How to Make the Croissant Pastry Easily

How to Make Croissant Pastry

Croissants are a favorite pastry all over the world. Its flaky, buttery layers make them a favorite for breakfast, brunch or even as a snack. Making croissants from scratch can seem daunting, but with the right ingredients and techniques, it can be a fun and rewarding experience. We will show you step by step how to make easy croissant pastry.

Croissant Pastry
Photo: Collected


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Before starting the process, gather all the necessary ingredients:

  • 500 grams of all-purpose flour
  • 2. 1/2 cup granulated sugar
  • 2 teaspoons active dry yeast
  • 1 1/4 cups cold milk
  • 1 egg
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 teaspoon salt
  • 2 sticks (226 g) unsalted butter, cold

Making Dough:

  • In a large mixing bowl, combine the flour, sugar and yeast.
  • Add milk, egg, melted butter and salt. Mix until a rough dough forms.
  • Transfer the dough to a floured surface and knead for 10-12 minutes until it is smooth and elastic
  • Shape the dough into a ball and place it in a greased bowl, covering it with plastic wrap or a damp towel.
  • Let the dough rise for about 1 hour until it doubles in size. 

  Preparing The Butter Layer:

  • 6.While the dough is rising, take the chilled butter sticks and place them
  • between two sheets of parchment paper.
  • 7.Using a rolling pin, pound the butter until it forms a flat rectangle about 1/4 inch thick.
  • Place the rectangle of butter in the fridge to allow the dough to rise.  


Creating Layers:

  • Once the dough has risen, punch it down and roll it into a large rectangle about 1/4 inch thick. Take the chilled butter rectangle out of the fridge and place it on top of the bottom half of the dough.
  • Fold the top half of the dough over the butter, covering it completely.
  • Roll the dough again into a large rectangle, about 1/4 inch thick.
  • Fold the rectangle into thirds like a letter. This is the first turn.
  • Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Repeat steps 12-14 two more times for a total of three turns. 

Shaping Croissants

  • After the third turn, refrigerate the dough for 1 hour.
  • Roll the dough into a large rectangle about 1/4 inch thick.
  • Using a sharp knife or pizza cutter, cut the rectangle into triangles.
  • Starting at the base of each triangle, roll the dough tightly toward the tip, forming a crescent shape.
  • Place the croissants on a baking sheet lined with parchment paper, leaving space between each.
  • Cover the croissants with a damp towel and let rise for 1-2 hours, until they have doubled in size.


Crescent Baking:

  • Preheat your oven to 375°F (190°C).
  • Brush each croissant with an egg wash (1 egg beaten with 1 tablespoon water).
  • Bake the croissants for 15-20 minutes, until they are golden brown and flaky.
  • Remove the croissants from the oven and let cool for 10 minutes before serving.
  • strategy


Tips & Tricks:

Make sure to keep the butter cold throughout the process. If the butter gets too hot, it will melt and


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