What is the secret to a good croissant?

The secret? Cold dough, quality butter, and lots of patience. The Perfect Homemade Croissant Recipe works best when the butter stays cool and doesn’t melt into the dough during folding. That’s how you get those iconic flaky layers. Also, don’t skip the resting times—they give your dough a chance to relax and the flavors to develop fully.

What is a common mistake in croissants?

One of the biggest mistakes is letting the butter get too soft. When it melts during lamination or proofing, it seeps into the dough, ruining the layers. Another common issue is skipping proper proofing. Rushing this step will lead to dense, underwhelming croissants instead of the light, airy pastries you’re dreaming of.

What kind of flour is best for croissants?

Both bread flour and all-purpose flour can work, but bread flour is often preferred in the Perfect Homemade Croissant Recipe because it has more protein. This gives the dough better structure and helps create stronger layers that rise beautifully in the oven.

Why are croissants so hard to make?

Let’s be real—croissants are a labor of love. They’re tricky because you need to control temperature, timing, and technique all at once. But here’s the good news: once you’ve done it a couple of times, it gets easier. Each batch teaches you something new. The payoff? Totally worth it.

What is the rule for croissants?

Rule number one: keep it cold. Rule number two: don’t rush. From chilling the dough to letting it proof slowly, every step in the Perfect Homemade Croissant Recipe builds those delicate layers. Stick to the process, and you’ll be rewarded with flaky, buttery perfection.

How long to rest croissant dough before shaping?

After laminating, you should let the dough rest in the fridge for at least one hour. This helps the gluten relax, making it easier to roll out and shape. If the dough fights back or shrinks as you roll, that’s your cue to give it more time to rest. Trust the process, and it’ll pay off in perfect, puffed-up croissants.

7-Step Perfect Homemade Croissant Recipe for Flaky Results

Name: Perfect Homemade Croissant Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 7 h 30 min
Cuisine: French
Ingredients: – 250g all-purpose flour (or bread flour for stronger structure); – 85g lukewarm milk (preferably whole); – 60g lukewarm water; – 6g active dry yeast; – 5g honey or malt syrup; – 20g granulated sugar; – 25g unsalted butter (melted and cooled); – 5g salt; – 140g unsalted European-style butter (for lamination); ; – 1 egg yolk; – 2 tbsp milk or cream

Description

This Perfect Homemade Croissant Recipe teaches you how to make buttery, flaky, golden croissants right in your own kitchen. With step-by-step instructions and expert tips, you’ll master the art of lamination and create croissants that rival the best French bakeries.

Ingredients

– 250g all-purpose flour (or bread flour for stronger structure)

– 85g lukewarm milk (preferably whole)

– 60g lukewarm water

– 6g active dry yeast

– 5g honey or malt syrup

– 20g granulated sugar

– 25g unsalted butter (melted and cooled)

– 5g salt

– 140g unsalted European-style butter (for lamination)

Egg wash:

– 1 egg yolk

– 2 tbsp milk or cream

Instructions

1. Activate yeast in warm milk, water, and honey. Let it bloom until frothy (10 minutes).

2. Mix in melted butter, sugar, flour, and salt. Knead into a smooth dough.

3. Cover and let rise until doubled (about 1 hour). Flatten into a rectangle and chill overnight.

4. Prepare butter block by shaping cold butter into a 5×6.5 inch rectangle. Chill until firm but pliable.

5. Roll dough and enclose the butter block. Seal edges tightly.

6. Perform a double fold (book fold), rest dough in fridge for 30–60 minutes.

7. Perform a single fold, rest again for 30–60 minutes.

8. Roll dough into a large rectangle (about ¼ inch thick), then cut into triangles.

9. Roll each triangle into a croissant shape. Place tip-side down on lined baking tray.

10. Proof at room temperature until doubled (2–3 hours).

11. Brush gently with egg wash.

12. Bake at 375°F (190°C) for 20–25 minutes, or until golden and puffed.

13. Cool slightly before serving.

Prep Time: 1 hour 30 minutes (plus overnight chilling)
Cook Time: 25 minutes
Category: Breakfast, Pastry
Cuisine: French

Nutrition

Calories: 376 kcal per croissant (approximate)
Protein: 5g per croissant

Keywords: Perfect Homemade Croissant Recipe, flaky croissants, croissant dough, French pastry, homemade croissants, butter croissant recipe