Classic French croissant recipe

It’s all about the layers…

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With this recipe we want to give you the exact directions on how we go about making classic French croissants. The recipe is an adaptation from the recipe for Classic Croissants by Jeffrey Hamelman. We started out largely following the instructions for his recipe, changed everything to our beloved metric system and found out some worthwhile croissant knowledge of our own along the way. Hopefully enough to justify sharing it all with you and inspiring you to give croissant baking a shot yourself.

Before you start we can recommend watching our croissant making video to get a general feel for the recipe.
You can also check out our croissant making log where we keep track of our own croissant baking adventures.

This recipe will yield about 15 good croissants plus some leftover bits which you can use to make a few, slightly odd shaped ones, or other inventive croissant-like creations.

If at first you don’t succeed, maybe you can take comfort from the fact that our first efforts were not very ‘croissant worthy’. But as you can see we persevered and got better…But we have to admit it is and always will be a tricky process. You have to work precise and be focused to get good results. So away with screaming children, hyperactive animals and all other things distracting! Put on some appropriate croissant making music and lets get to it…

Please read the following tip;

There is no way to hide little mistakes in your technique when making croissants. Do not expect to get perfect croissants the very first time you try our recipe, most people need to make them 3 to 4 times to get the general feeling for the process. There is no substitute for practice and experience. Every type / brand of flour and butter type also makes a difference. Try a few flours to find the one in your area which hits the balance between strength and flexibility. The same with butter, the butter needs to be pliable but not too soft. We use an organic butter with a low water content, a higher water content tends to make butter hard, which promotes tearing and breaking and ruins the layers. The butter we use has written on the package ‘at least 82%’ butterfat. But best of all and most important, enjoy the process!

According to Raymond Calvel croissants laminated with margarine are formed into the crescent shape, while croissants laminated with butter are left in the straight form. We say, use whichever shape you like best, but do use butter!

The croissant recipe


Ingredients for the croissant dough

500 g French Type 55 flour or unbleached all-purpose flour / plain flour (extra for dusting)

140 g water

140 g whole milk (you can take it straight from the fridge)

55 g sugar

40 g soft unsalted butter

11 g instant yeast

12 g salt

Other ingredients

280 g cold unsalted butter for laminating

1 egg + 1 tsp water for the egg wash

First time croissant baker? Choose a cold day with a room temperature below 20 ºC / 68 ºF . This way you will have more time for the whole process and less chance of your precious butter being absorbed by the dough. The key is to keep the butter solid between the layers of dough, this is what gives the croissant its flaky layers.

Day 1

Making the croissant dough
Combine the dough ingredients and knead for 3 minutes until the dough comes together and you’ve reached the stage of low to moderate gluten development. You do not want too much gluten development because you will struggle with the dough fighting back during laminating. Shape the dough like a disc, not a ball, before you refrigerate it, so it will be easier to roll it into a square shape the following day. Place the disc on a plate, cover with clingfilm and leave in the fridge overnight.


Day 2

Laminating the dough
Cut the cold butter (directly from the fridge) lengthwise into 1,25 cm thick slabs. Arrange the pieces of butter on waxed paper to form a square of about 15 cm x 15 cm. Cover the butter with another layer of waxed paper and with a rolling pin pound butter until it’s about 19 cm x 19 cm. Trim / straighten the edges of the butter and put the trimmings on top of the square. Now pound lightly until you have a final square of 17 cm x 17 cm. Wrap in paper and refrigerate the butter slab until needed.

Use just enough flour on your work surface to prevent the dough from sticking. However keep the amount to a minimum, otherwise too much flour will be incorporated between the layers and this will show in the end result.

Take the dough out of the fridge. With a rolling pin roll out the dough disc into a 26 cm x 26 cm square. Try to get the square as perfect as possible and with an even thickness. Get the slab of butter from the fridge. Place the dough square so one of the sides of the square is facing you and place the butter slab on it with a 45 degree angle to the dough so a point of the butter square is facing you. Fold a flap of dough over the butter, so the point of the dough reaches the center of the butter. Do the same with the three other flaps. The edges of the dough flaps should slightly overlap to fully enclose the butter. With the palm of your hand lightly press the edges to seal the seams.


Now the dough with the sealed in butter needs to be rolled out. With a lightly floured rolling pin start rolling out, on a lightly flour dusted surface, the dough to a rectangle of 20 x 60 cm. Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. This technique helps you to keep the dough at an even thickness. You can also rotate your dough 180 degrees to keep it more even, because you tend to use more pressure when rolling away from you than towards yourself. You can use these techniques during all the rolling steps of this recipe. Aim at lengthening the dough instead of making it wider and try to keep all edges as straight as possible.

Fold the dough letter style, cover with clingfilm and refrigerate for 30 minutes (fold one third of the dough on top of itself and then fold the other side over it). Repeat the rolling and folding two more times (ending up with 27 layers in total), each time rolling until the dough is about 20 cm x 60 cm. After each fold you should turn the dough 90 degrees before rolling again. The open ‘end’ of the dough should be towards you every time when rolling out the dough. After the second turn, again give it a 30 minute rest in the fridge. After the third turn you leave the dough in the fridge overnight until day 3, the actual croissant making day!

  • Roll out to 20 cm x 60 cm
  • Refrigerate 30 minutes
  • Rotate 90 degrees
  • Roll out to 20 cm x 60 cm
  • Refrigerate 30 minutes
  • Rotate 90 degrees
  • Roll out to 20 cm x 60 cm
  • Refrigerate until day 3
  • Rotate 90 degrees
  • Roll out to 20 cm x 110 cm

Each laminating step should not take more than a few minutes. However if, due to initial inexperience for example, it should take you longer, you can fold your dough letter style, cover it and refrigerate it for 20 minutes and continue the rolling process after this rest. It is very important the butter stays solid.


Day 3

Dividing the dough
Take the dough from the fridge. Lightly flour your work surface. Now very gently roll the dough into a long and narrow strip of 20 cm x 110 cm. If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing. Do not fight the dough, when the dough refuses to get any longer, rest it in the fridge! It is such a shame to ruin two days of work.

When your dough has reached its intended shape, carefully lift it a few centimeters to allow it to naturally shrink back from both sides. This way it will not shrink when you cut it. Your strip of dough should be long enough to allow you to trim the ends to make them straight and still be left with a length of about 100 cm.

Shaping the croissants
For the next stage you will need a tape measure and a pizza wheel. Lay a tape measure along the top of the dough. With the wheel you mark the top of the dough at 12,5 cm intervals along the length (7 marks total). Now lay the tape measure along the bottom of the dough and make a mark at 6,25 cm. Then continue to make marks at 12,5 cm intervals from this point (8 marks total). So the bottom and the top marks do not align with each other and form the basis for your triangles.

Now make diagonal cuts starting from the top corner cutting down to the first bottom mark. Make diagonal cuts along the entire length of the dough. Then change the angle and make cuts from the other top corner to the bottom mark to create triangles. Again repeat this along the length of the dough. This way you will end up with 15 triangles and a few end pieces of dough.


Using your pizza wheel, make 1.5 cm long notches in the center of the short side of each dough triangle.

Now very gently elongate each triangle to about 25 cm. This is often done by hand, but we have found that elongating with a rolling pin, very carefully, almost without putting pressure on the dough triangle, works better for us. You can try both methods and see what you think gives the best result.

After you cut a notch in the middle of the short end of the triangle, try and roll the two wings by moving your hands outwards from the center, creating the desired shape with a thinner, longer point. Also try and roll the dough very tightly at the beginning and put enough pressure on the dough to make the layers stick together (but not so much as to damage the layers of course).


Proofing and baking
Arrange the shaped croissants on baking sheets, making sure to keep enough space between them so they will not touch when proofing and baking. Combine the egg with a teaspoon of water and whisk until smooth. Give the croissants their first thin coating of egg wash.

Proof the croissants draft-free at an ideal temperature of 24ºC to 26.5ºC (above that temperature there is a big chance butter will leak out!). We use our small Rofco B20 stone oven as a croissant proofing cabinet by preheating it for a minute to 25ºC / 77ºF. It retains this temperature for a long time because of the oven stones and isolation. The proofing should take about 2 hours. You should be able to tell if they are ready by carefully shaking the baking sheet and see if the croissants slightly wiggle. You should also be able to see the layers of dough when looking at your croissants from the side.

Preheat the oven at 200 ºC / 390 ºF convection or 220 ºC / 430 ºF conventional oven.
Right before baking, give the croissants their second thin coat of egg wash. We bake the croissants in our big convection oven for 6 minutes at 195ºC, then lowering the temperature to 165ºC, and bake them for another 9 minutes. Hamelman suggest baking the croissants for 18 to 20 minutes at 200ºC, turning your oven down a notch if you think the browning goes too quickly. But you really have to learn from experience and by baking several batches what the ideal time and temperature is for your own oven. Take out of the oven, leave for a few minutes on the baking sheet, then transfer to a cooling rack.

Best eaten while warm and fresh of course. Croissant we don’t eat or share within a day we freeze. We put them in the preheated oven (180 ºC / 355 ºF) for 8 minutes straight from the freezer. Nothing wrong with that, croissants eaten nice and warm, almost as good as the fresh ones…almost!

We used the excess dough we trimmed from the edges to make, a bit odd shaped but still very delicious, ‘pain au chocolat’, using our favorite Valrhona Caraïbe dark chocolate. The trimmed dough parts are still worth using, it would be a shame to throw them away!
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596 Responses to Classic French croissant recipe

  1. Vanessa says:

    I decided to make these. It was my first attempt at croissants. They were absolutely perfect and delicious. I’m so glad I found this recipe. It will definitely be used again and again. Thank you for sharing.

  2. Nabila selim says:

    I liked so much

  3. Marina Greco says:

    Ciao io sono Marina e vi seguo dall’Italia.
    Complimenti per il sito è FANTASTICOOOOOO….
    Non sono al mio primo tentativo con i croissant, e la vostra ricetta e il video sono proprio quello che cercavo.
    Però ho delle domande per voi
    Io sono vegana e vorrei utilizzare del burro vegetale, come lo devo trattare prima di chiuderlo nell’impasto?
    La farina che indicate nella ricetta T55 è uguale alla nostra farina 0?
    Il lievito istantaneo è uguale al nostro lievito secco?

    Grazie per tutte le informazioni che ci regalate e per tutte le ricette e ancora complimenti per il sito.
    A presto

    • Weekend Bakers says:

      Chiao Marina,
      We do not have experience with using burro vegetale but a lot of bakers do and you can use it the same way as you would dairy butter. And yes the Italian flour typo 0 is close to the French type 55, the protein content should be around 11%.
      And the instant yeast and dry yeast you want to use we believe are the same.

      Thank you / grazie! for your kind words and happy baking!

      Ed & Marieke

  4. Christine Bussian says:

    Hi there!

    Thank you for this recipe:) As a croissant lover it was time to try to make them myself.

    The first two steps felt fine. The third step was messed up since I was to slow rolling out the dough. Nevertheless I got some very well formed croissants out of it. The proofing went pretty bad. After a few minutes my croissants were floating in butter:( they lost their size and became flat. After baking them they looked cute from above, flat from the side and The inside was sticky.

    I know I will just have to do it over and over again to learn and find Out what works best in my Environment but the butter leaking concerns me!

    Hope to get some help:) Thanks in Advance! Christine

    • Weekend Bakers says:

      Hi Christine,
      Yes, you just need some more practice and you need to make sure the temperature when proofing is correct. Like we say in the recipe: Proof the croissants draft-free at an ideal temperature of 24ºC to 26.5ºC (above that temperature there is a big chance butter will leak out!).

      Good luck with your next bakes and see some more tips below from other bakers and in our croissant log:…aking-log/

  5. Marina says:

    Your website is amazing!
    Anyway, how do you proof your croissants? The lowest temperature my oven can go is 100 degrees fahrenheit and
    the room temperature in the house is too cold. What can I do?


    • Greg says:

      I’ve dealt with the same problem that you have. I have tried a few things that have been successful for me.

      The first was to put a thermal mass in my oven, such as a heavy cast iron skillet or a ceramic baking stone. I turned on the oven for about 45 seconds until it was flooded with warm but not hot air (I have a gas range so this may vary), then turned the oven off. I let the oven sit closed until the interior could absorb some of the heat. Then I registered the temperature on my digital thermometer and checked to see whether the temp was about 26° C. If too hot, I left it open a few minutes until the air inside cooled to that range. Then I placed my croissants inside and closed the door. The temperature doesn’t stay there forever but it was sufficient for my croissants to start rising nicely without butter melting out.

      The other thing that worked for me was to pour hot water into a metal pan inside my oven and close the door with the croissants inside. Again, I regularly checked the air temperature with a thermometer to check that it wasn’t too warm.

      If you don’t have a thermometer, I recall that 26° F feels just faintly warm. It is not an extreme temperature.

      Good Luck,

      • Weekend Bakers says:

        We can only say follow the excellent tips Greg has for you. We also use our smaller stone oven as a proofing cabinet by warming it slightly then turning it off and putting the croissants in. We also measure the temp because it is very important to get the temperature right when dealing with such delicate buttery dough.

  6. Diana says:


    I have made two beautiful batches of croissants, except I skipped the twice eggwash, I only eggwash just before popping in the oven. I am from Australia so we have limited flour range, the inside of my croissants didnt have the exact same honeycomb appearance and I noticed that the croissants in Australia dont look like in the centre. Anyway, you mentioned using t55 flour and I want to enhance my croissants and I managed to find a website that imports flour from France. The website suggested that t45 flour is suited for croissants and pastry whereas t55 for baguettes and french bread. Should i get t45 or 55?

  7. nuti says:

    hello…I need the ingredients using cups not gram

    • Weekend Bakers says:

      For best results we very much recommend weighing the ingredients!
      Please find cup indications below:
      For the dough

      1 lb. 2 oz. (4 cups) unbleached all-purpose flour
      5 oz. (1/2cup plus 2 Tbs.) cold water
      5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
      2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
      1-1/2 oz. (3 Tbs.) soft unsalted butter
      1 Tbs. plus scant 1/2 tsp. instant yeast
      2-1/4 tsp. table salt

      For the butter layer

      10 oz. (1-1/4 cups) cold unsalted butter

  8. dido says:

    Why you use too much salt 12g per 500g flour this is 2,4%? For me this is too much, for breads i use 2% but this is pastry.I tried recipe similar to that with 12g salt per 500g flour(2.4%) but croissants was too salty for my taste.I know that salt slows the yeast activity but, what is reason to use high salt perecentage ?

    • Weekend Bakers says:

      Hello Dido,
      With bread we agree with you. We even use only 1.5% in most of our daily bread. See our posting on the subject:…h-and-why/
      With this croissant recipe we use more because of the overwhelming amount of butter that is worked into the dough. With this amount the butter can be ‘counted as flour’. So the overall result is not too salty for us. But of course you can easily adapt the recipe and use the amount that is perfect for you. In this case we think the buttery-ness in combination with the salt coming through just that little bit stronger works really well.

      Happy baking

  9. Sean says:

    Thanks for the response. Another quick Question. The first proof where the dough rises > 2X: Can I do this in a 70F environment or should I leave the dough in the fridge to rise > 2X? What is the difference between the two methods in terms for temperature for the initial rise?

    • Weekend Bakers says:

      The amount of yeast is too much for rising at room temperature. However you need this amount of yeast in the dough for the final proofing. To overcome this problem we let the dough develop in the first proof in the fridge. The fridge will slow the yeast down so the dough will not overproof and has time to develop a nice full flavor.

  10. Sean says:

    Thanks for the excellent content and your patient replies. I made Pain Au Chocolat which came our O.K for the most part. The issues were
    1) Dough was hard to roll out – I mixed the ingredients by rubber spatula in a bowl and transferred to granite top after the shaggy mass. Then did the usual push with heel; rotate and roll steps for 5 min. What consistency am I looking for at the end of this process before I proof for the first time?

    2) Not super flaky and very moderate honeycomb structure – I did 3 folds each time trimming the sides to ensure no “dead”dough was in the laminate. before each turn, the trimming enabled me to see the butter layer which was my way of avoiding butter less voids. Again during each turn, dough was a bit hard to roll out. I did refrigerate 3 – 4 Hrs in plastic wrap between turns and no butter oozing. During the final rise, the croissant was jiggly and puffed up fairly decent. I did notice bubbles on some after the final proof before it went in the oven. Some of them has their jaw opened after the final baking, maybe I did not seal them properly. What should be the thickness of the dough for the final shaping? I am sure mine was very thick

    Like to get your thoughts on the 2 issues stated above

    • Weekend Bakers says:

      Hi Sean, some quick answers;
      1) We knead until it resembles a dough. It is not very smooth but it has some structure. This normally takes about 2 to 3 minutes with a machine. We have found some flour brands to simply do not make good croissants, whatever you try. Change to another brand, or mix bread flour with pastry flour.
      2) When you roll your dough to the right dimensions, you automatically get the right thickness which is about 4mm. About the ‘hard to roll’ it simply depends on resting and finding the right flour.
      Croissants are a hard thing to master, you need at least 5 to 6 tries to get it right.

  11. SharonRR says:

    Hi Weekend Bakery,

    I though it might be useful for your readers to add my experience of your immaculate step by step croissant recipe.

    I have made the croissants a few times. In the UK, ‘President’ (French) butter has a high fat content and when used with type 45 flour or 55 produces authentic croissants. also in the UK, have a superb range of organic and stoneground flours including rare flours, low gluten flours, gluten free and many, many other wonderful flours.

    Regarding the croissants being doughy inside once baked. I discovered that the cooking temperature resolved this. I bake my croissants from frozen and put them in a 210 C /220 C oven for 10 minutes. I then turn the oven down to 160 C for 25 minutes. It took me a few trials to get it right, but its definitely worth it. To add, I don’t glaze my croissants and they bake beautifully.

    To mention as well, the first time, I wrapped my dough in cling film and was convinced that some condensation was the cause of my croissants being a little doughy inside. However, my experiments with the oven temperature, with each batch, has resolved the doughiness and my croissants are well risen and ‘honeycombed’ inside. I now wrap my dough in greaseproof paper in the fridge to completely eliminate any possibility of condensation.

    A final word on dough proving in the fridge. Temperature is critical to working with yeast, so when ‘retarding’ the dough, check your fridge is the correct temperature and use a fridge thermometer. There are excellent tips in WB’s recipe on ‘keeping cool’ with lots of other tips, which must also be adhered to for perfect results. It’s the only way. If at first you don’t succeed, try and try again.

    Thank you again WB for a great recipe and superb step by step guide.

  12. Ajeng says:


    I read some comments about putting the shaped dough in the freezer for baking later, as I did the this too but the result won’t be as good as if I oven right away (some of the honeycombs are missing). I thought maybe because when I defroze them there will be water coming out and ruin them. Any advice on this? Should I just put it in the chiller instead freezer?.

    Also I live in Indonesia where it’s hot and humid all the time, and sometimes I feel like the dough is over fermented (smells different and all) because of the heat, do you think this problem will go if I reduce the amount of the yeast? (I really dont want to play with the recipe as I got good croissant out of it) Or the over fermented happened because of other thing?


    • Weekend Bakers says:

      Hello Ajeng,
      reading about your climate challenges we would definitely advise to experiment with using less yeast. We do not know what the optimum for you would be put try taking small steps toward less and see how that works out for you.

      Good luck with it!

  13. John says:

    I told before crossiant rises coz of two reasons. One is yeast, proofing the base dough and second is the lamination. I have try this recipe and came out badly. After baking, it is still raw inside. I thought of my lamination. The overall is heavy, not flaky at all, doughy. Could that be the problem? Could cutting those triangles badly affect the baking? ( i use a knife instead of a pizza cutter.) And for the base dough, how come yours look soft and smooth? All liquid goes in for mixing or little by little?

    • John says:

      I use pastry margarine instead of butter, can?

      • Weekend Bakers says:

        Hi John,
        You can either use butter or margarine. Bakers use both, margarine usually because it is cheaper. We prefer butter because of its taste but you should be able to get good results with both.

    • Weekend Bakers says:

      Hello John,
      Croissants are the prima donnas of the baking world. Each step is important and should be taken with care and precision for the result to be even good.
      Next t that, from your story we would almost conclude that your yeast is not working properly. Make sure it is still good enough to use and also make sure you use the right type of flour.
      The base dough is not that smooth to begin with, however after one laminating step the dough becomes smooth.
      All liquid is added in one go.

      Good luck with it.

  14. Samer says:

    Thanks for the recipe
    I have a question for the first dough do we refrigerate over night in normal fridge or in the freezer, and if in the fridge at what temp as the yeast won’t stop working and the dough will be proofing in the fridge

  15. Kim says:

    Do you had a brand of European butter that you prefer for this recipe? I have used plugra, Kerry gold, and land o lakes European butter. I seem to have better luck with Kerry gold.

  16. Nicole rozon says:


    How do I convert the instant yeast to active dry yeast, this is the only yeast I have available.
    Please note I have hungry people depending on me or us!

    Merry Christmas and thanks

    • Weekend Bakers says:

      Hello Nicole,
      You can always covert from fresh yeast to active dry yeast by multiplying the fresh yeast amount by 0.4.
      In this case, for this recipe we would recommend you use 13 grams of active dry yeast.

      Hope it turns out great. Happy croissant baking and Happy New Year!

      Marieke & Ed

  17. John says:

    Hello Ed and Marieke,
    I just want to say thank you very much to both of you for sharing this recipe from Jeffrey Hamelman with detailed photos, video, and explanations. I tried a few croissant recipes before and your dough was the easiest to handle and most forgiving (slight mistakes still turned out nice honeycombs) of them all. I think your tips were spot on: working in cool environment, cool dough in about 30 minutes only in fridge and not in the freezer, rolling from center outwards, and dusting the underside of the dough by lifting it over, among others. I would like to add to this that one should make sure his/her nails are trimmed because there’s a chance that the rolled dough may get scratched. That happened to me a few times :-).
    Thanks also for your wonderful website. This is such a great resource.
    I wish you both the best!

  18. Brent Stewart says:


    I made this recipe for breakfast yesterday(Christmas day). What a hit. So wonderful and flavorful. As I was doing the turns on the dough. The dough had such a wonderful fresh aroma.

    I have noticed that as I try recipes from books and websites. So many do not work as written. I have to adjust something. But this croissant was spot on.

    Thank you very much for your time and effort

    Sincerely and a belated Merry Chistmas to all

  19. Sarah says:

    For the first day, after you made the dough, is it okay if you leave it in the fridge more than overnight?

    • Weekend Bakers says:

      Hello Sarah,
      Yes, you can maybe stretch it to an extra 12 hours, but we would not recommend more than that!

  20. melissa says:

    Will this recipe double nicely? Thanks.

    • Weekend Bakers says:

      Hello Melissa,
      Doubling the dough is not a problem, then make two batches to fold in the butter. With one double batch you have to work out the new dimensions / all the lengths and widths as they do not work simply by doubling them too. Just a thought: quadrupling the dough would mean doubling all dimensions, which is easier to calculate.

  21. Pavan Rajput says:

    nice recipy

  22. Susana says:

    reading the comments and questions below encourages me to add the following:

    I did use organic flour (000 – triple zero, here in Uruguay) and won’t test any alternative as they came out perfectly.

    Also, I froze a few of the shaped crossants, put them in the freezer on a baking sheet, lined with wax paper and moved them to a bag once frozen. I took them out of the freezer for a few minutes, while the oven preheated and baked them last Saturday for my son’s “treat of the weekend” and they were even BETTER! TASTIER!!

    • Weekend Bakers says:

      And thank you for adding your experience with freezing the shaped croissants. Lots of people are asking about this so it is very valuable to get feedback from bakers on this topic! Fantastic to read it works so well for you.

      Happy croissant freezing & baking!

      Ed & Marieke

  23. Susana says:

    Even though I felt if was a rather cumbersome way to go about it… I did do it… and MYOHMY!! what a wonderful surprise! It was worth every minute of work, the patience to stagger the process and the meticulous measurements. Best croissant recipe EVER!


    • Weekend Bakers says:

      Thank you Susana, wonderful!

      • Susana says:

        I tried freezing the ready-to-bake croissants with great results. The first time, I took them out of the freezer and let them stand at room temperature for about an hour. The second time (and third, and fourth!) I just put them straight in the oven. Both techniques worked, but it is best to simply put them on parchment paper straight out of the freezer. I better stop before this becomes an addiction!

        Thanks for your detailed instructions… I am now going sytematically through your recipies and begin to have a fame-of-sorts among friends and family for the wonderful succession of marvelous breads!

  24. eric garces says:

    good day

    thanks for sharing. i have a question guys. if fridge you mean is it in the chiller or freezer? and after shaping can i put it back the croissant inside the freezer for stock? thank you. i have a problem with my recipes i keep doing this for more than 2 years and lately the outside is perfect layers but i keep getting now doughy in the inside.

    thank again for sharing


    • Weekend Bakers says:

      Hello Eric,
      With fridge we mean the chiller. And yes, you can put the croissants in the freezer after shaping and bake them at a later stage. We personally do not do this, we bake them and freeze them and defrost / pick them up for 8 minutes in the oven and they are almost as good as freshly baked.
      Sounds like your problem either has to do with the not yet perfect proofing or the baking. Color outside does not always tell you something is done on the inside for example. Hard to judge for us but try to play around with baking temps and times a bit too.
      Good luck with it and happy baking!

