Homemade croissants are one of the most rewarding things you can bake. Flaky, buttery, layered with hundreds of gossamer-thin sheets of dough — they take time and patience, but the process is far more achievable than most people believe. This guide breaks it down into clear stages spread over two days.
Why Make Croissants at Home?
A croissant bought from a supermarket and a croissant made with proper laminated dough are entirely different foods. When you make them yourself, you control the butter quality, the proof, and the bake — and the result is an extraordinarily crisp, amber shell giving way to a soft, airy, buttery interior that simply cannot be replicated any other way.
Ingredients
For the Détrempe (Dough)
- 500g (4 cups) strong white bread flour
- 10g (2 tsp) fine salt
- 80g (6 tbsp) caster sugar
- 10g (3¼ tsp) instant yeast
- 300ml (1¼ cups) whole milk, cold
- 40g (3 tbsp) unsalted butter, softened
For the Beurrage (Butter Block)
- 280g (2½ sticks) high-quality European-style unsalted butter, cold
For the Egg Wash
- 1 whole egg + 1 egg yolk, beaten with a pinch of salt
Day One: The Dough and Butter Block
Step 1: Make the Détrempe
Combine the flour, salt, and sugar in a stand mixer bowl. Add the yeast on the opposite side from the salt. Pour in the cold milk and mix on low for 2 minutes, then add the softened butter and mix for another 5 minutes until smooth. Shape into a rectangle, wrap in cling film, and refrigerate overnight.
Step 2: Make the Butter Block
Beat the cold butter flat between two sheets of baking parchment into a neat 20x20cm square. It should bend without cracking. Refrigerate alongside the dough overnight.
Day Two: Lamination, Shaping, and Baking
Step 3: Laminate (3 × Letter Folds)
Enclose the butter block in the dough and roll out to 60x20cm. Perform a letter fold, wrap and rest in the fridge for 30 minutes. Repeat twice more. You are building 27 butter layers — the source of all the flakiness.
Step 4: Shape, Proof, and Bake
Roll to 4mm, cut triangles, roll from base to tip. Proof at 24°C for 2–3 hours until visibly puffed and wobbling. Brush with egg wash and bake at 190°C (375°F) for 16–18 minutes until deep amber all over.
Essential Equipment
- 🍩 Stand mixer: A powerful stand mixer (Amazon)
- 🧢 Heavy rolling pin: A long, heavy rolling pin (Amazon)
- 🌡️ Instant thermometer: An instant-read thermometer (Amazon)
The Most Common Croissant Mistakes
- Butter too cold: It shatters instead of laminating. Bring to modelling clay texture.
- Butter too warm: It merges into the dough. Work quickly.
- Under-proofed: Always wait for the wobble.
- Pale bake: Push to deep amber, not just golden.
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