French Croissant

French Croissant Recipe on Biancolievito
The classic French croissant, fragrant and tasty. Perfect for breakfast served with jam and a cup of coffee.
In this recipe, I show you the traditional 1-dough method using yeast, which is quicker than the recipe with sourdough.
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Preparation: 40 minutes
Cooking: 15 minutes
Rising Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 8 People


  • Stand Mixer
  • Baking Sheet


  • 1 gr Bread Flour (W380, 13% -14% of proteins)
  • 200 gr Granulated Sugar
  • 500 gr Water
  • 30 gr Fresh Yeast
  • 130 gr Softened Butter
  • 50 gr Flavoring Paste for Croissants Click here for the recipe
  • 20 gr Sal
  • 400 gr Butter Soft, but still plastic


  • Mix flour, yeast, one-half of the water, and sugar until smooth.
  • Insert the second part of the water and let the gluten mesh form. This will take at least about 15minutes.
  • However, check that the gluten has fully developed before adding the butter, flavoring mix, and salt.
  • Let knead until ingredients are completely absorbed and let it leaven about 2h at 26-27°C (79°F - 80°F) until doubled in volume.
  • Once risen, laminate the dough to a thickness of about 1cm and embed the soft but still plastic butter made flat to a thickness of 1cm.
  • Cover the dough with plastic wrap and let rest in the fridge at +4°C (39°F) for 30 minutes.
  • Roll out the dough with a rolling pin and give it a first double fold: Fold the top and bottom sides of the dough toward the center and fold the whole piece in half, so you have 4 layers of dough.
  • Cover and let rest 30 min in the fridge and repeat the same operation giving a second double fold and letting the dough rest for another 30 min.
  • Roll out the dough at 1/2cm thick and cut out triangles about 20cm high.
  • To form the croissants, stretch the triangle while holding the base in your hand. Secure the tip on the table and roll the base toward the end.
  • Place croissants on a baking sheet and proof for 90min at 30°C (86°F).
  • Once ready, leave the croissants at room temperature for about 10min and bake at 190°C (374°F) for about 15 minutes.
  • Once out of the oven, brush with boiling invert sugar or boiling sugar syrup.


The best way to store croissants is to freeze them after baking and store them at -18°C (0°F) for about 30 days.
When you want to enjoy them, thaw them in the oven to give them back their fragrance!


Nutrition Label

Serving: 100g | Calories: 610kcal | Carbohydrates: 33g | Protein: 2g | Fat: 54g | Saturated Fat: 34g | Cholesterol: 142mg | Sodium: 478mg | Potassium: 59mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1656IU | Calcium: 18mg | Iron: 1mg

Translated from Italian with Love

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