Homemade Croissants

Prep Time: 1 hour (active)
Resting/Chilling Time: 10–12 hours (overnight preferred)
Bake Time: 15–20 minutes
Total Time: ~12–14 hours
Servings: 12 croissants
Difficulty: Intermediate

 Ingredients

For the Dough (Détrempe):

• 4 cups (500g) all-purpose flour

• 1/4 cup (50g) granulated sugar

• 2 1/4 tsp (1 packet or 7g) instant yeast

• 1 1/4 tsp salt

• 1 cup (240ml) warm milk (about 100°F or 38°C)

• 2 tbsp (30g) unsalted butter, melted

• 1/4 cup (60ml) water (if needed)

For the Butter Block (Beurrage):

• 1 1/4 cups (285g) cold unsalted butter (high-fat European-style preferred)

For Egg Wash:

• 1 large egg

• 1 tbsp milk or cream

 Step-by-Step Instructions

 Step 1: Make the Dough (Détrempe)

1. In a large bowl, mix flour, sugar, salt, and yeast (keep salt and yeast on opposite sides before mixing).

2. Add warm milk and melted butter. Mix until dough comes together.

3. Knead (by hand or mixer) for 5–7 minutes until smooth.

4. Shape into a rectangle, wrap in plastic, and refrigerate for 30–45 minutes.

 Step 2: Prepare the Butter Block (Beurrage)

1. Place cold butter between two sheets of parchment.

2. Pound and roll into a 7-inch square (about 1/2-inch thick).

3. Refrigerate alongside dough until firm but pliable.

 Step 3: Enclose the Butter

1. Roll the chilled dough into a 10-inch square.

2. Place butter block diagonally (diamond-style) on top.

3. Fold the corners of the dough over the butter like an envelope.

4. Seal the seams and roll into a 12×6-inch rectangle.

 Step 4: Laminate with 3 Turns

You’ll do 3 letter folds (book turns) with chilling in between:

Turn 1:

1. Fold top third down and bottom third up (like folding a letter).

2. Wrap and refrigerate for 30 minutes.

Turn 2:

1. Rotate dough 90°, roll out to 12×6″ again.

2. Fold in thirds again.

3. Wrap and chill 30 minutes.

Turn 3:

Repeat step 2 once more. Chill for at least 1 hour or overnight for best results.

 Step 5: Shape the Croissants

1. Roll dough out to a 12×18-inch rectangle, about 1/4-inch thick.

2. Use a sharp knife or pizza cutter to cut into 6 rectangles, then each rectangle into 2 triangles (12 total).

3. Stretch the base of each triangle slightly, and roll up tightly from base to tip.

4. Place on parchment-lined baking sheets, tip-side down.

 Step 6: Proof the Croissants

1. Cover loosely with plastic wrap or a damp towel.

2. Let rise in a warm place (ideally 75–80°F) until puffy and jiggly, about 1.5 to 2 hours.

   Do not overproof — they should not double in size, just visibly puff.

 Step 7: Egg Wash & Bake

1. Preheat oven to 400°F (200°C).

2. Mix egg + milk and gently brush over croissants.

3. Bake for 15–20 minutes or until deep golden brown.

4. Cool on wire racks at least 10 minutes before serving.

 Storage & Reheating

• Room temp: Store in airtight container for 1–2 days.

• Freeze: Fully baked croissants freeze well for up to 2 months. Reheat at 350°F for 10 minutes.

• Freeze before baking: Shape and freeze before proofing. Thaw overnight, proof in the morning, bake fresh!

 Nutrition Estimate (Per Croissant)

• Calories: 280–350

• Fat: 18–22g

• Carbs: 28g

• Protein: 5g

Varies depending on butter and size