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Golden, flaky French croissant served on a white plate with a glass of orange juice and a cup of coffee in the background, creating a classic Parisian breakfast scene.

Indulgent Breakfast from Paris – Crunchy & Buttery French Croissant

Classic flaky French croissants with buttery layers, crisp edges, and soft interiors—your dream Parisian breakfast made at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill + Proof Time: 4 hours
Total Time 4 hours 35 minutes
Course Breakfast
Cuisine French
Servings 8 croissants
Calories 260 kcal

Ingredients
  

For the Dough

  • 2 ¼ cups 280g all-purpose flour
  • ¼ cup 50g sugar
  • 1 tsp salt
  • 1 tbsp active dry yeast
  • ¾ cup warm milk
  • 2 tbsp unsalted butter softened

For Laminating

  • 1 cup 225g cold unsalted butter (block or slab)

For Finishing

  • 1 egg for egg wash

Optional: honey or jam for serving

Instructions
 

Make the Dough

  • Combine warm milk and yeast and let rest 5 minutes. Add flour, sugar, salt, and softened butter. Knead until smooth. Shape into a rectangle, wrap, and chill for 1 hour.

Prepare the Butter Block

  • Place the cold butter between parchment sheets. Pound or roll into a thin, even square. Chill until firm yet pliable.

Laminate the Dough

  • Roll the dough into a large rectangle. Place the butter block in the center and fold the dough over it. Roll into a long rectangle and fold into thirds (letter-fold). Chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.

Shape the Croissants

  • Roll dough into a long, thin sheet. Cut into triangles, stretch gently, and roll tightly from the base to the tip. Place on a baking sheet and proof for 1–2 hours until noticeably puffy.

Bake

  • Preheat oven to 400°F (200°C). Brush croissants with egg wash. Bake for 12–15 minutes, or until deep golden and crisp.

Notes

Tips

  • Keep your butter cold at every stage for proper lamination.
  • Work quickly so butter never begins to melt.
  • Always chill the dough between folds for defined flakes.
  • Proof just until puffy—not too long—or croissants will deflate in the oven.

 

Variations

  • Chocolate Croissant: Add a piece of dark chocolate before rolling.
  • Almond Croissant: Spread almond cream inside and top with sliced almonds.
  • Cheese Croissant: Add a strip of mild melting cheese before rolling.
  • Honey Glaze: Brush hot croissants with warm honey for shine.

 

Storage

  • Room Temperature: 1 day (covered)
  • Refrigerator: Not recommended (softens texture)
  • Freezer: Up to 2 months, baked or unbaked
  • Reheat: 350°F (175°C) for 5 minutes to refresh crispiness
Keyword breakfast pastry ideas, flaky pastry recipe, French croissant recipe, homemade croissants