Croissants

I was extremely happy with this challenge, especially since it came during my daughter’s spring holidays. Having extra time made it easier to cook and take photos without relying only on weekends. Since participants could choose between the Daring Cooks and the Daring Bakers challenges, my decision was immediate.

Growing up in Italy made travelling around Europe quite easy. My parents love Paris, and we usually visited at least once a year, even if only for a few days. Because of this, French food became part of my upbringing, leaving me with many food-related memories tied to France.

Living far away now, French cuisine is what I miss most, possibly even more than Italian cooking, which I still prepare regularly at home. Making homemade puff pastry and croissants had been on my list for a long time, so I chose these projects for the holidays.

I am sharing what I consider the perfect recipe for croissants. I didn’t use the recipe from the Daring Bakers challenge, even though it looked great, since I already had a few recipes bookmarked. The first attempt was a complete disaster. The dough split, and warm weather combined with trying to finish everything in one day didn’t help.

Giving up wasn’t an option. I started again and allowed two full days, which can easily be extended to three if time is limited or temperatures are high. I also changed recipes and chose Pierre Hermé’s version.

Before starting, I researched extensively and asked several French foodie friends for advice. Jamie of Life’s a Feast, Jill of Mad About Macarons, Tandy of Lavender and Lime, Caterina of Il Mondo di Ci, Elena, and Aurora all gave the same answer. French croissants don’t contain eggs.

This mattered because Italian cornetti, which are similar, include eggs. This creates a softer, more brioche-style dough rather than the flaky croissants au beurre I wanted.

This croissant recipe was a success. They turned out with flaky layers, airy and buttery inside, and crisp on the outside. The interior pulls apart cleanly, the way a proper croissant should.

The flavour matched what you’d find in Paris and surpassed anything available near me. Give this recipe a try. Don’t be discouraged by the time required. The result is worth it. Enjoy!

Key Ingredients for Homemade Croissants

Butter

Use unsalted butter with a higher fat content, preferably European-style, for better lamination and texture. Salted butter has a firmer, more brittle texture when cold, which can crack during rolling, while higher-fat butter stays pliable and rolls smoothly with the dough.

Yeast

Yeast helps the dough rise slowly, giving the croissants time to develop flavour without puffing up too fast. Both instant and active dry yeast work well, as long as it’s fresh and properly activated.

Flour

Flour gives the dough enough strength to hold all the butter layer while staying easy to roll. Regular all-purpose flour is a good choice since it stretches without fighting back too much.

Milk Powder

Milk powder adds a light dairy flavour and improves browning while keeping the dough dry and easy to handle.

Find the complete list with measurements in the recipe card below.

How to Make Croissants

Dough Preparation

Step 1: Sift the flour into the bowl of a stand mixer fitted with a hook attachment. Add the salt, 110 g sugar – 9 tablespoons, milk powder, milk, and the 53 g – 3 ¾ tablespoons of soft butter.

Step 2: Dissolve the yeast in half of the water, making sure it is lukewarm, and add the 2 teaspoons of sugar. Set aside to activate. When frothy, add it to the bowl with the rest of the ingredients.

Step 3: Knead the dough only until the ingredients are just combined. Do not overwork it, as you do not want to develop the gluten too much. Add the remaining water as needed to obtain a smooth dough.

Step 4: Shape the dough into a ball and place it in a bowl. Cover with cling wrap and let it rise for 1 to 1 ½ hours, or until doubled in size.

Step 5: Punch down the dough, pressing it with your fist to return it to its initial size. Cover with cling wrap again and refrigerate for 1 hour to 1 hour and 15 minutes.

Step 6: Punch the dough down once more to its initial size.

Preparing the Beurrage

Step 1: Remove the dough from the fridge and roll it into a long rectangle using a rolling pin. Cover with cling wrap and return it to the fridge while preparing the butter.

Step 2: Take 2 sheets of baking paper and measure them against the rolled-out dough. Prepare 2 paper rectangles, each measuring 2 ⅔ of the length of the dough.

