1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
A-MA-ZING Homemade Croissants Step-by-Step
Fr

Preparations

  1. Step 1

    The ingredients! Though, you won't need them all at once. Also think about when you want to eat them! If you want them for a dinner, start making in the morning one day before. If you want them for breakfast or brunch, start in the evening two days before.

    The ingredients! Though, you won't need them all at once. Also think about when you want to eat them! If you want them for a dinner, start making in the morning one day before. If you want them for breakfast or brunch, start in the evening two days before.

  2. Step 2

    PART 1 - Mixing flour and yeast: 

Heat 1/4 cup milk to lukewarm temperature (I did it with 30 seconds in the microwave). Mix in 1 tsp yeast until clumps are gone.

    PART 1 - Mixing flour and yeast:

    Heat 1/4 cup milk to lukewarm temperature (I did it with 30 seconds in the microwave). Mix in 1 tsp yeast until clumps are gone.

  3. Step 3

    Whisk in 2 Tablespoons of flour until lumps are gone.

    Whisk in 2 Tablespoons of flour until lumps are gone.

  4. Step 4

    Cover with wrap and let sit at room temperature for about 20 minutes.

    Cover with wrap and let sit at room temperature for about 20 minutes.

  5. Step 5

    After 20 minutes, the mixture should be about doubled in size and a thick, creamy consistency.

    After 20 minutes, the mixture should be about doubled in size and a thick, creamy consistency.

  6. Step 6

    Transfer yeast mixture into a large bowl. Heat the remaining 1/4 cup of milk to lukewarm temperature and mix into the yeast mixture.

    Transfer yeast mixture into a large bowl. Heat the remaining 1/4 cup of milk to lukewarm temperature and mix into the yeast mixture.

  7. Step 7

    In a separate bowl (it can be a smaller bowl), mix together 1 cup flour, 1 tablespoon sugar and 1/2 tsp salt.

    In a separate bowl (it can be a smaller bowl), mix together 1 cup flour, 1 tablespoon sugar and 1/2 tsp salt.

  8. Step 8

    Add a third of the flour at a time to the yeast and milk bowl.

    Add a third of the flour at a time to the yeast and milk bowl.

  9. Step 9

    Mix in the first third.

    Mix in the first third.

  10. Step 10

    Mix in the second third...

    Mix in the second third...

  11. Step 11

    Then mix in the last third of flour until you get a nice ball of dough that can be handled.

    Then mix in the last third of flour until you get a nice ball of dough that can be handled.

  12. Step 12

    Next is the kneading! Sprinkle flour on across a cutting board or clean surface. Remove dough ball from bowl and place on surface. Put some flour on your hands so the dough doesn't stick. To knead, fold over and edge of the ball toward the middle...

    Next is the kneading! Sprinkle flour on across a cutting board or clean surface. Remove dough ball from bowl and place on surface. Put some flour on your hands so the dough doesn't stick. To knead, fold over and edge of the ball toward the middle...

  13. Step 13

    Then press down firmly with the palm of your hand. Turning the dough as you go, continue folding over and pushing down until the dough turns into a fairly smooth ball. (usually 5 minutes or so). 
If the dough starts to stick to the surface or hands during the process, sprinkle on more flour.

    Then press down firmly with the palm of your hand. Turning the dough as you go, continue folding over and pushing down until the dough turns into a fairly smooth ball. (usually 5 minutes or so).
    If the dough starts to stick to the surface or hands during the process, sprinkle on more flour.

  14. Step 14

    The dough ball will look something like this when when finished. If it's not perfect, don't worry too much, though.

    The dough ball will look something like this when when finished. If it's not perfect, don't worry too much, though.

  15. Step 15

    Place in bowl covered with wrap. Let rest in refrigerator for 6-8 hours or overnight. Part 1 is done.

    Place in bowl covered with wrap. Let rest in refrigerator for 6-8 hours or overnight. Part 1 is done.

