Making Croissants: A Labor of Love

Written by Sarah Russo | Photography by Nina Germeza

Growing up, my mom was always baking something for someone. She was known for frequently surprising her neighbors, friends, family, and coworkers with homemade treats. She has taught me that there is no better way to tell someone you love them than by baking.

One very special baked good comes from the viennoiserie category–that is, any pastry made from a laminated dough. Dough is layered with butter, creating many flaky layers. It is a lengthy process that requires patience and technique, but is extremely satisfying and worth every second. Croissants are a widely popular pastry made with laminated dough, giving it that gorgeous, honeycomb interior.

If you think croissants are something you can only get at a fancy bakery or café in Paris, think again. With guidance from recipe developer and chef Claire Saffitz and the Baked team, it is guaranteed that even your first attempt at these flaky pastries will yield delicious success.

One thing that makes croissants so special is the ingredients. The flavor of croissants is basically butter, so look for European style butter. We, like many chefs, recommend a butter that is unsalted and has a high fat content (82-85%). The high fat content means there is less air and water in the butter, making it easier to handle and less resistant to being absorbed in the dough during lamination. The only somewhat fancy piece of equipment needed would be a stand mixer. The dough must be mixed for a while, so a stand mixer is highly recommended.

I probably read over the instructions and steps about a dozen times before I ever made my first batch of croissants. I think all those intimidating steps and techniques are often what deter bakers from attempting this french delicacy. But do not fear! Good things take time, patience and practice, and we are here to help. After all, everyone deserves the chance to bake.

1Mix the dough ingredients in a stand mixer until a smooth, stretchy ball that is not sticky has formed. This dough will rise at room temperature first, then go into the fridge to finish rising for at least 4 hours and up to 12.

2As the dough is chilling, it is the perfect time to make the butter block. This is done simply by placing the butter block on a sheet of parchment paper and wrapping it into an 8x8 inch square and beating the butter down using a rolling pin. You want to create a thin sheet of butter that is level and straight-edged square. Then, place the block into the fridge to chill.

3After the dough has chilled, it is time for the fun part! This is where all the beautiful layers of dough and butter come together. Form the dough into a rectangle with the same width as the butter block (8 inches) and doubled in length (16 inches). Next, place the butter block in the center of the dough and fold the dough on top of the butter. Make sure all the butter is sealed inside the dough, otherwise it will start to ooze out as you roll and stretch the dough.

4The next handful of steps are simple, yet can take a long time; you will roll out the dough, perform a series of folds, freeze for 20 minutes, then refrigerate for an hour and repeat. The series of folds (either a book or double turn) will result in many layers of dough and butter, creating an incredibly flakey pastry. After the last fold and the freeze and fridge process, the dough needs to be rolled out into a 14 by 17 inch slab. This size will yield 8 hefty croissants. Then, place that slab in the fridge to chill overnight for 8 to 12 hours.

5The following day is baking day! Right now, you should just have a big slab of laminated dough that needs to be cut into those iconic croissant shapes. The dough should be cut into four 4 by 14 inch rectangles, which will then be cut in half diagonally, resulting in 8 long triangles. Those pieces will then be rolled up starting from the base and ending with the point of the triangle. Place each croissant point side down on a lined baking sheet. You will only want 4 rolls on each sheet because they will proof once more and rise again while baking.

6Next is proofing. Lightly cover the sheets with plastic wrap and allow them to rise at room temperature. Keep in mind that you do not want your kitchen to be too warm, or else the butter will begin to melt inside the croissants. The ideal proofing temperature is 70 to 75 degrees fahrenheit. Leave the croissants alone to proof until they are just about doubled in size, so about 2 to 2 ½ hours. They will be huge, really puffy and have a slight jiggle to them.

7Now is the moment you have been waiting for! It is finally time to bake. Preheat the oven to 375 degrees fahrenheit. Then, make an egg yolk and heavy cream mixture to brush on the tops of the croissants before baking. This will create a beautiful and shiny dark golden exterior. Be extra gentle when applying this mixture to avoid the exposed layers of butter and dough.

8Finally, place the sheets of croissants into the oven and bake for 20 minutes. Then rotate the pans and switch racks and bake for another 10 to 15 minutes until the croissants are deeply browned. Take them out from the oven and allow them to cool fully on the baking sheet. Then enjoy! Croissants are best eaten right after baking or within the next few hours. But if for some strange reason you have any leftovers (which is highly unlikely), you can heat them up in a 350 degree oven for about 6-8 minutes.

Sometimes all you want is a plain croissant and those are definitely delicious, but they can also become so much more. Croissants are quite the versatile pastry and can be elevated in both sweet and savory ways. One of my favorites is pain au chocolat. The thick and creamy chocolate center with the buttery, flaky croissant tastes like a dream. If sweet is not your thing, that is okay too. Croissants can serve as the bread for a sandwich or you can roll in slices of meat and cheese before baking for a warm and savory croissant. The possibilities are truly endless. Once you have mastered the art of croissants and laminating dough, you will be unstoppable in the kitchen. These techniques can be applied to basically any dessert. Croissant style cinnamon rolls, donuts, even pigs in a blanket!