  25. Jianwei Liang says:


  26. Kim says:

    Hi, thank you for the recipe and tips! I am getting beautiful croissants, flaky and nice layers, but he bottoms are burning even with a silpat. I tried turning the oven down 25 degrees F but they are still burning. While I watch them bake, I do notice some butter melting and pooling around the bottoms. I am thinking it is the butter that is burning. Any tips on what I am doing wrong? Maybe chilling them for 20 min after proofing may help????

    • Steve says:

      Are you using a convection oven? If not, you may want to try a double (insulated) sheet pan. Don’t chill them after they proof, this will not work. Also, if you see butter pooling under the croissant while it is baking, then you should check your recipe. The roll-in butter for a croissant dough with 3 sets of letter folds (27 layers) should weigh no more than 25-30 percent of the base dough weight. If you use more butter than this you must have more folds or the butter layers will be too thick and melt out as the piece is baked rather than being absorbed by the dough. Perhaps you could substitute a book fold for one of the letter folds (make this the second fold) this would give you 36 layers. We (Lorraine Bakery) use a 30% weight for the butter and we are using 2 letter folds and one book fold. It also helps a lot to have good quality (83% butterfat) butter. Hope this helps. Steve

      • Weekend Bakers says:

        Thank you Steve for this excellent idea. And Kim, we think your oven could be the challenge more so than the butter, so the double sheet pan is great advice to try.


        • Kim says:

          Thank you both! I do use convection. And I do use a high quality European butter. I will add a book fold into my folding. I was doing three letter folds. I think I need to play around with my oven temps but will try insulated baking sheets as well. Thank you for the advice!

          • Steve says:

            Before you change the amount of folds, you should calculate the percentage of roll-in butter. Again, this should be around 25-30 percent. If this ratio is OK then you will have to look elsewhere. Perhaps the dough is not being rolled out evenly (easy to do without a sheeter) and you may have thick and thin spots of butter. This would also explain the pooling butter. Before you change something, make sure you have a valid reason to do so. Steve

  27. Mercy says:

    Fantastic explanation!

    I’d like to share with you one video that I posted last week. Maybe this can bring you new ideas!


  28. javed Alam says:

    I like the criossaint

  29. Chris says:

    Thank you for the detailed instruction including the video to help and nail down the technique required to get these right. I read through the whole thing four times or so, and I’m glad I did, because each time I realized there was something crucial I had not properly understood the previous time. The croissants came out perfect and were every bit as good as what I have bought from good bakeries.

    I may not be the greatest baker, but like many I’ve spent years trying to work out the fine mechanics of what makes great bread. To any who care, here is my own unsolicited advice: Improvement is probably more about technique and patience than anything else. While ingredients do matter, for the vast majority of breads the ingredients are essentially the same–flour, water, yeast, and salt mixed to an appropriate hydration for the bread you want to make. If a person is scouring books or the internet looking for some secret little-known ingredient that will take their bread to the next level, that person is wasting their time in what is doomed to be a fruitless search. Sure, an understanding of gluten (protein) content or an appreciation for how a tiny bit of malt reacts to the starch in flour could lead to some tiny tweaks in the final product, but if you are not already making really great bread then no fringe ingredient is going to take you there. Great bread is not about controlling the micro processes and finding a way to make them happen in your way or on your own time frame, but understanding that those processes cannot be controlled, learning how they work, and creating the environment necessary and allowing the required time to let those processes happen on their own.

    The great obstacle to learning to make great bread is not that the information is scarce or hidden, but that there is so much misinformation and complete rubbish on the internet to sift through, all by people who are certain they are right, that you almost have to be lucky to focus your attention into the right sources. My experience using this website, for whatever it is worth, is that this is one of the places where you can find useful instruction on the processes required to make great bread.

    • Weekend Bakers says:

      Hello Chris,

      Thank you so much for your very insightful addition and very kind words! We very much agree with what you proclaim. The only thing we would like to add is that, in our experience, the quality of ingredients and especially the flour can make a difference in baking results and pleasure. We do these experiments now and then (see:…nt-part-1/) and when we did these first tests we could not believe that there would be such big differences in baking results, changing only the flour (quality). So bread is all about the flour,water yeast and salt but we can highly recommend using the best quality (stone ground organic) flour for best taste and texture. Hope you agree.

      Wishing you lots of wonderful loaves,

      Ed & Marieke

  30. Martina says:


    I baked them today 😉 . The dough worked very well for me. I think next time I will use less salt because the taste is more salty then neutral at least for me.

    Can you advice how to make sure that the croissants after baking will not became flat. Some of them stay in nice shape but some of them became flat.

    Thank you for really good recipe

    • Chris says:

      Maybe the owners of the website have better advice, but seeing as nobody has replied yet, and I’ve had this problem with breads before, maybe I can help. If the croissants rose nicely in the first place, but then some came out a bit flat, it is likely they rose too long. Bread can fall flat if it rises too long before being put into the oven, or even after being put into the oven as the introduction to the oven heat will puff up the bread even more. Like with a balloon, there is only so much air that a croissant can hold before it will fail and then partially deflate. There is no exact time for bread to rise as environmental conditions will change the pace at which the process happens. If the dough starts looking wobbly, it has risen too long. You want to put your dough in the oven while it still has enough elasticity left to take the “oven spring” that the dough will experience without, for lack of a better word, popping.

      • Weekend Bakers says:

        Thank you Chris for adding this great advice, nothing to add to this except with experience and practice you will recognize exactly when the dough is perfect for the oven.

  31. Angela C Raymonde-Cutler says:

    What a fabulous website! Do you have a news letter?
    Thank you

  32. zawlatthan says:

    thank you very much

  33. desiree says:

    Dear weekend bakery, your work is amazing! May I also hear from your side of advice, let’s say if I have already done all the steps (including shaping and final proofing) is it fine that I could freeze the dough until I bake em, a few days after?

    Will they taste as fresh?

    • Weekend Bakers says:

      Hello Desiree,
      Yes, you can (see comments of other bakers below), some freeze them after shaping and put them in the fridge a day before baking for example. We do not have personal experience with this, as we generally do not have enough space in our freezer to store the croissants. Good luck with it and please let us know your experiences with this method.

  34. zawlatthan says:

    thanks alot

  35. Ana says:

    Hi Weekend Bakery,

    I love your recipe with step by step technique.
    I am curios that the dough keep refreigerated means we keep the dough in the chiller or freezer.
    Please let me know the exact temperature for keeping the dough.
    Merci Beaucoup.


  36. Lily says:

    I’ve added about 7 grams too much butter. Will this ruin the recipe, and should I start over?

    • Lily says:

      By butter, I mean salt…

      • Weekend Bakers says:

        Hello Lilly,

        Butter would not be a problem, salt will very probably be, it is over 50% extra salt which is a lot and you will for sure taste it. If you do not want to throw away the dough, you could just go ahead with it and see it as a good croissant making exercise maybe, see how they taste and maybe use them for bread and butter pudding, adding extra ingredients to make the total dish less salty.

        Good luck with it!

  37. margarita says:

    it turns out someone used your pics directly from your website, and translated into Chinese not-complete version. I happen to try this recipe long long time ago. Even the Chinese version is not complete, with salt amount missing, i successed the first time. i uesed the salted butter for laminating, so the croissant was tasty. It was little bit salty for my taste, but my husband loves it. Today i tried to make some again by the Chinese version recipe, but failed really bad! The taste is really not nice! The shape is really a disaster. Then i try to find out the reasons why i failed this time, i found out you guys. Then i see the pics, read the words. wow exeactly the same meaning, except missing some really nice details and tips which turns out quite important. Anyway, what i want to say is THANK YOU! your recipe is what i am looking for, which is really written by heart, so detail ans so thoughtful. I love the “making log” idea! You make home-baking self-learning so easy. Thanks again!

    • Weekend Bakers says:

      Hello Margarita,

      Thank you so much. So glad you found ‘the source of the recipe’. I guess you saw that we do not use salted butter for our recipe, you could, but have to adjust a bit with the salt amount in the dough, unless you like it quite salty of course. Hope you will enjoy some of our other recipes too. Maybe you will also appreciate the ones that use the croissant dough to make Breton pastry, pinwheels and pain aux raisins (see sweet recipes:…et-baking/).

      Happy baking!

      Marieke & Ed

  38. Sarah says:

    Wow! This looks amazing! I’ve tried different croissant recipes in the past, but they were all very crusty and dry on the outside, and the consistency of the inside was thick and chewy. Needless to say, they were not a success. However, this recipe looks fantastic- perfect honeycomb like texture and plenty of flaky layers. I have just one question- can these croissants be shaped and chilled (fridge or freezer?) on the third day, rather than baking straightaway? I’d like to bake them early in the morning on the fourth day, as we’ll be having a guest over for early breakfast. Thank you very much in advance!

  39. Saeeda says:

    Thank you for sharing, will definitely try

  40. stephen Hewitt says:

    One of the nicest croissants around beautiful …so easy to make …The only thing you can make the in a couple of hours instead of 3 days but really beautiful ////))))☆☆☆☆☆

    • Weekend Bakers says:

      If they took less time we would probably make them more often, with ‘heavy consequences’ maybe 😉
      But always worth the effort for us to make them!

  41. Julie says:

    Wow this website has got me hooked.
    I’m working my way through your recipes and just made the croissants. I am so happy how they turned out. It took me 5 days because I ended up resting dough in fridge for 2 days! Also a heat wave caught me here in Melbourne (Aust) so I strung things along for a cooler time of day. Still, they rose well at proofing time. I made Pain au Chocolate with my dough odd and ends of which I had many due to my very wonky rectangle and I may have accidently left some aside for this purpose too :) ; but once I got cutting triangles the croissants looked great. I would not have attempted this recipe except for your very detailed instructions. I am truly thankful to you for making such a great website and sharing your hours of hard work and baking experiments and no doubt many batches of dough, to give us; in the end a very tried and tested and clear format to work from. If I can do it anyone can. Best regards.

  42. Andres says:

    Hello weekendbakery people!! I follow you in every post you have but actually I am doing kind of research abut the following.
    There is this website, “”, that assures they have flattened croissants and I want to do the same at home so I can freeze them and bake my own croissants whenever i feel so. How do you think the manage to have this frozen flattened croissant and when you bake it it has a perfect puff paste inside??? I tried to do the same somehow but all inside gets to1gether in one single dough…. I am so disappointed :(
    What do you think?? Do you get the idea??
    Help me please!! It will be my weekend happiness
    Continue with your great site

    • Weekend Bakers says:

      Thank you Andres,
      We are sorry we have no idea what this is and no experience with it. These products are clearly aimed at the industry and there will be something or other in them to make the magic happen. We home bakers do not use workarounds or additives, that is the beauty of doing it yourself. I would forget about flat croissants in the freezer and this method. If you want to freeze croissants make sure to have enough space in your freezer for them.

  43. Meena says:

    Hi, I’m a novice baker and just starting to bake croissants. The first time I made them, the croissant had more of a bread or doughy texture that flaky croissant texture. Why exactly does this happen? What did I do wrong? Is it ingredients or technique? The second time I made the croissants, the dough was very resistant when I rolled it out. Why does this happen? Again, ingredients or technique? I see in your advice to put the dough back int he fridge for 20 minutes. Does this fix the problem completely? Or is there something I did wrong in the first place? Thank you.

    • Weekend Bakers says:

      Hello Meena,
      When you get a breadlike consistency the butter has been absorbed by the dough. It’s a question of experience, getting to grips with the technique and speed needed to get it right. Make sure your surroundings are cool or use the fridge in between to cool the dough so the butter will not get too warm. Resistance has to do with kneading time (maybe you kneaded longer the second time) and also the type of flour used (percentage of gluten in the flour is important too). Try to use flour with a protein content of around 11%.

      Good luck with it!

  44. abdi says:

    Lovely recipe and easy to follow.
    Making it for the second time now coz the whole family just love them fresh from the oven. Trying chocolate and cheese filled ones and hoping for the best.
    For anyone in tropical climates I would highly suggest get mixing and rolling as early as possible to get the best results.

    Thanks again for this recipe, can’t wait to try new ones in the future.

  45. Eric says:

    hi can you shape and freeze the croissants and thaw if u need them? thanks

    • Weekend Bakers says:

      Hi Eric,
      Yes, it is possible, but we cannot give you pointers based on our own experience. Just make sure that the dough is well risen when you bring it to the oven.

  46. Dido says:

    Hi, 11 grams of instant yeast is not too much for this recipe ?

    • Weekend Bakers says:

      Hi Dido,

      For us and many other people that have tried this recipe it seems to be exactly right :)
      Please just try it and find out.

  47. Jenny says:


    This recipe and the steps are so clearly written, I love it! However I have a couple questions that came up when I was making the croissants.
    – How thick does the dough and butter have to be rolled out? (I halved the recipe and so the size of the dough didn’t directly apply in my case, so I want to know roughly how thick the dough should be in order to have a good laminate)
    – Does it work the same way with All purpose flour vs. Bread flour? I want to hear what you think about bread flour. I have been suggested to use bread flour without too much kneading because bread flour holds moisture better
    – Also, I can see little lumps of butter when I laminate, I think is because that I can’t get a completely flat slab of butter without little gaps in between, is there tricks to get a smooth slab of butter to fold in?
    – Does it necessarily take 3 days to make croissants? is the intention to rest the dough very well? But it just gets hard in the fridge and hard to roll out.

    I would really appreciate some of your insight. I love croissants. I really want to make them perfect every time.

    Thank you so much

    • Weekend Bakers says:

      Hi Jenny,

      If you halve the recipe you should recalculate all the measurements. Everything will be really small to work with, so we would recommend making the whole batch of dough, which will, sticking to the measurements, give you the exact thickness you need. Also see our video for a good indication of the thickness.
      When we use bread flour ourselves we find the croissants get a bit ‘heavy’ so we would recommend using all purpose or something similar like the French type55. Bread flour can give a good croissant in terms of taste though.
      Use the right type of butter (see comments on the issue below) which contains enough fat (82%) and is pliable.
      The 3 days are also chosen because of planning, but you can do it in two days too. Your dough should not get hard in the fridge, cover it well and maybe let the dough become slightly less cold before rolling it out.

      Good luck with it and happy baking!

  48. Giorgia says:

    Hello! I really appreciated your recipe and I’d like to try it. The only question is: I read that you used 11 grams of instant yeast, that is about 33 grams of fresh yeast. Isn’t it a little too much for that amount of dough and three days of work? Or am I wrong? Thank you!!! Giorgia

  49. Rommel Mayers says:

    Thank you for the recipe I will sure try it out

  50. OMK says:


    Thank you for sharing your croissant journey. I have tried making them twice in the past 3 days. Second time is better in laminating but I still struggle to keep the butter in the dough without tearing in during the last 120cm.
    Also must I proof it for 2 hours before baking? Is that the reason why I don’t have the honeycomb texture inside?
    How can I send you pic of the inside croissant for you to see? Thank you again.

    • Weekend Bakers says:

      Hi, we need to proof for 2 hours go get to a stage where the croissant is nice and wobbly before going into the oven. The honeycomb is made during laminating, you need to work fast, precise and gentle at the same time. Happy baking!

  51. Ginger says:

    Dankjewel voor het delen van dit mooie en duidelijke recept! Ze komen net uit de oven en ik ben er trots op! Voor een eerste keer croissants maken in mijn eigen keukentje zijn ze goed gelukt. Ze zijn wel iets platter geworden, waardoor zou dat komen?

    Groetjes uit Maastricht,


  52. David says:

    Excellent recipe.

    I have tried a few times with other recipes in the past but never was totally satisfied. This time, however, your recipe turned out perfect on the first try; both the recipe itself and the instructions made the difference.

    I used King Arthur all purpose unbleached flour and it handled very well although I gave it extra frig time between laminations and did the final roll out in two steps with a rest in the middle because of relatively high temps, about 26-27 at my house. Baked at 200 for 18 min with convection. Probably a minute too long but it was OK.

    I am recommending your site to everyone I know who is interested in baking. Once again, great work.

  53. holly says:

    I just want to say how great this recipe is!

    Now i have a question. I had my husband make me a form for the square of butter that needs made. I have used it, and it works great. Now i wonder, softening the butter and then spreading it in the form should be okay right? Instead of pounding it out. As long as softening the butter doesnt change anything with its composition.

    What do you think?

    I like to mass produce my butter squares and freeze them, because that is my least favorite part of the process.


    • holly says:

      And obviously i would refrigerate the butter squares before i used them for laminating.


    • Weekend Bakers says:

      No problem at all, please make sure the butter is a bit pliable at freezing it, before laminating, or your dough will tear up. Happy baking!

  54. yesurajan says:

    Wat cheese will use for croissant, and which cheese is best, and taste, plz let me know urgent…

    Chef yesurajan

  55. Marvin G says:


    This recipe has always been my savior. All of my problems when it comes to mixing the dough up to the laminating process have been solved, though, my usual challenge has always been the weather since I live in a tropical country where the temperature plays around 28 up to 34 degrees++. That is why I’ve found it nice to do the lamination process at night so that the temperature won’t be that humid enough for the beurrage. I’ve got the nice texture of the authentic French croissant that commercial bakers can’t achieve. And so there is no need to use bread improvers at all. Thanks for the recipe.

  56. Fifi says:

    Hi there,

    My croissants are weird. When I use Australian flour (Lighthouse for Biscuit, Cake and Pastry or White Wing’s general purpose flour), I was able to make flaky croissants with honey comb structure and buttery interior (no butter leakage at all on my 5th batch).

    However, when I use French T55 (Moul Bie), the dough either turned out too wet, sticky and fight back during rolling out, or dry and cracked. In either case the dough won’t proof at all, even after 2.5 hours of proofing.

    So far I’ve wasted 4 batches using French T55 flour:
    (1) Jean Michel Raynaud’s original recipe of 500 grams of flour and 300 ml of milk (no butter in the dough pre-laminating) and 10 grams of instant dry yeast. Mixing only until dough came together and kneading briefly. I only rested the dough in the fridge for 9 hours (no bulk fermentation at room temperature) – too wet.
    (2) Same as above but I reduced the milk to 200 ml plus 35 ml of cold water, using fresh yeast (about 24 grams after I read 1 gram instant yeast equals about 2.25 grams of fresh yeast) – one side of the dough cracked after I took it out of the fridge and let it rest for 10 minutes before trying to roll it out.
    (3) Gontran Cherrier’s recipe of 500 grams of flour, 250 ml of water and 20 grams of butter, 5 grams of instant dry yeast (plus using 50 grams fermented dough). Mixing for 7 minutes (‘stir’) and kneading for 3 minutes (speed 2). No bulk fermentation at room temperature and no overnight resting in the fridge – dough sticking a bit on the work bench but was smooth until the last roll/shaping out when it sticking on the bench caused the dough to tear.
    (4) Same as (3) but reduced water to 200 ml and 20 grams of butter – dough came out dry and unworkable. Cracks on both upper and bottom sides of the dough.

    Can you tell me what do you think went wrong? Adding liquid only as needed doesn’t seem to help. The feel of the dough is also a bit like a blue tag, unlike the light/fluffiness I got from using Australian flour. There is also a bit of smell that’s unique to the flour.

    I live in Brisbane and current weather is perfect for making croissant.

    Thank you for your reply.

    • Henry says:

      Have you tried using cold water, milk, yeast, flour and all containers holding these things? It made a massive difference for myself

      • Fifi says:

        Hi Henry

        Yes I’ve tried that too. Nothing worked so far with the T55. Whenever I go back to using Australian Lighthouse flour, it worked. It seems that the T55 also doesn’t like a 10-minute kneading time, or the short kneading time that this blog suggested.

    • Weekend Bakers says:

      Hi, some flours just do not work. We tried several brands/mills french type T55 flours and some work with croissants and some do not. Just try another brand and perhaps this brand will work, no exact science but the only way to find out. Happy baking!

  57. Smita says:

    Is there an alternate to eggs for proofing the croissants? We do not eat eggs..

    • Weekend Bakers says:

      Hi Smita, you can use milk to coat the croissants or simply do not coat them. However you will loose a little bit of crispiness and the shiny deeper color of the croissants.

  58. Danette Smith says:

    What a gem of a website! I feel so lucky to have ‘discovered’ it! I was thrilled to view the croissant video, even though I saw it a day too late! I had already made my first batch of Jeffery H’s classic croissants from the Fine Cooking Breads magazine and even tried Robert Jorin’s recipe using a pre-ferment ( a few weeks ago. Alas, I am still striving to perfect that little morsel of heaven. My question to you is: What should I be looking for during the last turn? What I noticed is a definite thinning of the layers of dough and I can see fragments of butter underneath the topmost layers. Is this what I should expect? FYI LOVE The Great British Bakeoff

    • Weekend Bakers says:

      Hi, you should indeed see separate layers and still see distinct layers of butter. The most perceived problem is the butter melting and being absorbed by the dough. When this happens you loose the flakiness and the croissant turns out brioche like.

  59. Lynn Merry says:

    This is a fabulous recipe! It works well when the weather is cooler (in Tanzania) and the butter stays relatively firm.
    So, can I freeze the dough before the final roll; then defrost and continue?
    I want to get a stock made while the weather is cool. I’m guessing they should keep for 3 months frozen?
    many thanks

  60. Anna H. says:

    Can u provide the measurements as ml, tsp, cups, instead of grams for all the ingredients?? I live in the US and we don’t measure it that way. Pls convert the info so I can work on ur recipe?


  61. Anna H. says:

    Can u provide the measurements as ml, tsp, cups, instead of grams for all the ingredients?? I live in the US and we don’t measure it that way. Pls convert the info so I can work on ur recipe?


    • Johnny says:

      Actually the professional bakery use the recipe with weight.The weight is the best measurements for baking.U should try that.

    • Bea says:

      I live in the USA also, please ladies and gents buy a scale. It is not all that expensive and you just cannot bake breads or cakes that will be the same without them. Cups, spoons even eggs all weigh different but a scale will give you the exact weight every time. The results are fantastic!

  62. Audrey says:

    Hi! So I’ve tried another croissant recipe before looking at yours, and it didn’t work so well. When I mixed all the ingredients with the dough hook, there were excess flour in the bottom and the dough was hard (not like what i’ve seen in cooking vids). After that, I noticed that my butter was melting a little bit faster than expected (I live in a tropical-climate place so the temperature is between 24-27 degrees Celsius. The recipe before didn’t give any tips too…). What kind of butter are you using? Can I use wijsman butter? Can i still make the croissants in my house without air conditioner? Thanks :)

    • Leta says:

      I live in the tropics too. I make my croissants in my kitchen without air conditioning so it is possible. However, I would suggest you roll the dough when its cooler, preferably at night. The use of refrigerator of course is a must. I also rest the dough for longer than the recommended 30mins.

      I use butter that has at least 82% butter fat. You don’t have to do this next suggestion – I use less butter than most of the recipes I’ve seen, about 25% butter to flour. This will result in a dough that is still very tasty but not as rich – gotta watch that middle. It also makes laminating easier since your butter block wont be as large.

      Adding flour to the butter block also lowers its melting point so you can work for longer without worrying about getting your butter all over the place. If you notice that the butter is too soft and you haven’t finished laminating, just wrap up your dough and place in the fridge for about 15-20mins then continue.

      I haven’t tried the recipe on this site (mine is modified from Peter Reinhart’s) but I think these tips should work with any good croissant recipe.

      There is one thing I intend try the next time I make croissants, and that is too roll out the detrempe and freeze it so that its the same hardness as butter block before I start laminating. I think this will result in even better croissants.

      I hope you find this useful. Happy Baking!

  63. carmine says:

    Hi All
    very nice recipe indeed, has anyone tried to freeze the shaped dough, and bake the croissants afterwords?

  64. znj says:

    Thank you so much for the recipe and the video. I have been making it for the past two days and today I finally baked them. They turned out amazing everyone loved them , especially that it was my first time making croissants.
    I did however face one problem, even though the croissant had a perfect outside shell the inside was a little doughy, I also realized that my dough was thicker than the dough I saw in the video, even though I used the same quantity of ingredients and had the same measurements of the dough.

  65. Yanmei says:


    I love how your recipe is so precise with the details and instructions!!! I can’t wait to try this out. I am curious though, how important is it that the ambient temperature be around the 20-24 degrees range? Cos I am from Asia, and we never get such temperatures, unless I work in an aircon room…

    • Weekend Bakers says:

      Hi, it is very hard to make croissants around 30C when you are inexperienced, the butter melts to quickly and you end up with brioche instead of croissants.

  66. sophia says:

    Hello Ed & Marieke,

    The honeycomb texture looks so attractive. I am gonna try this recipe soon. But as I cannot find French 55 flour here, can you tell me what is the protein level of this flour? And when you say “instant yeast”, is it dry active yeast? This is the only yeast I can find around home. Thank you!
    p.s. I tried a different recipe last time, it asked for 12g yeast for 500g flour, and my dough rise almost three times in just 3 hour in the fridge at 4 Celsius degrees when resting before laminating. I also rested overnight after laminating, but the ending result was very sour, almost alcohol like. I see your recipe calls for the same, should I adjust something? the temperature of the fridge or the amount of the yeast?

    • Weekend Bakers says:

      Hi Sophia, for us this amount of yeast works perfectly. Normally you use 7g for 500g, however with all the butter and sugar you need a little bit more to compensate. We use something as instant yeast (written on the package), but they are all the same; Instant Active Dry Yeast is I think the full name. You do not need to dissolve it in water. For a regular bread we use about 7g for 500g of flour.

