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Homemade French Croissants

Homemade French Croissants


  • 250g flour (2cups)
  • 5g salt (3/4 tsp)
  • 30g sugar ( 2 & 1/3 tbsp)
  • 60ml water
  • 70ml milk
  • 4g dry yeast
  • 25g butter (1 3/4 tbsp)


  • 150g  (2/3 cup) of butter (82%Fat minimum)

Here we go! I’m so happy to share the homemade french croissants recipe with you.  Is it a little more advanced than usual, ready? Let’s go!

Homemade French Croissants

Prep: 1h | Proofing : 2h | Rest: 2h | Cooking : 18min | 8 Croissants


  1. Warm up the milk and water in the microwave for a few seconds
  2. In your stand mixer bowl pour the yeast and add the water/milk mixture.
  3. In a bowl prepare the flour, salt and sugar. Mix these 3 ingredients with a spoon (this is to prevent the yeast from coming into direct contact with salt and sugar)
  4. Then pour everything into the stand mixer bowl and add the 25g of melted butter.
  5. Mix everything with the hook attachment on speed 1 until the dough comes off the edges. Then mix 6 min at speed 4.
  6. Take a bowl, put a little flour in it and place your dough covered with a cloth. Leave on for 30 min at room temperature.
  7. After 30 min, remove the gas from the dough with your hand. Flour your work surface, and spread your dough in a square of 30cmx30cm approximately. Film it and leave it in the refrigerator for 30 min.
  8. Take your 150g of butter and place it in the center of a sheet of parchment paper. Fold everything into a square of about 15cmx15cm and spread your butter inside to make it flat.
  9. Once the butter is flat, take your dough from the fridge, and put your butter in the center of it. Then cover it by folding the 4 corners of the dough towards the center. Your butter must be well trapped.
  10. Film everything and place in the refrigerator for 30 min.
  11. Spread your dough evenly in a rectangle, it should be 3 times longer than wide.
  12. Perform 3 simple turns. To make a simple turn fold the third of the lower dough then the third of the upper dough over it. Turn it a quarter to the right and proceed to the 2nd round, do exactly the same then go to the 3rd round.
  13. I highly advise you to let your dough rest between the different turns in your fridge, it’s much easier if it is very cold.
  14. After the 3 turns, let your dough rest in the freezer for about 20 min.
  15. After 20 min, take out your dough, flour a work surface and spread your dough into a rectangle 2 mm thick.
  16. Cut the edges of your dough so that the edges are straight and detail triangles of 12 cm by 20 cm
  17. Make a small incision at the base of the croissant to make it easier to roll and roll!
  18. Once your croissants are shaped, place them on a baking sheet with parchment paper and let them proof for about 2 hours (it depends on the temperature at home, the croissants must be 1/3 bigger post proofing)
  19. When they are, preheat your oven to 180 ° C/355°F, eggwash your croissants 2 times with an egg yolk and bake for 18 min (depending on your oven and the size of your croissants – watch constantly)
  20. Let it cool down and enjoy!
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