Golden Butter Croissants: Classic French Breakfast Recipe

Buttery, flaky layers of golden pastry fold into a delicate symphony of homemade classic French croissants that transport you straight to a Parisian bakery.

The art of crafting these delectable treats requires patience and precision.

Each delicate curve tells a story of culinary tradition passed down through generations of bakers.

Crisp edges and soft, airy interiors promise a sensory experience that goes beyond mere bread.

Rich, laminated dough creates a masterpiece of texture and flavor that melts on your tongue.

Professional bakers and home cooks alike marvel at the intricate technique behind these stunning pastries.

Dive into this recipe and unleash your inner pastry chef with these irresistible French delights.

Quick Recipe Overview

Prep Time: 1 hour 15 minutes

Cook Time: 29-31 minutes

Total Time: 1 hour 44 minutes – 1 hour 46 minutes

Calories: 250 kcal

Servings: 13

Ingredients List for Classic French Croissants

• Water: Helps activate yeast and hydrate flour for smooth, elastic dough consistency.
• Whole Milk: Adds richness and helps create tender, soft texture in croissants.
• Instant Yeast: Provides essential rising power and develops beautiful airy layers.
• Granulated Sugar: Feeds yeast and contributes subtle sweetness to pastry.
• Bread Flour: Creates strong gluten network for perfect flaky, structured croissants.
• Whole Wheat Flour: Introduces nutty depth and additional nutritional complexity.
• Fine Sea Salt: Enhances overall flavor and controls yeast fermentation.
• Unsalted European-Style Butter: Softens dough and adds luxurious buttery undertone.

• Very Cold Unsalted European-Style Butter: Critical for creating signature flaky, thin layers.
• Bread Flour: Helps stabilize butter block and prevents excessive spreading during folding.

• Egg Yolk: Provides golden, glossy shine and rich color to croissant exterior.
• Heavy Cream: Helps create beautiful, even bronzed surface with luxurious sheen.

Equipment for Croissant Preparation

• Stand Mixer: Essential for mixing dough and butter block with dough hook and paddle attachments.
• Rolling Pin: Critical for rolling out dough and creating even layers during lamination.
• Plastic Wrap: Needed to cover dough and create butter block package.
• Large Mixing Bowl: Used for dough rising and initial mixing stages.
• Sharp Knife or Pizza Cutter: Required for cutting dough triangles precisely.
• Baking Sheet: Used for proofing and baking croissants.
• Parchment Paper: Helps prevent croissants from sticking during baking.
• Ruler or Measuring Tape: Helpful for precise dough measurements and triangle cutting.
• Pastry Brush: Optional for egg wash application before baking.

Instructions for Flaky French Croissants

Croissant Magic

• Dough Foundations

Start by creating a silky smooth dough using a stand mixer. Blend ingredients gently until they form a cohesive, soft mass that pulls away from the bowl’s sides. Knead briefly on a clean surface to develop its structure.

• Dough Relaxation

Allow the dough to rest and rise in a cozy spot, giving it time to develop flavor and become puffy. After rising, shape into a neat rectangle and let it chill in the freezer for a short pause.

• Butter Preparation

Create a luxurious butter block by blending cold butter with a touch of flour until perfectly smooth. Flatten into an elegant square that will become the heart of your croissant’s flaky layers.

• Dough and Butter Dance

Carefully layer the butter within the dough through a delicate folding technique. Roll and fold multiple times, creating dozens of gossamer-thin layers that will transform into crispy, buttery heaven.

• Croissant Shaping

Roll the laminated dough into a thin sheet and cut into elegant triangles. Gently roll each triangle from base to tip, creating those iconic curved crescents that promise deliciousness.

• Final Transformation

Let the shaped croissants rise until they look puffy and irresistible. Bake in a hot oven, starting with an initial blast of heat to jump-start the rising process, then continuing until they turn a gorgeous golden brown.

Tips for Buttery Layers & Rising

• Butter Block Magic: Ensure your butter is cold but pliable – the perfect consistency prevents tearing and guarantees those signature flaky layers.
• Folding Finesse: Practice gentle, precise folds to create delicate, airy croissant layers that practically melt in your mouth.
• Temperature Tricks: Let dough rest in cool environments to maintain butter's integrity during lamination, preventing fat from seeping out during baking.
• Pro Precision: Use a sharp pizza cutter or knife when shaping triangles to get clean edges that help croissants rise evenly and look professionally crafted.
• Egg Wash Elegance: Brush croissants with beaten egg for a gorgeous golden-brown shine that makes your pastries look bakery-perfect.