  67. yesurajan says:

    Did u add any improover plz , let me know that

    • Weekend Bakers says:

      Hi, we do not use any improvers in any of our recipes. Just the ingredients listed in the recipe.

  68. Anthony says:

    Hi there, I’m planning to try out your recipe this weekend but due to plans would like to be able to time it so that I finish the shaping Friday night and instead of final proving at 24-26 Celsius, I cold probe in the fridge overnight and bake in the morning. Do you think this would work for say.. 10 hours at 3 degrees Celsius? I’m not sure on the equation of stretching prove times in conjunction with reduced temperatures… Any thoughts from anyone would be most appreciated!!

  69. Teresa H. says:

    WOW! This recipe work out really well. Flakey, buttery and moist. I bake bread quite a lot and this was simple, straightforward directions. Patience is needed though. You just can’t rush this.

    • Weekend Bakers says:

      Thank you Teresa,
      Time is our friend, with artisan bread and pastry, that’s why we always emphasize this point plus doing away with any kind of distraction to get the best result.

      Happy baking!

  70. Abdulrahman says:

    I think the first step (mixing) can use some more details. For example I understand you are mixing for 3 minutes but what is the speed you are mixing at? How many times your mixer turns at that particular speed (RPM)?
    I think from your description of the dough coming together this will take 6-7 minutes in my Kenwood mixer @ 1st speed. I think it is a good idea to update the main article with few details to make it more clear.


  71. marc says:

    Hi and thanks for your helpful website. My first attempt at croissants was today and I give myself about a 50% mark at my results. The croissants looked excitingly good right up until about half way through the baking. Then they all collapsed and flattened out to about half their original (proofed) height. What I saw after cutting some open of the better ones was the expanded “pores” were present but compressed and a concentration of butter at the base. I guess I have a few issues to diagnose, any suggestions would be appreciated. On the positive side, the taste is a match for anything I’ve bought from the local patisserie. Thanks again.

    • Weekend Bakers says:

      Hi Marc, It looks like (from a distance!) that your croissants were perhaps over-proofed or you used a flour type with not enough strength. Happy baking!

  72. jose f.avilez says:

    Your recipe it’s relly good,I a pastry cook,I made same croissants, allredy and this recipe is wonderful,I had been baking for over 28 year with many pastry chefs.Thanks for your ideas.the classic recipes are the best.

    • Weekend Bakers says:

      Hi Jose,
      We agree :)
      Thank you for your kind comment and it means something extra of course coming from someone with your experience!

      Happy classic baking,

      Ed & Marieke

  73. Sofwa says:

    Thanks for a great detailed recipe. Followed step but step. However, all the butter cooked out when I baked it. So disappointing as all the lovely butter ran out of the croissants. What did I do wrong? Any help would be greatly appreciated.

    • Weekend Bakers says:

      Hi Sofwa, your croissants were probably under proofed. After the final proof you should end up with really puffed up croissants, shaking a little bit like jell-o pudding. Happy baking!

  74. Keef says:

    I made this recipe (reduced quantities). They turned out wonderfully!…Iqhdxxo2yY. Thanks for the recipe!

    • Weekend Bakers says:

      Good first try, however with croissants you need the practice to make them perfect. So give it another go and they should be even better!

  75. kevin duggan says:

    I followed your recipe and took the full 3 days of preparing,my croissants looked perfect the taste was excellent but they were more bread than pastry obviously I did something wrong …can you over laminate I think my layers are in the 100 Mark not 27 !!

    • Weekend Bakers says:

      Hi Kevin, when you fold and roll three times you get 27 layers. With one more fold you get 81 layers, and the layers will be to thin and fragile to roll by hand and get full honeycomb inner structure. You butter probably got the warm during laminating and the dough absorbed the butter. This way you get a more brioche bread structure instead of a croissant. You have to work quick and precise, the environment should not be to hot during your first try. Practice makes perfect!

  76. Carlos Roberto Cordeiro de Almeida says:

    Fantastic! Very easy.

  77. patricia says:

    Hello,can you tell me please is it best to use Tradition heat,chaleur tournante,or combination chaleur for the croissants,and where is the best place to place them in the oven.

    Thanking you so very much


  78. Henry Martin says:

    Hi Weekend Bakery,
    Thank you for your excellent recipe adaption. It is very precise and informative.

    My croissants have been very tiny and not much flavour.

    What does your dough weigh?
    What weight should each croissant weigh?

    I am finding my croissants are not growing/rising much when proofing or baking. Do you know what I could be doing wrong? I am on my 4th batch now and have used 31g of fresh yeast to see if that makes a difference. I have also read in other recipes during the first fermenting stage to leave for around 3hrs or until dough has tripled at 24 degrees.

    When I cut the laminated dough into triangles or even when folding I can’t see any layers in the dough. Am I supposed to?
    Could I make more layers when laminating?

    I live near Brisbane, Australia so lately the proofing and laminating temperature has been around 24-27 degrees and the humidity varying between 70%-80%. My first attempt it was over 32 degrees, things got messy!
    The centre of the dough after kneading is around 30 degrees.
    The bench temperature varies from 23-25 degrees. I will attempt cooling the working bench down as you have suggested in previous comments this time around.
    Water and milk when mixing have been 10 degrees.
    I am now using an organic butter with 83% fat. Is there an ideal water percentage? I mix when it is about 22 degrees.

    The best flour I can find is an organic wheat flour which has been stone ground. The germ and bran are removed before being ground. It’s desription says it is ideal for baking and bread making. I cannot find any French type 55 flour.

    My previous attempt I used a conventional oven where the heat was distributed from underneath the croissants. Some of the butter came out of the croissants.
    I see I haven’t paid close attention to your baking description. However it has been a coventional oven setting at 200 degrees for 20-25mins.

    • Weekend Bakers says:

      Hi Henry, one batch of croissant dough weighs about 1180 grams and yields between 15 and 17 croissants. So each croissant is about 73 grams each. You do not need more layers, as 27 layers is enough for croissants, with more layers the risk of damaging the layers it not worth it. Our croissants have lots of flavour, the 3 days process, using good flour and organic butter certainly helps. Proofing at 24 to 27 degrees should be perfect for the yeast to really grow the croissants. Without seeing your croissants, and you making them, I think because of the heat and perhaps your rolling technique the dough absorbs the butter and you end up with a brioche instead of a croissant. Do you get any flakiness? Also you wheat flour can be too ‘heavy’, you need a flour with is on the white and light end of the scale. Happy baking!

      • Aditya Dhawan says:

        Actually using thistechnique you will end up with 81 layers and not 27:- Initially you have 2 layers of dough and 1 layer of butter. Then you do 1 tri-fold- ending up with 3*3=9 layers. Further doing 2 more tri-folds you will end up with 9*3*3=81 layers, which is MORE than enough :)

        • Weekend Bakers says:

          Hi Aditya, when you count the layers of croissant dough, you ‘only’ count the butter layers. So when you encase the butter with dough, you have ‘three layers’; dough, butter, dough. However this only counts as 1 layer of butter. When you fold in ‘three’ the first time, you have 3 layers of butter, sandwiched between 4 layers of dough. When you repeat this, you get 3 * 3 = 9 layers of butter sandwiched between 10 layers of dough. And the final laminating gives 9 * 3 = 27 layers of butter in between 28 layers of dough. Happy baking!

          • Aditya Dhawan says:

            Ahhh! So only butter layers are taken into consideration. Thanks for the information! 😀
            By the way i have tried you recipe a couple of times now and they came out perfect :)

  79. Bea says:

    Thank goodness! I have found your site. I am so excited. I love making breads. Do you by chance have a recipe for phyllo dough? Also do you always use plain all purpose flour? Again many thanks and I look forward to sharing recipes, tweets and all your social media sites. I want to keep up with all your doing. I have not been able to blog for a while or do much bread baking but in about two weeks I will be up and ready to take care of me again. Have a great weekend!

  80. ma. pamela Relampagos says:

    I just discovered your website and I am very excited to learn so much more from you. I am a former pastry chef and presently teaching pastry arts in 2 schools and I want to hone my skills further and gaining endless lessons from you would greatly help me. Thank you very much. Yours sincerely, Pam

  81. Nora Moore says:

    Croissants are so delicious! I would love to try making them, so this recipe will be helpful. I hadn’t realized that the temperature outside had any effect on how the bread turned out. I’ll have to pay attention to that when I try this recipe for the first time.

  82. A.V. says:

    Hi. Thank you for the detailed recipe. I wanted to ask about the yeast and salt amounts. I weighed them out and they both seem like a lot to me for the amount of flour. Eleven grams of yeast is over a tablespoon! Thank you for your help.

    • Ralph says:

      A tablespoon of yeast is about right. Julia Child’s classic croissant recipe called for 1 tsp (5g) of yeast and 1tbsp of salt for 2 cups of flour. This recipe has twice as much flour.

    • Weekend Bakers says:

      Hi AV, you need more yeast because it is a sweet dough made with butter and sugar. There are special yeast types (like Bruggeman brown label) for sweet doughs, however using a little bit more yeast to compensate also works. Happy baking!

  83. james says:

    thanks for your recipe. Did you try a 2 day croissant cycle at all with your recipe?

    The two day recipes ive seen online would replace either the overnight dough rest, or the overnight final laminate rest, with 3 hours or so in the fridge.

    I was wondering if you had explored this in your controlled environment. Im at attempt no 3, and dont have enough consistency between batches yet to test this.


    • Weekend Bakers says:

      Hello James,
      With croissants, we always use the 3 day cycle. When making other pastry, like pain au raisins and kouign-amann, we also use pastry made with a two day cycle and it worked very well. We still work as precise as with the 3 day process, but of course in the result it is less visible if you have perfect structure and layers like you aim for with a croissant. We do not have enough experience with two day croissants making to answer your question properly, but we think it is very well possible to make a good croissant this way.
      Love to hear more about your results as you explore further. Good luck with it,

      Ed & Marieke

  84. May says:

    first thank you or merci pour cette recette. Thank you for this recipe. I am French and have lived in America for now 11 years, I could never find a good croissant. I tried your recipe twice already, sadly as I couldn’t find T55 flour, I mixed Arthur’s bread flour with unbleached all purpose flour. Each time, I ran into a problem. No problem up to after I rolled them into croissants and let them rest after proof, seems that butter seeks out then while baking they don’t rise instead they become flat. Though I admit, they taste pretty much like amazing croissant like I grew up with. Could you advise me on what I could do differently or any idea as why my croissants don’t rise while baking? Thank you. P.S. : I love your website.

    • Weekend Bakers says:

      First of all make sure your temperatures are right. We say these following tips a lot because they apply to most problems when making and baking croissants: There is no way to hide little mistakes in your technique when making croissants. Do not expect to get perfect croissants the very first time you try our recipe, most people need to make them 3 to 4 times to get the general feeling for the process. There is no substitute for practice and experience. Every type / brand of flour and butter type also makes a difference. Try a few flours to find the one in your area which hits the balance between strength and flexibility. The same with butter, the butter needs to be pliable but not too soft. We use an organic butter with a low water content, a higher water content tends to make butter hard, which promotes tearing and breaking and ruins the layers. But best of all and most important, enjoy the process!

    • Martin says:

      It is hard to know what precisely went wrong, but if you follow Ed and Marieke’s excellent advice you will be fine. Having tried to make croissants in the USA I can understand some of the problems you face. . You have already found some of the solutions already. KAF AP flour is absolutely fine for croissant

      Finding the correct ingredients is the most important factor, especially the butter. What you’ve described is the same result I got making croissants for the first time. That’s because my butter water content was too high (see E&M’s tips). You need a minimum of 82% butterfat – it is listed on the side of the butter packet – in fact, we all need 82% fat butter to make good croissants. It’s not a problem in Europe but it is much harder to find in North America. However, there are several dairies (especially on the East Coast) who will supply what you need. Keller’s European and the Vermont Butter & Cheese Company are two brands to look for (but there are many more), but you might need to look in speciality food marts for them. If you’re in the mid-West, you might need to look even harder. 82% butterfat is vital because it maintains the lamination you’ve created with all that time-consuming folding. Too much water releases steam which break down the layers and creates flat, stodgy croissants.

      Finally, the butter escaping during baking might be because either your dough or butter (or both) were too warm during lamination. If the butter melts partially it is no longer trapped between the dough layers but over-saturates the dough. The way to avoid this is to make sure your butter and dough start cold and remain cold during lamination (again see E&M’s tips). In summer, I even chill my work surface (bags of frozen peas are perfect for this) between each turn. On really hot days, my rolling pin goes in the freezer an hour before lamination and between each turn. Oh, and it is vital to brush excess flour off the dough during folding.

      Good luck, the day you make your first perfect croissants is truly a day to be proud of as a baker.

      • Weekend Bakers says:

        Hello Martin, thank you very much for your great additions about butter. I have added the 82% butter fat to our tip. On our butter label ‘at least 82%’ butter fat is mentioned indeed. I can still remember the glow I felt when I got near perfect croissants. Happy baking!

      • May Affre says:


        Last weekend, I succeeded on my third trial. I used Kerrygold butter as fat and European butter made from grass fed cows. Another butter I tried to make croissants with is Président though I don’t find it as good as Kerrygold butter. Today, I made once again more fresh croissants. Thank you for your support!

  85. Fiona says:

    Départ Ed and Marieke,

    First of all, many thanks for your generosity by providing this recipe, especially for all the details that never been mentioned in most recipes. I have been failed at least 10 trials based on almost same recipes such as Pierre herme and Christophe felder.
    I followed your instruction to restart my croissant challenge, my first batch came out just like your 2nd Bach, which was a one day dough, my 2nd trial came out hallow just like your batch 3, my 3rd attémpt still camé out thé same résultat a hole in thé middle, here are my concerns :
    A: did I not roll tightly enough so that it résulted in a hole in thé middle?
    B: My croissant crashed when removing from thé oven while i was delighting seeing the croissant were growing in thé oven, does this result from thé chute de température when rémove thé croissant out of oven?
    C: How should i do egg wash to reach same uniform brillance like yourself or just like les croissant in thé store as i am in France. I egg wash twice by avoiding thé layers, when croissants grow in thé oven, thé layers expand, si that thé parts which were expanding were not egg washed, i tried to do 3rd egg wash for thé expanding parts, but thé result just like egg was cooked, thé color did not correspond thé other parts which were egg washed Before baking….

    Looking forward to your précious suggestions
    Many Many many tanks

    • Weekend Bakers says:

      There is no way to hide little mistakes in your technique when making croissants. Do not expect to get perfect croissants the very first time you try our recipe, most people need to make them 3 to 4 times to get the general feeling for the process. There is no substitute for practice and experience. Every type / brand of flour and butter type also makes a difference. Try a few flours to find the one in your area which hits the balance between strength and flexibility. The same with butter, the butter needs to be pliable but not too soft. We use an organic butter with a low water content, a higher water content tends to make butter hard, which promotes tearing and breaking and ruins the layers. But best of all and most important, enjoy the process!

      Happy croissant baking,

      Ed & Marieke

  86. Asha says:

    Dear Ed and Marieke,
    My 3rd attempt at your recipe just came out of the oven and it turned out almost perfect! I’m so glad I stuck with it and, inspired by your croissant making log, I took detailed notes of each attempt. Keeping track of my actions, prevented me from repeating the same mistakes. Everyone should do this. I’m already looking forward to making my 4th batch. Need to open up the honeycomb a bit more.

    Thank you so very much for your precise recipe and clear instructions. The video is indispensable for a visual learner like me. I’ll keep you posted. In the meantime, I need to hit the gym if I am to continue this quest! :) Most grateful for all the tips.
    bjs, A

    • Weekend Bakers says:

      Hello Asha, I am glad you perseverance paid off. Sounds like you did everything right to get a perfect result!

  87. Dee says:

    Is it okay if I knead the dough by hand as I do not have a stand mixer? Also, on day 3 after I shape the dough, could I layer the dough strips between wax paper and refrigerate for future use? If so, for how long?

    Much appreciated!

    • Weekend Bakers says:

      Hello Dee, you can of course knead it by hand, however it is a dry dough so kneading will take some elbow sweat. The upside is you do not have to knead very long. We never kept the final laminated dough in the fridge or have frozen it. We do freeze the finish baked croissants and that works perfectly. Just 8 minutes directly from the freezer in a oven on 180C to defrost them and make them perfect.

  88. Jacob says:

    Hi, I’ve just finished baking croissants, but I encountered one problem: the final product was sort of slack-baked:
    Photo1. What could I do wrong? Is the dough strongly dependant on the butter and flour used (used all-purpose)?
    I tried to make cinnamon swirls from the second half of the portion and I ended up with: Photo1. There are some layers visible, but the effect is not what I wanted. Definitely there is a problem with separation of the layers: they are rather too short and too frequent. Any ideas?
    (open the links in new window)

    • Weekend Bakers says:

      Hello Jacob, to learn how to bake croissants you have to practice and experiment a lot. Please try different flour and butter types, every flour and butter will give a different result. There is no real magic trick, it is just the right flour, butter and experience! Also your croissants look under baked, try to bake them next time a few minutes longer.

  89. Tom Windsor says:

    OMG! These are bloomin’ delicious! I absolutely adore them. I now know the true meaning of “all butter” that the packs never live up to. IT honestly melted in my mouth.

    I made some regular croissants, some filled with Nutella, some pain au chocolat, pain au raisin and my own creation pain au flapjack (WHICH IS DELICIOUS)

    Amazing recipe, thanks for making my French cooking dreams come true!

  90. nana says:

    I would like to know how to bake crossant as I have passion for baking

    • Weekend Bakers says:

      Hello Nana, this recipe works great for us, so have a go at it. However remember, making perfect croissants is hard and you will need some practice to get it right.

  91. Brittany says:

    Loved the video! This recipe looks amazing. Can I have the recipe amounts converted to American measurements, please? Thanks!!

    • Weekend Bakers says:

      Nope, you can’t 😉 American measurements with cups and spoons are very inaccurate, so we advice to invest in a good simple digital scale. All your baking and consistency with baking will improve this way! Happy baking!

  92. Szilvia says:

    Dear Weekend Bakery,
    I made the reciepe, it was great. One thing when I baked butter ran out of the dough, where did I go wrong? It was very good, but too buttery, I think I made a mistake, but I don’t know in which step of the recipe?
    Thank you for your answer in advance!

    • Weekend Bakers says:

      Hello Szilvia, your croissants were probably under-proofed. Just let them proof a little bit longer so they get wobbly and at least have increased in visually in size. When under-proofed the butter tends to leak from in between the layers and makes a butter puddle. Happy baking!

  93. michal says:

    Can I use a strong flour t55?

    • Weekend Bakers says:

      Hello Michal, every flour behaves differently. I have tried more than 5 types of flour with croissants and they all gave a different result. Just one way to find out, just try it!

  94. michal says:

    Hi. Can you Tell me how much compresed fresh yeast i should use insted of instant yeast

    • Weekend Bakers says:

      Hi Michal, you need about 3 times more in weight compared to instant yeast. So for the croissants about 30 grams should be enough. Happy baking!

  95. Michael says:

    Hello Weekend Bakery,
    Do you know any good places to buy French Type 55 flour online? If not what brand of unbleached AP flour do you recommend?

    • Weekend Bakers says:

      Hi Michael,
      We can only recommend places in Holland, we only buy flour form mills and one or two of them also sell online.
      You can find information here:…n-holland/
      So we do not really have a brand to recommend other than the name of the mill we buy it from. Our favorite is De Zandhaas in Santpoort near Haarlem.

  96. Fiona says:


    The ingredients list says 40g of butter. Is this correct? It seems like so little and in your photo there is much more than 40g!


    • Weekend Bakers says:

      Hello Fiona, there is 40g of butter in the dough. However… you also need a block of 280 grams of butter during lamination. So we use a total of 320 grams of butter in this croissant recipe! Happy baking!

  97. Michael says:

    First time I have tried croissants, and following your instructions to the letter it turned out really great. I was a bit concerned about the proofing, but i just give it extra time ( 4 hours) which made the difference. I used water in the oven during the preheat and also
    a cup of very hot water on the baking tray during baking, which i find helps the dough to rise. Many thanks for the recipe and the tips.

    • Weekend Bakers says:

      Hello Michael, the times printed in this recipe are times we use within our environment, so your miles may vary. So a good call to adjust the final proofing, they should have a nice wobble when you shake the baking tray lightly and visually be grown in size during proofing. Practice makes perfect!

  98. Mokgadi says:

    Hi, can I use gluten free all purpose flour?

    • Weekend Bakers says:

      Hello, it is sadly not possible to use gluten-free flour within the recipe. It is very hard, next to impossible to make good croissants using gluten-free flour. You need the strength of the gluten during all the lamination.

  99. khaled zien Elabdeen says:

    I’m from Egypt working chef baker Sheraton Hotel, and I am doing croissants Crispy like the picture that I see you have
    Is this recipe will be given a good result as I see a picture wonderful croissants
    Does not Add bread improvers, or better no additions

    • Weekend Bakers says:

      We do not fully understand what your question is, but we can tell you that we do not use any form of bread improver or any additions in our croissants or other bread.
      We use good quality butter and the right flour (French type 55) and work very precise and carefully and this way we get the croissants you see in the pictures.

      If we have not answered your question please let us know.

  100. Siobhan says:

    Hi, thanks for the recipe. I made the dough and it’s resting in the fridge. I have made bread before and the dough was much softer, I am wondering if I added enough liquid? Is this dough supposed to be a denser or should I start again?

  101. Carmelo Bonanno says:

    Hi Guys I am making the most epic incredible layered croissants – The layering is some of the best I have seen ever. I know its a big claim yet it’s true as it’s taken me a couple of years to get to this stage.
    I can forward an image if you like I just need the correct email address. However sometimes I get centres that have huge holes and it looks like some of the center is under baked.
    I am certain it’s not under proofing, all my layering is correct.
    again the layering and flake is beyond perfection. Just sometimes my centres are raw.
    I start my baking at 220c and immediately turn the oven down to 165c – fan forced convection.
    any hotter and they burn.
    I have extended the baking time to maximum amount possible
    any tips ?
    hope you can help ?

    • Weekend Bakers says:

      Hello Carmelo, when everything is perfect, the croissant should be perfect… When rolling the croissant make sure you roll the first 5 cm of the dough tight and without a gap. Fold over the first 1 cm carefully and then continue rolling tightly without pressing on the dough. When this first few centimeters are not rolled correctly you will end up with a hole, because there is no dough in the center. We bake our croissants in a commercial dual fan forced oven preheated on 195C and after 5 minutes we turn down the oven to 150C. The total baking time is around 17 minutes. Hope this helps, Happy baking!

  102. Inês says:

    I started making croissants over a year ago and your recipe is the one I always go back to because I trust it. However, my last batch did not turn out so well. I did the final turn on day two at 2:30 pm and then let the dough in the fridge until next day, day 3, at 1:30pm. So, it stayed there for more than 12 h. When I took the dough out it looked dried out in places and my croissants didn’t rise even after 3.5h. could this long stay in the fridge have killed the yeast? Any ideas on what’s happened? Thank you.

    • Weekend Bakers says:

      Hello Ines, it looks like you did not wrap the dough good enough. A few hours more or less in the fridge do not make a difference to the yeast. They can survive in the fridge much longer, they just go into hibernation and wake up when it temperature goes up. So take more care about wrapping the dough in clingfilm so it is a tight fit and complete enclosed. Happy baking!

  103. Dilfu says:

    Hi there,
    Thank you very much for the recipe. It looks great!
    I have a question: can I use a cake flour? We moved to Africa for next 2 years and it’s a bit complicated to find all purpose flour over here :(
    I’ve tried to make croissants with bread flour using other recipe but as you mentioned before it was not good idea, though they tasted good but were not fluffy/puffy.
    Thanks again!

    • Weekend Bakers says:

      Hello Dilfu, croissants are a bit picky with the flour. We use a French type T55 flour which has the right balance for croissants. Bread flour is often too strong or is too heavy. You sure give cake flour a go, however would try a 50/50 mix of cake flour and bread flour. This way you have the lightness of cake flour and the gluten of the bread flour. Please make sure the cake flour does not contain any rising agent, when it does contain a rising agent you can not use it for croissaints! Happy baking!

  104. Adam Everett says:

    Well, here goes nothing!

    Just completed the rolling of my very first batch of croissants..! Exciting!! They are currently proofing. Quite tricky making them in summer (Sydney). Had to continually place back in fridge/freezer. I believe I was taking too long in the laminating process. That with the generally warm summer temps made it an interesting process. Well, I have 10 croissant looking pastries proofing! Will let you know how I go. Thanks for the clear instructions & process. Regards,

  105. Ashfaq says:

    Hello there, can I use strong bread flour instead of French type 55 flour ?

    • Weekend Bakers says:

      Hi, sadly no, this flour does contain too much gluten and make it hard to laminate the dough. It will probably ‘fight back’ a lot when you try to get the right length. You can try mixing the strong bread flour with some weak ‘cake kind’ flour ?! Happy baking!

  106. Lisa Marie says:

    Hi. I am about to attempt this recipe, but I have a question. Why re all of your ingredients, including the liquid ingredients. in grams vs ml? How many ml of milk? g do not really convert to ml, as they are different measurements.


