Recipe Description
Golden, crisp, and buttery—these French Butter Croissants are the ultimate homemade pastry. By carefully laminating the dough and allowing it to proof properly, you’ll achieve those signature layers that shatter with every bite. This recipe walks you through each stage, from preparing the dough to shaping, proofing, and baking, so you can enjoy bakery-style croissants in your own kitchen.
What Makes This French Butter Croissants Recipe Special?
French Butter Croissants are famous for their light texture, crisp golden layers, and rich buttery taste. By laminating the dough carefully, you’ll get the same quality you’d expect in a Parisian boulangerie.
For more French breakfast inspiration, check out our Baguette Française Recipe 🍞.
🥐 Ingredients for French Butter Croissants
for 12 Croissants :
500 g (4 cups) all-purpose flour
55 g (1/4 cup) sugar
10 g (2 tsp) salt
10 g (2 tsp) instant yeast
300 ml (1 1/4 cups) cold milk
40 g (3 tbsp) unsalted butter (softened)
250 g (2 1/4 sticks) unsalted butter (cold, for laminating)
1 egg (for egg wash)
Step-by-Step Instructions for French Butter Croissants
1 – Prepare the Dough
1 – Prepare the Dough- Mix flour, sugar, salt, yeast, and milk.
- Combine until you obtain a smooth dough.
2 – Rest
- Cover the dough with plastic wrap.
- Let it rest in the fridge for 1 hour.
3 – Folding (Lamination)
- Roll out the dough into a large rectangle.
- Place cold butter in the center.
- Fold the edges of the dough over to enclose the butter.
- Roll out again and fold like a wallet (book fold).
- Let it rest in the fridge for 30 minutes. Repeat the process 3 times (roll → fold → rest).
Repeat the process 3 times (roll → fold → rest). 4 – Shaping
- Roll the dough into a large rectangle.
- Cut into even triangles.
- Roll each triangle from the base to the tip.
- Place the unbaked croissants on a baking tray.
5 – Proofing (Rising)
- Place the croissants on a tray lined with parchment paper.
- Cover with a clean cloth.
- Let rise for about 1 hour 30 minutes at room temperature, until doubled in size.
6 – Baking
Let cool slightly before serving. beaten egg to achieve a golden shine.
Finally, bake for 15–20 minutes, until puffed up and beautifully browned.
Preheat the oven to 200°C (392°F).
Brush croissants with beaten egg.
Bake until golden brown and crispy.
Tips for Perfect Croissants
- For the best flavor, always use high-quality butter.
- Remember to chill the dough between folds, which keeps the butter from melting.
- To ensure even rising, proof the croissants in a warm, draft-free spot.
Serving Ideas for Croissants
Pair with homemade jam, enjoy with café au lait, or stuff with ham and cheese for a savory twist. You might also love our Chocolate Vanilla Milkshake Recipe for a sweet pairing! 🍫🥛
FAQs About Making French Butter Croissants
Q: Can I freeze croissants?
Yes! Freeze after shaping, then bake directly from frozen with 5–7 extra minutes.
Q: Why are my croissants dense?
Likely because the butter melted into the dough. Keep it cold at all times.
Q: Can I add chocolate to make pain au chocolat?
Absolutely! Simply place chocolate sticks before rolling. Learn more with our Pain au Chocolat Recipe.
French Butter Croissants
Description
Learn how to make authentic French Butter Croissants at home—crispy on the outside, soft and buttery inside, with golden flaky layers just like a Parisian bakery. Perfect for breakfast or brunch
Ingredients:
Instructions:
step 1
Prepare the Dough
Begin by mixing flour, sugar, salt, and yeast in a large bowl.
Next, add the milk and softened butter, then knead until smooth.
Once combined, cover the dough and let it rest for 1 hour, or until it has slightly risen.
Step 2
Rest
- Cover the dough with plastic wrap.
- Let it rest in the fridge for 1 hour.
Step 3
Folding (Lamination)
- Roll out the dough into a large rectangle.
- Place cold butter in the center.
- Fold the edges of the dough over to enclose the butter.
- Roll out again and fold like a wallet (book fold).
- Let it rest in the fridge for 30 minutes. Repeat the process 3 times (roll → fold → rest).
Step 4
Shaping
- Roll the dough into a large rectangle.
- Cut into even triangles.
- Roll each triangle from the base to the tip.
- Place the unbaked croissants on a baking tray.
Step 5
Proofing
- Place the croissants on a tray lined with parchment paper.
- Cover with a clean cloth.
- Let rise for about 1 hour 30 minutes at room temperature, until doubled in size.
step 6
Baking
Let cool slightly before serving. beaten egg to achieve a golden shine.
Finally, bake for 15–20 minutes, until puffed up and beautifully browned.Preheat the oven to 200°C (392°F).
Brush croissants with beaten egg.
Bake until golden brown and crispy.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 366.23kcal
- % Daily Value *
- Total Fat 21.24g33%
- Saturated Fat 12.86g65%
- Trans Fat 0g
- Cholesterol 67.86mg23%
- Sodium 233.98mg10%
- Potassium 97.45mg3%
- Total Carbohydrate 37.99g13%
- Dietary Fiber 1.34g6%
- Sugars 6.01g
- Protein 6.09g13%
- Vitamin A 182.89 mcg
- Vitamin C 0 mg
- Calcium 43.61 mg
- Iron 0.58 mg
- Vitamin D 0.4 mcg
- Vitamin E 0.64 mg
- Vitamin K 1.9 mcg
- Thiamin 0.15 mg
- Riboflavin 0.11 mg
- Niacin 0.89 mg
- Vitamin B6 0.04 mg
- Folate 34.03 mcg
- Vitamin B12 0.18 mcg
- Phosphorus 84.86 mg
- Magnesium 13.11 mg
- Zinc 0.52 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For the best flavor, always use high-quality butter.
- Remember to chill the dough between folds, which keeps the butter from melting.
- To ensure even rising, proof the croissants in a warm, draft-free spo
