Step-by-Step Guide to Perfect Croissants
Croissants - the Recipe and Method.
By Tanya Novak, chef at Art Bakery & Gourmet.
1. What Is Croissant Dough?
Croissant dough is a laminated yeast dough, meaning layers of butter are folded into a yeasted dough multiple times to create a flaky texture. The presence of yeast is what differentiates croissant dough from classic puff pastry (which relies on steam alone for its lift). Each bite of a croissant offers that signature balance: buttery layers on the outside, soft, airy crumb on the inside.
Key Characteristics
Laminated with Butter: Similar to puff pastry, but less intense in the folding process.
Leavened by Yeast: Contributes to a lighter, bread-like interior crumb.
Moderate Sweetness: Often includes a bit of sugar, though less than brioche.
Versatile: Perfect for both sweet pastries (chocolate croissants, almond croissants) and savory fillings (ham and cheese croissants).
2. Croissant Dough vs. Puff Pastry vs. Brioche
Croissant Dough
Yeast-based and laminated with butter.
Moderately sweet, flaky exterior, airy interior.
Ideal for traditional croissants, pains au chocolat, and various pastry hybrids.
Puff Pastry (Pâte Feuilletée)
No yeast. Relies on steam for rise.
Many folds, resulting in extremely light, crisp layers.
Commonly used for savory turnovers, vol-au-vents, and elegant French desserts like mille-feuille.
Brioche Dough
Yeast-based, enriched with butter, eggs, and sugar.
Soft, pillowy texture with a buttery flavor—but not laminated.
Used for sweet rolls, brioche loaves, and breakfast buns.
3. My Croissant Dough Recipe
This recipe typically makes about 12–16 croissants, depending on the size.
Ingredients
Poolish
¼ cup (60 g) warm water (around 105–115°F or 40–46°C)
19 g fresh yeast
60 g flour
Dough
¼ cup (50 g) sugar
420g flour
10g salt
1 cup (255 g) cold whole milk
28g unsalted butter, softened
Butter Block (Beurrage)
250 g cold unsalted butter, shaped into a flat rectangular block
Method
Activate the Yeast
In a small bowl, mix the warm water, yeast, and flour.
Let it stand for 40–60 minutes in a fridge until it becomes frothy.
Prepare the Dough (Détrempe)
In a stand mixer bowl (or a large mixing bowl), combine the flour, sugar, and salt.
Add the poolish starter, cold milk, and the softened butter.
Mix until the dough comes together.
Knead
Knead the dough for about 10 minutes using a stand mixer with a dough hook (or 15 minutes by hand).
You want a smooth, somewhat elastic dough. Avoid overworking or overheating it—its temperature should not exceed 28°C.
Form the dough into a ball, wrap it loosely in plastic, and refrigerate for at least 2 hours (or overnight) to allow the gluten to relax. Afterward, ensure the dough has doubled in size and is cold.
Shape the Butter Block (Beurrage)
While the dough rests, prepare your butter block.
Place the cold butter between two sheets of parchment paper and pound or roll it into a rectangle about 5 x 7 inches (13 x 18 cm).
Keep it chilled until ready to laminate.
Laminate the Dough
On a lightly floured surface, roll the chilled dough into a rectangle roughly 8 x 12 inches (20 x 30 cm).
Place the chilled butter block (made flexible by gently tapping it with a rolling pin) in the center, and fold the dough around it like an envelope, completely encasing the butter.
Roll it out into a long rectangle and perform (“First Book fold”): Fold each short edge of the rectangle toward the center, stick the edges together, then fold the dough in half again (like closing a book). This completes the first “turn.”
Wrap the dough in plastic wrap and refrigerate for 20-45 minutes.
Repeat the Turns
After chilling, rotate the dough 90 degrees.
Roll the dough into a longer rectangle again, then fold it into thirds (a “Second Letter fold”). This completes the second “turn.”
Wrap and chill again for 1 hour.
Final Rest & Shaping
After the last turn, wrap the dough well and refrigerate it for at least 2 hours or overnight.