  16. Step 16

    PART 2 - Folding in the butter: 

Set out the butter until it reaches room temperature. Sprinkle over 2 tablespoons of flour and work it into the butter with palm of hand or fingers.

    PART 2 - Folding in the butter:

    Set out the butter until it reaches room temperature. Sprinkle over 2 tablespoons of flour and work it into the butter with palm of hand or fingers.

  17. Step 17

    Shape the butter into a square, about 3in x 3in (or 8cm x 8cm) in size.

    Shape the butter into a square, about 3in x 3in (or 8cm x 8cm) in size.

  18. Step 18

    Remove dough from refrigerator and place on a well floured cutting board or surface where you can roll it out.

    Remove dough from refrigerator and place on a well floured cutting board or surface where you can roll it out.

  19. Step 19

    Roll the dough out into a long rectangle with a rolling pin (or even a wine bottle if you don't have one :P ). The size should be about 5 in x 12 in (13cm x 30cm). It's okay if it's not the *exact* size. 

*If dough starts to stick to the pin, dust with a bit of flour.

    Roll the dough out into a long rectangle with a rolling pin (or even a wine bottle if you don't have one :P ). The size should be about 5 in x 12 in (13cm x 30cm). It's okay if it's not the *exact* size.

    *If dough starts to stick to the pin, dust with a bit of flour.

  20. Step 20

    After rolling out, lay the butter square onto the top half of the rectangle. Spread it out with your fingers so it extends about two-thirds down. Leave a little dough boarder around the top and sides of the butter. (Also, the lower 1/3 of the rectangle should not have butter)

    After rolling out, lay the butter square onto the top half of the rectangle. Spread it out with your fingers so it extends about two-thirds down. Leave a little dough boarder around the top and sides of the butter. (Also, the lower 1/3 of the rectangle should not have butter)

  21. Step 21

    Next, fold the lower flap of dough up over the butter.

    Next, fold the lower flap of dough up over the butter.

  22. Step 22

    Then, fold the top 1/3 of dough and butter down over the lower part. It's like you are folding a letter.

    Then, fold the top 1/3 of dough and butter down over the lower part. It's like you are folding a letter.

  23. Step 23

    Turn the folded dough counter-clockwise so the flap faces to the righ.

    Turn the folded dough counter-clockwise so the flap faces to the righ.

  24. Step 24

    Roll the dough out again into a long rectangle like before.

    Roll the dough out again into a long rectangle like before.

  25. Step 25

    Fold into a "letter" again by folding the lower 1/3 up, then the top 1/3 down.

    Fold into a "letter" again by folding the lower 1/3 up, then the top 1/3 down.

  26. Step 26

    Place dough onto a baking sheet or plate, cover with wrap and refrigerate for 6-8 hours or overnight. Part 2 is done!

    Place dough onto a baking sheet or plate, cover with wrap and refrigerate for 6-8 hours or overnight. Part 2 is done!

  27. Step 27

    PART 3 - Folding the dough a second time:
 Remove dough from refrigerator and onto a floured surface. Roll out into a long rectangle like in part 2.

    PART 3 - Folding the dough a second time:
    Remove dough from refrigerator and onto a floured surface. Roll out into a long rectangle like in part 2.

  28. Step 28

    Fold into thirds like a letter again. Turn counter-clockwise and REPEAT rolling out and folding one more time.

    Fold into thirds like a letter again. Turn counter-clockwise and REPEAT rolling out and folding one more time.

  29. Step 29

    Place dough back on baking sheet or plate, cover with wrap and refrigerate for another 6-8 hours/overnight.

    Place dough back on baking sheet or plate, cover with wrap and refrigerate for another 6-8 hours/overnight.

  30. Step 30

    PART 4 - Croissant shaping, rising and baking:

This part should be started about 1 1/2 hours before you want to eat. Pull out the dough from the refrigerator and place on a well floured surface so you can roll out.

    PART 4 - Croissant shaping, rising and baking:

    This part should be started about 1 1/2 hours before you want to eat. Pull out the dough from the refrigerator and place on a well floured surface so you can roll out.

