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How to Make Croissants at Home

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  • Author: Oana Olguta
  • Total Time: 17 hours 46 minutes
  • Yield: 25 croissants 1x


Making croissants at home takes some dedication and practice, but once you get the hang of it – it’s incredibly rewarding.


Units Scale


  • 200 ml water (Note: Ensure water is at room temperature, ideally not exceeding 22°C)
  • 40 g fresh yeast (or 16g active dry yeast)
  • 150 g all-purpose flour (sifted)


  • The preferment from above
  • 80 g white sugar
  • 25 g salt
  • 350 ml milk (room temperature)
  • 70 ml water (room temperature)
  • 600 g bread flour (sifted)
  • 350 g all-purpose flour (sifted)


  • 600 g butter (softened but slightly cold to touch)

Egg Wash:

  • 2 eggs
  • 1 tablespoon milk


  1. Making the Preferment:
    • In a bowl, mix water, yeast, and flour until well combined.
    • Cover with plastic wrap.
    • Let it rise at room temperature for 15 minutes.
  2. Preparing the Detrempe:
    • In the bowl of your stand mixer, dissolve sugar and salt in the milk and water.
    • Add the prepared preferment, bread flour, and all-purpose flour. Mix until combined.
    • Using the mixer, knead on low for 2 minutes and then on medium for 3 minutes. (If kneading by hand, do so for a maximum of 8 minutes.)
    • Cover the bowl and let the dough rise for 1 hour.
  3. Prepping for Beurrage:
    • Transfer dough to a floured surface and shape into a 40 cm square.
    • Sprinkle lightly with flour and roll into a 1 cm thick rectangle.
    • Spread the softened butter over two-thirds of the dough, leaving one third unbuttered.
    • Fold the unbuttered third over the middle section, and then fold the remaining buttered third on top (a simple fold).
    • Wrap in plastic and refrigerate for 1½ hours.
  4. Folding Process:
    • After refrigeration, position the dough 90 degrees from its previous orientation. Roll gently into a 1 cm thick rectangle.
    • Repeat the simple fold and refrigerate for 1 hour.
    • Repeat the above two steps twice more.
  5. Resting the Dough:
    • After the final fold, wrap the dough and refrigerate overnight.
  6. Shaping Croissants:
    • The next day, roll the dough on a floured surface into a 40×110 cm rectangle. If the dough resists, fold and refrigerate for 20 minutes before continuing.
    • Cut the rectangle into 20 cm wide strips. Then, cut triangles from each strip.
    • For each triangle, make a small cut at its base. Roll the two flaps outwards from the center, gently pulling the triangle tip to elongate it as you roll.
    • Place formed croissants on a baking tray lined with parchment paper, ensuring enough space for rising.
  7. Final Rise & Baking:
    • Mix eggs and milk for the egg wash. Brush a thin layer onto the croissants.
    • Let them rise at room temperature (22-26°C) for about 2 hours.
    • After proofing, gently brush croissants again with egg wash.
    • Preheat oven to 190°C (with fan on). Bake croissants for 6 minutes.
    • Reduce temperature to 170°C and bake for an additional 10 minutes or until golden brown. Adjust based on your oven.
  8. Serve & Store:
    • Enjoy your croissants fresh. If needed, freeze and reheat for a delightful, buttery treat!


  • Ensure the water for the preferment and the milk and water for the detrempe are at room temperature, ideally no higher than 22°C.
  • For beurrage, butter should be pliable yet slightly cold. Refrain from microwaving.
  • Always sift flours before use to ensure a smooth texture.
  • Prep Time: 90 min
  • Rise Time: 16 hours
  • Cook Time: 16 min
  • Category: Pastries
  • Method: Baking
  • Cuisine: French


  • Serving Size: 1 croissant
  • Calories: 250
  • Sugar: 4g
  • Sodium: 230mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 40mg
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