How to Make Croissants

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Have you ever wondered How to Make Croissants? I have everything you need to know with my step-by-step instructions and photos.

Homemade croissants

Making croissants has been on my baking bucket list for as long as I can remember. I was always intrigued with the process but was intimidated to try making them at home.

A few summers ago I took a baking class through King Arthur and learned all about making laminated dough. We made so many different types of pastry and we also made croissants.

Since that class, I have been making croissants regularly and have made several dozen batches. I have made a few changes to the method I was taught in class. The biggest change is the way to prepare a butter packet that is laminated into the dough. In class, we started with a slab of butter that we beat into a square with our rolling pin. Then we shaped the butter packet using a metal bench scraper.

I discovered an easier method that I use now. I create a parchment paper envelope, add small slices of butter, and then lightly hit it and roll it with the rolling pin until it's the right consistency. I have all the pictures below, so you'll know exactly what to do.

Are croissants difficult to make?

Yes, and no. Croissants are technical, and you need to be very precise. There are a lot of steps, but if you follow each step carefully, you can have beautiful croissants the first time. Every time I make a batch, I learn a bit more, and I believe every batch gets a little better.

Even though they are technical, croissants are simple in their ingredients and while there are a lot of steps, they aren't difficult.

To make beautiful croissants, I suggest you do the following:

Read through the entire recipe multiple times so you know exactly what you'll be doing.
Plan at least two days to make the croissants. There is a lot of refrigerating and resting time.
Print out the recipe or write down the steps you'll need to follow. You need to know the size of the dough to roll with each step and how long it will take to chill the dough. I still use the original printed recipe I received from King Arthur. I refer to each step as I'm making the croissants.
Enjoy the process! You've got to love what you're doing and embrace the challenge of making croissants!

Equipment for making croissants

You need some specific equipment to make croissants. However, you probably already have much of it in your kitchen.

Digital Scale - I don't use a digital scale very often when I'm baking (many bakers do.) However, when making croissants, I use it every single time. You want to use a precise amount of flour, butter, and liquids. Using a digital scale helps ensure you have exact amounts.
Rolling Pin - I use a French rolling pin with tapered ends. The tapered ends allow better movement when rolling the dough than a regular rolling pin. If you only have a regular rolling pin, it can be used and you do not need to purchase a new one.
Ruler - Precise measurements are important when rolling the dough. I use a regular household ruler that I've washed before using on my dough. It's now my dedicated baking ruler.
Bench Scraper - I use two bench scrapers, a metal one and a soft plastic one. The metal one helps create straight edges, and the plastic one helps mix the dough and scrape the bowl.
Pastry Brush - Used for wiping off any excess flour while folding the dough. You'll also need a pastry brush to brush the egg wash just before baking.
Pizza Cutter - Easily cuts the dough when you're ready for shaping.

Croissant ingredients

A bowl of flour next to small bowls with salt, sugar, and yeast.

This is an overview of the ingredients. For an exact list of ingredients and quantities, check the recipe card below. Scroll to the bottom for the recipe card.

All-purpose flour - Use flour with a protein level between 11-12%. Bread flour does not work well in this recipe. The croissants will become slightly tough if using high-protein flour.
Active Dry Yeast - You can also use instant yeast. I always use active dry yeast because that's what I always use when making bread. I buy it in bulk and have an abundance.
Butter - Use unsalted high-fat butter. Most butter is around 80% fat. If you can find 82% or even 84%, your croissants will be that much better. I've used 80% when I don't have any other butter. The results are still good, but they are flakier with higher fat.
Milk - Use whole milk or 2% milk. Again, the higher the fat, the better. However, you don't need to use cream!
Sugar - A bit of granulated sugar is added to the dough. The croissants are not sweet. When tasting the croissants, you would not even know there's sugar in there.
Salt - Balances the flavor of the croissants.

Amount of time needed

Making croissants takes time, so plan ahead. I usually plan two days to make the croissants, but I have also stretched the time out to three days.

There are five main stages to making croissants:

Making the dough - (Detrempe in French)
Adding the butter packet or butter block - (Beurrage in French)
Rolling and folding the dough
Shaping the dough into a croissant
Baking the croissants

Step-by-step directions for making croissants

Making the dough (detrempe)

A glass bowl with flour, sugar, and yeast.

Combine all dry ingredients together in a bowl.

*** The active dry yeast does not need to be activated prior to adding to the dry ingredients.

Smashing butter cubes into flour with fingers.

Cut butter into flour by rubbing between your fingers or by using a pastry blender.

Mixing croissant dough with a soft bench scraper in a glass bowl.

Add milk and water and combine. Use a soft bench scraper to scrape down the side of the bowl and to mix the dough.

Place shaggy dough on a lightly floured board.
Knead to incorporate everything together, and the ingredients are incorporated, and no patches of dry flour remain. The dough should spring back when poked gently, but will not be completely smooth.
Form dough into a 3x4 inch rectangle and place in a plastic bag.
Refrigerate for at least 5 hours.

The butter packet (beurrage) and first folds

Creating a butter packet for puff pastry dough.

