“How to Make Classic French Croissants from Scratch: A Step-by-Step Guide for Flaky, Buttery Perfection”

There’s something special about homemade croissants: their golden, flaky crust, the airy, buttery layers that melt in your mouth, and the satisfaction of making them from scratch. Although it may seem daunting due to the multiple steps involved, with a bit of time and patience, anyone can make delicious croissants at home. Here’s a step-by-step guide for creating this classic French pastry.

Ingredients

Dough:

4 cups (500g) all-purpose flour

1/4 cup (50g) sugar

1 tablespoon salt

1 tablespoon (10g) instant yeast

1 1/2 cups (375ml) cold whole milk

Butter Block:

1 cup (225g) unsalted butter, cold but pliable

Egg Wash:

1 large egg

1 tablespoon milk

---

Instructions

Step 1: Make the Dough

1. Mix Ingredients: In a large bowl, combine the flour, sugar, salt, and yeast. Make sure the yeast and salt are not directly in contact as it can affect yeast activity.
2. Add Milk: Pour in the cold milk, stirring with a wooden spoon or using a stand mixer with a dough hook on low speed. Mix until the dough just comes together. Avoid over-mixing; you’re aiming for a rough dough.
3. Knead the Dough: Turn the dough out onto a floured surface and knead briefly, around 3–4 minutes. The dough should be smooth but not overly elastic.
4. Chill the Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour to relax the gluten and make it easier to roll out later.

Step 2: Prepare the Butter Block

1. Shape Butter: Cut the cold butter into slices and arrange them on a large sheet of parchment paper. Place another sheet of parchment paper over the butter.
2. Flatten the Butter: Use a rolling pin to pound and roll the butter into an even 7×7 inch (18×18 cm) square. This step is key for incorporating the butter into the dough evenly.
3. Refrigerate: Chill the butter block in the fridge for 20-30 minutes. You want it firm but flexible enough to bend slightly without breaking.

Step 3: Incorporate the Butter

1. Roll Out the Dough: On a lightly floured surface, roll the dough into a 10×10 inch (25×25 cm) square.
2. Place Butter on Dough: Position the butter block in the center of the dough at a 45-degree angle (like a diamond inside a square).
3. Fold the Dough Over Butter: Fold the corners of the dough over the butter to fully encase it, creating a neat package. Pinch any open seams to seal the butter inside.

Step 4: Laminate the Dough

Laminating is the process of rolling and folding the dough to create multiple layers of butter and dough, giving croissants their signature flakiness.

1. Roll and Fold (1st Turn): Gently roll the dough lengthwise into a 20×10 inch (50×25 cm) rectangle. Fold it into thirds like a letter. This is called a “single fold.” Wrap the dough and chill for 30 minutes.
2. Second Turn: Take the dough from the fridge, roll it out again to a 20×10 inch rectangle, and fold it into thirds. Wrap and chill again for 30 minutes.
3. Final Turn: Repeat the rolling and folding one last time. Wrap the dough tightly and refrigerate for at least 4 hours or overnight.

Step 5: Shape the Croissants

1. Roll Out Dough: On a floured surface, roll the dough into a large rectangle about 1/4 inch thick and 20×10 inches in size.
2. Cut Triangles: Using a sharp knife or pizza cutter, cut the dough into triangles. Each triangle should be around 5 inches at the base and 9 inches tall.
3. Shape the Croissants: Starting from the base of each triangle, roll the dough up towards the tip, gently stretching the dough as you roll. Place the croissants on a lined baking sheet with the tip tucked underneath.

Step 6: Proof the Croissants

1. Proofing: Cover the croissants with a clean kitchen towel and let them rise at room temperature for 1–2 hours. They should become slightly puffy, but not double in size.

Step 7: Bake the Croissants

1. Preheat the Oven: Heat your oven to 400°F (200°C).
2. Egg Wash: In a small bowl, whisk together the egg and milk. Brush this egg wash over each croissant to give them a glossy, golden finish.
3. Bake: Place the croissants in the oven and bake for 18–22 minutes until they are golden brown and flaky.

Step 8: Cool and Enjoy

Let the croissants cool on a wire rack for a few minutes before enjoying. Fresh from the oven, they’re at their best: warm, flaky, and aromatic with butter.

---

Tips for Success

Temperature: Keeping the dough and butter cold is essential to prevent the butter from melting. If the butter melts, it can affect the flakiness.

Don’t Rush: Croissants take time, but each step is crucial to achieving the perfect layers and flavor.

Freezing Croissants: To enjoy later, freeze shaped but unbaked croissants. When ready to bake, let them thaw and rise at room temperature, then bake as usual.

Once you master these steps, you’ll have bakery-quality croissants to enjoy at home. Whether for breakfast or as a treat, these homemade croissants are worth the effort!