Beginner Croissants
Croissants are a classic French pastry made with a yeasted dough that is laminated with butter. Traditionally, the process can take over 18 hours but with my beginner’s version, I’ve reduced the time to only 5 hours! Follow my step-by-step tutorial to make ultra buttery and flaky classic croissants and chocolate croissants.
OVERVIEW
- Skill Level: Beginner
- Technique Used: Laminating Dough
Making classic French croissants can seen intimidating but with this tutorial, I will break down the process making it much more approachable and successful for beginners.
Traditionally, the process takes 18+ hours and requires several long periods of resting in the refrigerator. This version uses frozen grated butter to create a faux butter block and utilizes the freezer to reduce resting time. You won’t sacrifice the buttery flavor or crisp flakiness of traditional croissants with this simplified recipe!
Why you should make beginner croissants
- Beginner croissants are much quicker to make than traditional croissants.
- This tutorial includes step-by-step instructions and photos to show you exactly how to make them.
- Faster and easier to make, these beginner croissants still bake up with all the buttery flakiness of traditional croissants.
- This tutorial includes shaping instructions for classic butter croissants as well as filled croissants such as chocolate croissants or savory ham and cheese croissants.
What is Laminated Dough?
Croissants are made by laminating dough. This process gives the pastries their signature flaky layers. The term “laminated dough” refers to any pastry dough that has been rolled and shaped to create many layers of alternating dough and fat (typically butter).
There are various techniques for how the dough is laminated but all laminated doughs go through a series of repeated rolling and folding in order to create these many layers.
Purpose of Laminating
The process of rolling & folding the dough creates many layers which result in flakiness. Each roll and fold exponentially increases the number of layers in the dough. Some laminated doughs might have as many as 729 layers!
The way this process creates flakiness is through steam evaporating in the oven. Butter contains some water and when it goes into the oven and melts, the water evaporates out of the butter, turning to steam, and rapidly puffing the pastry. When water turns into steam it expands by 1,500 times!
Other Pastry Doughs that are Laminated
Along with croissants there are other pastries that require lamination that are very similar with slight differences.
Puff Pastry (also known as classic or traditional puff pastry): A simple dough made of flour, water, salt, and butter. Unlike croissant dough, it does not contain yeast or milk. This pastry gets its impressive rise only from the lamination in the dough. A “butter block” (also known as a butter book) is rolled out, inserted into the dough, and then repeatedly folded and rolled.
This dough can be used as a pie crust, for turnovers, or breakfast pastries.
Quick Puff Pastry (also known as rough puff, easy puff, or blitz puff): A simplified version of classic puff pastry. To speed up the process, chunks of butter are cut into the dough (like a pie crust but with larger pieces). The dough is then rolled and folded multiple times.
Danish: A yeast dough that is similar to croissant dough but is made with the addition of eggs. This dough then encases a butter block and is rolled and folded.
Kouign Amann (pronounced “queen ah-mon”): These French pastries are made with a dough similar to croissant dough. The dough is encased with a butter block, coated in sugar, and then baked until caramelized.
How to make beginner croissants
Making homemade croissants can seem intimidating but I will walk you through the process step-by-step. The best part of this beginner croissant recipe is that it can be made with only about 1 hour of hands-on time and about 3-4 hours of resting time. The only difference in making classic croissants and filled croissants (like chocolate croissants) is in the shaping. I will go over both!
My best advice is to read over the tutorial thoroughly before starting. At the end of the recipe, I will suggest different options for baking which may affect when you start the recipe.
My favorite way to make croissants is to make them one day, refrigerate overnight, and bake them off fresh the next morning.
Mix the Dough
Whisk the dry ingredients together and then toss the small amount of soft, room temperature butter throughout. Use your fingers to work the butter into the dry mixture until it’s evenly distributed.
Pour the cold milk into the bowl and combine with a spatula. Switch to using your fingers to pinch the dough together until all of the flour is worked in.
Knead the Dough
Pour the dough onto a lightly floured countertop and knead it together for a couple minutes until smooth. Alternatively, you can put it in a stand mixer with the dough hook and knead for 1-2 minutes. You only need to work the dough until it is smooth— it’s important not to over-work it and develop too much gluten.
Place the dough ball back into the mixing bowl and cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for about 15 minutes. This time will relax the dough making it easier to roll out. It will not rise during this step.
