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Butter Croissant

Unlocking the Mysteries of French Croissant Making

Croissants are classic kinds of French pastry that have become popular globally. Such buttery, flaky delights are staples in French cafes and restaurants, serving as items for breakfast or as mid-day snacks. They are some of the typical recipes learned in a French pastry course.


The origin of croissants can be traced back to Austria in the 17th century to celebrate the victory of Austria over the Ottoman Turks in conflicts between them. The crescent shape of the croissant is said to be inspired by the Crescent symbol on the Ottoman flag. From here, this pastry made its way to France, where it accomplished iconic status as a symbol of French cuisine.

It could prove tough to learn to make croissants, but with the right method and ingredients, they could be made easily at home. It is vital to use the right recipe and provide adequate time for the dough to rest and rise properly. Making this delicious pastry will become easier with practice.

French Croissant Making


• All-purpose flour- 2 and ¼ cups
• Sugar-1/4 cup
• Salt-1 and ¼ tsp
• Warm water- ¼ cup
• Whole milk-1/4 cup
• Active dry yeast- 2 and ¼ tsp
• Chilled, unsalted butter- 1 and ¼ cups
• Beaten egg- 1 large




  1. Whisk together salt, sugar and flour in a big mixing bowl.

  2. In another bowl, mix yeast, whole milk and warm water. Allow the mix to sit for a while till the yeast is foamy and activated. 

  3. Pour the yeast mix into the flour mix bowl and stir till the formation of dough.

  4. On a lightly floured surface, knead the dough for 5 minutes till it assumes an elastic and smooth form.

  5. Keep the dough in a greased bowl, covering it with plastic wrap. Allow it to rise in a warm place for around 1 hour till the size has doubled.

  6. At the same time, slice chilled butter into thin pieces and keep them on a parchment paper sheet. Cover the butter with another parchment paper and pound it to an even, flat layer using a rolling pin.

  7. The dough must now be rolled out on a floured surface into a big rectangle that is thick for around ¼ inch.

  8. Keep the flattened butter above the dough to cover around 2/3rds of the surface.

  9. Similar to a letter, fold the dough over the butter such that the butter is enclosed by the dough.

  10. Again, roll out the dough so that it becomes another big rectangle and fold it into another 1/3rds. 

  11. Repeat this process twice again to roll and fold the dough repeatedly. 

  12. Wrap the dough with plastic wrap and keep it in the fridge for 1 hour or overnight.

  13. An oven must be preheated to 400- degrees F ( or 200 degrees C).

  14. Roll the chilled dough into a rectangle that is ¼ thick upon a floured surface.

  15. The dough must now be cut into triangles, with a base around 5 inches wide.

  16. Every triangle must now be rolled up at the base, and ends must be tucked in to form a crescent shape.

  17. Keep the croissants on a baking sheet which is lined with parchment paper.

  18. Brush each croissant with an egg that has been beaten.

  19. Bake croissants till flaky and golden brown (around 15 to 20 minutes).

  20. Serve fresh with jam or butter.

In sum, making croissants will take nearly 4 to 8 hours. Permit the dough to rise for at least 1 hour and to chill for at least 1 hour. The croissants will also require rising for an extra half an hour prior to baking. With the right technique and patience, it is possible for anyone to make flaky, delicious croissants at their home.


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