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Croissants, these golden, flaky pastries are more than just a breakfast item, they are a symbol of French culture and an indulgence enjoyed worldwide.
Made with layers of buttery dough that puff up to create a delicate crispness, croissants are the epitome of French patisserie, a delicious treat that brings elegance to the simplest meal.
Want to dive deeper into French Cuisine? Don’t miss our post on 21 Traditional French Foods to Try
What Is a Croissant?
A croissant is a crescent-shaped, buttery pastry known for its light, airy texture and crisp, golden exterior. Made using a technique called laminating, where layers of dough are alternated with layers of butter and folded repeatedly, the pastry gains its characteristic flakiness.
When baked, these layers puff up, creating a structure that is crisp on the outside and soft, slightly chewy on the inside. The result is a pastry that feels luxurious with every bite, releasing rich, buttery aromas as it melts in your mouth.
Croissants are often enjoyed plain, but they can also be filled with almond paste, chocolate, or even ham and cheese for a savoury twist. Their versatility makes them suitable for any time of day, whether as a light breakfast or an indulgent afternoon snack.
No matter how they’re served, croissants always manage to bring a little taste of Parisian charm to the table.
Ingredients and Taste
The croissant is made from simple, high quality ingredients that come together to create something extraordinary. Flour, yeast, butter, sugar, and salt form the foundation of this pastry.
The dough is prepared and chilled, then rolled out with cold butter to create the layers. This process is repeated several times to build the delicate structure that gives croissants their light, flaky texture.
The true star of the croissant, however, is the butter. It’s what gives the pastry its rich, indulgent flavour and helps achieve that perfect crispness on the outside while keeping the interior tender.
A properly baked croissant should have a deeply golden colour with a slightly glossy finish, thanks to an egg wash applied before baking.
When you tear into one, you’ll notice the light crackle of the crust and the soft, slightly elastic layers inside. The taste is buttery with a hint of sweetness, making it impossible to resist.
A Taste of History
Despite being synonymous with French culture, the croissant’s roots actually lie outside of France. The pastry’s origins can be traced back to Austria, specifically to a crescent shaped bread called kipferl, which dates back to at least the 13th century.
It wasn’t until the 18th century, when Austrian bakers brought kipferl to Paris, that the French added their own touch to the recipe. By incorporating the technique of laminating dough with butter, the French transformed this humble pastry into the iconic croissant we know today.
The croissant’s rise to fame in France coincided with the growth of French cafés and bakeries in the 19th century, where it became a beloved part of the Parisian breakfast. Over time, croissants spread across the world, becoming a symbol of French pastry craftsmanship.
Today, whether you find them in a bustling Parisian bakery or a café halfway across the globe, croissants remain a beloved treat that captures the art of turning simple ingredients into something exceptional.
How to Make Croissants (Buttery Pastry)
Croissants are the heart of French pastry-making, known for their delicate layers, crisp exterior, and buttery fragrance that fills the kitchen as they bake. Making them requires patience and precision, but the results are irresistibly light and golden. See the recipe card at the bottom for printable directions
Ingredients
- 250 g strong white bread flour
- 30 g caster sugar
- 5 g salt
- 7 g instant yeast
- 125 ml warm whole milk
- 125 g unsalted butter (cold, for lamination)
- 15 g unsalted butter (softened, for the dough)
- 1 medium egg (beaten, for egg wash)
Cooking Instructions
Step 1: Prepare the dough base
In a large mixing bowl, combine the flour, sugar, and salt on one side, and yeast on the other. Add warm milk and the softened butter. Mix until a rough dough forms, then knead gently for 3–4 minutes until smooth. Do not overwork it. Shape into a rectangle, wrap, and chill for 30 minutes.
Step 2: Shape the butter block
Place the cold butter between two sheets of baking parchment. Pound and roll it into a flat square roughly 12 cm across. Keep it chilled but pliable, not too hard. The butter should be the same consistency as the dough for even lamination.
Step 3: Encasing the butter
On a lightly floured surface, roll the chilled dough into a square about 25 cm wide. Place the butter block diagonally in the centre so it forms a diamond shape over the dough. Fold the dough corners over the butter to enclose it completely, sealing the edges.
Step 4: First fold and chill
Roll the dough gently into a rectangle three times longer than it is wide. Fold it into thirds, like folding a letter. Wrap in cling film and chill for 30 minutes. This begins the layering process.
