These Homemade Croissants are so delicious! There’s nothing quite like the buttery, flaky layers of a freshly baked croissant. While making croissants from scratch takes time and patience, the results are absolutely worth it! In this guide, I’ll walk you through the process step by step, so you can create bakery-quality croissants in your own kitchen.
Croissants are a quintessential French pastry. They are made from a yeast dough layered with butter, then folded and rolled multiple times to create their unique crescent shape. Croissants can be filled with various fillings, such as chocolate, almond paste, ham, and cheese. These Homemade Croissants can be served plain or dusted with powdered!
What’s the difference between a croissant and a pain au chocolat?
A pain au chocolat is made with the same dough as a croissant, but it is rolled into a rectangle shape and then filled with chocolate
Croissant Ingredients
- Water – A little water goes a long way!
- Dry yeast – This croissant needs dry yeast to get nice and puffy!
- All-purpose flour – All-purpose flour will work just fine.
- Granulated sugar – Croissants need a little sugar to help the yeast out!
- Salt – A little salt helps to balance the sweetness.
- Unsalted butter – You’ll need unsalted butter to make the dough nice and flaky.
For the Egg Wash:
- Egg – An egg will help give the croissants a nice golden color.
- Milk – A little milk will help thin out the egg wash.
Why Are These Homemade Croissants the Best?
There are a few reasons why these homemade croissants might just be the best you’ve ever had.
- Easy dough: The dough is made with a combination of water and milk, which gives it a richer flavor.
- Let the dough rise: The dough is allowed to rise twice, which results in a lighter, flakier pastry.
- Flaky crust: the croissants are baked until golden brown and delicious.
FAQs Homemade Croissants
Can I make the dough ahead of time?
Yes! The dough can be made up to 2 days in advance and stored in the fridge. Just be sure to let it come to room temperature before you roll it out.
How long do these croissants last?
Croissants are best eaten the same day they are made. But if you have leftovers, they will keep in an airtight container at room temperature for up to 2 days.
Homemade croissants may take some effort, but the reward is unmatched—warm, buttery pastries with delicate layers that rival any bakery. Whether you enjoy them plain, filled with chocolate, or as the base for a sandwich, these croissants will be a showstopper.
Can I freeze these croissants?
Yes! Croissants can be frozen for up to 2 months. Be sure to wrap them tightly in plastic wrap or foil before freezing.
How do I reheat a frozen croissant?
Croissants can be reheated in a 350 degree F oven until warm and flaky. Alternatively, they can be reheated in the microwave for 30-60 seconds.
What are some of the best fillings for croissants?
There are a variety of both sweet and savory fillings that work well in croissants. Some of our favorites include chocolate, almond paste, ham and cheese, and fruit jam.
How do I shape the dough into croissants?
Check out the recipe card below for step-by-step instructions on how to shape the dough into croissants.
Variation Options
- Almond Paste – You can add a little almond paste to the Homemade Croissants.
- Ham and Cheese – You can make savory croissants with ham and cheese added.
- Fruit Jam – If you have any fruit jam on hand, use it for croissants.
Now, grab a cup of coffee and enjoy your masterpiece! Let me know how your croissants turn out in the comments. Happy baking!
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Homemade Croissants
Ingredients
- 1.5 cups water
- 2 teaspoons dry yeast note 1
- 4 cups all purpose flour
- ¼ cup granulated sugar
- 1 teaspoons salt
- 2 sticks unsalted butter real butter, not easy spreadable or similar
for the egg wash:
- 1 egg
- 3 tablespoons whole milk
Instructions
- Mix the yeast with the water until yeast has dissolved completely.
- Add sugar and salt to the flour and quickly stir.
- Pour in the yeast mixture and either knead with your hands for 4-5 minutes until a dough forms or use a kitchen machine and knead for 5 minutes.
- Place dough covered in your fridge for at least 8 hours or over night (up to 24 hours is possible).
- In the meantime place the butter on a sheet of parchment paper and fold a square around it, leaving around 2 inches away from the butter on all sides.
- Turn it around and with a rolling pin flattened the butter until the square is completely filled and the height is even.
- Place butter into the fridge for at least 30 minutes.
- The dough should have doubled in size by now, place it on a lightly floured surface and roll it into a long rectangle shape, twice the size of the butter square.
- Remove all flour from the surface with a soft towel or a brush and place the butter on one half.
- Fold the dough over the butter, turn 90 degrees and roll out again to a long rectangle and remove excess flour.
- Now comes the first “tour”: fold the dough into thirds by folding one side to the middle of the rectangle and then the other side over the first like a letter.
- Wrap in plastic wrap or parchment paper and place in the fridge for 30 minutes .
- Make two more tours/rounds with leaving 30 minutes between each round to cool the dough.
- After the third round roll your dough one last time, fold it twice and roll it into a 10×21 inch rectangle.
- Cut triangles with a length of 4 inches on the shirt side.
- Make a small slit into the short side and roll the dough tightly into croissant shapes.
- Place on a baking sheet onto a baking pan, cover and let rest for 60-90 minutes until croissants have raised in size visibly.
- Preheat your oven to 360°F.
- Make egg wash by beating the egg with the milk and spread carefully on the croissants.
- Bake for 25-35 minutes until golden brown and put on a cooling rack to cool down.
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