Croissant

Make the dough

In a large bowl or stand mixer, combine the flour, sugar, salt and yeast, then add the cold milk and softened butter. Knead for 8–10 minutes until smooth and elastic, shape into a flat rectangle, wrap and chill.

• 500 g flour
• 55 g sugar
• 10 g salt
• 10 g yeast
• 300 ml milk
• 40 g softened butter

✅ C'est prêt quand : the dough is smooth, slightly tacky, and firm after at least 1 hour in the fridge (overnight is fine too)

Shape the butter block

Place the cold lamination butter between two sheets of parchment paper and pound and roll it with a rolling pin into an even 18 x 18 cm square. Keep it cold until needed.

• 300 g cold butter

✅ C'est prêt quand : the butter is a flat, even square that still feels cool and firm, not greasy or melting

Encase the butter

Roll the chilled dough into a rectangle about twice the size of the butter square. Place the butter in the centre and fold the dough over it like closing an envelope, pinching the edges to seal completely so no butter shows. Roll this block out gently into a long rectangle, then fold it in thirds like a letter. Wrap and chill.

• dough (from step 1)
• 300 g butter block (from step 2)

✅ C'est prêt quand : the dough rests firm and cold for 45 minutes and no butter has leaked through the seams

Second fold

Unwrap the dough with the short side facing you and roll it out again into a long rectangle, about 1 cm thick. Fold it in thirds once more, the same letter fold as before. Wrap and chill again.

• laminated dough (from step 3)

✅ C'est prêt quand : the dough is firm and cold after 45 minutes and feels even, with no soft or warm spots

Shape the croissants

Roll the dough into a long rectangle about 4 mm thick, trimming the ragged edges. Cut it into triangles with a base of about 10 cm, make a small notch in the centre of each base, then roll each triangle up from base to tip, curving the ends slightly inward as you go.

• laminated dough (from step 4)

✅ C'est prêt quand : you have 8 evenly rolled croissants with the tip tucked underneath

Proof

Arrange the shaped croissants on a tray lined with parchment, leaving space between them, and cover loosely with a cloth or plastic. Let them proof in a warm spot (about 24–26°C (75–79°F)) until noticeably puffy.

✅ C'est prêt quand : they have nearly doubled in size and wobble gently when the tray is shaken

Bake

Brush the proofed croissants gently with the beaten egg, taking care not to press down on the layers. Bake at 200°C (392°F) for 18–20 minutes, until deep golden and crisp.

• 1 egg wash

✅ C'est prêt quand : the croissants are a deep golden brown all over and sound light and crisp when tapped