How to Make Homemade Croissants

A couple of weeks ago I tried my hand at making croissants! And I have to say, even though it was time-consuming and confusing at first, it was well worth it. Many people never attempt it and I say "You should!" It's actually not quite as confusing as it seems and the final product is amazing. I was surprised I made some that looked exactly like the ones in the supermarkets. I used a recipe for laminated dough which makes this croissant has its many layers. The dough's concept is pretty much to layer butter and dough by folding and re-folding it. The butter melts when baked and created the many layers you see. After hours of rolling out the dough, the croissants are then shaped into its crescent form and ready to be baked. The baking process is also essential to croissants, especially if you have more than one tray going in. I made some pineapple jam to go with it and they tasted amazing. Definitely fluffy and the outside was perfectly crunchy.

I love croissants and I suggest you give it a try. The dough recipe is amazing to work with and even though it was the first time for me trying laminated dough, it worked out great! It was awesome to see the finished product. I never thought I could make my own croissants so I'm sure anyone can do it if I can. I'm so proud of this recipe and I hope you give it a try.

Step 1 Ingredients

Here's what you need to make these delicious croissants:

• 3 1/2 cups all-purpose flour
• 1 cup warm water
• 1 teaspoon active dry yeast
• 1/4 cup of milk
• 1/2 tablespoon of melted butter
• 1 teaspoon salt
• 1 3/4 cups cold unsalted butter (3 1/2 sticks or 14 oz)

You will also need to make a basic egg wash, which will require:

• 1 egg
• 1 tablespoon of milk

You will also need to use the refrigerator and plenty of counter space. A non-stick mat, a ruler, and plenty of plastic wrap will be helpful as well.

Comments

[365daygirl]

This was my first Instructable to try and tho it was a bit of work (a day & a night, phew!) it was fairly easy and the results were a deliciously HUGE hit with the lucky few I shared with :) Thanks for posting and I will definitely refer to this instructable again :D Epically yummy.

[initialised]

Trying a mix of this and another recipe for Croisants (was going to be breakfast in bed for Mrs ini but it's gone 2PM and they still aren't done!

[jen7714]

Nice! Let me know how they come out. Hope she enjoys them.

[t.rohner]

Nice pictures and good explanations.

I have made croissants a couple of times with very good success.
I interviewed a couple of pro bakers regarding the process and was able to enhance my results.
The most important points is: the consistency of the "stretching butter" and the dough should be the same. This is reached by refrigerating the whole dough after turns, but kneading some flour into the stretching butter also helps tremendously.
I also have learned a better way to wrap the butter into the dough.
And i do double turns/folds in addition to the single turns described here.
As another commenter also pointed out, you have to work as square (geometrically precise), as possible.
Only this way and with the right number of turns you get the desired "flakyness". (i miss it a little bit in your last picture)

The process is hard to describe in words only. I think i will do another instructable on this topic.
I was also thinking about making sourdough croissants. I have a very mild french culture here.

It takes some time until you finish this dough, but most of it is waiting time anyway. So the dough can be made after work, while you read or watch tv or browse the net.
It can easily be finished by the time you go to bed. Then on sunday morning, you form and bake the beauties. Invite some friends for brunch and you will be the hero... making them with store bought dough is for sissies.

[jen7714]

Thank you for your input! I'm definitely open to trying out different ways to make the same product.

[t.rohner]

If you are interested in the way, i've learned, look here:

http://www.instructables.com/id/Hardcore-Croissants-made-easy

keep on baking...

[rjain3]

hi, your whole recipe is excellent.just one hitch.we dont eat eggs or non veg.so is there any substitute available for the final touch.i would love to try this recipe but just without eggs
thanks

[magician176]

I use milk to brush, it work 100%, give it a try!

[jen7714]

You can actually just leave the egg wash out of the recipe. Spritzing some water would make the outside a bit harder. Some melted butter would work well, too.

[tinstructable]

After many hours of work, I finally completed this recipe. I ran into trouble when it got to the butter though; it spilled out and made a mess of everything but in the end, it was just too sticky to easily work with. I finally got the triangles cut and the dough rolled, I stuck it in the oven, and they turned out better then I thought! I am impressed at how much they are like store-bought crescent rolls. Nice job!

[Anna W]

Well done! Croissants aren't easy, especially on the first try.

If you try this again, I would recommend not cutting the dough in half before it's rolled out. Any time the butter peaks out during rolling should be repaired immediately. Otherwise, the "leaves" or layers wont form properly near the tear. You're relying on the moisture in the butter (yes, butter actually is ~10% liquid!) turning to steam to puff up the spaces between the flour "leaves" while it's baking. If the leaves are torn accidentally (or cut) before you finish rolling out the dough, you'll smash some of the layers together near the tear, get butter on your rolling pin, and risk getting tears in other places as a result.

Secondly, I would recommend "squaring up" the corners of the dough each time a fold is made. The goal is to get the same number of layers at all places - even the corners! If not, there will be a patchwork of hi-rise/many-layered and low-rise/fewer-layered areas, resulting in lop-sided looking croissants. You may need to play around a bit with the rolling technique using your pin (try it sometime when you're making something more forgiving for practice). Rolling in an X pattern (to the corners, rather than the edges) and then beginning at the middle of each edge and rolling toward a corner may help. When you fold, make sure it's squared up - gently tug at the corner until it's lined up, and use the rolling pin as a square to help pat in slight bulges.

So cool to see people taking on a traditionally-challenging recipe and enjoying it!

Don't give up - croissants are delicious, and impressive when home-made well. :)

[jen7714]

Wow great job! And wasn't it worth it in the end? The butter problem could be that the butter was too soft. Stick it into the fridge for a little while until it firms up before you roll it.

I'm honored that you took the time to make my recipe! And posted pictures! Thank you soo much!

[aruno]

My first try at making Croissants, as per your instruction.

[hannahbannah]

They look delicious, just like ones I had in Canada.

[jen7714]

Great! Try out the recipe sometime. :)

[mousewrites]

Man, nobody's taken you up on your free time yet?

I want to try these so bad. Perhaps this weekend...

[jen7714]

Hahaha :)

And you should! Definitely worth it! (Let me know if your do! :)

[BeSomebody]

I can never get them to be like the store bought ones. I'll try your recipe though.

[jen7714]

You should definitely try it out!

[supersoftdrink]

Great instructable!

[jen7714]

Thank you!

[Computothought]

Cool!

[jen7714]

Thanks!

[Ninzerbean]

Great, and great photos!

[jen7714]

Thanks for the nice comment!