February 21, 2018 (updated January 23, 2022) by Zoë François | 101, equipment, ZoëBakes Academy
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There are very few things as satisfying as a perfect croissant. Flaky, tender, just the right amount of pull and give, and BUTTERY. Have you ever made one? Probably not, because they’re labor intensive and require a bit of skill to “laminate” the dough. This is an industry term for layering the butter within the dough. It’s not hard, but it requires some patience and a good amount of time to do it right. I’ve had more requests on my instagram account for a video on how to make them than anything else. So, that’s what I’ve done. I learned this technique at the CIA and I’ve changed nothing (well, I cut them differently, so as not to waste a bit of dough). If you haven’t visited my Instagram stories, you’ll find tutorials (set to the music in my head) for everything from macarons to meringue (because I love using my blow torch) and I take requests for things people are having troubles with in their own kitchens.
Here is the recipe for the croissants, but the instructions are basically useless without the visuals, so come to my Instagram account (you’ll find the video on my homepage in the “highlights” archive. Just look for croissants 101.
Croissants 101
There are very few things as satisfying as a perfect croissant. Flaky, tender, just the right amount of pull and give, and BUTTERY. To make these croissants, refer to my croissants 101 video on Instagram. You'll find the dough, shaping and baking instructions there.
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Author: Zoë François
Equipment
Rolling Pin a large one will be helpful for rolling out the large piece of dough
Baking Sheet with parchment paper
Pastry Brush use a natural bristle, not silicone
Ingredients
- 454 g whole milk this requires you to weigh the milk
- 1 tbsp yeast
- 1 tbsp kosher salt
- 43 g sugar
- 75 g unsalted butter room temperature
- 794 bread flour you need the extra gluten strength in bread flourforthis dough to stretch around all the butter without bursting open
Butter Layer
- 37 g bread flour
- 454 g unsalted butter room temperature
Instructions
To Make the Dough
Combine all ingredients and mix on low speed with a dough hook in a stand mixer for about 10 minutes.
Form a smooth disk, cover with plastic wrapandrest the dough for about 30 minutes in the refrigerator.
Butter Layer
Combine the butter and flour with a paddle attachment in a stand mixer, until smooth.
Spread the butter into an even layer on 2/3 of a piece of parchment paper that is the same size as your baking sheet 11×16 inches.
Refrigerate the butter until set.
To Make the Croissant Dough
Roll the dough to the size of the baking sheet.
Place the chilled butter on the dough, aligning it with the bottom edge, so it covers 2/3 of the dough. Fold the dough into thirds, like you're folding a letter. Start with the portion with no butter.
Roll the laminated dough out to the size of the sheet pan again (11x16ish). The butter and dough being the same consistency is key here. If the butter is too soft it will squeeze out. If it's too cold it won't roll at all.
Once it's the right size, fold it in thirds again, like a letter. From here on you should refer to my croissants 101 video on Instagram.
Tried this recipe?Let us know how it was!
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Hi! I was wondering what type of yeast is used here, I only have active dry yeast will that work?
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Hi Leah,
Yes, that is just perfect!
Thanks, Zoe
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I got to the 3rd lamination when your insta video says to wrap it and let it rest for a couple hours. I did that and went to roll it out but it was too soft and the butter was melted and the dough began to tear. I’m wondering if your note should’ve said to let it rest a couple hours IN THE FRIDGE? because I thought it was supposed to rest on the counter. So…I stopped trying to roll it, just kinda folded it up again and put it back into the refrigerator. Do you think it will be okay after the tearing and melted butter or should I start over. (I really don’t want to start all over….) thanks for your advice
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Hi Kate,
Yes, it is in the refrigerator and I am so sorry for that confusion. Yes, it should still work.
I will fix it in the recipe here.
Zoë
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Do you have a favorite butter for lamination?
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Zoë loves Kerrygold and Vermont Creamery, but she’s made it successfully with all kinds of butter.
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Hello, I have made these previously and they were amazing! I was going to make again but I can not find the video on instagram. Is there another way to view shaping and baking instructions? Thank you!
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Hi Jessie! We moved the video to the front of Zoë’s Instagram highlights and you can find links directly to the video in the post above. Happy baking!
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Hi! I am having trouble finding the highlight on instagram. Is it still active somewhere? Please help!
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Hi Bren, we moved it to the front of Zoë’s Instagram highlights and you can also find the links directing right to the video in the post above. Happy baking!
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Any advice for making these gluten free?
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Hi Patty, this will not be a simple flour swap, and Zoë does not have experience making this recipe gluten free. We’d suggest seeing if Aran Goyoaga has a gluten free croissant recipe. A couple other recipe options would be:
GF Jules Gluten Free Croissants
Gluten Free on a Shoestring Gluten Free CroissantsWe haven’t tried them, but hopefully one of them works for you!
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Is there a recipe for almond croissants as w?
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Hi Michele, Zoë doesn’t have a recipe for almond croissants on her site, but there is one in her book Holiday & Celebration Bread in Five Minutes a Day.
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Great, thank you!!!
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It looks like maybe Zoe’s instagram has been updated. Any chance the video is posted somewhere else? Thank you.
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Hi Marla, did you try this link from the post? It should take you right to the video you’re looking for!
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