The croissant is one of the most technically demanding pastries in the French tradition. After three years of refining our recipe, we're finally ready to share it with you.
Ingredients (makes 12)
- 500g premium flour
- 280ml cold whole milk
- 40g sugar, 10g fine salt, 7g instant yeast
- 280g cold butter (82% fat)
The lamination process
The secret is in the lamination — the repeated folding of cold butter into the dough that creates those impossibly thin, flaky layers. Our dough goes through three sets of folds, with a 30-minute rest in the refrigerator between each one.
"Cold is your best friend when making croissants. If the butter breaks or the dough warms, start the lamination step again."
The bake
Brush with egg wash and bake at 190°C (fan) for 16–18 minutes until deeply golden. The colour matters: pale croissants are underbaked and won't have that honey-caramel shell.
Cool on a rack for at least 10 minutes before serving. Enjoy within 4 hours of baking — or freeze unbaked and bake fresh each morning.