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How to Make Croissant – An Authentic Croissant (Recipe Guide)

How to Make Croissant – An Authentic Croissant (Recipe Guide)

Our full recipe guide on how to make Croissant the most popular breakfast in France.

Making authentic croissants is a rewarding yet time-consuming process that involves laminating dough with butter to create its signature flaky layers. Here’s a step-by-step guide to help you make classic French croissants from scratch.

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How to Make Croissant

Croissant Recipe Ingredients

How to Make Croissant – An Authentic Croissant (Recipe Guide)

500g all-purpose flour (preferably a mix of 400g all-purpose and 100g bread flour for stronger gluten formation)
140ml water
140ml milk
55g sugar
40g soft unsalted butter
10g salt
10g instant yeast
250g unsalted butter (for laminating, very cold)

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Step By Step How to Make Croissant

Step 1 – Prepare the Dough

In a large bowl, combine the flour, sugar, salt, and yeast. Mix well to distribute the yeast evenly. Add the water and milk to the dry ingredients. Mix until a rough dough forms.

Turn out the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. During the last 2 minutes, knead in the 40g of soft butter. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.

How to Make Croissant – An Authentic Croissant (Recipe Guide)

Step 2 – Prepare the Butter Layer

Between two sheets of parchment paper, pound and roll the 250g of cold butter into a rectangle about 8×5 inches. Keep edges straight and even. Place in the refrigerator to chill.

Step 3 – Laminating the Dough

Once the dough has risen, turn it out and roll into a rectangle about 16×10 inches. Place the chilled butter on half of the dough rectangle and fold the other half over it, sealing the edges to encase the butter completely.

Roll the dough into a 24×8 inch rectangle, then fold it into thirds like a letter. This is your first turn. Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Perform two more folds, chilling the dough for 30 minutes between each fold.

Step 4 – Shaping the Croissants

Roll the laminated dough into a rectangle about 1/4 inch thick. Cut the dough into triangles with a base around 3-4 inches wide. Roll the triangles from the base to the tip, forming a crescent shape. Place on baking sheets lined with parchment paper, ensuring the tip is tucked under the croissant to prevent it from unrolling during baking.

How to Make Croissant – An Authentic Croissant (Recipe Guide)

Step 5 – Proofing and Baking

Cover the shaped croissants with a lightly oiled plastic wrap. Let them proof in a warm, draft-free place for 1.5 to 2 hours until they are puffy and have visibly increased in size.

Preheat your oven to 400°F (200°C). Just before baking, brush the croissants with an egg wash (1 beaten egg mixed with a tablespoon of water). Bake for 15-20 minutes or until golden brown.

How to Make Croissant – An Authentic Croissant (Recipe Guide)

Tips To Make Croissant

Keep everything as cool as possible (but not cold) during laminating to prevent the butter from melting. Do not skip the resting steps; they are crucial for the butter to harden and the gluten to relax, which is necessary for successful lamination.

How Many Calories Has A Croissant

The calorie content of a croissant can vary depending on its size and specific ingredients, especially the amount of butter used. A standard medium-sized butter croissant contains approximately 230 to 270 calories.

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