Croissants – a pastry that is buttery, flaky and so soft that it wins your heart in just one bite. When I had croissant (croissants recipe) for the first time, I honestly felt that making this at home would be almost impossible. Every layer was so delicate and bakery-style perfect that I felt only professional chefs could make these.
But curiosity forced me to experiment in the kitchen – and with faith, a little patience, a little practice and by following the right steps, I made the same bakery-like croissants at home! Imagine, hot, fresh croissants coming out of the oven in the morning and you are enjoying them with coffee… that feeling inspires me to share this recipe. 💛
In this blog, I am going to show you:
- The step-by-step process of making croissants which is easy even for beginners
- The real secret of lamination (layering) of dough and butter which creates flaky layers
- Wow tips of proofing and baking which will give a bakery-style finish to your croissantsChaliye shuru karte hain!
Why Make Croissants at Home?
- Freshness – The aroma of hot croissants right out of the oven is unbeatable.
- Customization – You can make plain, chocolate-filled or almond croissants.
- Satisfaction – This is a recipe that requires patience and practice, and when your first batch turns out perfect, it will be a different experience altogether!
Video Guide For Croissants recipe
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Ingredients You’ll Need (for 12–14 croissants)
For the Dough:
- 3 ½ cups (450 g) all-purpose flour
- 1 cup (240 ml) warm milk
- 2 ¼ tsp (7 g) instant yeast
- ¼ cup (50 g) sugar
- 1 ½ tsp salt
- 2 tbsp unsalted butter (soft)
For the Butter Block (lamination):
- 1 cup (225 g) cold unsalted butter
For Egg Wash:
- 1 egg + 1 tbsp milk (whisked)
Step-by-Step Recipe
1. Prepare the Dough
- Mix warm milk, sugar and yeast in a bowl, let it rest for 5 minutes.
- Now add flour, salt and butter and knead a smooth dough.
- Cover the dough and let it rise for 1-2 hours (until it doubles in size).
2. Make the Butter Block
- Place cold butter between 2 parchment papers.
- Make a 7×7 inch square using a rolling pin.
- Keep it in the fridge until it becomes firm (but not rock-hard).
3. Lamination (Butter Layers )
- Roll the dough into a 10×20 inch rectangle.
- Place butter block in the middle, fold both sides and seal.
- Roll out and letter fold (fold in 3 parts).
- Wrap and keep in the fridge for 30 minutes.
- Repeat these steps a total of 3 times.
This makes 27+ floury layers inside the croissant!
4. Shape the Croissants
- Roll the dough to ¼ inch thick.
- Cut triangles (base 3–4 inch, height 7 inch).
- Roll each triangle tightly from base to tip to make a crescent shape.
- Place on a baking tray, leaving a little gap.
5. Proofing
Let the croissants proof for 1–2 hours until they are fluffy and double in size.
6. Baking
- Preheat oven to 200°C (390°F).
- Apply egg wash to the croissants.
- Bake for 18–22 minutes until golden brown.
Tips for Success
- Butter and dough should always be cold during lamination.
- Do not press the dough too much, otherwise the layers will be spoiled.
- Using high-fat European butter will give more flaky results.
- If the climate is warm, chill the dough a little more in the fridge between lamination.
Variations You Can Try
- Chocolate Croissants (Pain au Chocolate): Cut into rectangles and roll on chocolate sticks.
- Almond Croissants: After baking, decorate with almond cream and sliced almonds.
- Savory Croissants: Roll with cheese and ham filling.
Final Thoughts For Croissant Recipe
Making croissants definitely takes some time and patience, but believe me, the reward is much greater than that. Once you master the lamination technique once, your kitchen literally becomes a mini bakery. And then imagine – in the morning, the aroma of hot, buttery croissants as they come out of the oven is spreading throughout the house… and you are enjoying them with a cup of hot coffee. Trust me, there can be no better breakfast than that moment.