Now your croissant dough is ready to be rolled out, cut, and shaped.
4. Shaping & Baking Croissants
Roll & Cut
Roll the chilled dough into a rectangle about ¼ inch (6 mm) thick.
Using a sharp knife or pizza cutter, divide the dough into long triangles (for classic croissants) or rectangles (for pains au chocolat).
Shape
For classic croissants: Starting at the wide end of the triangle, roll the dough toward the tip. Gently curve the edges to form a crescent shape.
For pains au chocolat: Place chocolate batons or chips along one end of the rectangle, roll once to enclose the chocolate, and continue rolling snugly.
Proof
Arrange the shaped pastries on a baking sheet lined with parchment.
Loosely cover with plastic wrap or a clean cloth.
Let them proof in a warm, draft-free spot for 1½–2 hours until puffy and slightly jiggly.
Egg Wash
Preheat your oven to 375–400°F (190–200°C).
Lightly brush each pastry with a beaten egg mixed with a tablespoon of milk or water for a glossy finish.
Avoid letting the egg wash drip down the sides, as it can seal the layers and affect the rise.
Bake
Bake for 20 minutes at 150-160°C, or until the croissants are a rich golden brown.
Cool slightly on a wire rack—if you can wait that long!
5. Tips & Troubleshooting
Keep Everything Cold
Cold dough and cold butter lead to distinct, flaky layers. If the dough gets warm and sticky at any point, refrigerate it before continuing.
Don’t Overdo the Flour
Use just enough flour on your work surface to prevent sticking. Too much flour can toughen the dough.
Consistent Thickness
Roll out the dough evenly during each turn to ensure uniform lamination.
Watch the Butter
If you see the butter breaking through the dough, dust with a little flour and fold it over. Chill if necessary to prevent the butter from melting.
Proofing Cues
Well-proofed croissants will look visibly puffy and almost doubled, but not collapsed. Under-proofing results in dense pastries, while over-proofing can make them deflate in the oven.
6. Flavor Variations
Almond Croissants
Fill or top with almond cream (frangipane) before or after baking for a sweet, nutty twist.
Savory Croissants
Roll a slice of ham or grated cheese into the dough before shaping. These make a wonderful breakfast or brunch treat.
Herb-Infused Butter
Add finely chopped herbs (like rosemary or thyme) to your butter block for a subtle flavor infusion.
Whole Wheat or Spelt
For a heartier version, replace a 10-5% of the all-purpose flour with whole wheat flour. Note that the dough will be denser.
7. Frequently Asked Questions
Q: How do I store croissant dough?
A: You can keep laminated dough (before shaping) in the fridge for up to 1 day. For longer storage, freeze it for up to 2 weeks. Thaw overnight in the fridge before shaping and baking.
Q: Why do my croissants leak butter during baking?
A: This usually happens if the gluten is not developed enough or if the pastry was under-proofed. Ensure your dough and butter block remain cold, and watch your proofing times.
Q: Can I make croissants without a stand mixer?
A: Not easy. You can knead by hand. It just takes a bit more effort and time. Result is not going to be great.
Q: Why are my croissants dense and not flaky?
A: Common causes include not good lamination (folds), warm dough causing melted butter, or under-proofing. Double-check you’ve completed enough folds and let the dough rest adequately between turns.
8. Final Thoughts
Croissant Dough is a labor of love, blending the best of both yeasted breads and laminated pastries. While the process can seem lengthy, few things rival the satisfaction of pulling a tray of freshly baked croissants out of your own oven—each one boasting those iconic, buttery layers. Whether you opt for a classic croissant, pain au chocolat, or a creative twist, the foundation remains the same: careful lamination, patience, and a reverence for the butter that makes it all possible.
So, clear a morning (and part of your fridge!), gather some quality butter, and enjoy the delicious journey of making your very own croissant dough. You’ll be rewarded with tender, flaky pastries that are truly très magnifique.
—Tanya Novak