Name: Homemade French Croissants Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 7 h 35 min
Cuisine: French
Ingredients: 85 g milk (⅓ cup), lukewarm; 60 g water (¼ cup), lukewarm; 6 g active dry yeast (about 2 tsp); 5 g honey (1 tsp) (or malt syrup, or sugar); 25 g butter (1½ tbsp), melted and cooled; 20 g white sugar (generous 1½ tbsp); 250 g all-purpose flour (2 cups, spooned and leveled); 5 g salt (about 1 tsp); 140 g butter (10 tbsp), cold; 1 egg yolk; 2 tbsp milk and/or cream

Jump to Recipe· 3.8 from 73 reviews

If you have ever dreamed of capturing that buttery, flaky magic of a Parisian bakery right in your own kitchen, then this Homemade French Croissants Recipe is your golden ticket. Crafting croissants may sound ambitious, but with patience and a touch of love, these beautifully layered pastries come alive with a tender crumb and that irresistibly crisp, caramelized exterior. From the simple pantry staples to the transformative process of laminating butter and dough, each step brings you closer to that dream breakfast worthy of any café terrace. Get ready to impress yourself and your loved ones with a classic that’s truly worth the wait!

Ingredients You’ll Need

This image shows a close-up of thin, layered dough with visible folds and a slightly shiny texture, likely from butter or oil spread between layers. The dough is pale yellow with smooth and soft textures, laid flat on a dark, floured surface that contrasts with the dough’s light color. The edges are uneven and gently pressed together, showing the process of rolling or shaping the dough for a pastry preparation. The surface has a dusting of flour and a rough texture next to the smooth dough. photo taken with an iphone --ar 4:5 --v 7

Every star pastry starts with humble, carefully chosen ingredients. Here, each component plays a vital role in delivering that perfect balance of flavor, texture, and golden color in your croissants.

Milk (85 g, lukewarm): Activates the yeast gently while adding richness to the dough.
Water (60 g, lukewarm): Hydrates the dough and balances the milk for optimal yeast growth.
Active dry yeast (6 g): The magic behind the rise, giving croissants their signature lightness.
Honey (5 g): A subtle sweetness that feeds the yeast and enhances browning.
Butter (25 g, melted and cooled + 140 g cold): The first adds tenderness to the dough, while the cold butter block creates those beautiful layers during lamination.
White sugar (20 g): Sweetens and helps create the luscious golden crust.
All-purpose flour (250 g): The backbone of the dough, providing structure while allowing for delicate flakiness.
Salt (5 g): Balances sweetness and strengthens the dough.
Egg yolk (1): Part of the egg wash that gives croissants a shiny, golden finish.
Milk and/or cream (2 tbsp): Mixed with the egg yolk for the perfect glaze.

How to Make Homemade French Croissants Recipe

Step 1: Preparing the Dough (Détrempe)

Begin your journey by dissolving the honey in lukewarm milk and whisking in the active dry yeast. This step activates the yeast so your dough will rise beautifully. After it bubbles up, stir in water, melted butter, sugar, flour, and salt, mixing everything into a rough dough. Knead it gently by hand until smooth—this shouldn’t be too stiff—and then let it proof in a warm spot until doubled. This foundational step sets the tone for flaky layers and a tender crumb.

Step 2: Rolling and Freezing the Dough

Once your dough has proofed, gently knock out the air by flattening it onto a floured surface. Shape it into a rectangle about 7 by 10 inches between parchment papers, allowing for easy handling. Wrap and freeze this dough case solidly overnight or at least a few hours. Freezing slows down yeast activity and firms up the dough, which is crucial for even lamination later.

Step 3: Crafting the Butter Block (Tourrage)

While your dough chills, create your butter block by slicing cold butter thinly and evenly spreading it within a parchment-lined rectangle. Pound and roll the butter into a pliable but cold slab—this stage is the essence of croissant’s flakiness. Then chill the butter block until it’s firm, ready to embrace the dough in the layers to come.

Step 4: Enclosing Butter and Dough

After thawing the dough slightly to make it pliable, lay your butter block on one half of the rolled dough. Fold over and seal the edges to encase the butter completely. This “package” must remain cold through the next steps to ensure the butter layers stay separate from the dough, creating those signature flakey sheets.