Serving Classic Croissants at Their Best

• Breakfast Bliss: Pair these flaky croissants with a smooth cappuccino or rich espresso for an authentic French morning experience.
• Brunch Spectacular: Create an elegant charcuterie board featuring your homemade croissants alongside soft cheeses, prosciutto, and fresh berries.
• Sweet Indulgence: Transform croissants into decadent desserts by slicing them open and filling with chocolate spread, pastry cream, or almond paste for a delightful treat.
• Weekend Entertaining: Serve warm croissants as part of a stunning breakfast spread with scrambled eggs, smoked salmon, and fresh fruit to impress your guests with a gourmet touch.

Storage Tips for Leftover Croissants

• Smart Storage Solutions
• Freshness Keeper: Wrap cooled croissants individually in aluminum foil or plastic wrap to maintain their crispy texture and prevent moisture buildup. Store at room temperature for 1-2 days maximum.
• Freezer Friendly: Freeze unbaked croissant triangles or fully baked croissants in airtight containers. Raw triangles can be proofed directly from frozen state, while baked croissants reheat beautifully at 325°F for 5-7 minutes.
• Refrigeration Strategy: Dough can rest in the refrigerator for up to 48 hours during the lamination process. Cover tightly with plastic wrap to prevent drying and maintain butter integrity.
• Moisture Management: Place a paper towel inside storage containers to absorb excess humidity, keeping croissants crisp and preventing soggy bottoms. Always cool completely before sealing to avoid condensation.

Buttery French Croissants Recipe

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4.8 from 34 reviews

• Total Time: 1 hour 44 minutes – 1 hour 46 minutes
• Yield: 13 1x

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Description

Buttery classic French croissants bring flaky layers of pure indulgence from Paris bakeries. Delicate pastry crafted with precision delivers a melt-in-mouth experience you’ll savor with each delightful bite.

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Ingredients

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• 1 tbsp heavy cream
• 1 egg yolk
• ¾ cup (170 grams) whole milk
• 1 cup (227 grams) room temperature water
• 2–½ tsps (9 grams) instant yeast
• 1–½ tsps (10 grams) fine sea salt
• ¼ cup (50 grams) granulated sugar
• 5 cups (600 grams) bread flour
• ½ cup (60 grams) whole wheat flour
• ¼ cup (30 grams) bread flour
• 1–¾ cups (395 grams or 3–½ sticks) very cold unsalted European-style butter, cut into ½” pieces
• 4 tbsps (56 grams or ½ stick) unsalted European-style butter, softened, cubed

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Instructions

1. Dough Preparation: Blend ingredients in a stand mixer until the dough cleanly separates from the bowl’s sides, then briefly knead on a work surface and let rise in a covered container for one hour.
2. Dough Chilling: Flatten the risen dough into a rectangular shape, wrap in plastic film, and chill in the freezer for a short duration while preparing the butter block.
3. Butter Block Creation: Blend cold butter with flour using a paddle attachment until achieving a uniform consistency, transfer to a plastic bag, roll to an even thickness, and refrigerate until firm.
4. Lamination Process: On a floured surface, roll out the chilled dough, place the butter block in the center, fold the dough like an envelope, and roll into an elongated rectangle.
5. Folding Technique: Execute a double fold, refrigerate to set layers, then perform a single fold to develop the intricate laminated structure.
6. Shaping Croissants: Roll the final dough into a thin rectangle, cut precise triangular shapes, and roll each triangle from the wide base to the pointed tip, creating the classic croissant curve.
7. Proofing and Preparation: Allow shaped croissants to proof until visibly increased in volume, preparing for baking by preheating the oven.
8. Baking Process: Initiate with a high-heat blast, then reduce temperature to achieve a golden, crisp exterior and tender interior, baking until the croissants transform into a rich, amber-brown with pronounced, flaky layers.

Notes

• Temperature Precision: Maintain consistent cool temperatures during dough and butter preparation to guarantee perfect lamination and flaky texture.
• Resting Intervals: Allow sufficient chilling time between folding stages, enabling gluten relaxation and butter solidification for distinct, delicate layers.
• Dough Handling: Use light, gentle touches when rolling and folding to prevent butter from breaking or merging with dough, preserving intricate layered structure.
• Proofing Secrets: Proof croissants in a warm, draft-free environment until they’ve nearly doubled in size, ensuring light, airy interior and crisp, golden exterior.

• Prep Time: 1 hour 15 minutes
• Cook Time: 29-31 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 13
• Calories: 250
• Sugar: 6 g
• Sodium: 180 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 30 mg