Flaky, Buttery, and Oh-So-French: The Ultimate Classic French Croissant Recipe
Our classic French croissant recipe is a game-changer for bakers and pastry enthusiasts. With its flaky, buttery layers and crispy, golden edges, this iconic pastry is sure to impress.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Pastry brush
- Rolling Pin
- Baking sheet lined with parchment paper
- Cooling rack
Ingredients
- - 1 1/2 cups warm milk 105°F to 115°F
- - 1/4 cup granulated sugar
- - 2 teaspoons active dry yeast
- - 3 1/2 cups all-purpose flour
- - 1 teaspoon salt
- - 1/4 cup unsalted butter softened
- - 1/2 cup unsalted butter chilled and cut into small pieces
- - 1 egg beaten (for egg wash)
Instructions
- In a small bowl, combine warm milk, sugar, and yeast. Stir to dissolve yeast, then let sit for 5-10 minutes.
- In a large mixing bowl, combine flour, salt, and softened butter. Mix until a shaggy dough forms.
- Add yeast mixture to dough and mix until a smooth, elastic dough forms.
- Knead dough for 10-12 minutes until smooth and elastic.
- Roll out dough to a thickness of 1/4 inch.
- Fold dough in half lengthwise, then fold in half again.
- Rotate dough 90°, then roll out to a thickness of 1/4 inch.
- Cut into long, thin triangles.
- Roll each triangle into a croissant shape, curling the ends towards each other.
- Place on prepared baking sheet, leaving 1 inch of space between each croissant.
- Brush with egg wash and bake at 400°F for 15-20 minutes, or until golden brown.
Notes
- Use high-quality ingredients, including European-style butter and unbleached all-purpose flour.
- Keep dough cold and relaxed to prevent shrinkage.
- Don't overmix dough, as this can lead to a dense croissant.
- Experiment with different flavors, such as adding a sprinkle of sea salt or a drizzle of honey.
- Keep dough cold and relaxed to prevent shrinkage.
- Don't overmix dough, as this can lead to a dense croissant.
- Experiment with different flavors, such as adding a sprinkle of sea salt or a drizzle of honey.