Lock in the Butter
After resting, place the dough on a very lightly floured surface. Roll it into a rectangle that’s about 7 x 14 inches (18 x 35 cm). It doesn’t have to be exact. The rectangle should be vertical and perpendicular to you. Set aside while you grate the butter.
Grate the frozen butter using the large holes of a box grater. Grate onto a plate, bowl, or a sheet pan. Be careful once you get to the end of the butter stick. Use a bench knife or your hands to break up the last little bit of butter.
Going back to the dough, I like to use my bench knife to mark off the top and bottom quarter of the dough by gently pressing down to reveal marks. Do not go all the way through the dough! Do the same thing to mark off ¼ inch (0.5 cm) on each side.
Pile the grated butter inside the marked off square and distribute evenly. Once it’s distributed, gently press down to form a cohesive block.
Fold in the top and bottom edges so that they meet in the middle. They should not overlap. Pinch the seams together. Pinch the side edges together so that the butter is completely encased. Wrap the dough in plastic wrap and freeze for 15-20 minutes.
Fold the Dough
Remove the chilled dough from the plastic wrap and place back on your very lightly floured surface. The seam should run vertically and perpendicular to you.
Book Fold
Use a rolling pin to roll out the dough until it’s about 16 inches (40 cm) tall. During this process, you can sprinkle a tiny bit of flour to prevent sticking but don’t add too much. The width of the rectangle does not matter.
Fold the dough in fourths by folding the top and bottom edges inwards until they meet edge-to-edge in the center without overlapping. Then fold the dough in half where the top and bottom edges meet. This is called a “book fold” or a “full turn.”
Letter Fold
Rotate the dough 90 degrees in either direction and then roll out into another rectangle, this time about 12 inches (30 cm) tall. Periodically flip the dough over while rolling to help keep the edges straight.
Fold the dough in thirds by folding it the way you would fold a piece of paper to go into an envelope: fold the top 1/3 of the dough into the center then fold the dough in half. This is called a “letter fold.” Wrap the dough back in the plastic wrap and freeze for about 15 minutes.
Final Roll & Shaping
After chilling, remove the plastic wrap and place the dough back onto your very lightly floured surface. Roll into a roughly 10 x 13 inch (25 x 33 cm) rectangle. Use a bench knife or a sharp knife to trim all four edges to expose the layers all the way around. This will help the dough rise more easily. Dust off any excess flour.
Using a rolling pastry cutter, a bench knife, or a sharp knife, cut the dough from short-edge to short-edge into three 3 x 12 inch (8 x 30 cm) rectangles.
Shaping Classic Croissants
Cut each rectangle into 2 skinny triangles by cutting from the right corner on the short edge to the left corner on the opposite edge. In the center of the short edge, cut a 1 inch (2.5 cm) slit, separating the edge into two.
To begin shaping a croissant, run your hand under the triangle, gently stretching and elongating the dough.
Gently pull the two ends apart, then roll the edges towards the point of the triangle. Do not stretch or pull tension while rolling. Make sure the point is on the bottom and gently press down on the top of the croissant to seal so it doesn’t unravel.
Place the shaped croissants seam side down on a parchment lined baking sheet and cover with plastic wrap .
Shaping Filled Croissants
You’ll begin with the croissant dough cut into three 3 x 12 inch (8 x 30 cm) rectangles. Cut the rectangles in half so that you now have six 3 x 6 inch (8 x 15 cm) rectangles. Start in the center of each rectangle and gently stretch the dough to elongate.
Add filling to one end of the dough. For chocolate croissants, add 2 chocolate batons.
For chocolate croissants (pain au chocolat) I like to use these chocolate batons but you can also use chocolate chips or chunks.
Roll the dough towards the other end until the filling is encased in dough. Add more filling if desired (2 more chocolate batons) and finish rolling the dough to the other end resting the dough so the seam is on the bottom.
Place the filled croissants on a parchment lined baking sheet and cover with plastic wrap.
Proof
To bake the croissants the same day, let the croissants rise at room temperature for about 3 – 3 ½ hours or until puffy and almost double in size.
If you’d like to wait and bake the croissants the next day or at a later date, see the notes in the Recipe section for instruction.
Bake
About 20 minutes before baking, preheat the oven. Make an egg wash by whisking the egg yolk and cream together. Using a pastry brush, gently wash a thin layer over the proofed croissants. Make sure not to miss any spots or it will be very noticeable after baking.
Bake for 18-22 minutes until a very deep golden brown.
