Classic Butter Croissants: A Perfect Flaky Pastry

Classic Butter Croissants are the ultimate indulgence for pastry lovers, bringing a touch of French elegance right to your kitchen. The layers of buttery dough, perfectly crisped on the outside and soft on the inside, are the hallmark of a truly great croissant. While these croissants take some time and patience to prepare, the result is a flaky, golden pastry that is undeniably worth the effort. Whether enjoyed for breakfast, as an afternoon snack, or paired with a cup of coffee, these croissants will delight your taste buds with each bite.

For more French pastry inspiration, check out Classic Croissants Recipe on Bon Appétit and How to Make Croissants from The Kitchn.

Basic Recipe: Ingredients and Instructions

Classic Butter Croissants Recipe – Flaky, Buttery Pastry

---

• Author: Jennifer Mitchell
• Total Time: 2 hours 30 minutes
• Yield: 10-12 croissants 1x

Print Recipe

Pin Recipe

Description

Classic butter croissants are a timeless French pastry that features a flaky, buttery, and light texture. They are perfect for breakfast or as a special treat with a warm cup of coffee. This recipe involves creating a rich, buttery dough that is folded and rolled multiple times to create layers of flaky goodness. The croissants are golden on the outside, tender on the inside, and bursting with buttery flavor.

---

Ingredients

Scale 1x2x3x

For the Dough

• 1 lb 2 ounces all-purpose flour (or 4 cups)
• 5 ounces cold water
• 5 ounces cold whole milk
• 2 ounces granulated sugar (1/4 cup plus 2 tablespoons)
• 3 tablespoons unsalted butter, softened
• 1 tablespoon plus 1/2 teaspoon instant yeast (about 1.5 packets)
• 2 1/4 teaspoons salt

For the Butter Layer

• 10 ounces cold butter

For the Egg Wash

• 1 large egg (beaten)

---

Instructions

Prepare the Dough:

• In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
• Add the cold water and milk, and mix until a dough forms.
• Add the softened butter and knead the dough until smooth and elastic, about 5-7 minutes.
• Shape the dough into a ball and cover it with a damp cloth or plastic wrap. Let it rest in the refrigerator for at least 1 hour.

Prepare the Butter Layer:

• While the dough is resting, place the cold butter between two sheets of parchment paper. Using a rolling pin, flatten the butter into a square about 7-8 inches wide.
• Place the butter back in the fridge to keep it cold while you work with the dough.

Laminate the Dough:

• On a lightly floured surface, roll out the dough into a rectangle about 10-12 inches long.
• Place the cold butter in the center of the dough and fold the edges over to completely encase the butter (similar to an envelope).
• Roll the dough into a longer rectangle, about 20 inches long.
• Fold the dough into thirds (like folding a letter), then wrap it in plastic wrap and refrigerate for 30 minutes.
• Repeat this folding and chilling process two more times, ensuring the dough stays cold between each fold.

Shape the Croissants:

• After the final chill, roll the dough out into a large rectangle about 1/8 inch thick.
• Cut the dough into triangles (about 4 inches wide at the base and 6-7 inches tall).
• Starting from the base of each triangle, roll the dough tightly toward the tip to form the croissant shape.
• Place the shaped croissants on a baking sheet lined with parchment paper, leaving enough space between each for expansion.

Proof the Croissants:

• Cover the croissants with a clean kitchen towel or plastic wrap and let them rise in a warm place for about 1-1.5 hours, or until doubled in size.

Egg Wash:

• Preheat the oven to 400°F (200°C).
• Brush the risen croissants with a beaten egg to give them a golden, glossy finish when baked.

Bake the Croissants:

• Bake the croissants in the preheated oven for 15-20 minutes, or until golden brown and crisp.
• Once baked, let them cool on a wire rack for a few minutes.

Serve and Enjoy:

• Serve warm, and enjoy the buttery, flaky goodness of your freshly baked croissants.

Notes

• Butter Layer: The key to flaky croissants is in the butter. Keep the butter and dough as cold as possible during the lamination process to ensure the layers stay intact.
• Proofing: Be sure not to rush the proofing process. Allow the dough enough time to rise so the croissants puff up during baking.
• Shaping Tips: For a more classic shape, you can make smaller triangles or even try the traditional crescent shape if you prefer.

• Prep Time: 2 hours (including dough resting and chilling)
• Cook Time: 20 minutes
• Category: Pastry/Baked Goods
• Method: Baked
• Cuisine: French

Nutrition

• Serving Size: 1 croissant
• Calories: 300 kcal
• Sugar: 3g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 50mg

