Recipe Details
Croissants
Updated: February 3, 2025
Recipe Overview
Total Time: 24 hours (largely unattended, with primary fermentation and resting phases)
Difficulty: Advanced (requires precision in lamination and fermentation control)
Servings: 12–16 croissants
Rating: ★★★★★ (5/5, based on 2,952 reviews)
Comments: 386 comments
Introduction
This recipe outlines a professional methodology to achieve bakery-standard croissants in a home kitchen, characterized by delicate, flaky layers and a buttery, crisp exterior. The process demands technical precision—critical aspects include controlling butter temperature during lamination, managing gluten development, and orchestrating multi-stage fermentation—to create the iconic "shatterable" texture. While mastery requires practice, adherence to the structured steps ensures reproducible results.
Ingredients
For a batch of 12–16 croissants:
Dough:
High-gluten flour (300g)
Active dry yeast (3g)
Fine sea salt (4g)
Granulated sugar (15g)
Warm water (180ml, 35–40°C)
Butter for Lamination:
Cold, unsalted butter (200g, 2–4°C; hard, not softened)
Step-by-Step Instructions
Phase 1: Dough Preparation & Lamination
Dough Mixing: Combine flour, yeast, salt, sugar, and warm water in a stand mixer (or by hand) until a smooth, elastic dough forms (5–7 minutes with mixer; 10–15 minutes by hand). The dough should pass the "windowpane test" (stretchable without tearing).
Dough Rest: Transfer dough to a lightly oiled bowl, cover, and rest at room temperature (20–22°C) for 30 minutes to relax gluten.
Butter Preparation: Cut cold butter into uniform 1cm-thick sheets or cubes. Ensure butter remains firm—softening during handling will disrupt lamination.
Lamination (Folding Technique):
Roll dough into a 30cm × 40cm rectangle, ensuring even thickness.
Place butter in the center, leaving 5mm borders. Fold the dough in thirds (left, middle, right) like a letter, creating a 15cm × 40cm rectangle.
Roll the folded dough to 30cm × 40cm again, fold in thirds, and refrigerate for 30 minutes. Repeat this "4-fold" process twice (total 4 folds) to develop 40–60 layers.
Phase 2: Fermentation
Bulk Fermentation: After lamination, shape dough into a ball, place in a bowl, and ferment at 20–22°C for 2–3 hours (until doubled in volume).
Cold Fermentation: Transfer dough to a container, cover, and refrigerate overnight (12–16 hours). This "cold rest" enhances flavor and stabilizes layers.
Phase 3: Shaping & Final Proof
Dough Retrieval: Remove dough from fridge, let rest 15 minutes, then roll into a 35cm × 25cm rectangle.
Cut & Shape: Using a sharp knife, cut dough into 12–16 equilateral triangles (base 10cm, height 15cm). Roll each triangle from the wide end to the tip, forming a crescent shape.
Final Proof: Arrange shaped croissants on a parchment-lined baking sheet, spaced 5cm apart. Proof in a warm, humid environment (35–40°C, 85% humidity) for 45–60 minutes until puffed and springy to the touch.
Phase 4: Baking
Preheat Oven: Set to 200°C (conventional) or 220°C (steam-assisted). For steam, place a tray of water in the oven’s bottom rack.
Bake: Place croissants on the middle rack, bake 18–22 minutes, rotating halfway. They’re ready when golden-brown and crisp on the exterior.
Professional Tips
Butter Temperature: Critical for layering—hard butter (2–4°C) prevents melting during rolling, while soft butter (15–20°C) causes uneven layers.
Oven Variations: Use convection ovens at 190°C; adjust time based on altitude (higher altitudes may require 5–10 extra minutes).
Storage: Consume fresh; for later use, refrigerate for 3 days or freeze for 1 month, then reheat at 180°C for 5 minutes.
Featured In
How to Make Stunning Croissants at Home (original source). To save this recipe, visit the linked article or use the platform’s "Save Recipe" function.
Note: This recipe emphasizes the traditional French lamination method, prioritizing patience and precision over speed. Success lies in respecting fermentation times and temperature control—minor adjustments refine flavor and texture.