    • Weekend Bakers says:

      Hello Lisa, we always use grams with a good digital scale as it is much more precise, easier and faster than using volumetric measurements. With milk, 1 ml of milk weighs about 1 gram as it is very close to water. Happy baking!

  107. Ginny says:

    My significant other’s mom is 89 years old and from France. He was there with her just once when he was about 6. Of all his memories, the strongest are those of the tastes and aromas! We are always on the hunt for a really good croissant and have found a few that he and his mom say are good, but not quite the same.

    I just finished making croissants using your recipe and he loved them! He said it was just what he remembered. He just got back from his mom’s; he took two to her and didn’t tell her that I made them. He said that when she smelled them she told him to get away! And, in between bites, asked him if he remembered the bakery on the first floor of her sister’s condo and said the croissants were just like the ones they got there! This not quite 100 lb, 89 yr old woman woofed down both croissants!!

    I made some chocolat chaud and he loved it, too! It was a great evening.


    • Weekend Bakers says:

      Hello Ginny, thank you for your lovely story. We remember for example holidays by ‘food’. Do you know when we were ‘there’ and ate…? is a favorite question to remember remarkable moments of a holiday. Oh boy, home made chocolat chaud, milk, Valrohna chocolat, a bit of cream and a slug of almond liquor….

  108. Jean Sutens says:


    Ik heb vandaag jullie versie van croissants gebakken, gevonden via het forum van
    De smaak was heel goed.
    Na het bakken lag er op de bakplaat gesmolten boter, zodat de bodem van de croissants vettig was.
    Er waren vele laagjes, maar ze plakten een beetje aan elkaar.
    Wat kan hier voor de reden zijn?

    Met vriendelijke groeten

    • Weekend Bakers says:

      Hallo Jean, het is natuurlijk onmogelijk om een croissant te bakken die niet iets vettig is, er zit namelijk best wel wat boter in. Waarschijnlijk waren je croissants niet helemaal volledig gerezen (under-proofed). Hierdoor lekt de boter tussen de laagjes uit. Wij rijzen onze croissants in een soort van rijskast rond de 25 C graden. Omdat het deeg uit de koelkast koud is duurt het rijzen best lang. Als je geen rijskast gebruikt kan het best nog wel eens een uurtje langer duren. Pas op dat je omgevingstemperatuur of je rijskast niet warmer is dan 25 graden, anders wordt de boter te zacht en wordt deze opgenomen door het deeg en krijg je een brioche ipv een croissant. De croissants moeten tijdens het rijzen echt een heel stuk groter worden en een beetje wobbelig aanvoelen als je er zachtjes tegen aandrukt.

      Wat betreft de laagjes, tja, dat is vooral snel en nauwkeurig werken, en dat lukt alleen door ervaring. Ook geven verschillende soorten meel een andere croissant, met sommige meel soorten lukt het gewoon weg niet. Dat is een kwestie van proberen.

      Happy baking!

  109. janudin jaya says:

    I love to eat french croissant. How can i enroll to make this pastry. mercy!

    • Weekend Bakers says:

      Hello Janudin, sorry we do not give workshops. All info on how to make croissants you can find on our website. Happy baking!

  110. Olly says:

    Great looking recipe. I have tried Croissants a good few times and only got them right once, so eager to try this over the Christmas period!
    Can I ask what sort of butter is best? I have tried President, Lurpak but these have not resulted in successful Croissants.. Maybe a creamier butter??
    Also getting butter temperature I find is critical! I either get it too warm or can see the butter crack under the layers… So again I need to determine where I am going wrong here… I think all the problems I am getting revolve around the butter!

    Anyway you have got some good tips, so thanks again!

    • Weekend Bakers says:

      Hello Olly, we use an organic butter which is indeed a bit creamy and is not as hard as some butters. The upside is it won’t crack. The downside is you have to work quick and the room temperature should not to be high or else the butter will be absorbed by the dough. Give an organic butter a try!

  111. Ngoc says:

    Thank you so much for very detailed instructions! Your blog really inspires me! Last week I tried to make this for the very first time and it turned out disaster butter croissants. It was actually just like soft bread with layers due to hot weather in Asian country. Luckily I found your blog today. I must try this again. Just want to send you my big thanks :) Hope you have a wonderful week ahead!


  112. Gila Hever says:

    Looking good . I will make it today fir next weeks, for Chanukah .

  113. Fat Tony says:

    I thought croissants were an Austrian invention.Just like the “French” bread and most of the “French”pastries.

    • Weekend Bakers says:

      You are absolutely right, somehow however the French seem to have claimed the fame… In English a croissant is a member of viennoiserie or Vienna-style pastry family. So it is all in the name! Happy baking!

  114. An says:

    Hi! yours croissants look so beautiful. I wish i could make these. I have tried 6 times, and my croissant still looks terrible. My dough is not sticky, but the dough always tear, and shows a lot of butter when laminated. Please, can you give me some advice?

    • Weekend Bakers says:

      Sorry to hear, but croissants are indeed a difficult beast to master. Perhaps you could try different brand of flour, we have found out the types / brands of flour do make a big difference to your end result. Do you use a scale to measure your ingredients, because scales are much more precise than using cups and spoons!? When after the first lamination your dough has a look of ‘dry skin’ you should perhaps increase the water content a little bit. Hope this helps!

  115. Hai Yen says:

    I love croissants and Im so happy to find out your blog. Will be a big fan from now on

    • Hai Yen says:

      I posted a question but it didnt appear :(
      I would like to ask you for an advice. Im living in Italy, where I can find only type “00” or “0” flour, the better one is “American” flour to do pizza. Which one of them is the best to make croissant do you have any idea please? And can I mix some of them together?
      I would love to try your receipe asap!!!
      Thanks a lot!

      Hai Yen

      • Weekend Bakers says:

        Hallo Hai, we use French T55 flour which has about 10.2% protein as written on the package. So it is not a real bread flour but a flour in between pastry and bread flour. The American flour has too much protein / gluten for croissant. So look at the package for something between 10 and 11% protein. Happy baking!

  116. Aniso says:

    They are delicious.Fantastic.I would like to know if it is possible to freeze a portion of the dough as i want to do quite a lot and don,t want to eat all at the same time .When will it be the moment for it.After the dough has slept one night or after they have been overnight until day 3.
    Thanks for your advice and your good recipes

    • Weekend Bakers says:

      We have never frozen the dough, we have only frozen the completely baked croissants. Which still do taste fantastic when you heat them directly from the freezer in a 180C oven for 8 minutes, almost like new! If you give freezing the dough a go we love to hear about the results. Happy baking!

  117. Michael kaswaga says:

    i like that procedures of croissants
    its help me make good & quality croissants

    some of things i did understand through dat procedures now i understand.

  118. Traian Ianes says:

    Congratulations! This is the best recipe of croissant which ever I saw.
    And I saw many ! The final result, are awesome ! For this reason I’m going to share to all my friends .
    All the best.

  119. Lavine Douglas says:

    Earlier this year I took a pastry class in Paris and was determined to make croissants when I returned home. Unfortunately I lost the recipe and had to scour the internet for a replacement. Lucky for me, I came across this one and decided to give it a go. The best decision I’ve made in a very long time. Thank You, Thank You, Thank You. I could not have asked for a better recipe. The croissants were amazing. I even tackled Pan Aux Raisins and they were just as amazing. My next project is your Sunday morning cinnamon buns…deluxe

    • Weekend Bakers says:

      Hello Lavine,
      You make us very happy with your comment! Wishing you many more wonderful pastries and croissants!

      Marieke & Ed

  120. Elvira says:

    Hoi Ed en Marieke,

    Does it make a big differance if i use half full milk?


    • Weekend Bakers says:

      Hoi Elvira,
      Do not worry, you can just use the halfvolle melk. We always use full fat milk and are used to it. For this recipe, with all the butter, it will not make much difference. We found that the flour you use makes much more of a difference for the end result.
      The type 55 gives the best result for us, the ‘tarwebloem’ can be a bit too heavy and result in a flatter croissant. It’s worth experimenting.

      Happy weekend baking!

      Ed & Marieke

      • Elvira says:

        Hoi Ed en Marieke,

        Thanks for the quick reply. Have you ever used steam in baking the croissants?

        Thanks, Elvira

      • Elvira says:

        Hoi Ed en Marieke,

        Croissants turned out wonderful, almost as beautiful as yours…. any ways, im inspired to make them every weekend now. With one change, i would like to make them with less sugar. From your experience, does it have an affect on the end product?

        Thanks, Elvira

        • Weekend Bakers says:

          Hi Elvira,
          Congratulations on your results. Happy baker! You can use less sugar, it will have limited effect, mostly on taste, depending how much you are going to leave out. The butter is the most important ingredient here :)

  121. Alison Furniss says:

    Hi, I was so excited about making real French croissants. All was good until proving when the butter leaked out in the last half hour of prooving! I think theclayeyers may have been squashed in rolling and prooving was too warm but I don’t know for sure. They turned out more like croisscones! They tasted good just not flaky. Can you tell me why?

    • Weekend Bakers says:

      Hi Alison,
      We think you already answered your own question. Shame it seems it was a bit too warm and we think that is the biggest part of why the croissants probably looked more like brioche than croissants. Happy you could still eat and enjoy them.
      Next time keep an eye on temperature and roll carefully and we are sure you will get good results. Keep practicing.

      Happy weekend baking,

      Ed & Marieke

  122. hfhgjfjjfjf says:

    Hi, I made this recipe yesterday at night and today I am going to do the laminating. I was wondering if there were any fillings I could give the croissants while rolling them. I don’t know if/ maybe putting like jam omething inside them would affect their proof or their bake. Also I wanted to know if I could shape the croissants, proof them for the 2 hours and then put them in the fridge until tommorrow morning when id bake them? Thank you so much and this recipe is great!

    • Weekend Bakers says:

      Is this your first attempt at making croissants? If so, we would advice you to start with the plain version, or make at least several plain ones, because putting filling in will indeed affect the end result.
      Yes, you can put the croissants in the fridge, just make sure to cover them well and they are perfectly proofed before baking!

      Good luck with it,

      Ed & Marieke

  123. Marianna says:

    Hi Ed and Marieke,
    I am just trying to follow your recepie and did all the steps and the croissants will be baked tomorrow but my problem might be the oven.
    We have a gas oven and I do know its temperatures but I am never sure on which level to bake since you can adjust the temperature on top to be 195 as well as in the middle but that means you need to use mark 6 if baking inthe top of the oven or 9 if you are baking in the middle of the oven.
    Any suggestions?
    Many thanks

    • Weekend Bakers says:

      Hello Marianna,
      We do not have any experience with a gas oven. However, in our oven we bake in the middle and our suggestion would be for you to start there too. It would be the spot to best get an even bake for all croissants.

      Good luck with it and happy croissant baking!

      Ed & Marieke

      • Marianna says:

        Many thanks for the reply.
        I decided to use the upper part of the oven and bake them in 3 batches. Also noticed that I need to increase the baking time on each temperature for 1/3.
        They did not have the honey comb structure yet but they were very airy inside. Also I only used 10g of fresh yeast how silly of me so I’m already planning next batch.
        Made a home made Nutella too so we had a proper morning feast.
        One question how tight they should be rolled when rolling I watched a video but still not sure – i assume they will grow more in height if rolled tight?
        Thanks for a recepie.

        • Weekend Bakers says:

          Hi Marianna,
          The idea is to be very precise when rolling to get a good and even honeycomb structure, it needs to be tight, but without damaging the layers, (this is even more important).

          Just keep baking (with right amounts 😉 and they will get better and better I’m sure.

          Happy croissant baking!

  124. julia Starbuck says:

    Question does the recipe have a preference of sifted flour?

    • Weekend Bakers says:

      Hello Julia,
      We have never found this necessary, especially when you take into consideration how the dough is handled, kneaded and rolled, it will not make any difference we think to the end result.

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  128. Andre Schneider says:

    Hi guys
    Thanks for sharing Your Recipe, Cant wait to try it out. Im
    looking for a long Time for a real good Croissant recipe and this looks like one.
    I like the Time frame as we say over here good things take time

    Good bless you and your Buisness


    • Weekend Bakers says:

      Thank you very much Andre, we totally agree. Hope you’ll get the chance to try it out soon.

      Greetings from Holland,

      Marieke & Ed

  129. Irene says:


    Thank you for your wonderfully explained, detailed recipe. I am using a sourdough starter for the yeast and wanted to know if I could use spelt flour instead of plain flour?
    thank you

    • Weekend Bakers says:

      Hello Irene,
      Using sourdough and spelt is changing two very important things in this recipe which will make it very challenging to get good results. We would suggest finding a recipe that is already aimed at making sourdough spelt croissants because times, temperatures, hydration…possibly everything will be different from the recipe we present here and we have no experience of our own to help you.

      Good luck with it and happy baking!

  130. Tolga Gursen says:

    Greetings from Turkey. This is Tolga.
    First of all I would like to congratulate and thank you for such a great website.
    While I was working on Holland America cruise lines, I used to enjoy croissant anytime we went to a french port. I also had a great french patisserie near by my house at Ft. Lauderdale, Florida however, since I came back to Istanbul, Turkey, I was never able to find or eat a good quality french style croissant.
    last week when I found your internet site, I have decided to try at home. İnstructions and describtions are so detailed and step by step easy to follow. It is nearly impossible to make a mistake.
    And just now, I just took out my first batch of croissants. They smell so good and they taste awesome. Just because the small kitchen oven I used, it took about 35 minutes to cook; but the texture and taste truly unbelieveably delicious.
    Thank you very much sharing great recipes as such.
    Have a lovely day.
    Best Regards
    Tolga Gursen

    • Weekend Bakers says:

      Hello Tolga,

      What a wonderful thing to hear, you are a true world traveler, how exciting! And thank you for the compliment. We are always very happy when people get such good results, especially the first time. It is not easy, especially under different conditions and with different and more challenging equipment.
      Wishing you many delicious croissants from your own kitchen.

      Happy baking and greetings from Holland,

      Ed & Marieke

  131. Jiaying Li says:

    Hi, I am very happy that I have found this lovely recipet.
    However, I do not make this croissant yet.
    I wanna ask a question, If I do not have a mixer to make my dough.
    How long should I knead the dough by my hand before put it in the freezer?
    Hope you can give me a reply as soon as possible.
    Thank you!

    J Li

    • Weekend Bakers says:

      Hello J Li,

      Yes you can knead by hand of course. It should take about 7 to 10 minutes to get to the stage of low to moderate gluten development, depending on your experience and technique.

      Happy croissant baking!

  132. Mabrouk says:

    Kindly help me to find the recepie for Croissant but industriel level.
    Thank you

  133. NERO says:

    Hello I have a big problem ! I did exactly as you did in the video, but my croissants won’t rise :( I just baked 6 croissants. I fallowed the recipe as precise as I could, I arranged the butter in a 17 x 17 square, I sealed it in a 26 x 26 square of dough, placed it in the fridge for 30 minutes and everything was going on perfectly till that moment. I took it out of the fridge, rolled it out 3 times at 26 x 20, and after each rolling I placed it back in the fridge for 30 – 60 minutes,without covering it or packing it in plastic like you did, I put it in the fridge just like that. After the 3rd rolling I placed it back in the fridge for one more night and the fallowing day, when I took it out it was so dry and hard, and when I took it and tried to roll it, it resisted, it was tough like a bread, and even broken up in some parts, but still I managed to roll it 110 x 20 with some effort, cause while rolling it, it wasn’t just the length that was growing but also the width. And I had to fight with it, breaking it again in some small points, and after all I did it pretty well for the first time. Fortunately I could ‘ ve seen the butter-dough layers. I shaped the croissants, gave them a 1st coat of egg wash and put them into the fridge, without covering them in plastic or anything else for 2 hours while I preheated my oven( wich is not a convection oven ) at 195 C. I took them out,but, gave them a second layer of egg wash and placed them in the oven at 200 C and kept them like that for 6 minutes, then I dropped the temperature at 165 C, just like you said. During the baking process I could’ ve seen that they didn’t rise, so after 12 – 20 minutes I raised the temperature again at 200, then dropping it back at 195 C after 5-10 minutes. When I took them out they were crispy just like an old bread or a biscuit and very soft and dense inside. Now I can see all the dough that didn’t raised gathered in their center in a very dense core, I see the empty-dough layers wich used to carry butter it them so I know that I’ ve done it right at some point, but besides they are very crispy outside, they didn’t even browned, not even little bit, they’ re just as white as they was when I shaped them. Please I want some answers. I don’t know what gone wrong, I think there was a problem when putting the dough in the fridge, cause it was hard like a stone when I took it out, but I’m not sure.

    • Weekend Bakers says:

      Hello NERO,
      We must say we are a bit sad and surprised too that you did follow our directions except for the covering of the dough! From that point on the dough was pretty much ruined and you would not be able to make good croissants with it. Working this rock of dough would damage the layers and it is no wonder the croissants did not rise properly.
      If you do give it another try please cover the dough carefully and also handle it with care. Next to that there could be something the matter with your oven maybe, because you see no browning. Maybe you can check these tips to help you find out:…your-oven/

      Good luck with it!

      • NERO says:

        Hello Weekend Bakery! Encouraged by the next 2 batches which were each better than the previous, I tried it the 4th time and it was a complete success ! I improved the working conditions, also perfected my lamination technique and proofed them cause the first 2 batches were either under-proofed or non-proofed at all, as I am 16, and the first thing I tried to bake in my life were Croissants, of course not knowing anything about baking at all. Since the second try I work in my house’s balcony were the temperature in very low during autumn,sometimes around 0 degrees Celsius and especially right now in the first half of the romanian winter season. I did get an oven thermometer(since I had no trust in my oven) and a silicon baking brush for the 3rd try at the end of wich i got my first acceptable batch of croissants, really puffy inside and crispy outside,very well proofed but still a bit to dense, not too much but still enough for leaving something to desire, perhaps because I didn’t rested the dough between folds.Now at my 4th try I got pleasing results. I followed all your directions,except I let the just-kneaded dough rise for 1 and 1/2 – 2 hours at room temperature before refrigerating over night for a total of 16-17 hours and made them in 2 days instead of 3. I rested it 25-30 minutes between each fold and 13/16 fresh rolled croissants and leftover pain au chocolat went all to the proofing chamber(a room were I can get the proper 19 – 21 degrees celsius temperature ) the same day, also I saved 3 unrolled dough triangles in the freezer for later use.The first 13 were gorgeous far better even than those found at the local bakeries and those in the freezer just the same, after being thawed in the fridge for 1 hour, rolled out, egg-washed, then proofed and baked, voilla! The same result as the fresh ones. I am very happy and pleased with the result 😀 ! The next they, I waked up and just couldn’t believe I’ve done it, finally my croissants were perfect(or at least almost), buttery, flaky and delicious and I made them with my own hands, I outclassed my parents and both my grannies too, and now I won’t eat an ordinary junkie Croissant from shops or cheap bakeries again. The next thing I wanna do is a whole wheat or somehow multigrain croissant, but I am a bit worried about the possible outcome, as the whole grain products tend to be denser than those made with ‘refined’ flour like type 55. I would really appreciate any advice. Have you ever tried to make a whole wheat croissant ? Or if not, what do you think it will be ? Also thank you a lot for the Croissant recipe and the video :)

        • NERO says:

          Also gonna continue, I really want to achieve that perfect honeycomb structure :)

        • Weekend Bakers says:

          Hello Nero, lovely to hear about your progress. Practice makes perfect! The link to your facebook page does not work for us, can you give the correct link? We never baked a whole wheat croissant, we do not see the point of it. 😉 Why waste a croissant with whole wheat flour. We either eat a perfect lovely flaky type T55 croissant or eat a nice slice of a whole wheat loaf. Happy baking!

          • NERO says:

            Thank you :) and I must thank you for the detailed baguette recipe too. I’m sorry the link doesn’t work.
            Try this one and just in case it doesn’t works, I found that others have given you links to this site :
   “. About the flour, I thought I could do some variation of the original croissant, cause I don’t usually eat bread, unless I have time bake it or at least I know it’s of a good, likely organic type like the one they do at the village with stone ground whole wheat flour and sourdough starter, but besides this the one thing I really like is fine pastry. That’s the reason I started baking. I thought I could make a healthier variant of croissant. I’ m not troubled by the nutty taste, but I’m not willing to sacrifice the flakiness for anything, I don’t eat them because they’ re healthy, but cause their awesome, even so it would’ ve been nice to make them whole wheat without sacrificing their soft mouth-melting inner texture. But how about sourdough starter ? I made some after your rye sourdough recipe, using 1/2 whole wheat flour and other 1/2 organic whole oat flour. Do you think is a good idea to make Croissants with starter instead of yeast ? Does it alters the rising process or anything ?

            • Weekend Bakers says:

              Hello Nero, we do not like the sour note of the sourdough with a sweet buttery croissant. It is possible to make a sourdough croissant of course, you need perhaps to double the final proofing time to get to a full proof.

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  135. Eva says:

    Ik heb drie keer geprobeerd om de croissants te maken, maar ik loop telkens tegen het zelfde probleem aan.
    Alles gaat goed met het maken van de croissants en tijdens het bakken rijzen ze goed. Maar wanneer ik de oven open zakken de croissants helemaal plat in. Wat kan ik hier aan doen? Ze smaken verder heerlijk maar ik krijg ze maar niet goed gerezen
    Groetjes eva

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  137. M Morales says:

    I tried this recipe for the first time this past week. The results were amazing and delicious. The pictures and the video are so helpful and thorough. Watch the video if you’re a newbie! I had the video playing while I was laminating and dividing the dough. If I use this same recipe to make pain au chocolat, what measurements do you recommend for cutting the dough and how do you shape the dough?

    Thank you for having such a great website!

    • Weekend Bakers says:

      We can just picture you busy laminating while watching the video. Excellent!
      For the pain au chocolat we would recommend dividing the dough into 10 x 10 cm squares, add small pieces of chocolate at the beginning and roll up (not much more than 3 to 4 g of chocolate is needed). If you choose to make only pain au chocolat you can divide the 100 x 20 (40 x 8 inch) slab in 20 pieces of 10 x 10 cm (4 x 4 inch), thus ending up with 20 pains.
      We can also recommend making pinwheels and pain au raisin with this dough. See:…x-raisins/

      Happy weekend baking!

      Marieke & Ed

  138. H.Shahid says:


    I’ve tried making croissants a few weeks ago, using a different recipe and guided notes, but wasn’t aware that he butter had to stay cold throughout the whole process. The butter did start to melt, but I did get great results never the less.

    All of my family Love croissants, myself included, and I’ve always wanted to make them. After the first attempt, I was so surprised, that I was curious to see what they’d be like if demo correctly. I shall be making the croissants tomorrow for out family trip to the zoo, and I am planning to make the croissants the today, allowing them to “Proof” over night and baking the next day. However is this possible, or will I see butter puddles in the morning?

    I’ll see what happens leaving them for a few hours, and then put them into the fridge over night. I’m trying to make it easier ans shorter for me tomorrow as we will be out really early.

    I’ll post after I’ve made and tasted them too!

    Thanks a lot!


    • Weekend Bakers says:

      Hello H. Shahid,
      Sounds like you had a good plan with leaving them to get up to speed and then use the fridge for the remaining period and bake early in the morning. As long as the temperature is right there will be no butter leakage. Hope it all worked out for you!


      Marieke & Ed

  139. Matt says:

    Hi guys,

    Thanks so much for your post. I’m a Huge fan of the french croissant and see them as the holy grail of all pastry!
    I’m on my second go round following your recipe and am already a legend! – having had a pretty good result on the first. But exploring different flour and butter (Australian this time) and trying to get the proofing right.
    So many variables… but you guys have narrowed them to a manageable equation for the home baker.

    great job..



    • Weekend Bakers says:

      Thank you for the wonderful feedback Matt and it sounds like with each bake you are going to improve and really make this recipe your own!

      Happy croissant baking!

      Ed & Marieke

  140. Vanesha says:

    Dear Ed and Marieke ,

    I think your recipe is amazing and I would really love to try it soon!
    I’d like to know whether its okay to actually prepare the dough (before laminating) on Sunday afternoon/night and then use it(laminate it) not on Monday but on Tuesday morning instead? Will that affect the whole process of making the croissant?
    And is it really crucial for the dough to rest one night before shaping it and bake it?

    Thankyou so much Ed and Marieke for sharing this recipe..

    Sincerely yours, Vanesha

    • Weekend Bakers says:

      Hi Vanesha,
      The answer is yes, it will make a difference. The problem is, when you make a recipe for the first time, you will probably not be able to judge if your dough is doing alright or not compared to the way it is usually made. So we would always advice you to make the first batch to our specifications and stick to the times given and work from there. If you stretch times your dough can start to over-develop, also depending on fridge temp. For the last stage it is not crucial to wait until the next day, but you do need to give the dough a few hours to relax so you can work it better. The reason we made this an overnight thing has to do with when you want to eat fresh croissants, (you want to eat your croissants in the morning and not later in the day or the evening for example).

      Hope you can work out your own schedule that will still give great result!

      Greetings from Holland,

      Ed & Marieke

  141. Cathy says:

    After my first failure at croissants, I took your excellent advice re: temperature, type of flour and different butter. This batch I just made is 75% better!! Thank you so much….You really know you’re baking!!

    • Weekend Bakers says:

      Thank you for the excellent feedback Cathy, really happy to hear this!

