French croissants


French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
648 K 4.1/5 (500 reviews)
Grade this recipe:
Keywords:
Last modified on: June 26th 2019
For 10 croissants, you will need:

Times for this recipe
Preparation: 45 min.
Resting: 1 hour 30 min.
Cooking: 20 min.
All in all: 2 hours 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
French croissants : Stage 1
Roll out 750 g yeast-based flaky dough (for croissants) really cold into a 10 inch (25 cm) wide strip.

The length will depend on the number of croissant you are going to make. Ideally, it should be 0.2 inch (4 mm) thick.

Stage 2
French croissants : Stage 2

Cutting out

To make the croissants, you need to cut the dough strip across into elongated triangles with a base of 3 inches (8 cm).

There are 2 ways of doing this: either isoceles triangles, as shown here...

Stage 3
French croissants : Stage 3
...or right-angle triangles as in this diagram.

Choose whichever method you prefer. The right-angle method is traditionally reckoned to be simpler.

Stage 4
French croissants : Stage 4
I've opted for the isoceles method, but I'm using a template, cut from plastic, to help me.

Stage 5 - 5 min.
French croissants : Stage 5
Cut the whole strip of dough into triangles. Each triangle should ideally weigh 70 gr.

Note: as with any viennoiseries, cold is your friend. Whenever you feel the dough starting to soften too much, declare a "cooling pause", transfer your triangles onto a baking sheet and leave in the freezer for 15 minutes to firm up.

Stage 6 - 1 min.
French croissants : Stage 6
There are 2 ways to shape the croissants:

1) "Straight", where the rolled-up croissants are not curved. This is the simpler method.

2) "Curved", where the finished croissants are crescent-shaped, and the dough is cut to achieve this curve. This is a trickier method.

If you wish to make curved croissants, make a 1 inch (2 cm) cut in the middle of the base edge of each triangle.

Stage 7
French croissants : Stage 7

Shaping straight croissants

Take a triangle of dough and stretch gently lengthways several times. It should increase from 10 inches (25 cm) to about 14 inches

(35 cm) long.

Stage 8
French croissants : Stage 8
Lay this triangle on the worktop with the short base edge nearest you.

Stretch the two points of this edge gently outwards and begin rolling...

Stage 9
French croissants : Stage 9
...towards the point...

Stage 10
French croissants : Stage 10
...until all the dough has been rolled up.

You have just made a straight croissant.

Stage 11
This short video shows how to roll up a straight croissant.

Stage 12
French croissants : Stage 12

Shaping curved croissants

Take a triangle of dough with a cut in the base edge. Stretch gently lengthways several times until it increases from 10 inches (25 cm) to about 14 inches (35 cm) long.

Stage 13
French croissants : Stage 13
Lay the dough triangle on the worktop with the short base edge nearest you.

Stretch the two points of this edge outwards (don't worry if the dough begins to tear), making use of the cut to separate the two parts that will form the croissant's "horns". And start to roll...

Stage 14
French croissants : Stage 14
...towards the point...

Stage 15
French croissants : Stage 15
...until the dough is fully rolled up.

Stage 16
French croissants : Stage 16
Take hold of the horns...

Stage 17
French croissants : Stage 17
And bend these round inwards towards the front.

Fix them in shape by crushing the ends gently with your finger.

Stage 18
French croissants : Stage 18
You have now made a curved croissant.

Stage 19
This short video shows how to roll up a curved croissant.

Stage 20 - 30 min.
French croissants : Stage 20
Roll up all the triangles like this and arrange on cooking parchment laid on a baking sheet.

Important: the croissants will swell up a lot during cooking, so leave plenty of space between them.

Stage 21 - 1 hour 30 min.
French croissants : Stage 21
Glaze the croissants, then leave in a warm place to rise for one hour to an hour and a half.

Stage 22 - 3 min.
French croissants : Stage 22
Preheat your oven to 390°F (200°C).

Glaze the croissants again.

Stage 23 - 20 min.
French croissants : Stage 23
Bake for about 20-25 minutes.

Stage 24
French croissants : Stage 24
Leave to cool, on a wire rack if possible, then enjoy!
Remarks
Nothing need go to waste: any leftover bits of dough can be used to make soured dough for the next time you make croissants. Weigh 100 g, wrap in plastic film (with a label) and freeze until needed.
Keeping: A few hours, no more.
Source: Based on a recipe by master baker Sébastien Ropers of the Pen ar bread bakery.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe660 RDI=250 %4,310 RDI=410 %2,340 RDI=350 %40,910 RDI=2,050 %171,280 RDI: 2,050 %
Per 100 g80 RDI=30 %550 RDI=50 %300 RDI=50 %5,240 RDI=260 %21,960 RDI: 260 %
Per croissants70 RDI=30 %430 RDI=40 %230 RDI=40 %4,090 RDI=210 %17,130 RDI: 210 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg, Gluten, leaven
How much will it cost?
  • For 10 croissants : 2.55 €
  • Per croissants : 0.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Yeast-based flaky dough (for croissants)
Yeast-based flaky dough (for croissants)

You can get more informations, or check-out other recipes which use it, for example: Croissant dough apples, Mirlitons of Guipavas, Boulangère tart tatin with vine nectarines, Baker's apple soles, Pistachio and goji pinwheels, ... See them all 6

Other recipes you may also like
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
December 30th 2019929 K 34.3 7 hours
How to cook pasta properly
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.
July 18th 20191.17 M4.4 25 min.
Paris-Brest
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.
May 8th 2011203 K4.6 2 hours 20 min.
Tarte Bourdaloue
Tarte Bourdaloue
This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie.
November 22th 202352 K 1 hour 2 min.
Carrot salad with almonds and Comté cheese
Carrot salad with almonds and Comté cheese
A very simple and delicious carrot salad with toasted almonds and diced Comté cheese.
April 2nd 202511 K 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-05)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • No, unfortunately in that case syrup does not work (at all), you should use beaten eggs.
    Posted by yes may 17th 2020 at 14:40 n° 2
  • Sometimes croissants have a caramelized layer. Would you get that layer by "glazing" with sugar syrup instead of yolk?
    Posted by hmijail may 17th 2020 at 06:01 n° 1

Follow this recipe (as 13 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page