Classic French Butter Croissant with 27 Flaky Layers Tips, FAQ & printable recipe

Tips for success

For the best results, work in a cool room and keep the dough and butter at the same temperature. If the dough becomes too soft, slide it onto a baking sheet and refrigerate for 15 minutes before rolling.

Use a light touch when rolling to avoid pressing the butter out of the layers. When shaping, stretch the triangles gently to create length; this gives the croissants their characteristic curve. Bake on a parchment-lined sheet for even heat distribution.

The egg wash is key to a glossy, mahogany crust; apply it gently with a pastry brush, and let the first coat dry before adding the second. If the croissants brown too quickly, tent them with foil for the last few minutes.

For a deeper flavor, let the shaped croissants proof in the refrigerator overnight; this slow proof develops complexity. Always let the croissants cool for at least 5 minutes before serving to allow the layers to set.

Variations

• Almond Croissants: Prepare the croissants as directed, but after baking, split them horizontally and fill with almond cream. Brush the tops with simple syrup and sprinkle with sliced almonds, then bake for an additional 5 minutes.
• Chocolate Croissants: Before rolling each triangle, place two batons of dark chocolate at the base. Roll as usual, ensuring the chocolate is enclosed. Bake as directed; the chocolate will melt and create a rich, gooey center.
• Ham and Cheese Croissants: After shaping, tuck a slice of ham and a piece of Gruyère cheese into the center of each triangle before rolling. The cheese will melt and become golden during baking, creating a savory, satisfying pastry.
• Whole Wheat Croissants: Replace half of the all-purpose flour with whole wheat flour. Increase the water by 2 tablespoons, as whole wheat absorbs more liquid. The croissants will have a nuttier flavor and a slightly denser crumb.

Storage and make-ahead

Fridge

Store baked croissants in an airtight container at room temperature for up to 2 days. Do not refrigerate, as it accelerates staling.

Freezer

Freeze unbaked shaped croissants on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat baked croissants in a 350°F oven for 5 minutes to restore crispness.

Store leftover croissants in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 350°F oven for 5 minutes to restore crispness. Do not refrigerate, as that will stale them faster. For longer storage, freeze the baked croissants in a single layer, then transfer to a freezer bag for up to 2 months.

The détrempe can be made a day ahead and kept refrigerated. The laminated dough can be prepared through the final turn and refrigerated overnight, or frozen for up to 1 month.

Shaped croissants can be proofed slowly in the refrigerator overnight, then brought to room temperature and proofed until wobbly before baking. This flexibility makes it possible to enjoy fresh croissants any morning.

Serving ideas

Serve the croissants warm, pulled apart in feathery layers, with a cup of coffee or tea. They are equally delicious plain or with a light smear of good butter and jam.

The crisp, crackling exterior and tender crumb are best appreciated within an hour of baking, when the contrast between the shattery crust and airy interior is at its peak.

For a savory twist, split a croissant and fill with ham and cheese, then warm until melted. Or use day-old croissants for bread pudding or French toast. The rich, buttery flavor pairs well with everything from eggs to fresh fruit. A classic Parisian breakfast of croissant and café au lait is always a good idea.

Frequently asked questions

Recipe card

Classic French Butter Croissant with 27 Flaky Layers

Prep 1 hCook 16 minRest 3 hTotal 4 h 16 minServes 8

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups cold water
• 2 tsp kosher salt
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 300 g French cultured butter, chilled
• 1 large egg yolk
• 1 tbsp heavy cream

Instructions

1. In a stand mixer fitted with the dough hook, combine the flour, salt, sugar, and yeast. Add the cold water and mix on low speed until a shaggy dough forms, about 2 minutes. Increase speed to medium and knead until the dough is smooth and elastic, about 5 minutes. The dough should be firm but not sticky. Shape into a rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Place the chilled French cultured butter between two sheets of plastic wrap. Using a rolling pin, beat and roll the butter into a 7-inch square, about 1/2 inch thick. Keep the butter cold but pliable. If it cracks, let it sit at room temperature for a few minutes, then roll again. Wrap and refrigerate until firm but still flexible.
3. On a lightly floured surface, roll the chilled détrempe into a 10-by-14-inch rectangle. Place the butter block in the center, covering the middle third of the dough. Fold the left third over the butter, then the right third over that, enclosing the butter completely. Press the edges to seal. This is the first lock-in.
4. Roll the dough packet into a long rectangle, about 8 by 24 inches, keeping the edges straight. Fold the top third down to the center and the bottom third up over it, like a letter. Then fold the entire rectangle in half, like a book. This is one double turn, which creates multiple layers. Wrap and chill for 30 minutes.
5. Roll the chilled dough into another long rectangle, about 8 by 20 inches. Fold the top third down and the bottom third up, like a letter. This is one single turn. Wrap and chill for at least 30 minutes. After this, the dough has 27 layers: the initial butter lock-in plus the double and single turns.
6. Roll the laminated dough into a 10-by-30-inch rectangle, about 1/4 inch thick. Trim the edges to make a clean rectangle. Cut the dough into 8 triangles, each about 5 inches wide at the base. Gently stretch each triangle, then roll from the base toward the tip, keeping the point centered underneath. Curve the ends inward to form a crescent shape.
7. Place the shaped croissants on a baking sheet lined with parchment paper, leaving 2 inches between them. Cover loosely with plastic wrap and let proof at 78°F (26°C) until they are wobbly like a marshmallow, about 2 to 3 hours. They should almost double in size and feel airy and light when gently pressed.
8. In a small bowl, whisk the egg yolk with the heavy cream until smooth. Using a pastry brush, gently brush the top and sides of each proofed croissant with the egg wash. Be careful not to deflate the dough. Let the egg wash dry for a few minutes, then apply a second coat for a deep, glossy finish.
9. Preheat the oven to 400°F (200°C). Bake the croissants for 16 minutes, until they are deep mahogany golden and the layers are visibly crisp. The internal temperature of the croissants should reach 160°F (71°C) to ensure the egg wash is fully cooked through. Let cool on the baking sheet for 5 minutes before serving.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

410

Protein

8 g

Carbohydrates

45 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.