Create a parchment envelope by taking a large piece of parchment paper and drawing a 5 ½ inch square in the center. Flip the paper so the markings are on the outside. Fold paper on the lines.
Slice butter into small pieces. Place on parchment within the lines. It's okay to stack the butter if needed.
Fold parchment around butter.

Shaping a butter packet with a rolling pin.

Use the end of your rolling pin to tap on the butter. You are softening and shaping the butter into one pliable mass.
Roll the rolling pin over the butter packet as needed. You want the butter to be cold, but pliable. You should be able to bend it without it cracking in half, but you also don't want it so soft that it's greasy and melted.

Shaping a butter packet with a bench scraper.

Unfold the parchment and reshape the sides with a metal bench scraper so your square is exactly 5 ½ inches on each side.

Roll dough into a 6 x 12 inch rectangle.
Add butter block and fold dough over the butter.

Sealing the butter packet between puff pastry dough.

Pinch the dough around the butter block so it is completely sealed.
Turn the dough so the folded edge is on the left.

Keeping the folded edge on the left, reroll the dough into a 6 x 16 inches rectangle.
Brush off any excess flour.

Letter folded puff pastry dough on a wooden board.

Fold the bottom third of the dough up and the top third down. This is a letter fold.

Place folded dough in a plastic bag and refrigerate for 20 minutes.

The remaining folds

Fold two - Start with the fold on the left. Roll dough to a 6 x 16 inch rectangle. Fold into a letter fold (same as above). Place folded dough in plastic bag and refrigerate for 45 minutes.
Fold three - Start with the fold on the left. Roll dough to a 6 x 16 inch rectangle. Fold into letter fold. Cover and refrigerate for 5 hours or overnight.

Shaping the croissants

Trimming croissant dough with a pizza cutter and a ruler.

Roll dough into a large rectangle (slightly larger than 8 x 16 inches)
Use a ruler and trim all the edges to an 8 x 16 inch rectangle. Trimming the edges opens up all the layers.

Cutting croissant wedges with a pizza cutter.

Cut the dough into 8 x 4 inch strips and then cut each strip in half diagonally to form triangles.

Working with one triangle at a time, gently stretch out the triangle by holding the top of the triangle with one hand and gently pulling the dough between your thumb and forefinger. The stretching helps elongate the dough, making more rolls or shoulders with the croissant. It also helps create flaky layers.

Make a small notch at the end and separate the end slightly.

Use flat hands to roll up the croissant. Start at the wide end and fold over the end, then roll towards the point.

Rolled croissant dough on a baking sheet.

Place rolled croissant on a baking sheet lined with parchment paper. Leave space between croissants so there is room to expand.
Gently cover with plastic wrap or a large plastic bag.

Brushing egg wash on an unbaked croissant.

Allow the croissants to rise until they are almost doubled in size. They should look puffy and feel spongy and marshmallow-like.
Brush egg wash over the croissant. Try to avoid getting the egg wash on the edges.
Bake in a preheated 400°F oven for 20 minutes or until deep golden brown.

Allow croissants to cool slightly on a baking sheet. Then move to a cooling rack to continue cooling.

Recipe tips

When rolling the dough, if you get a small area of butter that is showing through, just pat the area with a floured finger to help seal the butter back into the dough.
Don't roll beyond the end of the dough or you will have uneven ends. Roll just to the end and stop. If the ends bulge a bit, place the rolling pin at the end and press down slightly to even it out.
When rolling, always start in the center and roll towards one end (up), then come back to the center and roll towards the other end (down). Avoid a back-and-forth motion.
Use the metal bench scraper to keep the sides crisp and straight.

Refrigerating unbaked croissants

Want freshly baked croissants first thing in the morning? Shape the croissant dough, refrigerate the shaped croissants, and bake later.

Shape the croissants and place on a baking sheet lined with parchment paper.
Cover gently with plastic wrap and place in the refrigerator.
In the morning, remove from refrigerator and place at room temperature until the croissants have warmed and the croissants are risen.
Bake as directed.

Freezing unbaked croissants

The unbaked croissants can be frozen and baked later.

Shape the croissants and place on a baking sheet lined with parchment paper.
Place baking sheet in the freezer and freeze for 1-2 hours until fully frozen. Place in a freezer-safe bag and freeze for up to one month.
To use, place frozen croissants on a baking sheet lined with parchment paper. Cover with plastic wrap and place in the refrigerator to thaw overnight. In the morning, place the croissants at room temperature. Once the croissants have risen, brush with egg wash and bake.

Frequently asked questions

What is the best way to store croissants?

Store croissants at room temperature in a paper bag or in an airtight container. The bag will keep the croissants crisp and flaky, but they are best consumed within 24 hours.

More delicious pastry recipes

Easy Puff Pastry - This was my first pastry recipe. It's a quick puff pastry or a rough puff pastry dough. Many of the same folding techniques are used in this recipe.
Puff Pastry Pinwheels
Puff Pastry Baked Eggs
Onion Tart
Tomato Tart

A croissant cut in half showing all the layers.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious baking recipes!