Step 3: Fold each sheet of baking paper in half, then fold 2.5 cm – 1 inch inward on the three open edges, starting with the two sides, to form a sealed butter packet.

Step 4: Divide the butter into 2 equal portions and place them inside the paper packets. Close the packets and roll the butter from the outside until it fills them evenly.

Step 5: Return the butter packets to the fridge to firm up completely. Both the butter and the dough must be very cold before continuing to prevent leakage during lamination.

Laminating the Dough

Step 3: Roll the dough out again into a long rectangle and repeat the same three-fold, without adding any more butter.

Step 4: Cover the dough with cling wrap and place it in the freezer for 30 minutes, then transfer it to the fridge for 1 hour.

Step 6: Flour the work surface as needed and brush away excess flour before each fold.

Step 8: Cover the dough and refrigerate overnight. This resting time makes shaping easier and allows the butter to firm up properly.

Shaping and Baking

Step 1: The next day, roll the dough out into a 2.5 mm – 0.1 inch thick slab. If it begins to warm up, return it to the fridge to cool.

Step 2: Divide the dough into 3 portions and work with one at a time, keeping the remaining dough refrigerated.

Step 4: Roll each triangle from the base, gently pulling to elongate it slightly. Curve into croissants and place on a parchment-lined baking tray, leaving 5 cm – 2 inches between each one.

Step 5: Leave the shaped croissants to rise at room temperature for 1 ½ to 2 hours, loosely covered with cling wrap.

Step 6: Repeat with the remaining dough.

Step 8: Bake for 20 minutes in an oven preheated to 220°C – 430°F, lowering the temperature to 190°C – 375°F immediately after placing the croissants in the oven.

Note: The croissants will appear dark once baked, but the full baking time is essential for a soft and airy interior.

Extra Help from the Kitchen

Check Dough Hydration Early – After initial mixing, the dough should feel supple and slightly tacky but not sticky. If it feels tight or dry, add a teaspoon or two of water before the first rise to avoid cracking during rolling.

Square the Dough Before Each Turn – Trim and straighten edges lightly with a bench scraper before folding to keep layers aligned and avoid uneven lift during baking.

Match Dough and Butter Consistency – Before the laminating process, press a finger lightly into both dough and butter. They should feel similar in firmness so the butter spreads evenly instead of shattering or squeezing out.

Avoid Sealed Edges – Use a sharp knife or pizza cutter and a clean ruler to cut the dough cleanly. Neat edges help the laminated layers expand freely during baking.

Variations and Twists

Chocolate Pain au Chocolat – Place dark chocolate batons at the base of each triangle before rolling and shaping. Bake following the same method and timing, allowing the chocolate to melt into the layers without leaking.

Almond-Filled Croissants – Slice baked croissants open, fill with almond cream, and top with sliced almonds. Bake briefly until warmed through and lightly toasted.

Ham and Cheese Croissants – Add thin slices of ham and cheese to the dough before rolling and shaping, keeping the filling light so the layers can rise properly.

Pain Aux Raisins Style – Roll the dough into a wide rectangle, spread a thin layer of custard, scatter raisins evenly, then roll into a log, slice, proof, and bake until puffed and golden.

Croissant Sandwich – Slice baked croissants once cooled and fill with eggs, cheese, or cured meats. Serve warm without rebaking the pastry.

Storage and Shelf Life

Store baked croissants at room temperature on the counter in a paper bag or a container lined with kitchen paper for up to 24 hours.

Refrigeration isn’t recommended, as it dries out the layers and speeds up staling. For longer storage, freeze fully cooled croissants in an airtight container or freezer bag for up to 2 months.

Thaw at room temperature, then reheat in a preheated oven at 180°C – 350°F for 5–7 minutes until warmed through and lightly crisp again. Avoid microwaving, as it softens the pastry and flattens the layers.

Related Posts:

• Pain au Chocolat (Homemade Chocolate Croissants)
• Pain Aux Raisins
• Chocolate Meringues
• Croquembouche
• Nutella Roses