08/05/2026
🥐 Classic French Butter Croissants 🇫🇷
Golden, flaky, and made with layers of premium butter, these authentic French croissants are crisp on the outside and light with a beautiful honeycomb crumb inside. Perfect with coffee or enjoyed fresh from the oven!
# Perfect French Butter Croissant Recipe
**Flaky, buttery, golden croissants with a crisp exterior and a light honeycomb interior—perfect for breakfast or a French pastry display.**
**Yield:** 12 croissants
**Difficulty:** Advanced
**Preparation Time:** 2 days (including resting)
**Bake Time:** 18–22 minutes
# # Ingredients
# # # Dough (Détrempe)
* 500 g bread flour (12–13% protein)
* 60 g sugar
* 10 g salt
* 10 g instant dry yeast
* 250 ml cold whole milk
* 50 ml cold water
* 40 g unsalted butter, softened
# # # Butter Block
* 250 g European-style unsalted butter (82% fat)
# # # Egg Wash
* 1 whole egg
* 1 tbsp milk
* Pinch of salt
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# Method
# # 1. Prepare the Dough
1. Mix the flour, sugar, salt, and yeast (keep the salt and yeast separate initially).
2. Add the cold milk, water, and softened butter.
3. Knead for 6–8 minutes until smooth and elastic.
4. Shape into a rectangle, wrap well, and refrigerate for **at least 8 hours** or overnight.
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# # 2. Prepare the Butter Block
1. Place the butter between two sheets of baking paper.
2. Roll into a **20 × 20 cm** square.
3. Chill until firm but still flexible.
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# # 3. Lamination
1. Roll the dough into a **40 × 20 cm** rectangle.
2. Place the butter block in the center and fold the dough over it to fully enclose the butter.
3. Roll gently into a long rectangle.
4. Perform a **single fold (letter fold)**.
5. Chill for **30–45 minutes**.
6. Repeat **two more single folds**, chilling between each fold.
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# # 4. Shape the Croissants
1. Roll the dough to about **4 mm** thick.
2. Cut into triangles with a base of about **9 cm** and a height of **25 cm**.
3. Make a small cut in the center of each base.
4. Roll tightly from the base to the tip.
5. Place on baking trays with the tip tucked underneath.
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# # 5. Proof
* Proof at **24–26°C** for **2–3 hours** until doubled in size and jiggly.
* Avoid temperatures above **27°C**, which can cause the butter to melt.
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# # 6. Bake
1. Brush gently with egg wash.
2. Bake at **190°C** for **18–22 minutes** until deep golden brown.
3. Cool on a wire rack before serving.
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# Chef's Tips
* Use high-quality European butter (82% fat) for the best flavor and layers.
* Keep the dough and butter cold throughout the lamination process.
* Never rush the proofing stage.
* Bake until richly golden for the best crispness and flavor.
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