      Lots of loaves (and great croissants),


  142. Yang says:

    ABSOLUTELY AMAZED! If there is a rating for your recipe/instruction, I’d give it 5 out of 5! I’ve tried other recipes – instructions – adaptations and have been left wanting. You’ve provided insights and tips that nailed it. At first, I was skeptical because I thought too much reading and who’s got 3-days to make and bake croissants; it’s quicker to just go get it ready made and enjoy. But I do enjoy baking from time to time for the simple pleasure of it so decided to give it a try. It really tastes just like the store bought croissants (if not better) with only 2 differences: this is FRESH and contains no preservatives! This is definitely a keeper. Thank you for making this recipe available!

    • Weekend Bakers says:

      Hello Yang,

      Thank you so much for your excellent feedback, really much appreciated and very glad you decided to give it a try.
      Hope you are inspired to bake more croissants and may we also suggest maybe some other pastries with the croissant dough:…x-raisins/

      Happy baking!

      Ed & Marieke

  143. Marla says:

    I love to make croissants and tried this recipe. The flavor is excellent, they rolled out great. However, when I cooked the first pan in our conventional oven at 430 f, and the centers did not cook through and the outsides were brown and yummy. I cooked the second pan at 400 f and the center was a little more cooked but not like the outside. Not alot of butter leaked out like with some other recipes. My pan were almost dry after cooking. Any suggestions to get the centers to cook? Thank you sharing your wonderful recipe.

    • Weekend Bakers says:

      Hi Marla,

      Our suggestion would be, if you have a fan / hot air setting, to try and use that. It could also be that the real temperature of your oven is not exactly the same as indicated by the thermostat so it could be that you need to start at 450 ten lowering the settings during the second half of the baking process. Try to keep the heat in the oven, especially at the beginning of the process. Some people open the oven door to take a quick peek several times, but you will loose a lot of heat that way. Please also note that the inside (cooked but with a certain softness) of a good croissant is different from the flaky outside. The fact that there’s no butter leakage is also a very good sign.
      Maybe some of our oven tips are also helpful for you:…your-oven/

      Good luck with it and happy baking!

  144. Tamara says:

    Thank you for this recipe, it is the most accurate I have seen online and I have tried my first croissants yesterday! They were delicious, I just have to work better on keeping the butter cold!
    I am looking forward to trying other recipes from your blog!

    • Weekend Bakers says:

      Hi Tamara,
      Thanks for your feedback! As you make them more often and work quicker, your butter also has less chance of getting warmer. In the meantime using the fridge a bit more or longer is a good idea.

      Happy croissant baking!

      Ed & Marieke

  145. Laura says:

    Thank you so much for your detailed croissant making instructions! I am a first time croissant-maker and if I had not stumbled upon your blog, I would probably not have even attempted to make these. The first batch just came out of the oven and they are beautifully crisp and flaky on the outside and soft on the inside. I did not achieve the perfect honeycomb structure that I would have liked, probably because my butter got too warm while I was laminating, but I am so excited to make these later this winter when it is cooler and hopefully get a better structure. Either way they are delicious! Thank you!

    • Weekend Bakers says:

      Thank you for sharing your excellent results with us Laura, and wishing you the perfect honeycomb when winter baking!

      Greetings from Holland,

      Marieke & Ed

  146. Wynn says:

    Dear Ed and Marieke, Thank you for the wonderful tips and instruction. The croissant fresh out of oven is like a dream comes true, crispy outer layer and cloud-like on the inside. I am in Singapore where it is hot all year round so I have to make these in a 21 celcius airconed room ( wrap in myself in blanket while the dough chill out in the fridge) but it was so worth it. I did not wash the croissant with egg though as I feel the egg might cause layers to stick and hinder oven spring, so I switch to milk, the rest I follow the recipe religously.
    Thank you again for your dedication to help us follow bakers re-create this magnificent pastry in our humble home kitchen.

    • Weekend Bakers says:

      Hi Wynn,
      Sounds like you mastered the recipe perfectly, which is quite a challenge under your conditions! So keeping the room chilled and yourself warm is the way to go :). You are right about the egg wash, if and when you use it you should brush it on top but be careful not to coat the layers on the side, so they can expand freely.

      Hope you will bake many more beautiful and delicious croissants. Maybe give the other pastries a try too with the same dough:…x-raisins/

      Happy baking!

      Ed & Marieke

  147. Fortino Guzman says:

    I like crossants

  148. Cathy Stone says:

    I’ve tried 3 different times and got 3 different results. my biggest problem is they come out rock hard and more like brioche. They taste delicious but are too hard to eat and not layered !?!? How many things am I doing wrong? also I live in Hawaii so my kitchen is always about 78 degrees. I don’t have air-conditioning. Thank you.

    • Weekend Bakers says:

      Hello Cathy,
      It is very likely all your butter got absorbed by the dough. This happens when you are probably working a bit too slow and the temperature of your surroundings is too high. We suggest keeping the dough in the fridge for a little bit longer (60 minutes) . Also using a different brand of butter or type of flour will help. You really need a ‘light’ flour for this. Croissants are ‘choosy’ some types of flour (or brands of flour) simply do not give a good croissant. The only way to find out is the try, and try and try again. You can see in our croissant log that you are not alone, we went through a lot of the same experiences:…aking-log/
      Croissants are a very challenging bake to master so the only way to reach perfection is practice and practice some more…

      Good luck and happy baking!

  149. Aubrey says:

    Hi Ed and Marieke,

    This recipe looks to be one of the best I can find and I absolutely cannot wait to try it out starting tomorrow. However, I do have a few questions. How long can croissant dough be left in the refrigerator both prior to and after laminating? I was also wondering if it is possible to refrigerate or even freeze the croissants after they have been formed and proved.

    Thank You


    • Weekend Bakers says:

      Hello Aubrey,
      We want to advise to if possible stick to the times given in the recipe, especially if you have never made this recipe before. The periods before and after laminating can be stretched by a few hours (it also depends on your fridge temperature).

      We cannot advice you on the second question because we never freeze or cool croissants before baking (we only freeze after baking). We can only tell you that this has been done by some bakers, but we don’t know the effect on the quality of the bake. Keep in mind that it can effect the layers and baking times might also have to be adjusted.
      We would suggest, for a first bake, to go through the whole process without the extra freezing or fridge time and make notes if and when at any time you depart from the recipe. Remember croissants are one of the most challenging bakes and it is very normal to need several practice rounds to get to grips with the process and get a perfect result.

      Happy croissant baking,

      Marieke & Ed

  150. Pingback: Croissants & Other Pastries – From Easy to Difficult Recipes! | H5 Decor Blog

  151. Megan says:

    I made your recipe over the 3 days as suggested and put the dough in the refrigerator for 30 minutes after each time I rolled it out. They ended up too dense as you can see in the pictures I have put links too. Do you have any suggestions why this has occurred? They are flaky on the top, taste yummy but are not the right texture!
    Thanks a lot,

    • Weekend Bakers says:

      Hello Megan,

      Yes we do! It looks like all your butter got absorbed by the dough. This happens when you are probably working a bit too slow and the temperature of your surroundings is too high. We suggest keeping the dough in the fridge for a little bit longer (60 minutes) or try again on a cooler day. Also using a different brand of butter or type of flour will help. You really need a ‘light’ flour for this. Croissants are ‘choosy’ some types of flour (or brands of flour) simply do not give a good croissant. The only way to find out is the try, and try and try again. You can see in our croissant log that you are not alone, we went through a lot of the same experiences:…aking-log/
      It is really not possible to make a perfect croissant the first time you try. It is a very challenging bake to master.

      Good luck and happy baking!

  152. Aneesa says:

    Hi there. .. I baked a batch if croissants, they took long to bake. They actually didn’t brown at all and I left them longer. When I took them out of the oven. They were hard and not crispy at all..The texture inside the croissant is like bread dough. .plz tell me what went wrong. . I didn’t bake all the rolled croissants. I still have a few left over unbaked. Plz plz help

    • Weekend Bakers says:

      Hello Aneesa,
      Trying to judge without seeing your description would indicate that there is something going on with your oven.
      (also check out our tips on this subject:…your-oven/) The first tip is: How accurate does it indicate the temperature? First of all it is wise to find out what the real temperature of your oven is compared to the temperature indicated on the settings.
      It could very well be that your oven setting needs to be higher. Baking longer at an actual lower temperature can possibly be blamed for the not crispy result. The bread dough result can also be caused by damaging the layers. You need more practice to get it right, which is perfectly normal with something so challenging as making croissants. Check our log for some very good tips:…aking-log/

      Happy baking!

  153. Yan says:

    Salutations from Africa!
    This will be my first time attempting to make croissants. I’ve been researching for the past week now and judging by the pictures and reviews, I’ve decided that this recipe is THE ONE.
    I have one question and that would be if:

    I can substitute AP flour with Bread flour and still get a decent result?

    • Weekend Bakers says:

      Hello, when you use bread flour please make sure it is not strong bread flour. The stronger the flour, the more gluten, the more gluten the harder it is to roll out the dough. We have tried at least 4 different flours before we found our winning flour which will stretch easy without tearing up the dough structure. Happy baking.

  154. Kevin says:

    Hey Guys,

    Thank you for this great recipe! I made some delicious croissants last weekend and will make more this weekend, starting with the dough tonight :) Here is how mine turned out

    I would like to improve my next batch, and aim for that perfect honeycomb texture :) One thing I would like to improve is in the consistency of the layers. On the very last rollout I could see islands of butter, through the layers. How can one reduce such a a thing? I did notice airpockets during the first and second rollout – I suspect this is the cause..

    What is the best way to remove those airpockets at the butter stage?

    Also you were right about the baking being dependent on the oven. I have a gas-oven and ~15 mins on 200C did not cut it, I found it was close to 30 mins for me :)

    Another thing, my wife makes this delicious chestnut paste from scratch and I’m planning to use that as a filling. I made a small one last week and it was delicious :) So I’m making bigger ones this week! Do you have any tips/suggestions on the size of the pastry for fillings? specifically how big were the rectangles for your pain au chocolats?



    • Weekend Bakers says:

      First of all, your croissants look amazing already, something to be proud of!
      A lot has been said about butter islands in the comments above, it seems that more people have these issues and we think it can have several causes:
      We think it could be a combination of first of all not having pounded /slapped the butter into one solid piece enough and also the fact that the butter could be a bit too cold straight from your fridge. The quality of butter can differ too of course but it would be very hard for us to judge this without seeing it. Our butter has a fat content of 82% and we always use a fresh packet. The butter has to be pliable and not too cold, not too warm. It is a question of experience, but also maybe trying another brand could help.

      As for the filled pastry and measurements: with pain au chocolat we usually use leftover bits from the croissant dough.
      A good size for them would be 10 x 10 cm / 4 x 4 inches. Maybe the paste also works very well when making pinwheels or pain au raisins. You can find the info and how to divide the slap of dough for this here:…x-raisins/

      Happy croissant and pastry baking!

      Marieke & Ed

  155. Stenly says:

    Dear Weekend Bakery,

    i have some questions for you.
    First, when 1st mixing of the dough. Do i need to mix it until i could do a window development test ? ( fully developed)
    What happen for the final results of the croissants if i mix the dough untill full developed ?

    Also when laminating the dough, i find that when i rest the dough at chiller ( 6 degree C ) for 30 mins, the dough was proofing, and the butter become hard. ( So when i rolled the dough for the 2nd single turn, the butter broke inside the dough, resulting the surface of the dough become wrinkled) . What should i do ?

    Thank you,


    • Weekend Bakers says:

      Hello Stenly, You only need to mix to moderate gluten development. All the laminating with the rolling and stretching will develop the dough even more. We have found out that the dough will be very hard to laminate by hand in the later stages when you fully develop the dough, it will fight back alot…

  156. zulkifli says:

    I need help with the rolling. Whenever i try to flatten the dough, only the dough layers stretches thin while the butter layer stays the same thickness. Once the difference in thickness reaches a certain point, the butter “penetrates” the dough layer; there will be like patches were the dough layer just tear apart. Another problem is that the rolling doesnt “press” the butter layer, it just pushes it around. Any tip is greatly appreciated.

    • Weekend Bakers says:

      Hello, the best thing to try is another brand of butter. Different brands have different hardness, water content etc. We use an organic soft butter. Even from the fridge it is not a solid brick but is a bit pliable. Success!

  157. Jackie Tearle says:

    Hi, thanks for your recipe, I’m keen to give it a try but a few questions:
    I’ve never measured liquid in grams – am I weighing the milk and water??
    With regards to kneading the dough; I don’t have an electric mixer so knead by hand-for bread I knead for about 15 mins so the dough is elastic and not sticky. What point should I stop for this recipe
    Thank you :-)

    • Weekend Bakers says:

      Hello Jackie,
      Yes, you also weigh the water and milk, this is the most accurate way to do it. Kneading by hand, it depends a bit on your kneading of course, but we would suggest kneading for around 7 minutes. You are aiming for low to medium gluten development, it does not need to reach the stage you normally aim for, you want to avoid it becoming too elastic.

      Good luck with it and happy baking!

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  159. kosta says:

    hi i’m wondering if u can give me the nutritional value chart for ur recipe pless email me back

    • Weekend Bakers says:

      We do not have this information for you Kosta, other than that the butter used has a fat content of 82%. There are probably apps for this, but we have never looked into it I’m afraid.

  160. Chang says:

    Hey! I’ve used this recipe a few times with success and I want to try something new. I want to put chocolate chips onto the triangles before rolling them into form so the chocolate melts into the croissants while baking. Any tips on doing this? What will I have to change if anything? Thanks!

    • Weekend Bakers says:

      Hi Chang,
      This is very well possible. It is very simple to do, just place the chocolate at the beginning and roll up. You only need a very small amount of chocolate (normally they use a small chocolate stick, so make sure your pieces of chocolate resemble that a bit to get even distribution) around 4 grams would already be enough. So, you do not need to change anything.

      Good luck with it and happy croissant baking and eating!

  161. Pingback: sourdough croissant recipe | cookandbake

  162. cookandbaker says:

    Hey Ed and Marieke, hope all’s well with you. Thanks for this amazing recipe and the detailed guidelines. The photos are great and so is the video. I’ve just popped mine in the oven to bake and shall be posting on my blog my recipe if they turn out well as I’ve departed from yours by using my own sourdough starter in my dough. Quick question: you refer to the ‘first’ thin coating of egg so I was wondering, is there a second one at some point. Sorry if I missed it but don’t seem to find that in your account.

    All the best, and happy baking!


    • Weekend Bakers says:

      Hello Andrew,
      You are very right, we already corrected it. The second layer of egg wash is applied right before baking. Thank you for noticing and hope your croissants will be great.

      Happy croissant baking,

      Marieke & Ed

      • cookandbaker says:

        Hey, thanks for letting me know! My sourdough croissants went very well! I am beside myself as a previous attempt (albeit with a different starter) wasn’t at all successful. This one worked great and the sourness and buttery taste was a great combo. Do have a look at the photos and my recipe on my blog for ‘sourdough croissant recipe’ when you have a minute!

        Thanks! Andrew

        • Weekend Bakers says:

          Wonderful and delighted this sourdough version turned out so well for you. We will take a look of course!

          • cookandbaker says:

            was wondering whether you had any thoughts on freezing spare unbaked croissants. You say 8 minutes straight from the freezer for baked ones but was wondering whether unbaked ones can be baked straight from the freezer or whether they need to thaw first.
            I’d be very grateful for your insights! Andrew

          • Weekend Bakers says:

            First of all we never do this ourselves, so our advise is not based on our own actual baking experience but if we did this ourselves we would thaw first and get it up to a perfect proofed stage and then bake them.

            Hope you will let us know how it works out for you.

            Happy croissant baking!

  163. sue-chan says:

    Wow – great instructions, pictures and video. You’ve inspired me. I’ll let you know how it goes.

  164. Angharad Norris says:

    Hiya! I’ve used a James Martin recipe that’s on the BBC website for my first time baking croissants and it had 20g of dried yeast in. Annoying I had to use half the amount of butter specified (250g instead of 500g). I left it to rest overnight and formed my croissants around lunchtime. I was slightly worried because the dough smelled quite strongly of fermented alcohol (which I hoped would go once baked!). However, once baked the inside of the croissants still smelt like this. It was quite unpleasant though not as unpleasant to taste. I’m going to try the recipe on this website next time but I’m just wondering if this bake would have been improved by using the right amount of butter or if this would have made little difference? I’ve probably been a right muppet haha! Thanks! :)

    • Weekend Bakers says:

      Hello Angharad,
      That does sound a bit worrying. We would always recommend to not use or eat something that has such a strong and off putting smell. It is rather unusual having this smell working with instant yeast, but something got in your dough and caused the production of alcohol.
      Of course the recipe uses this amount of butter for good reason, using only half will make a big difference in texture and taste.

      Good luck with it!

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  166. Christina says:

    Hi there!

    I just completed the second attempt at your croissant recipe with the only difference being the use of RapidRise Highly Active Yeast in the first attempt and Dry Active Rise yeast in the second (I did activate the yeast myself). The second attempt with the active rise yeast did yield doughier croissants. I did notice that the dough rose quite quickly in the refrigerator. Do you think this could have been my yeast being a bit too ‘happy’ and the refrigerator temperature not being cold enough, therefore causing accidental proofing? How much should my dough rise? Also, could you tell me what brand yeast you used? Is instant yeast the same as RapidRise highly active yeast or breadmachine yeast?

    So far they have not been complete failures. I am continually working to improve my skills so I can yield that same flaky layers as you have shown to have been possible in making!

    Thank you!

    • Weekend Bakers says:

      Hi Christina,
      Both could be the case. If you use these other types of yeast you should adjust a bit. Usually you use a bit more of active dry than instant yeast (see below), but the types you mention we do not know and have no experience with. We almost always use instant yeast (sometimes fresh), the type that needs no activating and can be added directly to the flour. Yours seems a special version that is extra active or maybe mend for enriched doughs, which can be perfect, but you need to find the right amount to use. Maybe there’s some info on the package to help you. A bit of rise in the fridge is normal, and with a few tweaks we are sure you are going to find the optimum for your conditions and ingredients.

      Converting from fresh yeast to active dry yeast you multiply the weight of the fresh yeast by 0.4
      Converting from fresh yeast to instant dry yeast you multiply the weight of the fresh yeast by 0.33

      Happy baking!

      Marieke & Ed

  167. Eva says:

    Hello from Greece
    In which stage can freeze them and then bake them?
    Need to thaw and then to bake?

    • Weekend Bakers says:

      Hello Eva,
      We would suggest freezing them after shaping then taking them out on time to first get them up to the right temperature (around 25 C) and then proof them till they are perfect and ready for the oven. Putting them in the freezer already proofed might ‘proof’ to be more of a challenge on the result.
      Our own preferred method that works really well is to freeze the croissants already baked. Take them straight from the freezer to the preheated oven and warm for around 8 minutes at 175C.

      Best of luck with it.

  168. Bee says:

    Dear Weekend Bakery,

    thank you very much for sharing your detailed tips and recipe. Hopefully I can try this soon. Just one question, I saw recently some pictures of pain au chocolate with very defined layers on the edges which I think looks very nice, such as this picture…/id/75640#. To achieve this, do you think it’s a matter of adjusting the number of turns (fewer layers)? or maybe not wrapping too tight when shaping? thank you very much.


    • Weekend Bakers says:

      Hello Bee,
      Frankly we have no idea, because to us the pastry looks a bit strange (almost a type of filo) and the layers look ‘shifted’ and compact somehow, so to us it looks like it was wrapped very tight already. It also almost looks deep-fried. There is mentioning of using banana in the recipe but not sure what kind of role that would play in the dough.

      Just experiment maybe with a small batch and see what comes out.

      Happy baking!

  169. Bock says:

    Dear Weekend Bakers,
    Hi good day, very impressed by your beehive croissant. Is it possible to let me know which type or brand of butter to use? Cause back home in Malaysia the temperature is quite hot and the butter tends to melt easily before I could cut and roll it.

    Hope to get some feedback from you

    Sew Yang

    • Weekend Bakers says:

      We cannot give you a brand that would also be available in your country. All we can tell you is that we use fresh dairy butter that has 82% fat solids. Maybe the fridge and the freezer can help you with keeping everything (including tools) cool.

      Good luck with it and happy baking!

  170. Anne Ruslan says:

    Dear Weekend Bakery,
    Thank you a million for your French Croissant Recipe, I adore it so much! I feel so satisfied for every bites and really make my weekend’s breakfast so special with! I shared your croissant recipe and your website through my humble blog.

    Greeting from Perth and Wishing You a lovely day!

    • Weekend Bakers says:

      Thank you so much Anne, that sounds absolutely wonderful.

      Wishing you many more delicious croissants!

      Marieke & Ed

  171. Jasmine says:

    Wow! Love the detailed step by step instructions! I’m on day 2 of the Croissant making adventure! I do have a question though.
    How hard and fast are the rules regarding the measurements of the rolled out dough? I rolled my dough out to 20×60 the first time but the second time I started rolling it came out to closer to 30×60. Is this a problem and if so, can it be salvaged or am doomed to have no croissants tomm! :(
    xx Hopeful Croissant eater

    • Weekend Bakers says:

      Hi Jasmine,
      Too late to tell you that it really helps to stick to the measurements, because then the whole thing works perfectly…but all is not lost :) :
      In this case, just fold the 60 cm side letter style, you end up with a piece of 30 x 20 and then roll it out again to 60 x 20 and take it from there. So hopefully no doom but tasty croissants!

      Good luck with it,

      Ed & Marieke

      • Jasmine says:

        Thanks for the reply Ed & Marieke. I ended up working with the measurements I had and got 11 Croissants instead of 15, which was OK.

        A few things obviously went wrong:
        1. My slab of butter had broken up into islands of butter during the laminating process – is there a specific trick to ensuring it stays whole? Perhaps a slab of butter that is a little bit warmer than right out of the fridge? This way it might be easier to roll out without breaking up?
        2. The croissants did not proof well. They did not rise much during the two hr proofing process. I left them inside my oven, which is the warmest place in my apartment. I pre heated the oven at 170 Fahrenheit, about 30 mins prior to putting the croissants in there for proofing, so the oven was still a little warm.
        3. As a result of the proofing…or lack thereof, they didn’t rise much during baking either. So they were not all puffy and gorgeous…they were good, but not as light. I could def see all the layers when I bit into it, and it was delicious…but I know it would have been even more light and fluffy had the dough proofed well.
        4. The croissants tasted too salty to me, i used the measurements you provided in your recipe (converted them to tsp, tbsp and cups). I wonder if that was a result of the islands of butter when laminating?

        All in all, they were good. We’re eating them the next day as well, with some Nutella spread! Yum!

        I’ll def be giving these another try, coz i just cannot accept that I didn’t achieve perfect croissants! :)

        • Weekend Bakers says:

          Hi Jasmine,
          -A few comments above this you can read about peopel who have the same butter issues and the answer we (and they) have given. If your butter just needs to be a bit warmer to get pliable we suggest next time you just get it out 10 minutes or so in advance and take it from there. It should not break up when you pound on it, it should def. stay in one piece.
          _You seem to be doing everything right so we would suggest looking at the quality and quantity of the yeast here, maybe your current yeast is not active enough for some reason.
          – The yeast has to work hard because of all the butter in this dough. If possible you can try a different brand or maybe fresh yeast and see if this helps.
          -Converted I would take 2 teaspoons of salt, but based on personal preference (the butter needs to be unsalted of course) you can take it down a bit, no problem.

          It sounds like you are still enjoying this batch and rightly so because you got very good results with a first attempt with one of the hardest to master bakes. So thumbs up to you and hope you will give it another round soon.

          Happy croissant baking,

          Marieke & Ed

  172. elena says:

    hello! thanks for sharing your receipe with the others :) i recently discovered your site and i’m very very excited about your infos, videos, tips. I made my very first croissants after your receipe and this is what i got:…2224_o.jpg…9197_o.jpg

    i want to add that i don’t posses a modern oven, i’m using a gas oven and despite of this fact i’m quite happy about my results.
    thanks again for sharing.

    • Weekend Bakers says:

      Hi Elena,
      You should be because they look really great! Almost cannot believe this was a first attempt. Very impressed.

      Happy croissant baking!

      Ed & Marieke

      • elena says:

        yes :) it was my first attempt. my second went just as good. on the third thou 😀 i changed the type of the flour and it didn’t go well. back to innocence now :)
        all the best!

  173. Andrea says:

    Well I’ve really enjoyed your website, especially your croissant instruction, so much so, that I’ve decided to give it another go (having previously tried other recipes and websites, not so successfully). Unfortunately the weather has decided to get just that little bit warmer, so have been a bit challenged in the butter department. Anyway, they are currently on their last 2 hour proof, having been rolled into their little croissant shape, so will let you know how they turn out, otherwise they’ll have to be binned (unless you have any suggestions on what I could do with them) and will have to try again on a slightly colder day. My kitchen temp at the moment is 60 degrees! but outside is 74 degrees so I’m sure you can appreciate how difficult it’s been. But I’m getting ahead of myself, fingers crossed. I have a question though, on your video you say to put the dough in the freezer for 20 minutes before laminating but your recipe says 30 minutes, is there a great difference? Many thanks and will let you know the results later.

