French Croissant Recipe
When you bite into a fresh croissant, it seems almost unreal how the layers flake apart at the sound of your teeth, revealing the just-right amount of buttery goodness that makes croissants some of the most magical (and certainly the most iconic) of French pastries. When I make croissants, my go-to recipe starts with 500g of all-purpose flour.
For any baking, but especially for something as structurally demanding as a croissant, you can’t skip the gluten that the flour has in spades. The unsalted butter—300g—where the true art of croissant-making shines.
It creates the buttery signature layers as it’s folded and rolled into the dough. For that beautiful golden finish, I brush my croissants with an egg wash made with a lone egg.
When they come out of the oven—golden, puffy, and impossibly tempting—there’s a sense of accomplishment I feel, warm and snug, like the croissants themselves. They’re not at all low-calorie, not with that amount of butter, but they’re worth every satisfying bite.
Ingredients
When it comes to baking, using flour is essential.
It is the primary ingredient for most baked goods.
Flour provides the structure with the help of gluten, the protein that makes the dough elastic and gives it strength.
Flour is well-balanced in two key nutrients that are vital for energy: carbohydrates and proteins.
Sweetness and fermentability—sugar’s two primary roles in baking—are fulfilled by a number of ingredients other than common granulated sugar.
Yeast: Promotes the rising of dough; a wealth of B vitamins.
Butter: Provides a rich flavor and flakiness; high in fat.
Egg: Contributes hue and luster; supply of amino acids.
Ingredient Quantities
- 500g all-purpose flour
- 10g salt
- 80g sugar
- 10g instant yeast
- 300ml cold water
- 300g unsalted butter (for folding)
- 1 egg (for egg wash)
Instructions
1. In a big bowl, mix 500g of common high-grade flour, 10g of salt, 80g of sugar, and 10g of instant yeast. Make sure to blend the dry elements very well.
2. Slowly incorporate 300ml of chilled water into the dry ingredients. Mix until a cohesive dough forms. Knead the dough for about 5 minutes, until it’s smooth and slightly elastic.
3. Mold the dough into a sphere. When you’ve got it in the ballpark of a ball (as mentioned, this isn’t an exact science), cover the dough in plastic wrap and place it in the fridge for about 1 hour. This “resting” period in the fridge allows the gluten in the dough to relax, making the dough easier to roll out later.
4. Between two sheets of parchment paper, work the 300g of unsalted butter into a rectangle about 1 cm thick. Chill it in the refrigerator for about 20 minutes.
5. Shape the dough into a rectangle that’s about twice as large as the butter slab. Put the chilled butter on one half and fold the other half over, sealing the edges to enclose the butter.
6. Shape the dough into a long rectangle. Fold it into thirds like a business letter. Turn the dough 90 degrees. Roll it out again into a rectangle. Fold it again into thirds like a business letter. Refrigerate the dough wrapped in plastic for an hour.
7. Carry out the rolling and folding procedure two additional times, refrigerating the dough for an hour between folds to permit the gluten to yield and to keep the butter cold.
8. Following the last fold, roll the dough out to a thickness of about 5mm. Cut the dough into triangular shapes that have a base of approximately 15cm and a height of 20cm.
9. To make the croissants, roll each triangle from the base to the tip. Put them on a baking tray that you have lined with parchment paper. Cover the croissants and the tray with a towel. Let the croissants proof for 1 to 2 hours, or until they have doubled in size.
10. Set the oven to 200°C (392°F) to preheat. Combine an egg and some water to create an egg wash, then brush the croissants with that mixture. Bake the croissants for 15-30 minutes, or until they are a nice golden brown and have puffed up significantly. There are few better things in life than freshly baked croissants.
Equipment Needed
1. Large mixing bowl
2. Measuring scales
3. Measuring jug
4. Wooden spoon or rubber spatula
5. Rolling pin
6. Plastic wrap
7. Refrigerator
8. Baking tray
9. Parchment paper
10. Knife or dough cutter
11. Pastry brush
12. Oven
FAQ
- Q: Can I use salted butter instead of unsalted for folding?A: To control the salt content of the recipe and ensure better flavor balance, use unsalted butter.
B: Use unsalted butter. It gives you better control over the amount of salt in the recipe and helps your flavors stay balanced.
- Q: Is it necessary to use cold water?A: Yes, it is necessary to use cold water to prevent the yeast from activating too soon. This is crucial for the dough’s texture and rise.
- Q: Can I make the dough ahead of time?A: Yes, the dough can be prepared a day in advance and kept in the refrigerator. This can improve the flavor.
- Q: How can I ensure my croissants are flaky?A: Ensure that your butter is cold and pliable throughout the folding process, and be vigilant about rolling it to an even thickness.
- Q: What if I don’t have instant yeast?You can utilize active dry yeast, but you will need to first dissolve it in a small amount of warm water and potentially adjust the time it takes for the dough to rise.
- Q: Can I add fillings to my croissants?Yes, after shaping, fillings like chocolate or almond paste can be added before baking.
- Q: How do I know when the croissants are done baking?They ought to be a rich golden brown and produce a hollow sound when you tap on the underside.
Substitutions and Variations
All-purpose flour: Substitute with bread flour for a slightly chewier texture.
Sweeteners: Substitute honey or maple syrup for sugar, bearing in mind that the choice will slightly affect the taste.
Instant yeast: Substitute with active dry yeast, but remember to first activate it in warm water before using.
Use cold milk instead of water for a richer dough.
Unsalted butter: May be interchanged with European-style butter, which has a creamier taste due to higher fat content.