I wouldn't describe making homemade croissants as easy since there are multiple steps, and it does take at least half a day. But it's really not that hard either; and certainly simpler than flying to Paris, which is the only other way to enjoy these amazing pastries. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is).

Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
3 hrs
total:
3 hrs 55 mins
Servings:
8
Yield:
12 to 16 croissants
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Dough:
Croissants:

Directions

Instructions Checklist
  • Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 6 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.

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  • Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.

  • Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.

  • Cut 2 sticks butter in half lengthwise and place slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.

  • Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.

  • Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.

  • Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.

  • Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.

  • Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.

  • Cut dough in half lengthwise using a pastry wheel or pizza cutter. Dust one piece with flour and roll out to a rectangle about 1/4 to 1/8 inch thick. Starting from one corner, cut the dough diagonally crosswise into 8 triangles using a pastry wheel. Starting with the bottom end of each triangle, roll each up toward the tip to form the croissant with the seam at the bottom. If necessary, use a bit of water to seal the tip to the rolled croissant.

  • Repeat with the other half of the dough.

  • Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with egg wash. Place in a warm area to allow them to rise, about 45 to 60 minutes.

  • Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash.

  • Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature before serving.

Chef's Notes:

The technique is pretty straightforward, but be sure to pay attention to the temperature of your butter. If your slab is too soft, it will just blend into the dough and you won't get the gorgeous layering.  And if it's too cold and firm, it won't spread between the layers of dough like it needs to. It should basically have the firmness of clay. So, take your time, and when in doubt, pop the dough in the fridge for a few minutes to chill it down as you're working.

This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.

If you're substituting table salt for the coarse Kosher salt, use just 1 3/4 teaspoons.

Nutrition Facts

532 calories; protein 8.6g; carbohydrates 50.1g; fat 33.3g; cholesterol 107.1mg; sodium 795.8mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2018
It did take more attention and some techniques that I had never used before but following Chef John’s exact directions resulted in the best croissants my wife and I have ever had this side of Paris. Read More
(13)

Most helpful critical review

Rating: 2 stars
08/25/2019
After six hours of preparation, my croissants came out more like flaky biscuits I could have made in 1/3 of the time. Disappointed. Read More
(1)
38 Ratings
  • 5 star values: 28
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/01/2018
It did take more attention and some techniques that I had never used before but following Chef John’s exact directions resulted in the best croissants my wife and I have ever had this side of Paris. Read More
(13)
Rating: 5 stars
06/24/2018
Not the easiest recipe and I am not much of a baker but following it step by step resulted in amazing buttery crispy flaky croissants! The video really helped with the visuals! I also froze half to make at another time. Id definitely make them again - they were a huge hit with my family! Read More
(7)
Rating: 5 stars
12/27/2017
These were amazing and a favorite for Christmas dinner Read More
(7)
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Rating: 3 stars
11/14/2018
I didn't expect to have my result to look as well as the video, but I did expect them to task good. Mine came out over salted (I used unsalted European style butter) and overdone. Read More
(2)
Rating: 2 stars
07/27/2018
The oven temperature should be wrong, it’s too high , my croissants were burned ?? Read More
(2)
Rating: 5 stars
03/19/2020
They were the best croissants that I ever had! Even though it took a long time, they were worth it. Read More
(2)
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Rating: 5 stars
04/13/2018
Absolutely Delicious Read More
(2)
Rating: 5 stars
03/29/2019
This was a great recipe and the video was lovely. Some personal changes I made are: I did half water, half milk. I used less sugar, maybe 3 TB, not 1/4 cup. I did an extra turn just for giggles. We put chocolate chips in a couple and cinnamon & sugar combo in a couple. The butter in orginal dough threw me off. That step isnt in any other recipe I have seen. All in all, delicious! Read More
(2)
Rating: 5 stars
03/14/2019
Very good! The video tutorial was extremely helpful. I will make these again. Read More
(2)
Rating: 2 stars
08/25/2019
After six hours of preparation, my croissants came out more like flaky biscuits I could have made in 1/3 of the time. Disappointed. Read More
(1)
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