equipment Needed
- Stand Mixer
- Dough Hook Attachment
- Mixing Bowl
- Kitchen Towel
- Plastic Wrap
- Ruler
- Rolling Pin
- Parchment Paper
- Silicone Baking Mat (optional)
- Baking Sheet
- Pastry Brush
- Oven
- Freezer
- Refrigerator
- Sharp Knife
Critical Steps — Do Not Skip
- Keeping the dough and butter cold throughout lamination
- Sealing the butter block without tearing the dough
- Maintaining even thickness while rolling
- Proper proofing with humidity to achieve lift
Chef Tips from the Video
- Use a ruler for every roll and fold to keep dimensions exact.
- If possible, use European‑style butter (82% fat) for maximum flakiness.
- Rotate the croissants halfway through baking for uniform color.
- A light mist of water on the oven walls can improve steam and rise.
Troubleshooting
Butter leaks out during rolling.
Make sure the butter block is fully chilled and the dough is cold; if butter softens, return the dough to the fridge for 10‑15 minutes before continuing.
Dough is too sticky to roll.
Dust the work surface and rolling pin lightly with flour; avoid adding too much flour which can make the croissants tough.
Croissants do not rise during proof.
Check that the yeast is fresh and that the proofing environment is warm (75‑80°F) with humidity; extend proofing time if needed.
Croissants spread too much and lose shape.
Ensure the butter is fully encased and the dough is not over‑rolled; keep the dough chilled before the final proof.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic and freeze for up to 1 month; reheat in oven.
Room temperature: Best eaten the same day; can sit out for up to 2 hours.
Make-Ahead Tips
- The dough can be prepared up to 2 days in advance; keep it wrapped and refrigerated.
- Croissants can be frozen after shaping; bake from frozen, adding 5‑7 minutes to bake time.
Frequently Asked Questions
What is the cultural significance and history of butter croissants in French cuisine?
Butter croissants, known as "croissant au beurre," originated in Austria and were popularized in France in the 19th century, becoming a staple of French boulangeries. They symbolize French pastry craftsmanship and are traditionally enjoyed at breakfast or as a snack.
What are the traditional regional variations of croissants in French cuisine?
In France, variations include the almond croissant (croissant aux amandes) filled with frangipane, the chocolate croissant (pain au chocolat), and the brioche‑style croissant found in the north. Each region adds its own twist while keeping the laminated butter layers.
How is a classic butter croissant traditionally served in France?
A classic butter croissant is served warm, often plain, accompanied by a café au lait or espresso. It may be enjoyed with jam or butter, but the focus is on the flaky, buttery texture.
What occasions or celebrations are butter croissants traditionally associated with in French culture?
Croissants are a daily breakfast item in France, but they also appear at weekend brunches, holiday breakfasts (like Christmas), and are served at cafés for mid‑morning breaks.
What makes butter croissants special or unique in French pastry cuisine?
The hallmark of a butter croissant is its 36‑layer laminated dough, created by multiple folds and chilling cycles that produce a light, airy interior and crisp, buttery layers—a technique that defines French viennoiserie.
What are the most common mistakes to avoid when making butter croissants at home?
Common mistakes include letting the butter become too soft during lamination, over‑flouring which makes the dough tough, and insufficient proofing which prevents proper rise. Keeping everything cold and timing each chill step are crucial.
Why does this croissant recipe use multiple chilling steps instead of a single long rest?
Multiple chilling steps keep the butter firm between folds, allowing distinct layers to form without melting. This stepwise refrigeration also relaxes gluten, making the dough easier to roll thinly.
Can I make butter croissants ahead of time and how should I store them?
Yes. After shaping, you can freeze the croissants on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5‑7 minutes to the bake time, or thaw, proof, and bake as usual.
What texture and appearance should I look for when my butter croissants are done?
A finished croissant should be golden‑brown, with a crisp, flaky exterior and a light, airy interior that shows many distinct layers when sliced. The bottom should be evenly browned, not pale.
How do I know when the butter croissants are fully proofed and ready to bake?
The croissants should have visibly expanded, feeling slightly puffy to the touch, and the surface should be smooth but not overly stretched. If they spring back slowly when gently pressed, they are ready.
What does the YouTube channel Nick's Kitchen specialize in?
The YouTube channel Nick's Kitchen specializes in detailed, step‑by‑step home baking tutorials, focusing on classic pastries, breads, and comfort foods with an emphasis on technique and precision.
How does the YouTube channel Nick's Kitchen's approach to French pastry differ from other cooking channels?
Nick's Kitchen breaks down complex French pastry techniques into manageable, timed steps, provides extensive timing and temperature details, and emphasizes cleaning as you go, which sets it apart from channels that gloss over lamination details.
Last updated: August 31, 2026