Step 5: Second and third folds
Repeat the rolling and folding process twice more, chilling for 30 minutes between each fold. Each roll adds more layers, creating the signature flaky texture. Keep the dough cold throughout to prevent the butter from melting.
Step 6: Final roll and shape
After the final rest, roll the dough into a large rectangle about 4 mm thick. Trim the edges to neaten. Cut into long triangles with a base of roughly 8 cm. Roll each triangle from base to tip to form a crescent. Curve the ends slightly inwards.
Step 7: Proofing the croissants
Place the shaped croissants on a parchment-lined baking tray. Cover loosely with a clean tea towel and leave to rise for about 1½ to 2 hours at room temperature until doubled in size and slightly jiggly when moved.
Step 8: Prepare for baking
Preheat the oven to 200°C (180°C fan). Brush each croissant gently with beaten egg, ensuring an even glaze without deflating the dough. Avoid drips pooling underneath, as they can burn during baking.
Step 9: Bake to golden perfection
Bake for 18–22 minutes or until puffed and richly golden brown. Allow to cool slightly on a wire rack before serving. The crust should be crisp, with visible, buttery layers inside.
Step 10: Serve and enjoy
Serve warm with butter and jam, or enjoy plain to savour the pure buttery flavour. Croissants pair beautifully with coffee or hot chocolate for a classic French breakfast experience.
Variations and Substitutions
- Filling options: Add a square of chocolate before rolling for pain au chocolat, or a spoonful of almond cream for croissants aux amandes.
- Flour substitution: If strong bread flour is unavailable, use all-purpose flour, though the texture will be slightly softer.
- Butter alternative: Use European-style butter with a high fat content for the best lamination results.
Cooking Tips for Perfect Croissants
- Keep the dough and butter at the same cool temperature for smooth folding.
- Avoid over-handling; excess warmth from your hands can melt the butter.
- Rest the dough well between folds to relax the gluten and prevent tearing.
- Bake on a preheated tray for an even, crisp rise.
- Brush the egg wash lightly to maintain definition of the layers.
French Croissants (Buttery Pastry)
Ingredients
- 250 g strong white bread flour
- 30 g caster sugar
- 5 g salt
- 7 g instant yeast
- 125 ml warm whole milk
- 125 g unsalted butter cold, for lamination
- 15 g unsalted butter softened, for the dough
- 1 medium egg beaten, for egg wash
Instructions
- In a large mixing bowl, combine the flour, sugar, and salt on one side, and yeast on the other. Add warm milk and the softened butter. Mix until a rough dough forms, then knead gently for 3–4 minutes until smooth. Do not overwork it. Shape into a rectangle, wrap, and chill for 30 minutes.
- Place the cold butter between two sheets of baking parchment. Pound and roll it into a flat square roughly 12 cm across. Keep it chilled but pliable, not too hard. The butter should be the same consistency as the dough for even lamination.
- On a lightly floured surface, roll the chilled dough into a square about 25 cm wide. Place the butter block diagonally in the centre so it forms a diamond shape over the dough. Fold the dough corners over the butter to enclose it completely, sealing the edges.
- Roll the dough gently into a rectangle three times longer than it is wide. Fold it into thirds, like folding a letter. Wrap in cling film and chill for 30 minutes. This begins the layering process.
- Repeat the rolling and folding process twice more, chilling for 30 minutes between each fold. Each roll adds more layers, creating the signature flaky texture. Keep the dough cold throughout to prevent the butter from melting.
- After the final rest, roll the dough into a large rectangle about 4 mm thick. Trim the edges to neaten. Cut into long triangles with a base of roughly 8 cm. Roll each triangle from base to tip to form a crescent. Curve the ends slightly inwards.
- Place the shaped croissants on a parchment-lined baking tray. Cover loosely with a clean tea towel and leave to rise for about 1½ to 2 hours at room temperature until doubled in size and slightly jiggly when moved.
- Preheat the oven to 200°C (180°C fan). Brush each croissant gently with beaten egg, ensuring an even glaze without deflating the dough. Avoid drips pooling underneath, as they can burn during baking.
- Bake for 18–22 minutes or until puffed and richly golden brown. Allow to cool slightly on a wire rack before serving. The crust should be crisp, with visible, buttery layers inside.
- Serve warm with butter and jam, or enjoy plain to savour the pure buttery flavour. Croissants pair beautifully with coffee or hot chocolate for a classic French breakfast experience.