How to Serve and Store Croissants
Croissants are best eaten in the first hour after baking. Any leftover croissants can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for 72 hours. Lightly toast in the oven or toaster oven for a few minutes to refresh.
Tips for Success when Laminating Dough
- Keep everything cold! Creating defined layers in a laminated dough relies on keeping the butter and dough layers separate from each other. If the layers start to bond together you will not get as much rise or flakiness.
- When rolling, focus your pressure on going across the dough rather than down into the counter. Think about stretching the dough out as you are rolling. This helps keep the pressure going across. Too much downward pressure will cause the butter to begin moving out of the dough.
- Do not rush the rising process. For laminated doughs that have yeast, it is very tempting to want to use a proofer to rush the rising process. Be cautious with this! Laminated doughs should rise between 70-75°F (21-24°C). Any warmer and you risk causing the butter to leak out of the dough.
- Practice! As cliche as it is, getting a few rounds of laminated dough under your belt will make the process a lot easier and feel less intimidating. Be kind to yourself as you’re learning!
- Be conservative with your bench flour and dust off any excess. Using too much flour when rolling out the dough can cause the layers to not adhere together resulting in large gaps in the final crumb of the croissant. Before each fold, dust any excess flour off the dough and use only the bare minimum when rolling to prevent sticking.
MORE RECIPES FROM BAKER BETTIE!
If you loved this tutorial, you might like to try other baking techniques!
Beginner Croissants
Croissants are a classic French pastry made with a yeasted dough that is laminated with butter. Traditionally, the process can take over 18 hours but with my beginner's version, I've reduced the time to only 5 hours!
Ingredients
For the dough
- 300 grams (2 ½ cups) bread flour, plus more for dusting
- 38 grams (3 tablespoons) granulated sugar
- 6 grams (1 teaspoon) kosher salt
- 7 grams (2 ¼ teaspoons) instant yeast
- 180 grams (¾ cup) whole milk, cold (lower fat milk will also work)
- 225 grams (2 sticks, 8 ounces) butter, preferably Kerrygold brand, divided (*see note below)
FOR THE EGG WASH
- 1 large egg yolk
- 1 tablespoon heavy cream or milk
Instructions
Prep
- At least 30 minutes before making the dough, but preferably the night before, remove about 30 grams (2 tablespoons) of the butter and leave at room temperature. Put the rest of the butter into the freezer.
Make the Croissants
- Mix the Dough: In a large mixing bowl add the bread flour (300 grams/ 2 ½ cups), granulated sugar (38 grams/ 3 tablespoons), salt (6 grams/ 1 teaspoon), and instant yeast (7 grams/ 2 ¼ teaspoons) and stir to combine. Add the soft, room temperature butter (30 grams/ 2 tablespoons) to the mixture and use your finger tips to rub it into the dry ingredients until evenly distributed. Pour in the cold milk (180 grams/ ¾ cup). Stir the ingredients together with a silicone spatula, then move to using your hand to squeeze and mix the dough until all of the flour is incorporated.
- Knead the dough: Transfer to the counter and knead together for about 1-2 minutes until smooth. It is important to not over-develop the gluten here, so only knead until the dough is smooth and elastic.
- Rest the dough: Round the dough into a smooth ball and place it back into the mixing bowl. Cover with plastic wrap and let rest at room temperature for about 15 minutes to relax. It will not rise during this time.
- Roll the dough: After the dough has rested, transfer it to a barely floured work surface. Use your fingertips to press the dough into a rectangular shape, then use a rolling pin to roll it out to a roughly 7 x 14-inch (18 x 35 cm) rectangle. This does not need to be exact. Use flour sparingly here and brush off any excess after rolling. The rectangle should go vertically and perpendicular to you.
- Grate the butter: Use the large round holes on a box grater to grate the frozen butter onto a plate or bowl. Be careful when you get to the end of the butter— you can use your hands to break the last bit up into smaller pieces.
- Butter block: Leaving the top quarter and bottom quarter of the dough empty as well as ¼-inch (0.5 cm) on each side of the dough, evenly distribute the grated butter over the remaining middle section of the dough. Very gently press the grated butter together to form a more cohesive block.
- Lock the butter block: Fold in the top and bottom sides of the dough over the butter block, until they meet edge-to-edge in the center without overlapping. Pinch the edges together to create a seal and lock in the butter from the top. Pinch the side edges together to fully enclose and seal the butter in from the sides. Wrap the dough in plastic wrap and place in the freezer for 15-20 minutes.