Keywords: Classic Butter Croissants

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the all-purpose flour, cold water, cold milk, sugar, instant yeast, and salt. Mix until the ingredients are fully combined into a shaggy dough.
   • Add the softened butter to the dough and knead it for 5-7 minutes until the dough becomes smooth and elastic.
   • Shape the dough into a ball, cover it with plastic wrap, and refrigerate it for 1 hour to allow it to rest and chill.
2. Prepare the Butter Layer:
   • While the dough is chilling, prepare the butter layer by placing the cold butter between two pieces of parchment paper. Use a rolling pin to pound the butter into a flat square about 7 inches on each side.
   • Refrigerate the butter until it is firm, about 30 minutes.
3. Laminate the Dough:
   • On a lightly floured surface, roll the dough into a large rectangle, about 10 inches by 20 inches.
   • Place the chilled butter in the center of the dough and fold the dough over it to fully encase the butter. This is known as the “lock-in.”
   • Roll the dough out into a large rectangle (about 8 inches by 24 inches), then fold it into thirds, like folding a letter. This is the first “turn.”
   • Refrigerate the dough for 30 minutes, then repeat the rolling and folding process two more times for a total of 3 turns, resting the dough in the fridge for 30 minutes between each turn.
4. Shape the Croissants:
   • After completing the turns, roll the dough out into a long rectangle, about 1/8 inch thick. Cut the dough into triangles, approximately 4 inches wide at the base.
   • Gently stretch the triangles, then roll them up from the base toward the tip, forming the classic croissant shape.
5. Proof the Croissants:
   • Arrange the shaped croissants on a baking sheet lined with parchment paper. Allow them to proof at room temperature for about 2 hours, or until they have doubled in size.
6. Apply the Egg Wash:
   • In a small bowl, beat the egg to create an egg wash. Brush the egg wash over the surface of the croissants for a glossy, golden finish.
7. Bake the Croissants:
   • Preheat your oven to 400°F (200°C). Bake the croissants for 15-20 minutes, or until they are golden brown and puffed up. Keep an eye on them to avoid over-baking.
   • Once baked, remove the croissants from the oven and let them cool slightly before serving.
8. Serve:
   • Serve your freshly baked Classic Butter Croissants warm, straight from the oven, or store them in an airtight container for later enjoyment.

Advanced Techniques

Perfecting the Lamination Process

Lamination is the key to achieving the signature layers in a croissant. When rolling out the dough, be sure to keep the butter cold, as this will help it create the layers. If the butter starts to soften or melt, refrigerate the dough for 10-15 minutes before continuing.

Maintaining the Right Temperature

Both the dough and butter must be kept cold throughout the process to ensure the layers form properly. If the dough becomes too soft, the butter will melt into it rather than staying separate, preventing the desired flaky texture.

Shaping Croissants Like a Pro

To get the perfect croissant shape, start by gently stretching the dough slightly before rolling it up. This ensures the layers expand as the croissants bake, creating a puffier texture. Roll tightly to create a crisp edge, and don’t forget to tuck the tip of the triangle underneath the croissant to prevent it from unfurling while baking.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storing Leftovers

Classic Butter Croissants are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To preserve the crispness, reheat the croissants in a preheated oven at 350°F (175°C) for 5-7 minutes.

Freezing Croissants

You can freeze unbaked croissants for up to 1 month. Simply freeze the shaped croissants on a baking sheet, then transfer them to an airtight container or freezer bag once solid. When you’re ready to bake, let them thaw and proof at room temperature for about 2 hours before baking as directed.

Shelf Life

For the best quality, enjoy freshly baked croissants within 2 days. Frozen croissants should be consumed within 1 month for optimal taste and texture.

Dietary Adaptations and Substitutions

Dairy-Free Option

For a dairy-free croissant, you can substitute the butter with a plant-based alternative, such as coconut oil or vegan butter. You will also need to use a dairy-free milk option such as almond or oat milk.

Gluten-Free Adaptation

Making croissants gluten-free can be tricky, as the dough relies on gluten to create the layers. However, you can try using a gluten-free all-purpose flour blend. Keep in mind that the texture and flakiness may differ, and you might need to experiment with different flour blends for the best result.

FAQs About The Recipe

Can I use a stand mixer to make the dough?

Yes, you can use a stand mixer with a dough hook to combine the ingredients and knead the dough. However, you’ll still need to roll out the dough and laminate it by hand.

How long does the proofing process take?

Proofing times can vary depending on the temperature of your kitchen. Typically, croissants need about 2 hours of proofing at room temperature. If your kitchen is colder, it may take longer for the croissants to rise.

Can I add fillings to the croissants?

Yes! Classic croissants are delicious on their own, but you can fill them with chocolate, almond paste, or even ham and cheese. If you choose to fill them, add the filling before rolling them into croissant shapes.

Why are my croissants not flaky?

If your croissants aren’t as flaky as you’d like, it could be because the butter wasn’t cold enough, the dough wasn’t laminated correctly, or the croissants weren’t baked at a high enough temperature. Be sure to follow the steps carefully and keep the dough and butter chilled.

Conclusion & Final Thoughts

Classic Butter Croissants are a true delight and a labor of love. The key to perfect croissants lies in the technique, particularly the lamination process, which creates those signature layers of buttery goodness. With patience and attention to detail, you’ll be able to make croissants that rival any bakery’s offerings. Enjoy them fresh out of the oven, or freeze them for a future treat—you’ll never want to go back to store-bought again!