Tips for Making the Best Homemade Croissants

Making croissants from home can be intimidating. This guide will walk through the best tips!

1. Use a European-Style Butter

European-style butter has a higher fat percentage (above 80%) than typical butters. It makes the croissants more flavorful and pliable.

Favorite Brands of Butter

My favorite brands of high-fat butter include Kerrygold, Plugra, Nellie's Free Range, and Cabot Extra Creamy. Anything above 80% butterfat will work though!

2. Proof Long Enough

It's extremely important that croissants proof long enough after shaping. These sourdough croissants take 12-14 hours to proof!

Properly proofed croissants will double in size, have visible layers separating, and the croissants will wobble if the pan is shaken.

3. Chill Often

Croissants are made with many delicate layers of dough and butter that are rolled out and folded. If the butter is too warm, the butter will melt!

Make croissants on a cool day and chill your dough often to prevent melting. Chill it at least one hour between each fold.

4. Trim the Dough

For equal-sized croissants and even layers, trim the edges and sides of the dough. I use a ruler and pastry wheel to square off the edges as I make croissants.

5. Handle Gently

Croissants are made of dozens of delicate layers of butter and dough. Once proofed, it's important to handle them gently. Use a soft hand to brush the egg wash on.

7. Be Patient

Homemade croissants require long chilling and proofing times, but patience rewards incredibly flaky, buttery French croissants!

6. Start Bake at a High Temperature

Preheat the oven to 425ºF. When the croissants go into the oven, lower the temperature to 400ºF or 375ºF.

Starting the bake at a high temperature will help the butter not leak out and create more steam. The steam is what creates the flaky layers of dough!

Learn more!

Get the full detailed croissant recipe by clicking the link below! The recipe includes a how-to guide with photos and step-by-step instructions.