Perfect flaky croissants with a light and fluffy interior and golden flaky crust, delicious croissants that come together without a mixer!
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Croissants are one of those pastries that you look at and think... yeah there's no way I can make those myself. Well, you're wrong! While they may seem intimidating, when you break them down they are definitely achievable!
Now is the time to face your baking fears and give these a go. With all the tips, detailed diagrams, and instructions I've written down below you'll be mastering croissants in no time.
To make these as easy as possible you don't even need a mixer to make these. Just a little bit of elbow grease and patience, and you'll be rewarded with a tray full of flaky, buttery croissants.
What is laminated dough?
Lamination is the process of rolling butter in between dough to form increasingly thin alternating layers of dough and butter.
Doughs that are made by rolling butter in between layers are known as laminated doughs. Common examples would be puff pastry, croissants, danishes, etc. Rolling butter in between the layers of dough will give the characteristic flaky texture that makes them absolutely delicious!
Perfecting the dough
Use bread flour
Bread flour is one of the most important ingredients when making croissants. Bread flour has a greater protein content than regular flour. This protein content is important when making croissants as it forms the basis of the croissant structure.
I find that a protein content of 11-12% is best as it ensures your croissant can rise tall and stay at that height once baked. If there isn't enough protein in your dough it can lead the croissant to collapse or bake up flat.
Most bread flours will have a protein content greater than 11%, but double check the nutritional information for per 100g.
Knead until supple, but not completely smooth
If you have made bread before you would know that doughs should be kneaded until they can pass the 'windowpane test'. This is the stage when the dough can form such a thin sheet that it is translucent to light, like a window. This indicates that a good amount of gluten has formed (the essential network for all bread to rise)!
When making croissant dough we want to knead until just before this stage. If we develop too much gluten it will make the folding process more difficult. Gluten gives the dough elasticity, and the more gluten that has formed the more spring back the dough will give when you're trying to roll it out.
When kneading the dough it will be very rough at first. As the dough starts to come together add the butter and knead for 10 minutes. At this point, the dough will be much softer, and slightly elastic, but the surface won't be 100% smooth. That's exactly what you want!
Rest overnight
It is important to let your dough rest overnight for a couple of reasons. First, it allows the dough to proof. Second, it develops flavor. And third, it lets the gluten networks that you formed while kneading to relax, that way when you roll it out to enclose your butter it won't try and resist you.
Perfecting the butter block
The most important ingredient... butter! The butter in between layers of dough creates the characteristic flakiness. So, it is important that you choose a high-quality butter!
Low-quality butter contains more water, which can decrease the amount of flakiness you get from your pastry.
Most bakeries will use butter with a minimum of 85% milk fat, however, when buying butter from your supermarket you may not have as many options. I wouldn't go below a minimum of 80% milk fat in your butter.
Making the butter block
When it comes to making croissants the most important steps are the layering of butter and dough. In order to make this process as easy as possible it is important to optimize your ingredients.
By shaping your butter into a flat rectangle it will make the rolling out process so much easier. A couple of tips to help you form the perfect slab of butter.
- Fold a piece of baking paper into the rectangular shape you want to achieve. I rolled my butter to a 25cm x 15cm rectangle, so I would make a rectangle that is 25cm x 15cm. Make sure the baking paper can be folded over to enclose the butter
- Use softened butter, this will let you roll it out into the shape of the baking paper with less effort
- When you are ready to use the butter take it out of the fridge and allow it to soften until it is pliable. You should be able to bend the butter without it snapping.
The Folding Process
Making laminated doughs can seem very intimidating at first, but once you nail the basic process you'll be pumping out your own pastries in no time!
Different people have different ways of folding their dough.
I go for three steps, also known as the 3-4-3 technique:
- Enclose the butter
- Double fold
- Single fold
Enclosing the butter
There are a couple of different ways to enclose the butter.
When making croissants I like to fold the two flaps over the butter slab. The two edges should touch at the center of the butter slab. You can then flip the dough over so the seam faces your work surface. Then roll the dough out in preparation for the next fold.
Double fold
Double folds, also known as book folds are a little more challenging. After rolling the dough out visually divide the sheet into fourths. Fold each side towards the center line. Then fold that in half. This is also called a book fold because it looks like a book!
Single fold
Single folds are the easiest. Simply roll your dough out into a rectangle and visually divide the sheet into thirds. Fold the bottom third up, then the top third down. Easy!
Frequently Asked Questions
Why are there chunks of butter in my dough?
If you find that there are chunks of butter throughout your dough as you roll it out it means your butter has shattered.
This occurs if you use cold butter when rolling out the dough. Ensure your butter is cool but pliable before using it.
You can help the butter reach this stage by rolling it out a couple of times with a rolling pin while it is still enclosed in the baking paper. The butter is ready to be used when it can be bent without snapping.
How can I fix shattered butter?
All hope isn't lost if your butter shatters! Stop rolling out your dough and let it sit at room temperature for 15 minutes or so. Let the butter soften enough that it doesn't shatter further as it is rolled.
Then continue as normal!
Why doesn't my croissant have layers?
There are a couple of reasons why your croissant doesn't have layers:
- The butter was too soft
- The dough wasn't chilled in between each fold
- The dough was folded too many times
- The environment was too warm
How come my croissant is flat?
Croissants can turn out flat for a couple of reasons:
- The protein content in the flour was too low (see "Perfecting the dough" above)
- The croissants were over-proofed (they are ready to be baked before they reach double in size)
Why did my croissant collapse after baking?
