Homemade French Croissants (small batch) Recipe
Learn how to make delicious homemade French croissants from scratch with this detailed recipe. These flaky pastries are a labor of love but well worth the effort.
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 4 hours
- Yield: 6 croissants 1x
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Détrempe
- 85 g lukewarm milk (⅓ cup)
- 60 g lukewarm water (¼ cup)
- 6 g active dry yeast (about 2 tsp)
- 5 g honey (1 tsp) or sugar
- 25 g melted and cooled butter (1 ½ tbsp)
- 20 g white sugar (generous 1 ½ tbsp)
- 250 g all-purpose flour (2 cups, spooned and leveled)
- 5 g salt (about 1 tsp)
Tourrage (Butter Block)
- 140 g butter (10 tbsp)
Additional
- 1 egg yolk
- 2 tbsp milk and/or cream
Instructions
- Détrempe – Dissolve honey in lukewarm milk, whisk in yeast, let activate. Add remaining ingredients, mix into dough, knead.
- Tourrage (Butter Block) – Slice cold butter, roll out into block. Enclose and refrigerate.
- Lamination – Layer dough and butter, fold, refrigerate between folds.
- Rolling and Cutting – Roll out dough, cut into triangles, roll up croissants.
- Proofing and Baking – Proof croissants until doubled, brush with egg wash, bake at 375°F for 20-30 minutes.
Notes
- Ensure dough and butter are cold but pliable during lamination.
- Work quickly to prevent dough from warming too much.
- Properly proofed croissants will jiggle slightly when shaken.
Nutrition
- Serving Size: 1 croissant
- Calories: Approx. 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: French croissants, homemade croissants, croissant recipe, breakfast pastry
