Buttery Croissants
3 h 15 min
Average: 3.4 (32 votes)

Homemade Butter Croissants

Discover the art of crafting the quintessential French croissant - an iconic masterpiece of French cuisine that's truly a part of French culture! 🥐 With our ultimate butter croissant recipe, you can easily recreate the magic at home. Crispy, flaky, and utterly delicious, these croissants are a treat for your taste buds. Follow our easy step-by-step guide on how to make croissants at home – it's a delight you won't want to miss!

Ingredients For

  • 20 g
  • 100 ml
  • 500 g
  • 60 g
  • 10 g
  • Butter
    Charentes-Poitou Butter PDO
  • x 2
  • x 1

Preparation

1

Place the flour in a mixing bowl and make a well. Add the sugar and salt.  

 

2

Warm the milk and crumble the yeast into it. Add a spoonful of sugar and leave for 5 minutes.  
Add this mixture to the dry mixture. Add the eggs one at a time.  

3

Knead the dough for ten minutes, until it is uniform and supple.  
Make a ball, cover, and leave it to rise for 1 hour, somewhere warm and dry. Once the dough has doubled in volume, degas it for a few moments to knock it down, before placing it in the refrigerator for 30 min.  

4

Roll out the dough on a floured work surface, making a square shape. Gently add the slightly softened butter on top.   
Fold the four corners into the center.  

5

Using the rolling pin, lengthen the dough to make a rectangle, taking care not to let too much of the butter escape. Repeat this process, then leave to rest in the refrigerator for 30 minutes, to firm the butter.  

6

Roll out the dough into a thin, even rectangle approximately 40 x 50 cm (16 x 20 inches) in size, then cut this into two halves approximately 20 cm x 50 cm (8 x 20 inches) in size.  
Make triangles measuring approximately 20 x 10 cm (8 x 4 inches).  

7

Roll each triangle into a small croissant shape, finishing with the ends.   
Place the croissants on a baking sheet lined with parchment. Leave to rise for 1 hour.   

8

Mix the egg yolk with a spoonful of water and brush the croissants with the mixture.   
Bake for 15 minutes at 210°C (410°F).   

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