Croissants will collapse if they don't have the structure to support themselves, this can happen for a couple of reasons:
- Bread flour wasn't used, or the protein content of the flour wasn't high enough
- The croissants were over-proofed
- The croissants were under-proofed
As croissants prove the gluten strands slowly get weaker. Gluten is what gives the croissants structure and support.
If the croissants have been over-proofed the croissants will have expanded in size, but the weak gluten strands don't have the ability to support the structure. This causes them to deflate once baked.
If the croissants are under-proofed their structure is not yet properly established. When under-proofed croissants are baked they will expand rapidly, but as they don't have the foundation to support themselves they will collapse after baking.
Why did the butter run out of the croissants?
Butter running out of your croissants is a sign that they were proved in an environment that was too warm.
If the environment is too warm while they are proving, the butter will soften too much, and potentially separate from the layers. When these croissants are baked the butter will melt straight out of the layers, creating a greasy pool around your baked croissants.
How long do croissants last?
Croissants are best the day they're made as they have the softest interior and flakiest exterior. They will last up to 3 days when stored in an airtight container in the fridge. When you are ready to eat them make sure you heat them up for the best texture!
I highly recommend using your stale croissants to make almond croissants!
How do I reheat croissants?
I like to heat my croissants up in the air fryer! It gives them all-round crispiness. All you need is 5 minutes at 180C/355F.
If you are heating them up in the oven I would recommend baking them for 10 minutes in an oven preheated at 190C/375F, or until crisp and warmed through.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Easy Croissants
Perfect flaky croissants with a light and fluffy interior and golden flaky crust, delicious croissants that come together without a mixer!
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 Croissants 1x
- Category: Bread
- Method: Advanced
- Cuisine: French
Ingredients
Dough
- 500g Bread flour (3 ¾ cup)
- 55g Granulated sugar (¼ cup)
- 5g Salt (1 ½ tsp)
- 130g Water (½ cup 2 tsp), lukewarm
- 130g Whole milk (½ cup), lukewarm
- 50g Unsalted butter (I), softened (¼ cup)
- 10g Instant yeast (2 ¼ tsp)
Butter Block
- 250g Unsalted butter (II), softened (1 cup 2 tbsp)
Glaze
- 2 tbsp Heavy or thickened cream
- 1 tsp Honey
Instructions
Dough
- Combine the flour, sugar, salt, and yeast in a large bowl, and mix to combine
- Add the lukewarm water and milk to the flour mix until a shaggy dough forms
- Transfer the dough to your work surface and knead for 5 minutes until it comes together
- Add the softened butter and knead for another 5 to 10 minutes until the dough is supple and almost smooth
- Grease a large bowl with oil and place the dough in the bowl
- Cover with cling wrap and place it in the fridge to proof overnight, or a minimum of 6 hours
Butter Block
- Fold a large sheet of baking paper into a 15 x 25cm (6 x 10") rectangle
- Place the butter in the center of the baking paper and fold up the rectangle to enclose the butter
- Using a rolling pin roll the butter into the shape of the baking paper, making sure to get into the corners as well
- Place the butter in the fridge to set
Assembly
- Remove your butter from the fridge and allow it to soften until a pliable consistency, you should be able to bend the block without it snapping
- Remove your dough from the fridge, dust your work surface with flour and roll it out into a rectangle large enough to enclose your butter block (see illustrated image above)
- Fold the corners of the dough in and pinch the edges to fully enclose the butter in the dough
- Flip the dough so the edges face the benchtop and roll the dough out into a 20 x 60cm (8 x 24") rectangle
- Perform a double fold by visually dividing the dough into fourths and folding the top and bottom forth towards the center line, then fold in half (see illustration above)
- Roll the dough out into a 20 x 40cm (8 x 16") rectangle, cover in cling wrap, and place in the fridge for 45 minutes
- Remove from the fridge and roll it out into a 20 x 60cm (8 x 24") rectangle
- Perform a single fold by visually dividing the dough into thirds and folding the top and bottom third into the center (see illustration above)
- Cover in cling wrap and place in the fridge for 45 minutes
- Remove from fridge and roll into a 30 x 40 cm (12 x 16") rectangle
- Trim the edges and mark 10cm (4") intervals on one side of the rectangle
- Mark 5cm (2") intervals on the other side of the rectangle
- Using a ruler line up the first 10cm mark with the first 5cm mark, and slice with a sharp knife
- Match that same 5cm mark with the next 10cm mark to cut out a triangle
- Repeat until you have cut out 8 large triangles
- Place the triangles on a baking tray and cover with cling wrap, place in the fridge to rest for 30 minutes
- Once rested dust the excess flour off the triangles and roll from the wider end to the narrow end
- Place the rolled croissants on a large lined baking tray, making sure the seam faces down
- Allow them to proof in a cool room for 2 to 2 ½ hours
- The croissants are ready to be baked when they have expanded in size and have a slight wobble when the tray is shaken
- Combine the cream and honey in a small bowl until well combined
- Carefully brush the glaze onto the croissants
- Preheat the oven to 200C/390F
- Bake the croissants at 200C/390F for 2 minutes, then reduce the heat to 180C/350F and bake for a further 20 minutes, or until golden brown
- Remove from the oven and cool for 15 minutes before enjoying!
Jackie
Hi! On step 8, did you mean a single fold?
So one double fold and one single fold. Not sure because step 8 says double but describes a single.
Catherine Zhang
Hi Jackie, thank you for picking that up! Yes, it should be a single fold, I've fixed it all up now. Hope your croissants turn out delicious ❤️
Olivia
Hi Catherine! Is it alright to let these proof overnight in the fridge rather than for 2-2.5 hours in a cool room? Thanks!
Catherine Zhang
Yes you definitely can!