Croissants are 3 days of patience and 20 minutes of eating. This home recipe gets close to a Parisian bakery result if you respect two rules: keep the butter cold, and do not rush the folds.

Ingredients (12 croissants)

  • Bread flour (high protein 12%+): 500 g
  • Salt: 10 g
  • Sugar: 55 g
  • Instant yeast: 7 g
  • Cold milk: 250 ml
  • Water: 50 ml
  • Softened butter (for dough): 30 g
  • Butter block for lamination: 280 g (President or Lurpak only, cold)
  • 1 egg for wash

Day 1: Detrempe (base dough)

Mix all ingredients except the 280 g butter block for 8 minutes at low speed until smooth. Do not overwork. Shape into 20 cm square, wrap in cling film, refrigerate 8 to 12 hours.

Day 2: Butter block and lamination

Butter block: pound 280 g cold butter between 2 parchment sheets to a 15 cm square. Refrigerate 30 min.

Lock in: roll detrempe to 25 cm square. Place butter block diagonally in centre. Fold corners over to enclose. Seal edges.

Turn 1: roll to 25 x 60 cm rectangle. Fold in thirds (letter fold). Wrap, chill 45 min.

Turn 2: rotate 90 degrees, roll again to 25 x 60 cm, letter fold. Chill 45 min.

Turn 3: repeat. Chill 60 min.

If your kitchen is warmer than 24 degrees Celsius, chill 60 min between every turn. In Pune summer, work with AC on.

Shape and proof

Roll final dough to 25 x 60 cm x 4 mm thick. Cut into long triangles (base 10 cm, height 25 cm). Nick the base 1 cm, roll from base to tip. Place on parchment lined tray, 5 cm apart. Proof at 24 to 26 degrees for 2 to 3 hours, until jiggly and puffed.

Bake

Egg wash gently. Bake at 200 degrees Celsius for 8 minutes, drop to 180 for 12 to 15 more minutes until deep golden brown. Cool 15 minutes before eating.

Shop the ingredients

FAQs

Can I use Amul butter for lamination?

Not recommended. Amul table butter tears at 15% water content. President or Lurpak lamination-grade butter is worth the price.

Why did my croissants leak butter?

Butter melted during rolling. Chill longer between turns. In summer, chill 60 min minimum.