cookingoFrance
🇫🇷 A TASTE OF FRANCE
Classic Croissant.
The ultimate French baking project — buttery, shattery, honeycomb-layered perfection that takes 2 days but is worth every single fold.
- Total time
- 1440 min
- Servings
- 12 people
- Difficulty
- Hard
Ingredients
For 12 servings · Check off as you go
0 of 7 ingredients ready
Let's make it.
5 stepsMake the détrempe (base dough)
Mix flour, yeast, salt, and sugar. Add cold milk and knead minimally — just until combined. Shape into a rectangle, wrap, and refrigerate overnight.
15 min + overnight
Prepare the butter block
Pound cold butter into a 15x15cm square using a rolling pin and parchment. It should be pliable but still cold. Refrigerate if it softens.
10 min
Lamination (first 3 folds)
Enclose the butter block in the dough. Roll out into a long rectangle. Fold into thirds (like a letter). Wrap and chill 30 minutes. Repeat 3 times total, chilling between each fold.
2-3h with chilling
Shape the croissants
Roll dough to 4mm thickness. Cut long triangles. Roll each triangle from the base, stretching slightly as you go, into a crescent shape. Place on lined baking sheets with space between each.
30 min
Proof and bake
Let croissants proof at room temperature for 2-3 hours until puffed and jiggly. Brush with egg wash. Bake at 200°C for 16-18 minutes until deep golden.
3h + 18 min bake
Cooking Tips
Keep everything cold. The butter must remain cold and pliable throughout lamination — if it warms up and melts into the dough, your layers are ruined. Chill between every fold.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 380 kcal
- protein
- 7 g
- carbs
- 38 g
- fat
- 22 g
- fiber
- 1 g
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