BreakfastBrunchSnack

Classic Croissants

Name: Classic Croissants
Prep time: 2 h
Cook time: 20 min
Total time: 14 h 20 min
Yield: 8 servings
Cuisine: french
Ingredients: 500 g all-purpose flour; 50 g granulated sugar; 10 g salt; 7 g active dry yeast; 150 ml cold water; 100 ml cold milk; 25 g unsalted butter melted; 250 g unsalted butter cold, for laminating; 1 pcs egg beaten

These flaky, buttery croissants are a labor of love, but the reward is a truly authentic French pastry. Layers of delicate dough encase rich butter, creating an irresistible texture perfect for breakfast or brunch. Enjoy them plain, with jam, or filled with your favorite sweet or savory additions.

An original recipe by Forkin

Total time: 14 hr 20 min
Serves: 8
Difficulty: Hard
Per serving: 511 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

500 gall-purpose flour
50 ggranulated sugar
10 gsalt
7 gactive dry yeast
150 mlcold water
100 mlcold milk
25 gunsalted butter, melted

butter block

250 gunsalted butter, cold, for laminating

egg wash

1 pcsegg, beaten

Equipment

baking sheets · rolling pin · sharp knife · plastic wrap · wooden spoon · large bowl · wire rack · parchment paper

The method

Step by step

1
In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and active dry yeast.
About 2 min
Cook’s note: Ensure the yeast is not in direct contact with salt for too long before adding liquids.
2
Add the cold water, cold milk, and melted unsalted butter to the dry ingredients.
About 1 min
3
Mix with a wooden spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 3 min
Cook’s note: Do not overmix; the dough will be sticky at first.
4
Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
About 7 min
Cook’s note: The dough should pass the 'windowpane test' – a small piece should stretch thin enough to see light through without tearing.
5
Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
About 2 hr
Cook’s note: Chilling the dough is crucial for easier handling and better lamination.
6
Prepare the butter block by placing the cold unsalted butter (for laminating) between two sheets of parchment paper.
About 2 min
7
Using a rolling pin, pound and roll the butter into an 8x8 inch (20x20 cm) square.
About 3 min
Cook’s note: The butter should be pliable but still cold and firm, not melted.
8
Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a 16x8 inch (40x20 cm) rectangle.
About 5 min
Cook’s note: Keep the dough as rectangular as possible.
9
Place the butter block on one half of the dough, leaving a 1-inch border around the edges.
About 1 min
10
Fold the other half of the dough over the butter, sealing the edges completely to encase the butter.
About 1 min
Cook’s note: Ensure no butter is exposed, as it can leak during rolling.
11
Roll the dough into a 24x8 inch (60x20 cm) rectangle.
About 5 min
Cook’s note: Roll gently and evenly to maintain the layers.
12
Perform the first 'turn' by folding the dough into thirds, like a business letter.
About 2 min
Cook’s note: Brush off any excess flour before folding.
13
Wrap the folded dough in plastic wrap and refrigerate for 30 minutes.
About 30 min
14
Repeat steps 11-13 two more times, for a total of three turns and three chilling periods.
About 1 hr 50 min
Cook’s note: After each turn, rotate the dough 90 degrees before rolling again to ensure even layering.
15
After the final chilling, roll the dough into a large rectangle, approximately 16x12 inches (40x30 cm) and about 1/8 inch (3-4 mm) thick.
About 5 min
Cook’s note: The dough should be cold but pliable.
16
Trim the edges to create neat rectangles, then cut the dough into triangles with a 3-4 inch (7-10 cm) base.
About 5 min
Cook’s note: Use a sharp knife or pizza cutter for clean cuts.
17
Starting from the wide base of each triangle, gently roll it up towards the point to form the croissant shape.
About 8 min
Cook’s note: Don't roll too tightly; leave a little space for the layers to expand.
18
Place the shaped croissants on baking sheets lined with parchment paper, leaving space between them.
About 2 min
19
Cover loosely with plastic wrap and let them proof in a warm, draft-free place for 2-3 hours, or until doubled in size and very puffy.
About 3 hr
Cook’s note: Proper proofing is essential for a light, airy texture.
20
Preheat your oven to 400°F (200°C).
About 15 min
21
Brush the proofed croissants with the beaten egg wash.
About 1 min
Cook’s note: Be gentle to avoid deflating them.
22
Bake for 15-20 minutes, or until deeply golden brown and puffed.
About 20 min
Cook’s note: Rotate the baking sheets halfway through for even browning.
23
Transfer the baked croissants to a wire rack to cool slightly before serving.
Cook’s note: Croissants are best enjoyed warm on the day they are baked.

Per serving

Nutrition

Calories: 510.7kcal
Protein: 7.7g
Carbs: 54.2g
Fat: 29.2g
Fibre: 1.9g
Sugar: 6.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover croissants at room temperature in an airtight container.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through and crisp.