Professional Baker Teaches You How To Make Croissants

Ingredients

• 1 cup Warm Water (around 110°F (43°C) to activate yeast)
• 0.5 cup Milk (whole milk, room temperature)
• 3.5 cups All-Purpose Flour (sifted)
• 5 tablespoons Granulated Sugar
• 2.25 teaspoons Instant Dry Yeast (also called rapid‑rise yeast)
• 1.5 teaspoons Salt
• 2 tablespoons Unsalted Butter (softened, added to dough during mixing)
• 1.25 cups Unsalted Butter (cold, for the butter block (lamination))
• 1 cup Shredded Gruyère Cheese (for cheese croissants, can substitute with Emmental)
• 2 tablespoons Ground Almonds (for almond paste)
• 1.5 tablespoons Granulated Sugar (for almond paste)
• 2 teaspoons Unsalted Butter (soft, for almond paste)
• 2 drops Almond Extract
• 4 ounces Baking Chocolate (good quality couverture or baking chocolate, broken into pieces)
• 1 Egg (large, for egg wash)
• 1 tablespoon Water (for egg wash)
• 1 tablespoon Powdered Icing Sugar (for dusting almond croissants)
• 1 teaspoon Turbinado Sugar (sprinkled on chocolate croissants for crunch)
• 1 tablespoon Sliced Almonds (sprinkled on almond croissants)

Instructions

1. Combine Liquids

   In the mixing bowl, combine 1 cup warm water, 0.5 cup milk, and 5 tbsp granulated sugar. Stir until sugar dissolves.

   Time: PT5M

2. Add Dry Ingredients and Butter

   Add 3.5 cups sifted all‑purpose flour, 2.25 tsp instant dry yeast, and 1.5 tsp salt to the bowl. Start the mixer on low, then add 2 tbsp softened butter. Mix until a shaggy dough forms, then knead on medium speed for about 2 minutes until the dough pulls clean from the sides but still sticks slightly to the bottom.

   Time: PT7M

3. First Bulk Rise

   Transfer the dough to a parchment‑lined tray, cover loosely with a tea towel and a sheet of plastic wrap. Let it rise at room temperature (about 70°F/21°C) for 1 hour 30 minutes, or until slightly puffed.

   Time: PT1H30M

   Temperature: 70°F

4. Cold Fermentation

   Place the tray in the refrigerator and let the dough rest for 8 hours (or overnight). This slow fermentation develops flavor and makes the dough easier to handle.

   Time: PT8H

   Temperature: 4°C

5. Prepare Butter Block

   While the dough chills, shape 1.25 cups cold butter into a 7‑inch square between two sheets of parchment. Wrap tightly in plastic wrap and chill for 10 minutes.

   Time: PT10M

6. First Fold (Tri‑Fold)

   On a lightly floured surface, roll the chilled dough into a rectangle about 12×8 inches. Place the butter block in the center, fold the dough edges over the butter like a parcel, then roll out to a long rectangle (≈14×6 inches). Fold the rectangle into thirds (top third over middle, bottom third over top). Wrap in plastic and refrigerate for 8 hours.

   Time: PT15M

7. Second Fold (Tri‑Fold)

   Remove the dough from the fridge, let it sit 5 minutes to soften slightly. Roll out again to a long rectangle, perform another tri‑fold, wrap, and refrigerate for another 8 hours.

   Time: PT15M

8. Shape Croissants

   After the final chill, roll the dough to about 1/4‑inch thickness. Cut the sheet in half; use one half for shaping. Trim edges, then cut triangles (base ≈ 3 inches). Make a small notch at the base of each triangle, gently stretch, then roll from base toward the tip, curving the tip inward to form a classic crescent. For cheese croissants, place a small spoonful of shredded Gruyère at the base before rolling. For almond croissants, spread a thin line of almond paste (see step 9) on the base before rolling. For chocolate croissants, place a piece of baking chocolate near the base and roll without the notch.

   Time: PT30M

9. Make Almond Paste (Marzipan)

   Combine 2 tbsp ground almonds, 1.5 tbsp granulated sugar, 2 tsp soft butter, and 2 drops almond extract in a small bowl. Stir until a smooth paste forms. Set aside.

   Time: PT5M

10. Final Proof

    Place shaped croissants on a parchment‑lined baking sheet, spacing 2 inches apart. Cover loosely with a tea towel and let rise in a warm, draft‑free spot (around 75°F/24°C) for 2 hours, or until noticeably puffed.

    Time: PT2H

    Temperature: 75°F

11. Preheat Oven & Egg Wash

    Preheat the oven to 375°F (190°C). Meanwhile, whisk 1 egg with 1 tbsp water. Brush the tops of all croissants lightly with the egg wash.

    Time: PT15M

    Temperature: 375°F

12. Bake

    Bake the croissants for 15 minutes, or until deep golden brown and crisp.

    Time: PT15M

    Temperature: 375°F

13. Finish & Cool

    Remove from oven, transfer to a wire rack. Dust almond croissants with powdered icing sugar, sprinkle chocolate croissants with turbinado sugar, and scatter sliced almonds on almond croissants. Cool for 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Milk: Almond milk, Soy milk
• Instead of All-Purpose Flour: Bread flour (will make dough tougher)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Instant Dry Yeast: Active dry yeast (increase proof time)
• Instead of Salt: Kosher salt (same amount)
• Instead of Unsalted Butter: Margarine (will affect flavor)
• Instead of Unsalted Butter: European style butter for richer flavor
• Instead of Shredded Gruyère Cheese: Emmental, Swiss cheese
• Instead of Ground Almonds: Almond meal
• Instead of Granulated Sugar: Powdered sugar
• Instead of Unsalted Butter: Margarine
• Instead of Almond Extract: Almond essence
• Instead of Baking Chocolate: Semi‑sweet chocolate
• Instead of Egg: Egg substitute (will affect shine)
• Instead of Powdered Icing Sugar: Granulated sugar (finely ground)
• Instead of Turbinado Sugar: Coarse sugar
• Instead of Sliced Almonds: Toasted almond slivers

Equipment Needed

• Mixing Bowl
• Stand Mixer with Paddle Attachment
• Measuring Cups
• Measuring Spoons
• Plastic Wrap
• Parchment Paper
• Rolling Pin
• Bench Scraper
• Baking Sheet
• Wire Rack
• Oven
• Pastry Brush
• Kitchen Scale (optional)

Critical Steps — Do Not Skip

• Kneading the dough until smooth but slightly sticky
• First cold fold (tri‑fold) and refrigeration
• Second cold fold (tri‑fold) and refrigeration
• Shaping each croissant with proper notch and roll
• Final proof in a warm, draft‑free environment
• Baking at 375°F for a golden crust

Chef Tips from the Video

• Use a kitchen scale for the butter block to achieve consistent layers.
• Dust the work surface lightly with flour; too much flour can incorporate into the dough and affect texture.
• For extra shine, add a pinch of corn syrup to the egg wash.
• If you prefer a sweeter almond croissant, add a thin drizzle of honey over the almond paste before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat briefly before serving.

Freezer: Freeze unbaked, shaped croissants on a tray, then transfer to a zip‑top bag. Bake from frozen, adding 3‑4 minutes to baking time.

Room temperature: Best eaten the same day; can sit for up to 4 hours but will lose flakiness.

Make-Ahead Tips

• The dough can be prepared up to 3 days in advance; keep it wrapped and refrigerated.
• Shape croissants, freeze them on a tray, then transfer to a bag; bake directly from frozen.
• Almond paste can be made ahead and stored in the refrigerator for up to 5 days.

Frequently Asked Questions