How to Make Perfect Croissants – Chef Tips from France

Ingredients

• 500 g All-Purpose Flour (sifted)
• 60 g Granulated Sugar
• 10 g Salt (fine sea salt)
• 10 g Instant Yeast (active dry or instant)
• 300 ml Cold Water (chilled)
• 200 ml Cold Milk (whole milk, chilled)
• 30 g Unsalted Butter (softened, for dough)
• 250 g European Style Butter (cold, high butter‑fat (82%); for lamination)
• 1 Large Egg
• 1 Egg Yolk
• 1 pinch Salt (for egg wash)

Instructions

1. Mix Dry Ingredients

   Weigh all-purpose flour, sugar, salt, and instant yeast directly into the stand mixer bowl and whisk together.

   Time: PT5M

2. Add Liquids and Butter

   Add cold water, cold milk, and the softened unsalted butter to the dry mixture. Mix on speed 2 for 3‑4 minutes until a smooth, non‑sticky dough ball forms.

   Time: PT5M

3. First Fermentation

   Cover the bowl with plastic wrap and let the dough rise at room temperature until nearly doubled, about 1‑2 hours.

   Time: PT1H30M

   Temperature: Room Temperature

4. Chill Dough

   Turn the dough onto a lightly floured surface, shape into a 10½‑inch square, wrap in plastic, and refrigerate for 1‑2 hours until firm.

   Time: PT1H30M

   Temperature: Refrigerator

5. Prepare Butter Block

   Slice the cold European butter into ½‑inch thick slabs, arrange side‑by‑side on parchment, cover with another sheet, and pound with a rolling pin to a 7½‑inch square. Chill until firm.

   Time: PT15M

   Temperature: Refrigerator

6. First Turn (Encase Butter)

   Place the butter block in the center of the dough square, fold the dough edges over to seal the butter, then roll to an 8×24‑inch rectangle and fold into thirds. Wrap and freeze for 20 minutes.

   Time: PT35M

   Temperature: Freezer

7. Second Turn

   After chilling, roll the dough again to 8×24 inches, fold into thirds, wrap, and freeze for another 20 minutes.

   Time: PT35M

   Temperature: Freezer

8. Third Turn

   Roll to 8×24 inches, fold into thirds, wrap tightly in plastic, and refrigerate overnight (or up to 2 days).

   Time: PT12H

   Temperature: Refrigerator

9. Final Roll and Shape

   Unwrap the dough, roll it into an 8‑inch‑wide by 44‑inch‑long strip, trim uneven edges to 40 inches, mark every 5 inches, cut triangles, gently stretch each to ~10 inches, slit the base, and roll tightly into croissants.

   Time: PT20M

10. Egg Wash

    Whisk together 1 whole egg, 1 egg yolk, and a pinch of salt. Brush the mixture over all croissants; reserve any leftover for a second brush before baking.

    Time: PT5M

11. Proof Croissants

    Place croissants on parchment‑lined baking sheets, cover loosely, and let them proof at room temperature for 1‑2 hours until noticeably larger but not doubled.

    Time: PT1H30M

    Temperature: Room Temperature

12. Bake

    Preheat oven to 425°F. Bake the croissants on the top and bottom thirds of the oven for 10 minutes, rotate pans, then bake another 8‑10 minutes until deep golden brown.

    Time: PT20M

    Temperature: 425°F

13. Cool

    Transfer baked croissants to a wire rack and cool to room temperature before serving.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

28 g

Fat

13 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Granulated Sugar: Caster Sugar
• Instead of Salt: Kosher Salt (reduce amount)
• Instead of Instant Yeast: Active Dry Yeast (same amount)
• Instead of Cold Milk: 2% Milk, Almond Milk (may affect flavor)
• Instead of Unsalted Butter: Margarine (not recommended)
• Instead of European Style Butter: Regular unsalted butter (may produce less flaky layers)

Equipment Needed

• Stand Mixer
• Dough Hook Attachment
• Mixing Bowl
• Plastic Wrap
• Glass Dish
• Parchment Paper
• Rolling Pin
• Ruler
• Pizza Cutter or Sharp Knife
• Baking Sheet
• Pastry Brush
• Wire Rack

Critical Steps — Do Not Skip

• Keeping the butter block cold throughout lamination
• Sealing the butter inside the dough without tearing
• Accurate rolling dimensions (8×24 inches) for each turn
• Proper chilling/freezing times between folds
• Proofing until the croissants are puffy but not over‑proofed

Chef Tips from the Video

• Use European butter (82% fat) for the flakiest layers.
• A quick 20‑minute freeze between folds creates a crispier lamination.
• If you don’t have a stand mixer, knead the dough by hand for 8‑10 minutes until smooth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in zip‑lock bags for up to 2 months; reheat in an air fryer or oven.

Room temperature: Best consumed within 4 hours of baking; otherwise store refrigerated.

Make-Ahead Tips

• The laminated dough can be prepared up to the final shaping step and frozen for up to 2 weeks.
• Unbaked croissants freeze well; bake from frozen, adding 2‑3 extra minutes to the bake time.

Frequently Asked Questions