- Book Fold: On a lightly floured surface, place the chilled dough seam side up so that the seam is oriented vertically and is perpendicular to you. Lightly flour the top of the dough. Gently roll the dough out into a rectangle about 16 inches (40 cm) long. This does not need to be exact and the width does not matter. Fold the dough in fourths by folding in the top and bottom edges until they meet edge-to-edge in the center without overlapping. Fold the dough in half where the top and bottom edges meet. This is called a book fold or a “full turn.”
- Letter Fold: Rotate the dough 90 degrees, then roll out into a rectangle again, this time about 12 inches (30 cm) long. Periodically flip the dough over while rolling to help keep the edges straight. Fold the dough in thirds by folding it the way you would fold a piece of paper to go into an envelope: fold the top 1/3 of the dough into the center then fold the dough in half. This is called a “letter fold.” Wrap the dough back up in plastic wrap and place in the freezer for 15-20 minutes.
- Final Roll: On a lightly floured surface, roll the dough out into a roughly 10 x 13 inch (25 x 33 cm) rectangle. Use a bench knife or a sharp knife to trim all four edges to expose the layers all the way around. This will help the dough rise more easily. Dust off any excess flour. You can save the dough scraps and bake them in a buttered muffin tin or ramekin. I often toss them with sugar before baking.
- Shape: Using a rolling pastry cutter, a bench knife, or a sharp knife, cut the dough from short-edge to short-edge into three 3 x 12 inch (8 x 30 cm) rectangles. Cut each rectangle into 2 skinny triangles, cutting from the right corner on the short edge to the left corner on the opposite edge. To begin shaping a croissant, run your hand under the triangle, gently stretching and elongating the dough. In the center of the short edge, cut a 1 inch (2.5 cm) slit, separating the edge into two. Gently pull the two ends apart, then roll the edges towards the point of the triangle. Do not stretch or pull tension while rolling. Make sure the point is on the bottom and gently press down on the top of the croissant to seal so it doesn’t unravel. Place the shaped croissants seam side down on a parchment lined baking sheet and cover with plastic wrap.
Proof the croissants
You have three options after your croissants are shaped:
- Let them rise and bake them the same day.
- Let them rise, refrigerate them, and bake them the next day.
- Freeze them and bake them at a later date.
- If you would like to bake your croissants the same day, let the croissants rise at room temperature for about 3 - 3 ½ hours or until puffy and almost double in size.
- If you would like to bake your croissants the next day, let the croissants rise at room temperature for about 3 hours or until puffy and almost double in size. Then place the covered croissants into the refrigerator for up to 18 hours. You can egg wash and bake the croissants directly from the refrigerator— you do not need to let them come to room temperature first.
- If you would like to freeze your croissants to bake them at a later date, cover them with plastic wrap and place them directly into the freezer immediately after shaping. Once frozen solid, wrap each croissant individually in plastic wrap and freeze them in a freezer ziplock bag for up to two months. 8-10 hours before baking, unwrap the frozen croissants and place them on a parchment lined baking sheet. Cover with plastic wrap and let thaw and rise for 8-10 hours or until puffy. An overnight rise on these frozen croissants is the perfect way to enjoy a fresh baked croissant in the morning!
Bake the croissants
- About 20 minutes before baking, preheat the oven to 400°F/ 200°C. Whisk the egg yolk (1 large) and the heavy cream or milk (1 tablespoon) for the egg wash together until smooth. Gently brush a thin layer of egg wash all over the croissants, making sure not to miss a spot as this will be very obvious after baking. Bake for 18-22 minutes until a very deep golden brown.
- Serve: Croissants are best eaten in the first hour after baking. Any leftover croissants can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for 72 hours. Lightly toast in the oven or toaster oven for a few minutes to refresh.
Notes
*The shaping instructions for Filled Croissants such as Chocolate Croissants (Pain au Chocolat) and savory Ham & Cheese Croissants are in the written article above.
Notes about butter:
- 2 Tablespoons of the butter will be used in the dough and should be at room temperature or slightly melted. The rest of the butter will be used for the butter block and needs to be frozen.
- I find that Kerrygold brand butter works best for croissants because it has a pliable quality to it which makes laminating easier. I use the salted version. However, any brand of salted or unsalted butter will work.
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One Comment on “Beginner Croissants”
Can I use vegan butter for this recipe?