    • Andrea says:

      Ok, so they weren’t great. They looked the part before they went in, but once in the oven I noticed that there was butter melting everywhere. I had to cook them a little bit longer, because they weren’t cooked inside. Any thoughts? I did notice when I was rolling out the dough that the butter seems to have broken up a bit, so maybe I rolled to hard in the initial lamination? If you have any ideas I would greatly appreciate it, just to help point me in the right direction next time. Thanks in advance.

      • Weekend Bakers says:

        Hi again,
        If you look at the comments just a little bit above yours you can read up on the butter challenge and what maybe can be done about it.
        It is possible that several tiny things need to be tweaked to get the recipe right for your oven, ingredients, environment et cetera. By baking a lot (esp. with croissants) and getting to know the recipe really well so you can also get a good work tempo, your results will improve.
        Check out some more tips in our croissant making log:…aking-log/

        Good luck and happy baking!

        Ed & Marieke

    • Weekend Bakers says:

      Hi Andrea,
      It depends a bit on the temperature of the freezer, so both could be right or somewhere in between. Experience will learn what works best for you.

  174. hassan says:

    hi there
    i did croissant but i got dry from outside if u eat like you eat cookies and also inside not that much light still have like dough
    so do you have any advise to avoid that

    • Weekend Bakers says:

      Hi Hassan,
      It seems your croissants are not properly cooked / baked. The first thing to do is to look at your oven (accuracy / temperature) and the baking time. You can find handy tips to help you here:…your-oven/

      It is very normal that you need to adjust to get the perfect croissants. Also you need to make the recipe several times to develop the right speed and technique to make them better and better.

      Good luck with it,

      Ed & Marieke

  175. Edna Kaveza says:

    Hi weekend bakery,
    Your croissant look delicious I tried it out but it was not good as yours.i think I didn’t do the mixing well.
    Kindly give me the measurement of ingredients in other way apart from grams because I don’t have the the things to measure in grams maybe ml and table spoons will give me more highlight

    • Weekend Bakers says:

      Hello Edna,
      They are:

      For the dough

      1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
      5 oz. (1/2cup plus 2 Tbs.) cold water
      5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
      2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
      1-1/2 oz. (3 Tbs.) soft unsalted butter
      1 Tbs. plus scant 1/2 tsp. instant yeast
      2-1/4 tsp. table salt

      For the butter layer

      10 oz. (1-1/4 cups) cold unsalted butter

      For the egg wash

      1 large egg

      But we have to point out that results will be better (and all the good bakers agree) if you measure your ingredients. Baking is regarded an ‘exact science’ .

      Good luck with the recipe and happy baking,

      Marieke & Ed

      • Edna Kaveza says:

        Ooh you can’t believe it I did it again.This time I conquered it was very tasty.Atleast my son didn’t laugh at me
        Thanks weekend bakery.

  176. Dr swapna sonar says:

    I made croissant as per your recipe.they were husband and my kids really enjoyed. Perfect honeycomb appearance.i made with homemade white Mumbai ,india temperature was the only problem,but solved by making in air conditioned room.thank you so much.,for teaching recipe in steps as well as very methodically.

  177. Andy Wright (@rightee) says:

    hi there,

    Found these instructions really useful for making croissants, pain aux raisins and pain au chocolat! I was just wondering how you would go about bulking up the recipe, ie. if I wanted to make twice the dough would I have to make the lamination size 120 x 40cm each time for the folds? (rather than 60×20?).

    I’m currently making 3 times this quantity weekly and will probably increase again!


    • Weekend Bakers says:

      Hi Andy,

      Thank you for that!
      Doubling the size means 60 x 40 cm (so you could end up with two pieces of 60 x 20) With your size it would be 4 x as big.

      Good luck with the increased croissant production :)


  178. Ann King says:

    I have read your recipe and your responses to your classic French croissant recipe and while I am impressed with your enthusiasm regarding your method and find your product to be beautiful, I don’t feel that it is necessary to make classic French croissants over a three day period. I am a French trained pastry chef and of all of the recipes that I have used and shared with other French trained pastry chefs have found that generally two days is all that is required to make a perfect French croissant. I simply make my laminated dough with 3 single turns the day before I want to bake the croissants. This gives the dough plenty of time to rest before rolling, cutting, and proofing, which can be done the morning of baking. I never roll my dough any less than 1.2 cm thick, and if your refrigerator cannot maintain a consistent temperature below 4 degree C, then you should rest it in the freezer, or the dough will begin to proof in the refrigerator during the resting period, decreasing the quality of your finished product and potentially causing your croissants to taste sour. Hope this helps. p.s. If you have left over croissants there are many recipes available on the web that will show you how to turn these into tasty breakfast treats to be eaten the following morning.

    • Weekend Bakers says:

      Thank you so much for your additions and advice Ann. Much appreciated. We also tried two day versions but for us this three day Hamelman method gives the best result. The first ‘day’ is of course just 10 minutes work in the evening, so we do think this three stage method works very well for the home baker who can easily incorporate it in a busy schedule. You are right about the fridge, it could cause unwanted proof if it is not cold enough of course. We can understand that that there will be many bakers who would prefer the two day method for several reasons.

      Thank you again and happy baking!

      Marieke & Ed

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  180. Leslie says:

    Dear Ed and Marieke,
    Wonderful site! This information is so helpful. When I make croissants at home they never quite have the perfect honeycomb structure that make croissants so wonderful. The crumb isn’t quite open enough, and also at times has rings of “wet” or “undercooked” dough. The dough usually does fight back a bit during lamination, which I’ve never thought before to be from the over mixing in step one, and possibly also leading to damaged layers. Any other thoughts?
    Is there any other indicators other than time to tell when you have reached a moderate gluten development? I’ll be mixing by hand, so any tangible difference you’ve noticed would be very helpful.
    thanks so much!

    • Weekend Bakers says:

      Other than the windowpane test (moderate means dough should still be (partly) opaque and not see through) and experience we would not know. To be honest we do not do this test, it is more that you develop an eye for how the dough should look and feel and also how it ‘behaves’ in the bowl…

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  182. pankaj says:

    croisant is very nice

  183. Madleen says:

    Im making this batch of croissants for my family who’s coming to visit… I already done the dough and the layers and was going tp shape the croissants and freeze them unbaked. And get them out on sunday morning and put then straight in oven . would that be ok? Won’t it compromise the taste and flakiness?

    • Weekend Bakers says:

      Hi Madleen,
      May we ask when you are planning on doing the proofing of the croissants? Because this can take quite some time. We would suggest taking them out on time to first get them up to the right temperature (around 25 C) and then proof them until ready for the oven. Putting them in the freezer already proofed might ‘proof’ to be more of a challenge on the result.
      So…get up early to make sure your croissants are ready for the oven in time.
      Our preferred method that works really well for us is to freeze the croissants already baked. Take them straight from the freezer to the preheated oven and warm for around 8 minutes at 175C.

      Best of luck with it.

      Marieke & Ed

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  185. maysa says:

    at the moment i do not have an oven but my grill is working can i still make these …

    • Weekend Bakers says:

      Hello Maysa,
      We would definitely not recommend this. For baking, and especially something so challenging as croissants, you really need an oven. Maybe a friend can help out so you can bake them there.

      Good luck with it,


  186. Hashemi says:

    Dear Ed & Marieke,
    When you’re saying that we need to put the dough in the fridge for example after each rolling & folding, or for a whole day after the third time fold, what should the temperature of the fridge be? Around 4-5 degrees Centigrade or something way below like -18?

    Thank you

    • Weekend Bakers says:

      Hello Hashemi,
      The fridge temperature should be around 5 degrees Centigrade, that would be ideal. Minus 18 is the temperature of your freezer and is (for us) a good place to store leftover croissants and bread to keep it as fresh as possible.



      • Hashemi says:

        Do you keep the croissant dough or the baked croissants in freezer, and how long can we keep them freezed?
        How should we unfreeze, proof and bake them when we bring them out of the freezer?


        • Weekend Bakers says:

          We keep the baked croissants in the freezer, get them out straight into the at 175C preheated oven for 8 minutes, then they are perfect for us.

          Good luck with it!


  187. Abino says:

    Tried these ,never made them before they were out of this world.

  188. Hashemi says:

    Hi everyone,
    First of all I wanted to thank you for your very informative and complete walkthrough explanations.
    I am a semi industrial producer of croissant with high quantity daily production.

    My problem is that we are using bread flour to produce our croissants and as you know bread flours are strong and not intended to be used in layered dough products, and therefore as the result our products are a bit heavy and dense, but the taste & freshness is very good.

    I wonder if you could kindly help me with how to use baking enzymes in order to enlighten the flour and get a better result in weight and internal structure.
    I have heard that some enzymes like Xylanase, Gluco Oxidase & even Transglutaminse are very helpful for industrial producers.

    Many thanks in advance.

    • Weekend Bakers says:

      Hello Hashemi,
      We are sorry but as we are all artisan micro and home bakers meeting here, we are all about baking with (the right) flour, water and salt (and butter for croissants) and would not want to or need to use any enhancers like enzymes to aid our baking.
      So this is not really our area of expertise.

      Good luck with your baking,

      Ed & Marieke

    • Abino says:

      Revisiting your site the viennoise turned out beautiful and all gone. Love working with your dough.

  189. Farhan alfin says:

    Dear sirs,

    I would like to ask you about the long shelf life Croissant Recipe.

    best regards

  190. Tracey Kinney says:

    I was hoping to get the ingredient measuserments from before you converted it to the metric system so I could try this recipe.

    • Weekend Bakers says:

      Hi Tracey,
      You can find what you are looking for by clicking on the Jeffrey Hamelman link in the introduction of the recipe.

      Good luck with it.

  191. Margherita says:

    Sorry, one more question. I’ve just rolled out the dough (first laminating rolling) and The problem is, that the butter was very hard from the fridge. In your video, it seems all soft and “rollable”. My butter was breaking inside the dough, at some points visibly. So it looks like it broke to big pieces and the dough rolled out around it ( more or less). I don’t know if it’s normal, or if it was my mistake and I should have left the butter at the room temperature for a bit before closing in in the dough?:( is it too bad? Or the next rollings will make it better? Thank you, I really want those nice croissants:)))

    • Weekend Bakers says:

      Please check the answers to these same questions from other bakers right above your question!

      • Margherita says:

        I apologize for not reading through the forum, just did a quick search and obviously bothered you with something already discussed. I’ve tried to do a better job when looking for this other trouble I encountered. I don’t know why, but the dough in the fridge rises so much! From the first disk I made, it doubled in size overnight. Then after laminating, it became a giant over the other rest in the fridge. It even opened the well sealed cling foil I wrapped it in. Don’t know if it’s the fridge temperature or the yeast I’m using. Should I leave it resting for a shorter time or it just doesn’t matter and I should work with it as normal? Thank you for helping me with this last one:)

  192. Margherita says:

    Hi guys:) firstly, thank you for sharing a wonderful recipe:) will try tomorrow for the first time. But I wanted to ask one thing. Since we are only two in the house, the consumption is not that big and the work is a lot. Is there according to you a way of storing the made dough? Meaning that for example I make the whole batch and then leave it in the fridge and bake croissants just from a half of the dough? Having them freshly baked from the rest the next day or the day after you know? I understand it’s better to make them all fresh but they would go waste nevertheless. Can’t eat more than 2 a day. Thank you very mch for your opinion on this.

    • Weekend Bakers says:

      The best thing we can advise and what we do is bake them all and then store the left over ones in the freezer. When you want to eat one put them in the oven for around 7 minutes at 175C. If you want to keep the dough, don’t do it in the fridge, keep the slap of dough (not shaped croissants) also in the freezer, otherwise it will keep on developing. Maybe your method will work if you keep the shaped croissants in the fridge overnight, but there will be a limit before they deteriorate. We have not tried this ourselves because the first method works very well for us.

  193. Maureen says:

    Dear Ed and Marieke,
    I did not wait for your reply and was to scared to spoil all my hard work so I got up at the crack of dawn on Sunday to roll out and prove my croissants. By 10am we were sitting down to coffee and croissants ……heaven.
    They were delicious, thank you for all your instructions and for sharing them with us.
    I would still like to know if I could roll them out the evening before and then prove and bake on the third day? Has anyone tried it?
    Once again thank you

    • Weekend Bakers says:

      Hi Maureen,

      Wonderful…good you tried it (very brave getting up so early!) like this and it worked out so well. And yes, you can do this the evening before, proof overnight in the fridge. We know people do this and get great results too (we usually do not have the fridge space). Just make sure the next day they are proofed to perfection before taking them to the oven.

      Happy baking!

      Ed & Marieke

  194. tobias says:

    thx so much for this recipe sir ! you are really very honest , i tried it ! this is my first time to make croissant and the result is very very good ! u can chek mine here ! i…38;theater

    thoby from indonesia

    • Weekend Bakers says:

      Great to see Tobias, thank you for sharing your results and wonderful you are so happy. Very good first time!

      Greetings from Holland,

      Marieke & Ed

  195. Blex says:

    Hi, thank you for the recipe!
    I’m experimentig croissants by 4 years. i’ve tried many many recipes and made my personal modification to find the final recipe. In the last experiment i’ve tried your recipe as i ever really wanted that marvelous honeycomb i dreamed for years and never reached. In the last few experiments i’ve started using Margarine for lamination instead of the butter because in hot weather it is more usable compared to the butter as margarine have an high melting-point temperature.

    The problems:
    Also this time, your honeycomb hasn’t came out… no way… but i had a great improvement in flakiness and in internal empty space (i finally have a big empty spiral inside the croissant). The main problem of my experiment has been the rising. Simply the croissants hadn’t rised during proofing… neither of 1mm. just not rised.
    I don’t know why. For the experience gained in previous experiments i think fats in the dough inhibit yeast activation because in all experiment i added melted butter in the dough, then the dough had problem in rising during proof (yes, for sure it maybe that the culprit is the instant yeast of my country).
    The croissants rised a bit in the oven where each free external layer expanded gained flakiness, but after 20 minutes of oven they were brown and flaky externally but half-uncooked internally (i could see white dough layers)
    What might have happened?
    Also, i noticed my oven reached 190°C before putting in the croissants, but once in, the oven can’t sustain 190°C and remained to 155°C for 8-9 minutes before rising again to 190°C (i have a portable oven-thermometer). Activating the internal oven fan haven’t sorted out any effect. (PS. do you suggest the activation of the fan in the oven?)

    The question:
    In my country, instant yeast is sold in little bags containing 8 grams of light-brown grains (some brand 10g). On the bag they write this quantity is the best for 500g of flour and that it is pair to 25g of fresh yeast.
    In your recipe i see 11g of yeast. Do you suggest me to use the advised quantity of yeast printed on my bags (8g) or to use just 11g as for your recipe also if my yeast come from a different country/brand ?
    (I don’t think this could be the problem of my last experiment as the lacking of 3g of yeast couldn’t explaing the no-at-all rising).

    Thanks again.

    • Weekend Bakers says:

      Hello Blex,
      Your problems are quite a challenge..for us too we must say. First of all we never use margarine and cannot really advise you there based on experience. Your oven is a challenge all by itself and the temperature drop may account for a big part of your problem. We would advice using the fan oven especially in the beginning to generate more heat.
      You need to stick to the quantities of yeast we give, because on your package they give you advice for an average loaf of bread but croissant dough (enriched dough) is very different and as a rule needs more or even a different type of yeast.
      We also would suggest taking a look at the date on the package and making sure you use a fresh, not yet opened package with a far enough in the future ‘sell by’ date, next time you make croissants.

      Good luck with it,

      Marieke & Ed

      • Blex says:

        Thank you very much. Yesterday i’ve made another dough and used a yeast sold in bags of just 11g with indication of correspondance to 25g of fresh (hydrated) yeast. I think this is the most comparable to your.
        In some minute i will do the lamination and i will use pure fresh butter with 80%+ of fats.
        Keep finger crossed for me!

        Thanks again for your help!

  196. Maureen van der Kroft says:

    Dear Ed and Marieke,

    Firstly I want to say I love your blog and I have read all the comments and answers and have loved every minute.
    I am making the croissants for the first time and tomorrow I will be on day 3. My question is if I shape my croissants this evening and leave them in the fridge covered overnight and then prove them tomorrow morning for 2 hours………..will it make a big difference???????
    Looking forward to your answer

    • Weekend Bakers says:

      Hi Maureen,
      Have you tried this method already? It should be no problem to do it like this as long as you make sure they are perfectly proofed when they go to the oven.

      Happy croissant baking!

      Marieke & Ed

  197. Izabela says:

    Hello again,

    I made the croissants for the second time. Baked them this morning. First time I had problem with butter separating inside the dough. This time I purchased better butter with 82 % fat content, 250g one piece. I did not cut the butter to form a square, I just simply pounded and rolled it the way it was in one piece, then trimmed etc. this time the butter didn’t separate and the dough came our beautiful! And my croissants were simply perfect! I knew your recipe was bulletproof, I just needed to keep trying.

    Oh, did I mention I live in France? I have had croissants in many different bakeries and the homemade beat them all.

    Thanks again for your tips!

    • Weekend Bakers says:

      Wow Izabela, that sounds exactly like it should must be one happy croissant baker :)
      Good to know that different butter did help.
      Hooray for homemade!

      Happy baking in France,

      Marieke & Ed

  198. Elaine says:

    I just made this recipe, it was amazing. I love a good croissant recipe. but I think i’m having an issue with the butter, but maybe not as there were perfect layers and you could see them. Anyway, when I start to laminate the dough i see the butter break into smaller pieces within the dough, it looks almost marble-like, if that makes sense. Am i rolling the dough and butter while it’s too cold? Do i let the butter be a little soft so it doesn’t break? I made sure the butter and dough are the same firmness, but it always seems like the butter is hard and the dough is softer even when i just take the dough out of the refrigerator.
    Again, you can see the layers in the croissants i made but while rolling them I didn’t know if it was going to turn out or not, and 3 days of waiting would have been a big bummer. Thanks!

    • Elaine says:

      oh well, i just saw the above comment. oops

      • Weekend Bakers says:

        Yes, it seems more people have this same challenge with their butter. We cannot really say without comparing it live but it could be that some butter might be more brittle than other. But it is a good idea to let it get a little warmer and more pliable.

        Good luck with it!

        Marieke & Ed

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  201. Izabela says:

    Hello, i am in the process of making the croissants (day 2). While laminating the dough during second rolling out I noticed that the butter was separating into pieces in the dough. What can be the problem? Butter was too cold? I used it straight form the fridge. Or maybe the butter wasn’t a good quality butter?

    Thank you

    • Weekend Bakers says:

      Hi there,
      We think it could be a combination of first of all not having pounded /slapped the butter into one solid piece enough and also indeed the fact that it could be a bit too cold straight from your fridge. The quality of butter can differ too of course but it would be very hard for us to judge without seeing it. Our butter has a fat content of 82% and we always use a fresh packet.

      Good luck with it!

      Ed & Marieke

      • Izabela says:

        Thank you for a fast answer. I think it’s possible the butter didn’t become one piece. I will find out tomorrow how the croissants are. If not good I will keep trying. I looked through a lot of recipes and yours seemed to be the easiest and the best. Beautiful photos and great instructions

        • Weekend Bakers says:

          Thanks Izabela!

          • Izabela says:

            Despite butter issue the croissants came out great. Crunchy and flaky on outside and soft and chewy on the inside. The inside was a bit too moist which I think had to do with butter separating and not being even. I did achieve nice layers though. They tasted great! My son and husband ate them up like there was no tomorrow.

            I will keep making them until I get them as good as on your pictures.

            Thank you.

  202. tiago says:

    Thanks for the recipe and detailed steps.
    Can you tell me if the overnight rest before the final shaping is needed?
    Would I still get a good result if instead of the overnight rest I just leave
    them on the fridge or freezer a couple of hours?

    Thank you!

    • Weekend Bakers says:

      Hi Tiago,
      The recipe works the way it is described and if you change things the result might be different of course. It is always hard to judge what will or would be the difference with the original version if you have not tried that before. We would always recommend making the recipe as is the first time. But if you cannot wait or are pressed for time you can try it the way you suggest. The only thing is that with this timing you would probably have fresh croissants in the middle of the night so you might want to take a look at when to start the whole process and when you are aiming for having the croissants ready.

      Good luck with it!

      Ed & Marieke

  203. essam says:

    Nice foto

  204. LD says:

    Hi from Southern California,
    I saw your wonderful blog on your Classic Croissant. It is gorgeous. I tried the recipe to the T. It turned out really good just like in your picture. The only problem I had was rolling out the dough. I cannot roll it out up to 60 cm it is about 10 to 15 short no matter what. I rested the the dough did all what you recommended. What do you think was the problem? The honey comb texture is there, the taste is so so good even on room temp, it does not flake off when you bite. Overall it was a success I must say. I made two batches and the other batch I will make Croissant Au Chocolate today.
    Thank you so much.

    • Weekend Bakers says:

      Hi LD,
      Thanks for your kind words. Sounds like you did everything more than OK. The only thing we can think of is the limit of the extensibility of your dough, ’caused’ by the flour you use. It is not really a problem of course, the croissants having turned out perfectly, but you could try and play around with a few different types / brands of flour and see how that turns out. We get the best croissants with our French Type 55 flour with around 11% protein. We also used Manitoba flour and dough made with this flour is very elastic and extensible but for us the results for croissants were slightly less. But any sack / batch of flour can act different, it is just a matter of testing and baking (and eating!).

      Good luck with it!

      Ed & Marieke

  205. Mia says:


    Thank you for this amazing recipe! I baked croissants for the first time and (amazingly) they turned out looking and tasting like croissants thanks to your recipe. I will be aiming for a more open crumb next time, as I think I allowed the butter to get too warm at one point and started to enter brioche territory.

    I do have one question though – my croissants smelled a little of yeast in the very centre. Is this a sign that they were undercooked? Or overproofed?


    • Weekend Bakers says:

      Hi Mia,
      We are not really sure. The thing is, due to the long fermentation of the dough, it naturally smells slightly of yeast, but we cannot judge of course if your croissants had that same smell or maybe a little bit more.
      Based on what you are saying we would suggest you bake them a few minutes more next time and compare the results.

      Good luck with it,

      Ed & Marieke

  206. Sara says:

    Hello there! Thank you for this fantastically detailed recipe. I am on Day 1 of 3 and am currently psyching myself up for the laminating process tomorrow.

    I have a question for you that I’m hoping you can help with. How long does the dough actually have to sit in the fridge when you say “overnight”? Is the suggestion that it will sit from one morning through to the next morning, or that you would make the dough the night before and roll it out the next morning? Or does it matter? Just wondering as I made the dough early this afternoon and wondered if I could laminate it at midnight, about 10 hours later.

    Thank you,

    • Weekend Bakers says:

      Hello Sarah,
      Overnight in this case can be stretched a bit from anywhere between 12 and 20 hours (based on our own baking with good result). We also think that your plan with about 10 hours in between should work out fine.
      Most important thing is you give the croissants enough time to proof after shaping, at the right temperature (like it says in the recipe).

      Good luck with it and hopefully there will be fresh croissants to be enjoyed soon!

      Marieke & Ed

      • Sara says:

        Wow – thank you for your prompt reply! You’re like a crisis line for croissant makers.

        I just rolled out my first laminating layer and ran into a problem – my butter, although it appeared to be one solid layer, split along the original “seams”, and is distributed unevenly throughout the dough. Is it possible to have the butter TOO cold? I thought that would be the last of my problems based on all recipes I’ve read, but it seemed to me that the butter was too cold to roll out smoothly. I’m assuming that when you put the butter layer into the dough, it is supposed to be “right out of the fridge” cold, but I don’t know how it could be rolled out at that temperature.


        • Weekend Bakers says:

          That is not always the case…we have to say, but glad to be of help when online…
          Take a look at our croissant video:…roissants/
          Yes the butter comes out of the fridge but you have to pound on the butter first and then it becomes the right consistency /thickness to role out later.
          If your butter is a bit too hard and cold from the fridge, just wait a little bit and it will soon be a bit warmer and easier to roll. It should always be ‘pliable’ enough so it will not break.

          Good luck again!


          • Sara says:

            Thanks so much! My croissants turned out beautifully! Thank you again for these great instructions, and the video was very helpful to get a feel for the speed and method of rolling the dough. Very helpful!

            Sara :)

          • Weekend Bakers says:

            Great news Sarah! Keep up the wonderful baking!

  207. Philip says:

    Started making the croissant dough on monday, baked them this morning expecting them to be a flop and they turned out awesome, thanks so much for the recipe, Not quite 100 percent but for a first try a huge success, thanks again :)

    • Weekend Bakers says:

      Great Philip,
      Thanks for sharing and many more wonderful croissants for you in 2014!


      Ed & Marieke

  208. Frances says:

    I’m planning on making these for Christmas morning, so my question is will they be okay proving overnight in the fridge so we can just get up and bake them on the day? Also, I may be being a little blind here, but I can’t tell how many this will make!

    • Weekend Bakers says:

      Hello Frances,
      Yes you can do that, if you are a bit of an experienced (croissant) baker, because you need to judge when the proofing is perfect to get a good croissant. They might need some more proofing time after a night in the fridge, also depending on your fridge temp. So give them the time they need and only bring them to the oven when ready and wiggling!

      With this recipe and the measurements given you get 15 good croissants plus some leftover / cut away pieces of dough which you can also roll and fill with some chocolate for example. They will not look that impressive but will still taste very good, so it would be a shame not to use them!

      Hope they turn out great.

      Happy baking and a wonderful Christmas time!

