How to Make Croissants, Recipe & Process

How to Make Croissants, Recipe & Process

About Croissants

The croissant is a buttery, flaky, and crescent-shaped pastry that has become synonymous with French breakfasts. It actually has Austrian roots, but it gained popularity in France in the 19th century. French croissants, café culture, and coffee collectively contribute to the rich tapestry of French culinary and social life. Whether it's the buttery delight of a freshly baked croissant, the leisurely pace of a café visit, or the appreciation for a well-brewed cup of coffee, these elements are emblematic of the French way of life. They are enjoyed in various forms around the world and have become a symbol of French culinary excellence. Here is a basic croissant recipe and the entire process for making homemade croissants.


For the dough:

• ⅔ cup warm milk

• 3 tablespoons warm water (110 degrees F/45 degrees C)

• 1 ¼ teaspoons active dry yeast

• 1 teaspoon white sugar

• 1 ¾ cups all-purpose flour

• 2 teaspoons white sugar

• 1 ½ teaspoons salt

• 2 tablespoons vegetable oil

• ⅔ cup unsalted butter, cold

• 1 egg (for egg wash)

• 1 tablespoon water

Croissants Making Process
How to Make Croissants, Recipe & Process

Croissants Making Process


The Process:

Activate the Yeast

• In a small bowl, combine warm milk, active dry yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy.

Make the Dough:

• In a large mixing bowl, combine the flour and salt.

• Pour the yeast mixture into the flour and mix until a dough forms.

• Knead the dough on a floured surface for about 5 minutes until it becomes smooth.

Chill the Dough:

• Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight if possible.

Prepare the Butter Block:

• Cut the cold butter into a rectangle and place it between two sheets of parchment paper.

• Roll it out to form a rectangle that is about half the size of the rolled-out dough.

Laminate the Dough:

• Roll out the chilled dough on a floured surface to form a larger rectangle.

• Place the butter block on one half of the dough and fold the other half over it.

• Seal the edges and roll out the dough again.

• Fold the dough into thirds like a letter. This completes one turn.

• Chill the dough for at least 30 minutes.

• Repeat this process for a total of 3-4 turns, chilling between each turn.

Shape the Croissants:

• Roll out the laminated dough into a large rectangle.

• Cut it into triangles, each wide enough for your desired croissant size.

• Roll each triangle from the wide end to the tip, shaping it into a crescent.


• Place the shaped croissants on a baking sheet lined with parchment paper.

• Allow them to proof at room temperature for 2-3 hours, or until they have doubled in size.


• Preheat your oven to 400°F (200°C).

• Beat an egg and brush it over the tops of the croissants for a shiny finish.

• Bake for 15-20 minutes or until the croissants are golden brown and flaky.


• Allow the croissants to cool on a wire rack for a few minutes before serving.

Allow the croissants to cool slightly before serving. Enjoy your homemade croissants with your favorite coffee or tea! Remember, making croissants can be a bit challenging, especially for beginners. The key is to be patient and follow each step carefully.

Where to enjoy croissants in Paris

Paris is filled with countless local bakeries, each with its own specialty. Exploring different neighborhoods and trying croissants from various places can be a delightful experience, fine croissants can also be found in famous coffee spots, afternoon tea spots and best chocolate shops in Paris. Enjoy your culinary adventures in the City of Light! Here are some key points about croissants:

La Parisienne: This bakery is located in the Saint-Germain-des-Pres neighborhood and is praised for its traditional French baguettes and pastries, including delectable croissants, see on the map.

Boulangerie Poilane: A famous bakery with a rich history, Poilâne is known for its rustic sourdough bread, but their croissants are also highly regarded. The original location is in the 6th arrondissement, see on the map.

Cafe in Paris
How to Make Croissants, Recipe & Process

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