  31. Step 31

    Roll out into a long rectangle that's about 8 in wide and 16 in long (20cm x 40cm)

    Roll out into a long rectangle that's about 8 in wide and 16 in long (20cm x 40cm)

  32. Step 32

    Cut the dough into 6 triangles equal triangles. Reshape the corners of any of the triangles if needed (the triangles on the ends of my dough were kind of wierd, rounded shapes so I had to pull out the edges a bit).

    Cut the dough into 6 triangles equal triangles. Reshape the corners of any of the triangles if needed (the triangles on the ends of my dough were kind of wierd, rounded shapes so I had to pull out the edges a bit).

  33. Step 33

    Using two hands, roll the wide part of the triangles down to the tip.

    Using two hands, roll the wide part of the triangles down to the tip.

  34. Step 34

    Move the finished rolls to the baking pan. Leave as is without curling the edges into a crescent shape.

    Move the finished rolls to the baking pan. Leave as is without curling the edges into a crescent shape.

  35. Step 35

    Brush or dab croissants with 1-2 tablespoons of milk so the surface is slightly moist.

    Brush or dab croissants with 1-2 tablespoons of milk so the surface is slightly moist.

  36. Step 36

    Let sit at room temperature for 45-60 minutes. They should rise a little bit, but don't worry too much if they do not 'double' in size.

    Let sit at room temperature for 45-60 minutes. They should rise a little bit, but don't worry too much if they do not 'double' in size.

  37. Step 37

    When it's almost time to bake, preheat the oven to 400°F/200°C. Separate the egg yolk from the egg white. I always do it by carefully cracking the egg, then letting the egg white drip out of the shell into a bowl, while making sure the egg yolk stays in the shell. (save the egg white for scramble eggs or whatever).

    When it's almost time to bake, preheat the oven to 400°F/200°C. Separate the egg yolk from the egg white. I always do it by carefully cracking the egg, then letting the egg white drip out of the shell into a bowl, while making sure the egg yolk stays in the shell. (save the egg white for scramble eggs or whatever).

  38. Step 38

    In a small bowl, whisk together the egg yolk with 1 Tablespoon of milk.

    In a small bowl, whisk together the egg yolk with 1 Tablespoon of milk.

  39. Step 39

    Lightly brush or dab the egg glaze evenly over the croissants

    Lightly brush or dab the egg glaze evenly over the croissants

  40. Step 40

    Bake croissants for 15-20 minutes. Check during the baking to make sure they aren't getting too brown. If they are, loosely lay a sheet of aluminum foil over the top and continue baking.

    Bake croissants for 15-20 minutes. Check during the baking to make sure they aren't getting too brown. If they are, loosely lay a sheet of aluminum foil over the top and continue baking.

  41. Step 41

    Your beautiful croissants are now finished!! Let sit for 15-20 minutes before devouring ;)

    Your beautiful croissants are now finished!! Let sit for 15-20 minutes before devouring ;)

  42. Step 42

    The insides will be super-duper flaky... YUM!

    The insides will be super-duper flaky... YUM!

  43. Step 43

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Miles

    Miles wow! what an a-ma-zing recipe!!

    over 5 years ago
  • Felice

    Felice :D Thanks! You should try it, and show me the picture ;)

    over 5 years ago
  • Qihuan Piao(朴起焕)

    Qihuan Piao(朴起焕) This would be my ultimate goal in cooking... I love croissant I'd be very proud of myself if I can make it!

    over 5 years ago
  • Felice

    Felice It's such an awesome feeling when these come out of your oven!

    over 5 years ago
  • Ai

    Ai oisisoooooooooooo!

    over 5 years ago
  • Lina's Cuccina

    Lina's Cuccina Part 1 complete... 6 hrs to go. Stuffing them with ham & cheese. Missing German Bakery so I thought I would attempt these!

    about 5 years ago
  • Felice

    Felice Nice! I can't wait to see your picture :D I know what you mean - German bakeries are the best!

    about 5 years ago
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