How to Make Perfect Croissants

Croissants are a hallmark of French baking, known for their flaky, buttery layers and delicate texture. Making perfect croissants at home might seem intimidating, but with patience and proper technique, you can achieve bakery-quality results. These golden, airy pastries are perfect for breakfast, brunch, or a special treat, and the process is as rewarding as the final product.

Ingredients

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 teaspoons salt
• 1 tablespoon instant yeast
• 1 1/4 cups (300ml) warm milk
• 1/4 cup (60g) unsalted butter, softened
• 1 1/4 cups (285g) cold unsalted butter for laminating
• 1 egg, beaten (for egg wash)

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Preparation Steps

Step 1: Make the Dough

1. In a large bowl, combine flour, sugar, salt, and yeast.
2. Add warm milk and softened butter, mixing until a smooth dough forms.
3. Knead for 5–7 minutes until elastic.
4. Cover with plastic wrap and let it rise for 1 hour, or until doubled in size.

Step 2: Prepare the Butter Block

1. Place the cold butter between two sheets of parchment paper.
2. Use a rolling pin to flatten it into a rectangle about 7×10 inches.
3. Chill in the refrigerator while the dough rests.

Step 3: Laminate the Dough

1. Roll the dough into a rectangle roughly 10×14 inches.
2. Place the chilled butter block in the center and fold the dough over the butter like an envelope.
3. Roll the dough gently into a long rectangle, then fold it into thirds (like a letter).
4. Wrap in plastic wrap and refrigerate for 30–60 minutes.
5. Repeat rolling and folding 2 more times, chilling in between, to create layers.

Step 4: Shape the Croissants

1. Roll the laminated dough into a 1/4-inch thick rectangle.
2. Cut triangles approximately 4 inches wide at the base.
3. Starting from the base, roll each triangle toward the tip to form the classic crescent shape.
4. Place on a parchment-lined baking sheet, tip underneath, and curve ends slightly.

Step 5: Proof the Croissants

1. Cover the shaped croissants loosely and let them rise in a warm area for 1–2 hours, until puffy.

Step 6: Bake

1. Preheat oven to 400°F (200°C).
2. Brush croissants lightly with beaten egg for a golden finish.
3. Bake for 15–20 minutes, until golden brown and flaky.
4. Cool slightly before serving.

Tips for Perfect Croissants

• Keep butter cold throughout the laminating process to ensure flaky layers.
• Do not rush the resting periods; proper chilling is key to texture.
• Handle the dough gently to avoid compressing the layers.

These perfect croissants are golden, flaky, and buttery, offering an irresistible taste and texture that rivals any French bakery. With practice, you can master the art of croissant-making and enjoy this classic pastry fresh from your own oven.