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Homemade Croissants: A Taste of French Artistry

15-20 minutes. Cook
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The flaky, buttery, and golden-brown delight known as the croissant is a true masterpiece of French culinary art. Originating in Austria, the croissant we know today was refined and popularized in France, where it has become a symbol of exquisite pastry craftsmanship. Making croissants from scratch might seem like a daunting task, but with the right guidance and a little patience, you can bring a taste of Paris to your kitchen. In this article, we’ll walk you through the process of crafting these delectable pastries, exploring the history behind them and providing a detailed preparation with step-by-step instructions.

Historical Context

Before diving into the preparation, it’s essential to appreciate the history of the croissant. This crescent-shaped pastry has a fascinating past. The word “croissant” means “crescent” in French, and its origins can be traced back to the 17th century.

The croissant, as we know it today, was influenced by the Austrian “kipferl.” Marie Antoinette, the Austrian-born queen of France, introduced the kipferl to the French court in the late 18th century. Over time, French bakers refined and adapted the kipferl, creating the buttery and flaky croissant we adore.


1. Activate the Yeast

In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.

2. Prepare the Dough

In a large mixing bowl, combine the flour and salt. Gradually add the activated yeast mixture and stir until a dough forms. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic.

3. Chill the Dough

Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 2 hours or until it’s firm.

4. Prepare the Butter Layer

While the dough is chilling, take the cold butter for the butter layer and place it between two sheets of parchment paper. Using a rolling pin, flatten the butter into a rectangle that’s roughly half the size of your dough.

5. Assemble the Layers

Once the dough has chilled, roll it out on a floured surface into a larger rectangle. Place the butter layer on one half of the dough and fold the other half over it. Seal the edges.

6. Create Layers

Roll out the dough again into a rectangle, then fold it into thirds like a letter. This is the first fold. Chill the dough for 30 minutes. Repeat this process two more times, chilling the dough between each fold. This creates the layers that make croissants flaky.

7. Shape the Croissants

After the final fold, roll out the dough into a large rectangle, about 1/4 inch thick. Cut it into triangles. Starting at the wide end of each triangle, roll the dough towards the tip, creating the classic croissant shape. Place the shaped croissants on a baking sheet lined with parchment paper.

8. Proof the Croissants

Cover the croissants with a clean kitchen towel and let them proof at room temperature for 1-2 hours, or until they have doubled in size.

9. Preheat and Bake

Preheat your oven to 425°F (220°C). Just before baking, brush the croissants with a beaten egg to give them a beautiful golden color. Bake for 15-20 minutes, or until they are golden brown and flaky.

10. Enjoy!

Allow your homemade croissants to cool slightly, and savor the aroma and taste of your own French-inspired creation. Serve them with your favorite jam or enjoy them plain with a cup of coffee.


Making homemade croissants is a labor of love that rewards you with a taste of French culinary history. With this detailed preparation and a bit of patience, you can achieve that perfect balance of buttery, flaky layers that make croissants so irresistible. Whether you’re a seasoned baker or a novice, these homemade croissants are a delicious project worth undertaking. Bon appétit!


prep time
15 minutes.
cooking time
15-20 minutes.
12 servings.
total time
10-12 hours.


  • Large mixing bowl

  • Rolling pin

  • Plastic wrap

  • Parchment paper

  • Baking sheets

  • Pastry brush

  • Sharp knife

  • Measuring cups and spoons


  • 4 cups (500g) all-purpose flour

  • 1/4 cup (50g) granulated sugar

  • 1 1/4 teaspoons (8g) salt

  • 1 packet (2 1/4 teaspoons) active dry yeast

  • 1 1/4 cups (300ml) warm milk

  • 1 cup (2 sticks or 226g) unsalted butter, cold


Activate yeast in milk.
Prepare, fold, and chill dough.
Assemble layers with butter.
Shape, proof, and bake.
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