Homemade French Croissants (Small Batch) Recipe

Introduction

Making homemade French croissants may seem like an ambitious project, but this small batch recipe breaks it down into manageable steps. You’ll learn how to create flaky, buttery layers that are crisp on the outside and tender inside—perfect for a special breakfast or brunch.

Ingredients

• 85 g milk (⅓ cup), lukewarm
• 60 g water (¼ cup), lukewarm
• 6 g active dry yeast (about 2 tsp)
• 5 g honey (1 tsp) (malt syrup or sugar can be substituted)
• 25 g butter (1 ½ tbsp), melted and cooled
• 20 g white sugar (generous 1 ½ tbsp)
• 250 g all-purpose flour (2 cups, spooned and leveled)
• 5 g salt (about 1 tsp)
• 140 g butter (10 tbsp) for laminating
• 1 egg yolk
• 2 tbsp milk and/or cream

Instructions

1. Step 1: In a mixing bowl, dissolve the honey in lukewarm milk, then whisk in the yeast. Let it activate for 10 to 20 minutes until frothy.
2. Step 2: Add the water, melted butter, sugar, flour, and salt to the bowl in the order listed. Stir with a spatula or spoon until a scraggly dough forms.
3. Step 3: Knead the dough by hand for 1 to 2 minutes to bring it together, then turn it out onto a work surface and knead until smooth, about 4 minutes. Return the dough to the bowl and cover with plastic wrap.
4. Step 4: Proof the dough in a warm place until doubled in size, about 1 hour.
5. Step 5: Turn the dough onto a floured surface and gently press to knock out air. Shape into a rectangle on a piece of parchment paper roughly 7 by 10 inches. Fold the parchment over the dough and roll to form an even rectangle. Cover and freeze for a few hours or overnight.
6. Step 6: Prepare the butter block by slicing cold butter thinly. Arrange the slices in a 5 by 6.5 inch rectangle on parchment paper, fold over, and roll to an even thickness. Chill until firm.
7. Step 7: When both dough and butter block are chilled but pliable, unwrap and place the butter on one half of the dough, leaving a small border. Fold the dough over the butter and seal edges tightly. Chill if the dough softens.
8. Step 8: Perform the first lamination: roll the dough lengthwise to approximately 16 inches while keeping it about 5 inches wide. Trim edges, then fold into thirds (double fold). Wrap and chill for at least 30 minutes.
9. Step 9: Perform the second lamination: roll out the dough to about 15 inches long and 5 inches wide. Fold as a letter fold (single fold) in thirds again, trimming corners, then chill for another 30 to 60 minutes.
10. Step 10: Roll the dough to about 4–5 mm thickness and 9.5–10 inches width. Chill 30–45 minutes to rest the gluten.
11. Step 11: Trim the edges to 9 inches wide and cut the dough into six triangles by marking points along the edges and connecting them with straight lines. Avoid dragging the knife for clean cuts.
12. Step 12: To shape each croissant, make a small cut at the midpoint of the base of each triangle. Roll from the base towards the tip, gently stretching the base to widen it slightly. Place croissants on a lined half sheet pan with the tip tucked underneath and press gently to seal.
13. Step 13: Cover with plastic wrap and another pan on top to avoid drying out. Proof croissants at around 25°C (77°F) until doubled and pillowy, about 2–3 hours.
14. Step 14: Preheat oven to 375°F (190°C) at least 30 minutes before baking. Mix the egg yolk with milk or cream for the egg wash.
15. Step 15: Brush croissants gently with egg wash and bake for 20–30 minutes until golden brown, turning the tray halfway for even baking.
16. Step 16: Remove from oven and cool for a few minutes on the pan, then transfer to a wire rack to cool completely so the interior sets properly.

Tips & Variations

• Use malt syrup or honey for sweetness and better yeast activation, but white sugar works in a pinch.
• Keep dough and butter cold throughout the process to ensure distinct flaky layers.
• Resting and chilling the dough between folds helps relax the gluten and makes rolling easier.
• For a richer finish, brush croissants with melted butter immediately after baking.

Storage

Store baked croissants in an airtight container at room temperature for up to 2 days. To refresh, warm gently in a 300°F (150°C) oven for 5–7 minutes to restore crispness. Unbaked and proofed croissants can be frozen before baking; bake from frozen adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe with more dough to bake a larger batch?

Yes, you can multiply the ingredients proportionally. Just be sure to adjust proofing and chilling times as larger dough masses may require more time to rise and rest.

How important is it to use cold butter for laminating?

Very important. Cold butter maintains distinct layers during rolling and folding, creating the classic flaky texture. If butter softens too much, the dough will be greasy and lose flakiness.

Homemade French Croissants (Small Batch) Recipe

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This Homemade French Croissants recipe delivers flaky, buttery croissants made from scratch in a small batch. Using traditional lamination techniques with dough and a butter block, this recipe guides you through proofing, folding, rolling, cutting, and baking to achieve golden, airy, and delicious croissants perfect for breakfast or any special occasion.