Step 5: Laminating the Dough

The magic happens here. Roll the dough into a long rectangle, then fold it in a double fold pattern to encase multiple layers of butter and dough. Chill and repeat with a single fold after resting, always keeping everything cold. These folds build the thin, buttery layers that give croissants their ethereal structure and mouthwatering crunch.

Step 6: Final Rolling and Cutting

Roll your rested dough to about 4-5 mm thick and trim it evenly. Mark and cut the dough into uniform triangles using precise measurements for even baking. This is where your croissants start to take their elegant shape and prepare for the final rising.

Step 7: Shaping and Proofing

Make a small cut along the base of each triangle and carefully roll from base to tip, slightly easing the dough to expand the base and get that classic crescent shape. Let your rolled croissants proof in a warm spot until doubled, a crucial step for light, airy layers.

Step 8: Baking to Perfection

Preheat your oven to 375°F (190°C). Brush proofed croissants with an egg wash made from yolk and milk, adding that golden sheen. Bake for 20-30 minutes until they are a deep golden brown. The aroma that fills your kitchen at this point is absolutely unbeatable, promising a flaky, buttery delight that melts in your mouth.

How to Serve Homemade French Croissants Recipe

Six shiny golden-brown croissants are placed on a dark wooden board, arranged closely together but not touching. Each croissant shows multiple flaky layers with a rich, glossy texture that catches the light, highlighting the soft, buttery inside. The wooden board contrasts with the smooth and crisp outer crust of the croissants. The background is a white marbled surface, adding a clean and bright look to the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While perfectly golden croissants are wonderful on their own, a sprinkle of powdered sugar or a spread of homemade fruit jam elevates them beautifully. For a decadent touch, thin slices of soft cheese or a drizzle of honey add lovely depth.

Side Dishes

Pair your croissants with fresh fruit salad, creamy yogurt, or a cup of rich espresso or cappuccino. These classic sources complement the croissant’s buttery richness and make any morning feel like a special occasion.

Creative Ways to Present

Create a croissant bar by offering fillings such as chocolate spread, ham and cheese, or almond paste for guests to customize their own. Alternatively, hollow out the croissants lightly and fill with scrambled eggs or smoked salmon for an elegant brunch centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap cooled croissants tightly in plastic wrap or store them in an airtight container at room temperature for up to two days to maintain freshness without drying out.

Freezing

If you want to keep your success for longer, freeze unbaked, shaped croissants on a tray until firm, then transfer to a freezer bag. They can stay frozen for up to one month and baked straight from frozen with a slightly longer proofing time.

Reheating

To revive croissants, warm them in a preheated oven at 350°F (175°C) for 5-7 minutes. This refreshes the crispiness of the crust while keeping the interior soft and buttery.

FAQs

Do I need special flour for this Homemade French Croissants Recipe?

No special flour is required. All-purpose flour works beautifully here because it offers just the right amount of protein for the dough to be tender yet strong enough to hold the layers.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used, but reduce the amount slightly since it’s more concentrated. Mix it directly with the dry ingredients without proofing in water first.

Why is the butter kept so cold during the lamination process?

Cold butter prevents it from blending into the dough, allowing it to create distinct layers that puff up and flake beautifully when baked. If the butter gets too warm, it’ll melt, and you’ll lose that signature texture.

How long does the proofing of croissants normally take?

Proofing lasts about 2-3 hours at around 25°C (77°F), depending on the room temperature. You’re looking for croissants to double in size and jiggle slightly when the tray is shaken.

Can I make the dough a day in advance?

Absolutely! You can prepare and laminate the dough the day before, keeping it wrapped in the refrigerator. This actually deepens flavor and improves texture. Just finish shaping, proofing, and baking the next day.

Final Thoughts

There is truly nothing like the experience of biting into a freshly baked, buttery croissant made with your own hands. This Homemade French Croissants Recipe brings a little Parisian bakery into your kitchen and lets you savor the joy of creating from scratch. Yes, it takes time, but every step is worth it for that flaky, tender, golden masterpiece you’ll be proud to share. So go ahead—give it a try, and watch your mornings blossom into something spectacular!