      Ed & Marieke

  209. Nicole says:

    Hello Ed and Marieke

    I have been making your recipe for croissant very well about six times.Pretty perfect with strong bread flour( English 13.2protein)I wanted to get a even more perfect croissant ( i am french living in the uk so i wanted a even more french testing one)so I decided to get on line French type 55 flour. The result was not so good.
    The dough was very soft I wondered if it was to much water. may be type 55 flour need less water.
    The result was a croissant a bit flatter a bit softer. It also needed much more time to cook. The first tray was a bit underdone.
    If it was my first attempt,I will have been very happy with them. May be they were a bit more like a French croissant but not perfect. I was expecting to get a better result with the right flour.What can I do to perfect it or should I stick to my English flour.

    Could you also help me with a little problem i get when I laminate the dough I can see the butter separated at the joints.
    (I am very careful when shaping the butter)
    I thank you in advance for your help and your other amazing recipes. Wonderful website
    PS. You are right when you said. Croissant making is not easy. Sometime they are a 9/10 other 8/10for no reason. Still pretty good. Never a flop so I am happy.
    Previously I was using Michel Roux recipe. Very respected but I had to give up after poor result until I found your wonderful website.

    • Weekend Bakers says:

      Hi Nicole,
      We also think the use of the type 55 flour might need some adjusting in the shape of a bit less water. We do have the best result with this flour, but then there probably are differences too between type 55 flours from different sources. We would suggest giving it another try with adjusted moisture, but otherwise, if the other flour works perfect, stick with that!.

      Can you explain a bit more what you mean exactly with ‘butter separated at the joints?’

      Thanks for liking this recipe and our website, we really appreciate it!

      Happy baking!

      Ed & Marieke

      • Nicole says:

        When I start laminating I can see the butter under the first layer of the dough, and is is not in one piece maybe it is a bit hard and is separating at the seems. ( of the block of butter cut to form a rectangle )
        I get a bit nervous to have my butter to soft.
        I hope you can understand what I mean.
        Thanks for your help.

        • Weekend Bakers says:

          Hi Nicole,
          The obvious thing to try is just to be brave and work with butter that is just a little bit softer. Ed really pounds on the butter and that way it gets supple pretty fast. We do have to say that our butter is of a consistency that is already a bit pliable from the fridge. There might be a difference with different brands of butter, or things maybe added to butter that make it different. In the end there’s no substitute for experience, so….your first few attempts will probably be less than perfect and so it was with us too. So it could be that you go from too hard to a bit too soft..but next time you will know from experience exactly how it should look and feel.

          Good luck with it and happy croissant baking and eating!

          Marieke & Ed

  210. shyam b. baniya says:

    I like very much

  211. behnam says:

    Iv baked croissant lastnight ,the taste of croissants were good but they had not puffed,they were flated
    does somebody have idea for this problem?

    • Weekend Bakers says:

      The first thing to look at is the flour itself. We use French type 55 flour with a protein content of around 11%. This works really well. Maybe your flour is a bit too ‘heavy’, resulting in a flatter croissant. So maybe try the recipe with a different flour.

      Good luck with it!

      Marieke & Ed

  212. Dorothy says:

    Dear Ed and Marieki,

    Just discover your website, I’m very excited to see wonderful recipe, planning to follow it by heart.
    Looking forward for more sweet indulgence. Well done and thank you.


  213. mehdi says:

    I have a question for Day1,some people say its better stir sugar and milk and yeast and after this step mix another ingredients ,do you agree on this way?

    • Weekend Bakers says:

      Hello Mehdi,
      We never do this and we do not think it is necessary. Within minutes the other ingredients follow so we do not see the point of doing this first. The yeast will have more than time enough to develop in this recipe, so there is no need for these extra steps.

      Happy croissant baking!

      Marieke & Ed

  214. Pingback: Flaky French Croissants | learn as you grow

  215. Lori says:

    Can anyone please answer this guestion.When I take my croissants out of the oven they look amazing then within minutes they go flat!!!what am i doing wrong? Lori

    • Weekend Bakers says:

      We have two suggestions: bake them a bit longer, maybe they are not yet completely stable inside. The other thing is to turn of the oven after baking but leave them in the oven for a few minutes with the oven door ajar so they can cool slowly.

      Hope this helps,

      Marieke & Ed

  216. tonnie mande says:

    i like this website and easy and nice presentation..

  217. Pingback: Classic French Croissant - dietandgossip

  218. Giselle Archer says:

    I have been trying many recipes and this one is absolutely the best ever. On my first attempt the came out fantastic. Thank you guys. How can I post a picture of mine?

  219. sarah says:

    I made this recipe for my first time ever making croissants and it worked perfectly. Light, fluffy and soft on the inside and crispy and flaky on the outside. I will definitely be making them again. Thank you so much

    • Weekend Bakers says:

      Great to have such a fantastic result the first time you made the recipe. Sounds exactly like they should be.

      Happy baking & eating!

      Ed & Marieke

  220. Darci Davidson says:


    I am going to be making them tonight. How many does the recipe make?

    • Weekend Bakers says:

      Hello Darci,

      If you stick to the measurements of the recipe you will get 15 or 16 good croissants plus there will be some left over pieces of dough that you cut away but you can also use and bake.

      Happy baking!


  221. Jens says:

    Dear both, thank you for this great recipe… I have tried it once so far, and the croissants were nice, but far from perfect.

    I am working on the second try right now, and I have a question: after laminating the dough and putting it into the fridge, I have noticed that the dough is proofing quite a bit. The last time it did not proof that much, but this time it seems to grow a lot. Is there anything I can do? Did I do something wrong?

    Thank you for your help…

    • Jens says:

      Never mind… Just saw some of the other comments and questions posted. Should have read them before more carefully :)

      • Weekend Bakers says:

        Hello Jens,
        We do have one other remark on the subject. As you get more familiar with the recipe you also will work faster and more efficient and the dough will be in the fridge sooner, allowing less time out of the fridge to already proof, so this way it will also get a bit less hopefully.

        Happy croissant baking!

        Ed & Marieke

  222. Duy Thanh says:

    Dear Ed and Marieke

    Thank you for your repice and very useful tips. ^^.But i have a question, did you wait the dough double inside then put in to the fridge or put in fridge when you kneaed ?..i’ve seen many vids and some people wait the dough double inside then put in to fridge, i’m still confusing about this can u explain…thanks you very much :)

  223. tonnie mande says:

    i like this website i learned about the bread procedure,

  224. Ana-Maria Popescu says:

    Hello and greetings from Romania! I have just discovered your website and I am amazed by the quantity and quality of informations you have here. I see it comes from a lot of work and experimenting so thank you for sharing. Since visiting France I have been wishing to replicate the croissants I had there so finding your website is such a lucky thing. I will start on making the croissants today so I am pretty excited. Also saw your video with croissants making and it’s brilliant. Love to see the path from pure ingredients coming to life into perfectly croissants. So cheers and keep you posted with the results.

    • Weekend Bakers says:

      Thank you Ana-Maria and love to hear about your results.

      Greetings from Holland &
      Happy croissant baking!

      Ed & Marieke

      PS: The pictures on your website are beautiful and everything looks delicious and inviting!

      • Ana-Maria Popescu says:

        Thank you for the appreciation! :) :) So glad you like the pictures! The croissants turned out nice but I will try again until perfect! :)
        Best from Bucharest,

  225. linda says:

    Hi….I just made this croissant recipe yesterday for the very first time and im so happy and surprise that my croissant turns out perfectly exactly like your picture. I used king arthur bread flour instead of all purpose flour. It just I think its a little too salty for my taste other than that its delicious. Perhaps next time I just use less salt. Thank you so much for your tutorial step by step. It is a really yummy croissant. I’m planning to make pain au chocolat and pain au raisins 2 more weeks. Can I use this recipe and method too? Are they the same? Do you have the special recipe for pain au raisin?

    • Weekend Bakers says:

      Thank you Linda, for liking it so much!
      Yes, you can use the dough for making pain au chocolat and pain au raisins no problem. Also Danish with creme patissiere are very nice (see picture from us in our croissant log file:…aking-log/).

      We do not have a recipe for pain au raisin. But you roll the dough into a log and cut it lengthwise into slices. Most add frangipane or creme pat. Raisins are sometimes soaked in cognac. you also see versions made with brioche dough. There are recipes to be found on the web but we cannot recommend one from our own experience at the moment unfortunately.

      Happy croissant baking!

      Marieke & Ed

  226. Matt says:

    Hi guys! First of all, thank you for a wonderful and detailed receipe. I only have one serious problem after I am done with Day 2. Dough is increasing in volume threefold after is put in a refrigarator with constant temperature of 6 degrees Celsius. So on Day 3, I start with ball of dough literally. I am also very careful with temperatures during the whole process as advised in your receipe. I am using dry yeast also. What could be wrong? Please advise.

    • Weekend Bakers says:

      Hello Matt,

      We think there is nothing really wrong except that your yeast is a bit too happy maybe. You could cut down on the yeast a bit, but it should not be a problem that the dough has increased this much as long as you very carefully degas it.

      Hope this helps you.

      Happy Baking,


      • dana says:


        I had the same problem…after several batches i think I finally improved the problem. The dough was always rising too much…so the next day I had something like a blown up ball…and it blew the layers and quite destroyed them. Now instead of using a kitchen scale for the yeast i use a spoon scale, they measure much more accurate to 0,1g. I also forgot many times to dissolve the yeast with the sugar and salt in the liquid, that has changed too. The salt acts on the yeast!
        Also I tried to make them in two days. First day – making the dough. Second day – laminating and then i form and bake them. They turn out perfectly. I could not tell the difference between a croissant made three days and that which was made in two days, neither in taste, nor look. So you get rid of the laminated dough blowing up like a ball breaking all the layers. Greetings.

  227. Nicole thorogood says:

    Dear Ed and Marieke

    I have been making your croissant recipe four times. All very successfuly. Beautifully crisp sweet buttery flavour pretty perfect. My last bake looked perfect too exept they did not have the sweet buttery taste.I wonder what could be the cause. I made the recipe the same way. The only thing the butter was not so hard. The lamination was good the butter did not leak out or escape. I can not beleave the softer butter could affect just the flavour and nothing else.
    I hope you can help.
    Thank you so much for your croissant log. Best recipe ever for croissant.

    • Weekend Bakers says:

      Hello Nicole,
      We do not think you butter was too soft otherwise the bake would not be this good. There is a slight chance that the butter may have ‘oxidized’ slightly or it also could have picked up odors from other food while stored. The oxidation happens when butter comes into contact with air and light, it turns a darker yellow and the taste alters. The picking up of odors can also happen in the fridge when butter is stored with other products. Both happen when butter is not properly wrapped / sealed. Oxidation can also be seen when butter is not that fresh anymore.
      Otherwise we would not have any other explanation. The only suggestion we can give is to give it another go (with fresh butter batch) and check the result.

      Good luck with it,

      Marieke & Ed

  228. huiwen says:

    do you mean 500g for dough 55g for dusting??

    • Weekend Bakers says:

      Hello Huiwen,
      No, the ‘type 55’ is the name or type indication of the French flour we use for this recipe, not the amount of grams. The extra flour for dusting is not indicated in grams. You just have to take a minimal amount of flour for dusting, needed to handle the dough. So you just give a dusting of flour, and brush of the excess. You should not see any flour and especially no white spots of flour on the dough once you start to fold it again. So in short, try to keep this flour for dusting to a workable minimum.

      Happy baking,

      Ed & Marieke

      • huiwen says:

        Oh, I see thank you very much!^^

        • huiwen says:

          Hi, Ed & Marieke! I’m so excited to do the croissants and to make cronut! And I very thank you for the recipe and the step. I just want to ask you in the process of laminate can I fold the dough over 3 times? And also the butter (for laminate) can change to pastry margarine or not? ?that will affected the texture?
          P/s my English is bad , sorry!

          • Weekend Bakers says:

            Hello Huiwen,
            Yes, that is no problem. As for the margarine, we do not have any experience using it so we do not know what the effect will be. We think it will definitely effect the taste but are not sure what it will do to the texture.

            Only one way to find out!

            Let us know how it goes?


  229. Ivanna says:

    Hello everyone,
    I tried to do croisssnts several times and found the laminating to be a painful job. So I came up with my way of doing it. Insted of shaping the butter and folding it into the dough try to mix it with a little flour and live it at room temperature, put the gough to the fridge, after 30 min rest, take it out and roll out, put on a layer of butter mixture, fold, rotate 90 d and live it in the fridge for 30 min to rest, repeat the process untill you used all the butter mixture. For me it turned out to be a great way to make the most delicious croissants.

  230. muhammad ismail says:


  231. Kevin says:

    Dear Ed and Marieke,

    Im Kevin from Indonesia. First, sorry if my english bad :(
    i want ask.
    what happen if im change ( water + cold whole milk) into only cold water or only cold milk?
    can convectional oven make a flaky croissant?
    ive gone to singapore, and there’s a bakery there named ” Tiong bahru bakery by Gontran Cherrier”
    Its croissants is so flaky and have so super obvious layer outside
    i have done several trials, like baking at higher temp ( about 240c )
    or add about 50g milk powder for every 1kg of flour.

    and 1 more question,
    you do the croissant in 3 day
    i have tried it too, but im failed
    the dough rise in the fridge although im already wrap it with clingfilm tightly.
    so that the final croissant after i bake it, really small :(
    help me.
    Thank you,


    • Weekend Bakers says:

      Hello Kevin,
      Thank you for your comment. We would suggest if you want to use only water or milk to choose the milk because there are some things like proteins and fats and sugars in it that aid the baking. Your other question about the oven is really hard to answer because it depends on the oven. But yes it is possible. 240 C is really high for croissants unless the real temperature of your oven is in fact lower than the thermostat is indicating. Also see our tips on the use of your oven:…your-oven/.
      And the dough does rise in the fridge, that is normal and you should not try and wrap it too tightly to try and hold it down.
      And it is really important that the croissants get enough proofing time at the right temperature before they go into the oven.
      Also make sure your yeast is working properly.
      Just carefully follow our steps and stick to the recipe and do not try to change things unless there is no other way.

      Good luck with it and happy baking!

      Marieke & Ed

  232. Alan says:


    I just recently found your website. Thank you for sharing your baking experiences. I have two questions concerning your croissant formula:
    1) the hydration is 56% leading to a rather stiff dough. Was this by default, or did you decide to forego the typical ~65% hydration range for some reason after experimenting?

    2) the percentage of Instant Yeast seems extraordinarily high. How did you decide on this, and it would seem to me that the rise and/or proofing from the amount of yeast would be extreme.

    thank you,

    • Weekend Bakers says:

      Hi Alan,
      As you can see the formula is a recalculation (to metric) from the recipe by the wonderful mister Hamelman. Except for a few adjustments and slight changes in the method we followed his excellent lead which works very well for us and the ingredients we use. The amount of yeast is not so high, considering the method used plus the fact that this is an enriched dough. When looking at hydration you should also take into account the amount of moisture in the added butter.
      Hope you give this recipe a try too. We get very positive feedback from many home bakers :)

      Happy croissant baking!

      Ed & Marieke

      • Alan says:

        I will. I’ve tried the formula from Steve B’s Bread Cetera (68% hydration from water and milk) a few times and have had problems with butter leakage regardless of how gentle I treat the dough. I also live in Florida where it is not so easy to keep a kitchen lower than ~78F (~25C). The feel of the dough is great but it is too hard to do the final roll out in prep for the shaping – and the bench warms the dough up too fast.

        I can get the appropriate rise and proofing from non-enriched doughs (and I’ve worked with baguettes, ciabattas and levains a few hundred times – I was a baker for a while), but working with enriched dough where butter is incorporated is a new game for me. I will indeed try your formula next.

        Just as with you, I accept that failure will be a constant when working on new formulas. It is the learning from each event that help get me to the next better trial, and error 😉 The only thing that is important is the final outcome after a number of attempts. Nobody gets it right the first time…

        Thank you for your rapid reply,

        PS I too love the beauty of the honeycomb interior.

        • Weekend Bakers says:

          Thanks Alan,
          You are so right. And if necessary, just allow for extra or extra longer fridge time to relax the dough and to get it colder before you continue to roll. Some bakers even put things like flour and tools in the fridge when the weather is hot.

          Good luck with it!

          Ed & Marieke

          • dana says:

            I made the experience, that the roomtemperature is one of tbe most important points while making the laminating. Everything changes the colder it is…but it should be minimum 21/20 degree celcihs. Had a try at 25 degree…it was a disaster. Also what I found out after several batches is that the utter should have the same consistency as the dough. Otherwise you get breakage. For example is the dough soft so should be the butter…dont wait till it gets to hard. Also the dough should not be kneeded too much…more like mixed. Because otherwise you will get too much glutenstructure a d the dough gets stiff. After mixing the ingridientses, lea e it in the fridge…you ll see the next day iy will be perfect and easy to work with, allthough it did not loom like that the day you put it in the fridge the first time. Then you do a lot of stretch and fold while laminating and if the dough was overkneeded while making it at day one it will be really stiff and hard to work with.

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  234. Leah Pikimani says:

    Thank you so much for your website help me to make croissant on my own. I would like to learn more if you can help me. I have done
    my NVQ level 2 Catering & Hospitality at City College&South Birmingham . I would like to hear from you as soon as possible.

    • Weekend Bakers says:

      Your welcome, glad you liked it. But do we understand you are looking for an internship or something? Because we do not offer that…

  235. Ronnie says:

    Hello I tried your recipe this week and I had a very hard time rolling the dough plus my butter was coming out, I tried putting back in the refrigerator for 30 min still it was hard to roll. My dough seems tough what could have i done wrong? how should the dough feel and look like after mixing?

    Thank you.


  236. Amy says:

    Dear Ed and Marieke,
    I am so happy finding your blog. It’s unbelievable… I finished the first step and … got the first questions :)
    Could you please enlighten me about ” leave in the fridge overnight”? I don’t know exactly how much time and the temperature inside the fridge. I left the dough in my fridge at 8’C but it rose fast after 4 hours. Meanwhile as I see in your video, when you remove the dough from the fridge, it looks unchanged in the dimension.

    Thank you in advance. Hope you have a nice weekend !

    • Weekend Bakers says:

      Hello Amy,
      Glad to be of help. Overnight usually means about 12 hours. Fridge temperature usually is 7 degrees at the most, ours is between 5 and 6 degrees Celsius. But do not worry, the dough should rise. It is hard to judge because you cannot see it very well but our dough definitely is higher after fridge time (not so much wider in dimension), I think between 1.5 and 2 times as high as when it went in.

      Hope this helps you.

      Happy croissant making and baking!

      Marieke & Ed

  237. Mike S says:

    There may be a flaw in your recipe. You call for cold water and milk, but the makers of instant yeast recommend all liquids be at 80F (27C) or warmer. My experience with no-knead bread suggests that water below 60F kills some of the yeast, and below 50F kills most of the yeast. This may be the reason some people’s croissants don’t rise well.

    • Weekend Bakers says:

      Hello Mike,
      Thank you for your comment Mike,
      In our opinion this is not really correct. The yeast is not killed at these temperatures, but it simply goes into hibernation. People store sourdough cultures in freezers and and professional bakeries use fridges to let bread proof overnight. The activity slows down and even stops at some point, but when the yeast warm up it gets active again. Otherwise we would have encountered the same problems. The problem most people have is they work not fast enough (yet) and the butter gets too soft in between layers. It is being absorbed within the dough and this will result in more of a brioche shaped croissant than a flaky croissant. So, in our opinion warmth usually is more of a challenge to get the perfect croissant than cold.

      But nest time we bake we will measure the exact temperature of our ingredients and the temperature of the dough after kneading and update our recipe with this information.

      Happy baking,

      Ed & Marieke

  238. suganya says:

    wow wow wow… day of baking today. croissants warm from the oven, tasting so good cant stop eating… thank you so much for the wonderful recipe, i wanted to try this so long .. finally today.. good explanation , nice pics,, results r very good… dint expect such lovely croissants with so many layers.. thank u once again …

    • Weekend Bakers says:

      Very happy to hear it work out so brilliantly for you too Suganya!

      Wishing you many more flaky croissants with impressive layers,

      Ed & Marieke

  239. Ray says:


    Thank you for the beautiful site and video on croissant making. A baker once told me that it’s a good idea to mix in a couple ounces of flour to the butter before laminating in order to make the butter “stronger”. Do you know anything about this technique/theory? Thanks!

    Regards from California

    • Weekend Bakers says:

      Hello Ray,

      Yes, we have read about this technique too but never tried it ourselves. It also seems to make the butter more pliable because it acts like a binding agent in the butter. Let us know if and when you give this technique a try?

      Happy baking and greetings from Holland,

      Ed & Marieke

      • shakil says:

        Hey guys
        Brilliant Croissants,keep up the excellent work.
        My 1st question,if you were to double the recipe ,will the butter an dough measurments be the sameas per the standard recipe?.an if not,will I have to make bigger croissant,?
        Do you guys make croissant on very hot humid days?,if so,can you set your airconditioner temp to around 22 degrees?,if faced with such a problem.
        Really am inspired by these beautiful ‘bad boys’ you have produced.

        • Weekend Bakers says:

          Hello Shakil,
          First of all thanks! As for your question: The easiest option would be to work with two parallel batches and keep all the measurements as provided in the recipe. For a different method, let us calculate a bit and get back to you on that one. We try not to bake croissants on hot days, we know a baker who does and he tries all kinds of stuff to keep it cool, like storing flour and tools in the fridge. Usually we do not have air conditioners around here, they are not standard. But if you have one, of course it could work fine, it would indeed help to make the air colder and dryer. But for proofing you you then would need a spot that is a little warmer (25-26 C) and not too dry of course.

          Greetings from Holland,

          Ed & Marieke

  240. Almost Burnt says:

    Hi, I was wondering, does the dimension of the square (of dough, and of the butter) change when you reduce the size of the recipe? For example, if you had a recipe for 30, and you had the dough dimension of of 26cm x 26cm and the butter 15cm x 15cm, if you were to cut that yield in half, how should you account for the dough square dimensions and the butter square dimensions please?

    Thank you,

    • Weekend Bakers says:

      Hi there,
      For this you would need the square root: a slab of 26 x 26 = 676 cm2. With half the dough you can only make a slab of 338 cm2. To know the lengths of the sides of the square you need to take the square root of 338 which gives you a slab of dough of about 18 x 18 cm (18.38 to be exact). You can do the same ‘exercise’ with the butter.
      The challenge now is that you have a smaller slab so you will get smaller triangles and smaller croissants, because all the measurements are related. To get the full size croissants you have to stick to this recipe.
      Another suggestion would be to make the whole batch and cut it in half and keep the other half in the freezer for a later bake.

      Good luck with it and happy croissant baking!

      Ed & Marieke

  241. Pung says:

    Dear Ed and Marieke,

    Your croissants made me crazy, I really like it so much. Could I have ask you for a few questions?
    – I proofed my croissants in room temp with 25c and the result was my croissants not rise properly, the shape was flat. Could you give me some advice for this cause?
    – For the temperature of baking croissants, the perfect temperature should be 200c for 15mins or 170c for 40mins. Which temperature is the best for baking croissant

    Thank you so much for the best croissant recipe.
    Thank you again.

    • Weekend Bakers says:

      Hello Pung,

      To answer your first question: it is difficult to judge without seeing the dough but you could take a look at both the flour you use (it should be a lighter type flour with around 11% protein content, some flours can be too heavy for croissant baking) and also the yeast you use ( verify it is fresh and not past the sell by date so it works properly). The room temp is excellent.
      As for your second question in the beginning you should really stick to the temperatures and times given in the recipe above (We bake the croissants in our big convection oven for 6 minutes at 195ºC, then lowering the temperature to 165ºC, and bake them for another 9 minutes.) and take that as a starting point to change things a little bit with further attempts. So around 200C for 15 minutes and maybe lower the oven when browning goes too quickly.

      Good luck with it and happy baking,

      Ed & Marieke

  242. Pingback: When at first you don’t succeed, try, try, try again | thecookingchook

  243. khaled says:

    Comment faire de la couleur glacis croissant le doré et brillant et beau ce propres œufs, du lait, du beurre ou de sel

  244. Kayla says:

    Thank you for this great recipe. I do not know how measure things in grams, so I was wondering if you had a recipe with a cups/tablespoons conversions. I attempted these croissants after converting to grams with the help of an online converter, but my dough was much to sticky and my croissants did not turn out as beautiful as those shown above (though the taste delicious).

    • Weekend Bakers says:

      Hi Kayla,
      It can also be the case that the flour you use has a different absorption than ours, because each flour type/brand can behave different and you always have to give it some tries to adapt to your ingredients and conditions. Maybe you have read in the introduction that our recipe is an adaptation of this one by Hamelman:…sants.aspx and we converted to metric from this recipe. So you can stick to that recipe, or you can take the ingredients list from that recipe and follow our instructions. Both will give good results, but croissants are one of the most challenging bakes and every baker faces challenges to get it right. But luckily they are still delicious even though they are not yet perfect!

      Hope you will give it another try.

      Happy Baking,

      Ed & Marieke

      • Kayla says:

        Thank you for the help! I have tried the recipe before, but I was not able to achieve that perfect flakey texture. Perhaps next time I will use the converted ingredients from the last recipe and your instructions.I can’t wait to try again.

  245. JW says:

    I have been using active dry yeast rather than instant and was wondering if I needed to use the same amount and if I need to use warm water in order to activate it. Thanks!