• Author: Elena
• Prep Time: 3 hours (including chilling and lamination periods)
• Cook Time: 25 minutes
• Total Time: 3 hours 25 minutes
• Yield: 6 croissants 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Détrempe (Dough)

• 85 g milk (⅓ cup), lukewarm
• 60 g water (¼ cup), lukewarm
• 6 g active dry yeast (about 2 tsp)
• 5 g honey (1 tsp) (malt syrup or sugar as alternatives)
• 25 g butter (1 ½ tbsp), melted and cooled
• 20 g white sugar (generous 1 ½ tbsp)
• 250 g all-purpose flour (2 cups, spoon and leveled)
• 5 g salt (about 1 tsp)

Butter Block (Tourrage)

• 140 g butter (10 tbsp), cold

Egg Wash

• 1 egg yolk
• 2 tbsp milk and/or cream

Instructions

1. Activate Yeast: Dissolve the honey in lukewarm milk in a mixing bowl, then whisk in the active dry yeast. Let it sit for 10-20 minutes to activate.
2. Make Dough: Add water, melted butter, sugar, flour, and salt to the bowl in order. Stir with a spatula or spoon until a scraggly dough forms.
3. Knead Dough: Knead in the bowl by hand for 1-2 minutes, then turn onto a work surface and knead for 4 minutes until smooth but still soft. Place dough back in the bowl and cover with plastic wrap.
4. Proof Dough: Let the dough proof in a warm place until doubled in size, approximately 1 hour.
5. Shape and Freeze Dough: Turn dough onto a lightly floured surface, flatten to knock out air, transfer to parchment paper, and shape into a rectangle about 7 x 10 inches. Cover with parchment and plastic wrap, place in a pan, and freeze for at least a few hours or overnight.
6. Prepare Butter Block: Slice the cold butter thinly and arrange within a 5 x 6.5 inch marked rectangle on parchment paper. Fold the parchment over the butter slices and use a rolling pin to spread and evenly flatten the butter. Chill in fridge until firm or overnight.
7. Prepare for Lamination: Remove dough from freezer, let soften slightly if frozen solid, and remove parchment. Roll dough to a 7 x 10 inch rectangle if needed. Unwrap butter block but keep on parchment, place on half the dough, pat to bind, then peel off parchment. Fold dough over butter, seal edges, and chill if dough has warmed.
8. First Lamination (Double Fold): Flour work surface and dough, roll lengthwise to about 16 inches maintaining a 5-inch width. Fold in 1/8th toward center, bring the opposite end to meet it, cut corners at folds to release tension, brush off flour. Fold dough in half, tap to keep shape, cut corners again, wrap and chill for 30-60 minutes.
9. Second Lamination (Single Fold): Flour surface, roll dough to 15 inches with approx 5-inch width. Fold in 1/3 fold (about 5 inches), cut corners, brush flour, fold the opposite side over the first fold, cut corners again, wrap and chill for 30-60 minutes.
10. Sheeting Dough: Roll dough on floured towel-facing folds toward you to about 1cm thickness and 8-9 inches width. Wrap and chill 30-45 minutes. Roll again to 4-5 mm thickness and 9.5-10 inches wide. Keep dough cold and prevent sticking with flour.
11. Cut Dough: Trim edges to 9 inches width straight and even. Mark 3.5 inch intervals on one long edge, offset marks in between on opposite edge. Cut lines to create about 6 triangles and a leftover piece.
12. Roll Croissants: Brush off excess flour from triangles. Make a 1 cm cut at the midpoint of triangle base. Roll base upward while gently pulling corners to widen base. Roll up rest of triangle ensuring tip centered. Place on lined baking pan with tip tucked underneath and gently press to seal.
13. Proof Croissants: Cover croissants loosely with plastic wrap and place another tray on top. Proof in warm environment (25°C / 77°F) until doubled and pillowy, about 2-3 hours.
14. Preheat Oven: Heat oven to 375°F (190°C) at least 30 minutes before baking.
15. Egg Wash and Bake: Mix egg yolk and milk or cream. Brush croissants gently with egg wash using soft pastry brush. Bake in conventional oven at 375°F for 20-30 minutes until golden brown, turning tray halfway if needed.
16. Cool Croissants: Remove from oven, cool a few minutes on tray, then transfer to wire rack to cool further so interiors set and croissants retain flaky texture.

Notes

• Keep dough and butter block consistently cold throughout lamination to prevent butter from melting and ensure flaky layers.
• If dough softens too much at any stage, refrigerate or freeze briefly before continuing.
• Make small cuts at folds to release tension and prevent dough from shrinking back.
• Proofing times may vary depending on room temperature and humidity; ensure croissants double in size.
• Handle croissants gently when applying egg wash to avoid deflating delicate layers.
• Use a sharp knife or pizza cutter pressed straight down for clean cuts without distorting dough.

Keywords: French croissants, homemade croissants, laminated dough, breakfast pastry, flaky croissants, butter croissant recipe