Layered French Croissants

Follow our step-by-step guide on how to make Layered French Croissants.

1. Step 1

   To start your delicious croissant journey, grab a mixing bowl and combine 2 tablespoons of flour with room temperature butter.

2. Step 2

   Use your hands to mix until everything is well blended.

3. Step 3

   Shape this buttery mixture into a neat 6-inch square, wrap it in foil or parchment paper, and pop it in the refrigerator for about 2 hours to chill.

4. Step 4

   While that’s cooling, take another bowl and mix together 2 cups of flour, salt, and sugar.

5. Step 5

   In a separate container, dissolve the yeast in lukewarm water (aim for about 100°F or 38°C) and let it sit for around 10 minutes until it becomes frothy.

6. Step 6

   Meanwhile, warm the milk and heavy cream until they’re also lukewarm.

7. Step 7

   Now, combine the yeast mixture, milk, and cream with the flour mixture, stirring until you achieve a batter-like consistency.

8. Step 8

   Gradually add the remaining 2 cups of flour, about 1/4 cup at a time, until a soft, non-sticky dough forms.

9. Step 9

   Transfer this dough to a lightly floured surface and knead it for about 5 minutes until it’s smooth and elastic.

10. Step 10

    Place the kneaded dough in a bowl, cover it with plastic wrap, and let it chill in the refrigerator for 1 hour.

11. Step 11

    Once the butter and dough are nicely chilled, roll the dough out on a floured surface into a 10-inch square.

12. Step 12

    Take the chilled butter and place it diagonally in the center of the dough.

13. Step 13

    Fold the corners of the dough over the butter, pinching the edges to seal it in.

14. Step 14

    Now, using a rolling pin, gently roll the dough into a rectangle, ensuring the butter spreads out smoothly.

15. Step 15

    If the butter starts to ooze, don’t worry—just wrap the dough in plastic and refrigerate it briefly.

16. Step 16

    Roll the dough into a long rectangle, about 8 by 18 inches, then fold it into thirds like a business letter.

17. Step 17

    If the dough feels cool, you can go ahead with another fold; if not, wrap it in plastic and refrigerate for 45 minutes to 1 hour.

18. Step 18

    After that, let it warm for about 10 minutes before rolling it out again.

19. Step 19

    Position the dough so the open ends face 12 and 6 o'clock, then roll it into a rectangle.

20. Step 20

    Fold both ends into the middle and then fold the dough in half, resembling a thick book.

21. Step 21

    Wrap it in plastic and refrigerate for 1 to 2 hours.

22. Step 22

    When you’re ready, take the dough out of the fridge and let it rest for 20 minutes at room temperature.

23. Step 23

    Roll it into a rectangle once more and fold it into thirds.

24. Step 24

    Wrap it up again and refrigerate for 4 to 6 hours or overnight for the best results.

25. Step 25

    Now, to shape those beautiful croissants, roll the dough into a 10 by 38-inch rectangle, about 1/4 inch thick.

26. Step 26

    Trim the edges and cut the rectangle in half to create two 5-inch wide strips.

27. Step 27

    Mark each strip into triangles that are 5 inches wide at the base and cut them out.

28. Step 28

    If the dough feels too soft, chill it for 15 to 20 minutes.

29. Step 29

    Starting at the base of each triangle, roll the dough up into a log, tucking the tip underneath to keep it from unraveling.

30. Step 30

    Bend the corners to form that classic crescent shape.

31. Step 31

    Repeat this with the remaining dough.

32. Step 32

    Arrange your lovely croissants on parchment-lined baking sheets and let them rise until they’ve doubled in size, which should take about 1 to 2 hours.

33. Step 33

    While they’re rising, preheat your oven to 425°F (220°C).

34. Step 34

    In a small bowl, beat an egg with a tablespoon of water to create an egg wash.

35. Step 35

    Brush this mixture over the croissants for a beautiful golden finish, then bake them for 22 to 25 minutes until they’re deep brown and irresistible.

36. Step 36

    Once they’re out of the oven, allow them to cool on a rack before serving.

37. Step 37

    Enjoy the delightful aroma and the flaky, buttery goodness of your homemade croissants!.