French croissants are the ultimate pastry—crispy on the outside, soft and airy inside, with layers of buttery goodness.

Making them at home may seem intimidating, but with clear steps and patience, we can recreate that bakery-quality flakiness ourselves. Let’s dive into the detailed process so we can enjoy fresh, golden croissants right from our oven.

<h3> Ingredients You’ll Need </h3>

To make about 8 medium croissants, we’ll need:

- High-gluten flour: 250g

- Low-gluten flour: 150g

- Warm water: 180ml

- Granulated sugar: 50g

- Salt: 5g

- Milk powder: 15g

- Yeast (instant or active dry): 7g

- Unsalted butter for dough: 30g

- Unsalted butter for folding layers: 150g

- Egg (for egg wash): 1 large

Using a mix of high- and low-gluten flour helps create the right dough elasticity. High-gluten flour gives structure, while low-gluten makes it easier to roll and fold.

<h3> Step 1: Prepare the Dough </h3>

- Gather all ingredients.

- In a large mixing bowl, combine warm water, sugar, yeast, and milk powder. Let it sit for 5 minutes until slightly frothy.

- Add the high-gluten and low-gluten flour together with salt. Mix until a rough dough forms.

- Knead the dough for about 10-15 minutes until smooth.

- Add 30g softened butter and knead for another 5 minutes until fully incorporated.

We want the dough to be elastic but not sticky. You’ll know it’s ready when it stretches into a thin sheet without tearing.

<h3> Step 2: Chill the Dough and Butter </h3>

- Shape the dough into a rectangle, wrap in plastic, and chill in the fridge for 30 minutes.

- Flatten the 150g butter between two sheets of parchment paper into a square about 12x12 cm. Keep it cold but pliable.

Chilling is essential—it slows yeast activity, making the dough easier to handle during folding.

<h3> Step 3: Enclose the Butter </h3>

- Roll the chilled dough into a 20x20 cm square.

- Place the butter square in the center and fold the dough edges over to fully enclose the butter.

- Seal the edges carefully to prevent butter leakage.

<h3> Step 4: First Fold (Tour) </h3>

- Roll the dough into a long rectangle about 60x20 cm.

- Fold it into thirds like a letter.

- Wrap in plastic and chill for 30 minutes.

<h3> Step 5: Second Fold (Tour) </h3>

- Roll the dough into a long rectangle again.

- Fold it into thirds once more.

- Chill for another 30 minutes.

These folds create the signature layers that make croissants flaky.

<h3> Step 6: Shape the Croissants </h3>

- Roll the dough into a rectangle about 60x20 cm.

- Cut the rectangle into 8 triangles.

- Starting at the base of each triangle, gently roll toward the tip to form a crescent.

- Place croissants on a baking tray lined with parchment paper.

<h3> Step 7: Proofing </h3>

- Cover lightly and let the croissants rise at room temperature until they’re about 1.5 times their original size (about 1–2 hours).

<h3> Step 8: Egg Wash and Baking </h3>

- Preheat the oven to 200°C (392°F).

- Beat the egg and brush it gently over each croissant.

- Bake for 18–20 minutes until golden brown.

High temperature helps the butter layers stay intact and creates the perfect flaky texture.

<h3> Step 9: Enjoying Our Homemade French Croissants </h3>

Lykkers, once baked, we can enjoy them warm with a cup of coffee or tea. The crisp, golden exterior and airy, buttery layers inside are worth every bit of effort. Croissants are perfect for breakfast, brunch, or even a special treat during the day.

<h3> Enjoy Every Bite </h3>

Making French croissants at home is not just baking—it’s an experience. By carefully mixing, chilling, folding, shaping, and baking, we can create golden, flaky, buttery pastries that impress every time. Lykkers, let’s celebrate our efforts and enjoy every delicious bite together!