    • Weekend Bakers says:

      Hello JW,

      You always need to use a little more active dry yeast than you would instant. For this you should multiply the amount of instant yeast by about 1.2. So for this recipe it would be 11 x 1.2 = 13.2 g active dry yeast. If you use instant yeast, there is no need to activate the yeast. You just mix it in with your dry ingredients. If you have active dry yeast, it helps to activate the yeast first with some lukewarm water and leave it to ‘wake up’ for about 10 minutes. Do not forget to subtract the amount of water you use for the yeast from the total amount used in the recipe, otherwise the balance of the ingredients will be disturbed of course and your dough will become too wet.

      Good luck with it and happy baking!

      Ed & Marieke

  246. Bettina says:

    Hello and thank you for your awesome instructions and tips! I tried making croissants twice before with pretty good results for a first time croissant maker but the third time was a charm. With the practice and your recipe my third attempt got me kicked out of my moms house because the croissants were SOOOOOO good, shecouldn’t stop eating them :)

    Of all the recipes and videos I looked at to prepare for making these treats yours was the best and most helpful.

    Thanks so much,

    • Weekend Bakers says:

      Hi Bettina,

      Thank you so much for sharing this with us!
      Funny, how being kicked out of the house in this case can be considered a compliment :)

      Keep up the wonderful baking and sharing!

      Ed & Marieke

  247. Careen Koh says:

    Dear Ed & Marieke…
    Thanks for your reply. I will try making this delicious treat follow your recipe.

  248. Careen Koh says:

    Dear Ed and Marieke,
    I am glad and happy to found your blog today for croissants recipe. My son had been requesting me to made this delicious treat for him a few months ago. I like your recipe and details instruction but my family do not fancy butter. What can I substitute for the butter to make this croissant. I plan to try out this Saturday.

    • Weekend Bakers says:

      Hallo Careen,
      To be honest we have never heard of nor seen a croissant that was not made with butter (or margarine which is considered the ‘cheaper version’). So we do not think there can really be a substitute that in any way can lead to something resembling the layering and flakiness of a buttery croissant.
      And we also do not know any child (till now) that does not like them.
      Sorry we cannot help you with an alternative but unless you are not allowed to eat butter, we would suggest trying this recipe with butter anyway, because to us the only real croissant is a buttery one.

      Happy Baking,

      Ed & Marieke

  249. joseph torrres yap says:

    ived tried the recipe, but it comes out messy,, ived experienced butter leakage fom the dough. i tried to add flour, the result was no good.. I want to try again, can you tell me what causes the butter to leak? temperature and procedures are correct..

    jojo yap

    • Weekend Bakers says:

      Hi Joseph,
      There are so many things you have to do right to get a good croissant and many things that can go wrong. That is why it is one of the most challenging bakes in the book of course and it is normal it will take you a few rounds of baking to get it right for your circumstances. Do not be discouraged because it is the same for all of us.
      Butter leakage can indicate a number of things: butter is too soft to begin with, you worked not fast enough and the butter got soft or a combination. Working with the dough in a cool room on a cool day so you have a bit more time for all your steps will surely help.

      Also the right amount of pressure when rolling out the dough is important. If you press too hard and for too long butter can get out. Having to press hard to roll out the dough can also be an indication of the dough itself being developed too far (too much gluten) and the dough is starting to get too elastic. Reducing the mixing time a bit could be helpful.
      Always hard to pinpoint without seeing the actual dough of course.

      Hope you will give it another try.

      Happy Baking,

      Ed & Marieke

  250. Karon B. says:

    As a professional baker and croissant maker I found your recipe and information to be excellent. I recently gave a hands-on cooking class and taught from ‘scratch’ the whole process to five brilliant ‘students’ who were almost all ‘newbies’ to baking in general. They had great success and I will share your website with them as I love your videos and information. Also, photographs of the students, smiles on their faces with their own croissants on the baking racks.

  251. JP says:

    Amazing croissants. Would you have a recipe for “you beaut almond cream filling” for them?
    Keep up the good work. Love your baguette recipe as well.

    • Weekend Bakers says:

      Hi JP,
      Thanks! But we do not no exactly what you are referring to regarding the cream filling??

      Greetings and happy baking,


  252. dd says:

    “Cut the cold butter (directly from the fridge) lengthwise into 1,25 cm thick slabs. Arrange the pieces of butter on waxed paper to form a square of about 15 cm x 15 cm. Cover the butter with another layer of waxed paper and with a rolling pin pound butter until it’s about 19 cm x 19 cm.”

    i understood up to this part. can someone help me with the rest please

    “Trim / straighten the edges and put the trimmings on top of the square. Now pound lightly until you have a final square of 17 cm x 17 cm. Fold in the paper and refrigerate the butter slab until needed.”

    what is this bit referring to? the dough or the butter. and put what trimmings on what square. very confused

    thanks in advance

    • Weekend Bakers says:

      Hello dd,
      This all concerns the butter. You trim the edges of the butter slab (thus making it smaller) and place the trimmings of the butter on the butter slab and pound lightly to incorporate again and make sure the final square measures 17 x 17 cm. Wrap the butter in paper and refrigerate. It might also be helpful for you to watch the mentioned video of us making the croissants where you can also see the butter trimming process.…roissants/

      Good luck with it and happy baking,

      Ed & Marieke

  253. Esther says:

    I had a go at making these at the weekend. They were delicious! Thank you so much for the recipe. Here is my attempt:…issants-2/

  254. Pingback: Yummy Croissants! | Tasty

  255. Chris says:

    Dear Ed and Marieke,
    I want to try your croissant recipe, but would prefer to make half as many ie about 7, at a go, as we try to eat them only at w/ends! Would it be best to make the full mix, then halve the dough at the start of Day 3, prior to rolling and cutting out, and freeze one half for use the following week?
    Also, you talk of using a ‘lighter’ flour to improve lightness, what exactly is this? In the UK we have Plain Flour, which is usually used for pastry, and Strong White Flour, which has a higher gluten content and is used for breadmaking. The Strong White is normally recommended in Croissant recipes, but the croissants do not come out particularly light. Would Plain Flour be better? We can also buy the Italian ‘oo double zero flour which I have not tried. Your comments would be much appreciated. Very many thanks. Best wishes, Chris

    • Weekend Bakers says:

      Hello Chris,
      We understand. You would rather make more in one go than do the whole process again for ‘just’ 7 croissants. Although we have not tried it ourselves, the freezing of the croissant dough, we have heard from other bakers it works well. Till now we just froze the baked croissants and this works well too. But if you freeze the dough we would like to know from you how well you think it works and if the result is up to par with the fresh batch process.
      As far as the flour goes we would recommend using the plain flour or maybe a combination of plain flour and Italian 00 flour. Strong bread flour is not the best option because of the (very probable) higher gluten content and amount of fibers still present in the flour, weighing it down as it were.

      Good luck and happy croissant baking!

      Ed & Marieke

      • Chris says:

        Hello Ed and Marieke
        Many thanks for your reply – your comments regarding the flour were very interesting. I have tried freezing cooked croissants before, but I felt that they dried out a bit from their time in the freezer. Like your correspondent Esther, I have been quite impressed with the Waitrose bake from frozen croissants, and thought perhaps it would work well with home made. I guess the frozen dough would need to be brought up to temperature slowly, perhaps overnight in the fridge. I shall give it a go and let you know how I get on! Many thanks. Chris

  256. Tasha says:

    Hi hi. I’ve been shopping around for a good croissant recipe and I am currently trying yours. I’m having problems with the dough unfortunately :( It was really sticky after kneading and it keeps sticking to the counter so as you can imagine trying to do the turns is quite a mess. Should I add more flour next time I try to bake it?

    • Weekend Bakers says:

      Hi Tasha,

      It is important to get the right dough consistency. The way you describe it your dough is definitely too sticky and this can be caused by the type of flour you use. Each flour type and brand has its own absorption and for you this probably means that you should use a little less liquid the next time to get the right consistency. Be sure to weigh everything carefully and right down what you do and how much you use. Making croissants is not easy and there is no way you can cut corners and still get a good result so work very precise and with care and attention. Take another look at our croissant video and you can see how much flour we use when working the dough. The trick is to use enough on the dough and the worktop to make it easy to handle but not so much that it will change the dough. So carefully brush with flour to get a very thin coating that is still good enough to help you to handle the dough. I am sure that the video can also help you with judging how it should look and how much flour to use.

      Good luck with it and remember that we all have had many attempts and tweaks to get to that perfect croissant. It is one of the most challenging bakes.


  257. Jev says:


    The croissants were really good.I halved the amount of salt so they were not salty.The layers were fine but I did not get the honeycomb pattern. I will keep on trying and I will keep you updated :)
    Thank you for a really good recipe.

    • Weekend Bakers says:

      Keep up the good baking work Jev! great to hear it worked out well with the salted butter and halving the amount in the dough.
      Love to hear more as you progress :)

      Happy Baking!

      Ed & Marieke

  258. Sam says:

    Hello I was experimenting and I went ahead and also tried your croissant recipe. Everything is great except my croissant wasn’t as light In weight and flaky enough. I had the layers but no flakiness. Please help!!

    • Weekend Bakers says:

      Hi Sam,
      Please do not feel discouraged when your first attempt is not perfect. Croissant baking asks for many attempts and practice before you get a perfect result and even then it can still vary and go wrong when your attention slips a bit for example. It sounds like your attempt was already very successful and you need to build on that. The way you describe it we would suggest first of all looking at the flour you use, maybe you need to change something there (a lighter variety, if you used bread flour for example it could be that this causes the lack of lightness and flakiness). Next to that the most important thing is to work very precise and stick to the measurements when building up the layers. Like we said, with croissants you cannot afford to skip any stage or work not precise because it will show in the end result immediately. And be sure to give the croissants all the proofing time they need and at the right temperature for them to develop to the right stage for the layer build up.

      You have to get to know the dough and learn as you do it more often. There are no tricks, just practice and practice some more.

      Good luck and happy croissant baking!

      Ed & Marieke
      If you haven’t already you can also take a look at our lessons learned in our croissant log and see what horrible croissants we made when we started:…aking-log/

  259. Jev says:

    The amazing pictures above have convinced me to try out this recipe.
    The dough is resting in the fridge but I have just realized that I have bought salted butter instead of unsalted butter.May I still use it?
    Thank you for the help :)

    • Weekend Bakers says:

      Hello Jev,
      Yes you can use the salted butter but we would suggest to lower the salt content in the dough because of it. How much depends on how salty the butter is. Maybe you already baked them by now? Love to hear how they turned out!

      Happy Baking!

      Ed & Marieke

  260. Richard says:

    hi ,
    i am from India and here we get either dry yeast or normal yeast. please suggest me the measurement for same.
    as the flour quality is not good for bread so in this case we add gluten and bread improver in that.
    what proportion of these ingredients required ?

    • Weekend Bakers says:

      Hi Richard,
      There are two types of dry yeast, the instant and the active dry yeast. I do not know which type you use. The most common is the instant dry type. Their conversion from fresh yeast is as follows.

      Converting from fresh yeast to active dry yeast you multiply the weight of the fresh yeast by 0.4
      Converting from fresh yeast to instant dry yeast you multiply the weight of the fresh yeast by 0.33

      If you want to use fresh yeast for this recipe multiply the amount given for the instant yeast by 3.

      About the gluten:
      Considering the differences in protein content among flours, you may need to experiment with the amount of gluten to flour until you achieve the texture and structure you like. I read that a rule of thumb is about 1 tbsp for every cup or 125g of flour if it is an ‘all purpose’ type of flour. Our bread flour has a gluten content of between 12 and 13%. We never add gluten or any bread improver o we do not have experience ourselves with these products. I would suggest trying to use only the added gluten first and see how that works out. Maybe you do not need the improver. Opinions about bread improver are very mixed.
      You can read some more about it…d-improver
      I presume there would also be some information on the package about what exactly it contains and how much you need to add. Our suggestion would be that if you can work with only the added gluten it would probably be better. But of course I do not know your flour and how much ‘help’ it needs to get a good loaf.

      Good luck with the experimenting and baking!


      • Richard says:

        hi ,
        Thanks for reply.
        please suggest me how to make all purpose flour.
        i think that would be help me to make a good products.

        • Weekend Bakers says:

          hi Richard,
          All purpose flour is just the same as plain flour. It is not something you make but it is the more or less standard flour you can use for just about anything you bake or make with flour. You can see it as the ‘supermarket flour’ or flour that is most readily available. I do not know your flour and do not know what is available to you so I took this ‘all purpose or plain flour as a starting point in the hope that it somewhat resembles your flour.


  261. Alice says:


    I made croissants once few weeks ago, and it turned out like a disaster :)). Then I found this post and decided to give another try. However, since I am a newbie and it is much harder to handle such a big amount of dough, I decided to divide your recipe in a half. And it was not really a good decision because all the measurements when forming the shape have to change. I used all of my math ability and now I just finished the third fold of dough lamination stage. Tomorrow will be the day, and I am so nervous :)) Hope it turns out great, and I will update the result with you. Thank you for posting such a detailed recipe!!

  262. Vera says:


    I was searching for instructions on how to make croissants when I found your video on YouTube. I then went to your blog, studied the recipe, read all comments, read your logs, went back to the video, and finally this past Monday, we had a cool, 65F day, followed by a cool, 68F day so I decided to go ahead and try it. I followed your instructions/recipe exactly and made delicious, buttery, flaky and honeycombed croissants!

    Thanks so much for sharing! For months I’ve been researching which recipe/method to try, and am glad I decided to try yours!



  263. yorick says:

    Thank you so much. I try to make some croissants but they came out flat and dense. Any tips? Advices?
    I don’t have a stand mixer. I kneaded by hand
    Regards and thank you again

    • Weekend Bakers says:

      Hi Yorick,
      Yes! The first thing you have got to look at is the temperature of your dough, especially during the final proofing on day three. This temperature has to be correct for the proofing times to correspond. If the dough is too cold proofing will take much longer and if the dough is under-proofed you will also not get the right texture. (see our tips on dough temperature:…mperature/). And when kneading by hand it will take a bit more time compared to the 3 minutes with the mixer mentioned in the recipe.
      Make sure to carefully build up the layers and work precise. With croissants you cannot afford to skip any stage or work not precise because it will show in the end result immediately.
      Flat and dense can also mean your flour is the culprit. Maybe you can change something there too and try a different, lighter type or a combination with pastry flour.

      Good luck with it and remember that it is really a question of baking and trying a lot and gaining experience to get it right. It is one of the hardest bakes to get right.
      Happy Baking!

      Marieke & Ed

  264. felipe says:

    i think is a great recipe, but just wondering you can not make croissants the same day?? i mean 3 days for a croissant dough?

    • Weekend Bakers says:

      Hi Felipe,
      This is also done for the timing. If you did it all in one day you will be eating croissants at ten o’clock in the evening!

  265. Billy says:

    Hi, I found this very useful and detailed website in youtube, your instructions in making croissants are so detailed!!
    Because I have tried making croissant a few times, but total failure, very bread-like, no honeycomb interior, and every time my butter leaking out while rolling, so frustrated.
    Because I adopted another recipe that doesn’t mention the required dimensions.
    May I ask what is the optimal thicknesses of the butter slab and the croissant dough needed for laminating?
    After enclosing the butter into the dough and rolling, what should be the optimal thickness of the dough before folding?
    I should have more questions, but can’t think about them right now. Thanks!!!


    • Weekend Bakers says:

      Hello Billy,
      Thanks for your message. If you follow the measurements carefully and do the same for the weight of the ingredients it logically follows that the slab and dough also have the right thickness.
      For the slab of butter (around 8 to 10 mm thick we guess) and for the dough it is important to work precise and stick to the measurements and roll it as even as possible.
      So in short the right dimensions lead to the optimum thickness. We never measure the thickness, only the length and width.

      Hope this helps you and you will bake many wonderful croissants in the very near future!

      Greetings from Holland,

      Ed & Marieke

  266. pearlj says:

    I just tried your croissant recipe this past weekend. My croissants turned out perfectly. Thank you for sharing.

  267. romcharea says:

    i will try the new one again.Thank you………

  268. Jenny says:

    Hi,your croissants look beautiful.I tried your recipe yesterday,they came out very nice without any butter leak.Thank you for the recipe.I want to ask when I shape the croissants do I have to make thin triangles for the honeycomb texture?Thank you.

    • Weekend Bakers says:

      Hello Jenny,
      It says in the recipe: Now very gently elongate each triangle to about 25 cm. This is often done by hand, but we have found that elongating with a rolling pin, very carefully, almost without putting pressure on the dough triangle, works better for us. You can try both methods and see what you think gives the best result. I hope this is clear for you.
      The honeycomb structure is only achieved when you work very precise when building up the layers when laminating.
      You have to carefully follow the recipe and give it some time and practice to get it right and get to know your dough.
      Good luck with it and Happy Croissant Baking!

      ED & Marieke

  269. Alvin says:


    Love your Blog!
    Just trying to make croissants at the moment can you tell me do you use special butter for laminated dough or is it your ordinary supermarket butter. Cheers, Alvin

    • Weekend Bakers says:

      Hi Alvin,
      We use butter that is organic and we make sure it is as fresh as possible (so always a freshly bought package, no oxidation). Our dairy butter has a fat content of 82%.

      Happy croissant baking!

  270. Sandy says:

    I am curious – the recipe I have used for croissants has almost twice the amount of laminating butter (1 pound/454 grams) as yours, with the same amounts of flour, liquid, and yeast. Isn’t this a pretty big difference?

    • Weekend Bakers says:

      Hi Sandy,
      We know there are recipes that use more butter but we cannot explain the almost twice amount you mention. It seems like a lot and we would not know how to work it into our dough and judging from our results we would maybe say it is not necessary…

      Marieke & Ed

      • Sandy says:

        Ooops, I failed to included the flour in the sponge when comparing the butter amounts!

        When I did my turns today, however, I noticed that the butter layer comopletely broke up; I could see it through the dough. Is this OK?

        • Weekend Bakers says:

          Hi Sandy,
          No, I am afraid that is not so good. The butter layer should be exactly that: one layer that has the right consistency, so not too warm not too cold, to stay one layer that can be rolled out. If you get these islands of butter the end result will not include the layers and honeycomb structure that you would be aiming for.

  271. Luis from Argentina says:

    Hi! and thanx for the recipe. I do have a question though. The croissants came out beautiful except for one detail. Mine seem to be a little too dry and not soft, not so “bready” and they didn´t have the honeycomb texture you pictured. (they have the honey comb but the cells were much smaller). They did rise a twice the size so I reckon the yeast was ok. After you let them cool down for a few minutes you can´t press them with your fingers. They stay hard. Thanks for any help! Luis

    • Sandy says:

      Luis, I think that a great croissant IS crisp (hard) on the outside. If they are soft when you poke them, you did it wrong!

      • Weekend Bakers says:

        Hi Luis and Sandy,
        Yes, we also think a good croissant is crisp on the outside (but not hard as in rock hard of course). It must be crispy and flaky and when you take a bite it should be really easy to bite into it. It is also normal that they cannot be pressed with your finger after baking.
        It is always hard to judge without actually seeing the final product. Croissant making is really a question of practicing a lot! And then practicing some more and still there are times it does not work out so well. It is one of the hardest bakes to get consistently right we think. Still, even when it does not work out perfectly, it is hopefully very edible :)

        Happy Baking,


    • Ronald says:

      Hey Luis,
      don’t forget that the structure and taste of French croissants are completely different then the ‘medialunas’ that are common in Argentina.. No tienen nada que ver.

  272. Jenny says:

    Hi,your croissants look beautiful.I tried your recipe yesterday,they came out very nice without any butter leak.Thank you for the recipe.I want to ask when I shape the croissants do I have to make thin triangles for the honeycomb texture?Thank you.

  273. bao-kim says:

    Dear Ed and Marieke,

    This is bao-kim again, we DID it, we made croissants following your instructions this weekend. We made the dough on Thursday, did the lamination on Friday and we woke up early Saturday morning to shape, proof the croissants for 2 hours and then we were rewarded with the yummiest croissants by 9AM with our coffee, yippee:). We wanted to report to you that we did get the honeycomb texture in our croissants, and the taste was buttery delicious! Thank you for your inspirations.

    We do have a question for you both and hope that you can enlighten us so we can improve on our next batch. We cut our croissants with the base measuring 7.25cm with the height at 15.5 cm, and the thickness was 3 mm. As we let them proofed for 2 hours, they did puff up quite a bit, though not quite double. We were hoping that when we bake them they will increase in size a little more like yours did in your video. Ours were only slightly bigger than the proofed size, but not much more. My husband thinks that was due to my rolling the dough too thin??? Also the croissant seemed to only rise up vertically and not much horizontally, which made our croissants not as Fat as what I was hoping for. Please suggest what we should do differently to improve on our next batch, which is VERY soon:). We eagerly wait for your wisdom.

    Again, thank you so much for all your help. Have a wonderful weekend!


    • Weekend Bakers says:

      Hello Bao-Kim,
      Well it all sounds like you are on the right track. It is very hard to pinpoint what could be ‘the problem’ with the puffing up of the croissants, both when proofing and baking. The first suggestion for next time would be to stick exactly to the measurements given in the recipe. The next thing to maybe take a look at is the flour you use. You could try, if possible, a few different brands /types because there can be a difference in result (using regular bread flour for instance could mean your croissants stay flatter and ‘heavier’). The baking result also has a lot to do with your oven. We use a (professional) convection oven and it gives the croissants a real boost, this would be less so in our normal household oven, and the bake would also be less even. So you also have to play with settings, temperatures and times a bit to get to the best possible croissant for your particular ingredients and equipment and surroundings. The results will never be the same for anyone. Place ten people in a row and let them bake and all results will be different, even with the same ovens (see baking programs and you know what we mean).
      But while trying to get to that perfect croissant…it is a road paved with lovely tasty croissants very much worth making and eating and a lot of times better than anything you can buy!

      Happy croissant baking!

      Marieke & Ed

  274. Karin Anderson (Karin's Bäckerei) says:

    Very nice tutorial! And your croissants look beautiful. Yes, I convert every recipe to “our beloved metric system”, too. (Aren’t we in the 21st century? Or at the age of stage coaches and horseback mail couriers?) I once had croissants that were obviously made with margarine or shortening – gross!
    Happy Baking,

  275. Yang says:

    Dear Ed and Marieke,
    I tried to do your croissants as soon as I got back from England but didnt realize it was a lot warmer in my hometown and it was a total disaster. Luckily, I havent lost heart. I’ll just try when the season is right again. Your pics are just so attempting and I cant stopping staring at them. My husband loves croissants so I will try my best. Watching your video now and just wanna come over to say thank you and well done!

    • Weekend Bakers says:

      Hello Yang,
      You are so right in your attitude to just give it another go. All this happened with is too and we also started out with too warm conditions, butter leaking out…the works! But on a nice cool day, just give it another try and make sure there are no distractions and work precise. I think there are very few people who make perfect croissants the first time they try….

      Keep us posted!


  276. bao-kim says:

    Dear Ed and Marieke,

    Wow, how lucky I am to have found your Blog with such detailed tips and instructions fr making French Croissant. Like you both, my husband and I love the French Croissant from France and have always wanted to make them since we cant find anything comparable here in America.

    I have been researching on the web, baking books and just took a class on making croissant last week. The class is in America and the croissant did not taste anything like what we had in Paris, therefore I am determined to try to make them to see if can achieve this myself. I looked at lots of French recipes, and they tend to use Fresh Yeast instead of instant yeast, could you tell me if there is any difference of using one or the other? Have you used fresh yeast, if yes, how would you substitute it into your recipe??? Per your advice, I will have to wait a couple of days till the weather cools down a bit before rolling my sleeves up and try to make Croissant:). You really inspired me, thank you sooooo much. Will wait to hear from you then I will embark on my project.

    Have a wonderful day,


    • Weekend Bakers says:

      Hello Bao-Kim,
      Thank you very, very much for your kind words and sharing your enthusiasm for the real deal croissants. It will not be a problem of course, substituting the instant yeast with fresh yeast. If you go from instant to fresh you need to triple the amount, so you would need to use about 33 g for this recipe. Our experience is that it will not make a huge difference in the final result.
      And yes, you are very wise to wait until the weather cools down. Making this recipe for the first time, the stages might take a bit longer because you are not that familiar with the process and when working in warm surroundings you really need to work fast. Low temps give you just that extra bit of time without having to worry about butter leaking out of the dough.
      Hope you will get the croissants results you want really soon. Let us know how you get on.

      Happy croissant baking!

      Ed & Marieke

      • bao-kim says:

        Dear Ed and Marieke,

        Thank you SO much for replying:). My husband and I will be making croissant this weekend, thanks to your wonderful instructional video and your encouraging words. We do have one more question to make sure we understand all your tips for success. Do we trim the top and bottom edges each time we do our folds, meaning we trim them 3 times total, or do we only trim the top and bottom edges at the very last fold before we cut and shape them into croissant?

        We eagerly wait for your reply, have a great day,


        • bao-kim says:

          Dear Ed and Marieke,

          Wow, you are our heros, thank you for such a quick reply! It is now 6:50AM on a Saturday morning in California (and the weather is cool), we will start making our croissant and will let you know the result:)

          Have a wonderful day,


    • sara says:

      mi sono appena cimentata a farli…speriamo bene…grazieeeeeeeeeee mi avete ispirata