How to Make Croissants (and Pain au Chocolat!)
Learn how to make croissants (and pain au chocolat!) It should be flaky, with as many rich buttery layers as possible, this beautiful pastry defying gravity itself.
Servings: 12 croissants
Calories: 251kcal
Ingredients
- 4 cups all purpose flour, sifted
- ⅓ cup granulated sugar
- 3 tablespoons unsalted butter, softened
- 2-¼ teaspoons instant yeast
- 1-½ teaspoons salt
- 1 cup whole milk
- ¼ cup water, at room temperature
- 1-¼ cups (2-½ sticks) unsalted butter, softened (for laminating)
- 1 large egg + a few drops of water (for egg wash)
Instructions
Day 1:
- Start mixing together on low-medium speed, then slowly pour in the milk, then the water.
- Mix until all ingredients are well combined and dough pulls away from sides of bowl (about 3 minutes).
- Remove dough from bowl and shape into a ball. Wrap dough in cling wrap and refrigerate (at least 8 hours, but preferably overnight).
Day 2:
- Prepare the butter you’ll use for laminating the dough.
- For this step, I like to use my 9 x 9” brownie pan and a pair of gloves. Line the brownie pan with cling wrap.
- Place the butter in the pan and press all the butter into one even layer (the reason for the gloves!).
- Lift it out of the pan using the cling wrap, then wrap the butter securely on all sides.
- Place the butter in the fridge and let chill for 1 hour, or until it’s quite cold but still flexible.
- Once the butter is chilled, you can start rolling out the dough (but leave the butter in the fridge for the moment).
- On a lightly floured surface, roll out dough to approximately 10” x 24”.
- Get the butter from the fridge, remove the cling wrap, and place it in the center of your rolled out dough.
- Then, fold the sides of the dough over the top of the butter. Cut off any overhanging edges of dough from the top and bottom.
- Turn the dough 90 degrees and roll out the dough to approximately 10” x 24”. Then, fold it in thirds again, wrap in cling wrap, and chill in the fridge, laid flat, for 30 minutes.
- After 30 minutes, remove the dough from the fridge, turn it 90 degrees (as in the photo above) and again roll out the dough to approximately 10” x 24”. Then, fold in thirds again, wrap in cling wrap, and chill in the fridge, laid flat, for 30 minutes.
- After another 30 minutes, repeat the above steps for a third time. Then, wrap it in cling wrap and chill in the fridge, laid flat, overnight (at least 8 hours, up to 24 hours).
Day 3:
- Roll out your dough one final time.
- Start rolling out the dough (to an eventual size of approximately 10” x 30”). When you’ve reached about 8” x 10”, cut the dough in half using a pizza cutter, wrap half of the dough in cling wrap and put it back in the fridge.
- Roll out the first half of the dough to approximately 10” x 15”. Using the pizza cutter again, trim the edges so that they’re straight lines.
- Then cut out large, elongated triangles for your croissants.
- At the base of each triangle, cut a 1” long notch.
- To roll up the croissants, start at the base of each triangle. Spread the notch open when beginning to roll. This will push the points of the triangle outward, to give the croissant those tails on the outer edges, for their classic crescent shape.
- Continue rolling, tightly yet gently (you don’t want to flatten all those layers you’ve worked so hard creating!), all the way to the end.
- Place them on a baking sheet, with the point of the triangle underneath the rolled croissant and the edges slightly curved forward.
- Repeat the steps above for the other half of your dough in the fridge.
- Once all the croissants are in place on the baking sheets, cover them with a tea towel and let proof (aka rest) at room temperature for 2 hours.
- Two hours later, preheat your oven to 375°F.
- In a small bowl, whisk together one egg and a few drops of water. Brush this egg wash onto your croissants, making sure to get the tops and all sides.
- Bake for 25-30 minutes, or until croissants are nicely browned (I rotate mine halfway through, to ensure even baking). Serve immediately and enjoy!
Notes
- Cold butter: It’s VERY important that the butter remains cold at all times throughout the remainder of this croissant-making process. If the butter warms up and seeps into the dough, your croissants won’t get those flaky layers. This is also the reason you need to work quickly throughout all steps.
- About the flour: While it’s important not to use too much flour on your surface when rolling out the dough, let’s be honest...you’re going to need some flour to keep it from sticking to your countertop. Just use as little flour as possible.
- Storage: These croissants will stay delicious for a few days if kept in a brown paper bag on the counter.
- Pain au chocolat: When rolling out your croissants, as above, and after cutting the notch in the dough, place a line of mini chocolate chips near the base of the triangle and roll up and bake as usual. That’s it!
- Croissant timeline: Of course, you don't have to follow these times exactly. This is just an example of the timeline you may use to make your croissants. Day 1: 7:00 pm - Make the dough 7:10 pm - Wrap in cling wrap and let it chill in the fridge overnight (at least 8 hours, up to 24 hours) Day 2: 11:00 am - Make butter layer, wrap in cling wrap, and chill in fridge 60 minutes 12:00 pm - Lamination step 1, wrap in cling wrap, and chill in fridge for 30 minutes 12: 35 pm - Lamination step 2, wrap in cling wrap, and chill in fridge for 30 minutes 1:10 pm - Lamination step 3, wrap in cling wrap, and chill in the fridge overnight (at least 8 hours, up to 24 hours) Day 3: 7:00 am - Roll out dough. Cut in half to it doesn’t stick to the counter (put other half back in fridge) 7:15 am - Cut and form croissants 7:25 am - Let proof one final time at room temperature, under towels, for 2 hours 9:25 am - Egg wash and bake for 25-30 minutes at 375°F.
Nutrition
Calories: 251kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Sodium: 113mg | Potassium: 83mg | Fiber: 1g | Sugar: 7g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 34mg