Buttery Flaky Croissants

Bringing the charm of a French patisserie straight to your home, crafting croissants is pure joy. Each buttery, crisp creation unfolds into delicate layers that crunch wonderfully with every mouthful, while the rich aroma entices everyone to join together for a special breakfast moment.

After trying countless batches in my kitchen for weeks on end, I'll always remember when I finally got that perfect honeycomb inside. My kid told me our house smelled exactly like that little bakery we loved in Paris, and right then I knew my hard work wasn't wasted.

Key Components

• Butter: Go for European-style as it contains less moisture for extra flakiness
• Flour: Regular all-purpose does the job great - don't worry about specialty types
• Yeast: Either fresh or instant will work fine, just tweak your rising times
• Milk: Full-fat gives the most luscious results
• Salt: Keep the full amount - it manages yeast activity and boosts taste
• Sugar: Adds nice color and keeps everything soft

Pin it

Step-by-Step Process

Step 10:

Let them rise until they look puffy and wobble slightly

Step 9:

Form croissants firmly without pulling the dough

Step 8:

Use a very sharp knife for clean triangle cuts

Step 7:

Cool dough in fridge between folds

Step 6:

Keep edges straight and corners crisp during folding

Step 5:

Apply even pressure when rolling for uniform layers

Step 4:

Your butter should be cool but bendable without snapping

Step 3:

Give dough a break before rolling to avoid bounce-back

Step 2:

Work dough until it can stretch thin without holes

Step 1:

Start with everything at room temp except the laminating butter

I learned so much watching my grandma make these treats as a kid. She always told me, "You'll know when the dough's ready if you just listen to it" - turns out she wasn't kidding.

Planning & Keeping Tips

Step 5:

Get organized early for upcoming celebrations

Step 4:

Serve them fresh from the oven for maximum wow factor

Step 3:

Take them out an hour before baking time

Step 2:

Let your shaped pastries slowly rise in the fridge overnight

Step 1:

Make and shape your dough the evening before

Pin it

These golden treats have become my favorite weekend ritual, adding a bit of French flair to ordinary days. Though they need time and care, nothing beats the feeling of pulling those perfectly layered, golden curves from your oven.

Frequently Asked Questions

→ Why leave the dough overnight?

Resting overnight relaxes the gluten and firms the butter, making it easier to shape and roll the croissants.

→ Can these be frozen?

You can freeze unbaked croissants for up to 3 months. Let them thaw overnight before proofing and baking.

→ Why is butter temperature key?

The butter should be cool but bendy to form neat layers in the dough without melting into it.

→ When is the proofing done?

They’ll double in size and feel airy and soft when gently pressed with your finger.

→ Can salted butter be used?

It's better to use unsalted butter so you can control how salty the croissants taste.