Lamination is a temperature problem, not a skill problem. The butter block and the dough have to stay at the same pliability — around 60°F — so the butter bends into sheets instead of shattering into shards or melting into the dough. Every fold is followed by a rest in the fridge, and the moment butter starts leaking you stop and chill.
The ratioDough + a 250g butter block, 3 letter folds with a 45-min chill between each. Keep everything at 60°F.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep2 hours active
Cook2 days total
Makes12 croissants
CuisineFrench
Cost$
Vegetarian
Contains dairy · gluten
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for12croissants
Bread flour
500g. Strong enough to survive being folded repeatedly.
A reasonable little indulgence. · plan ahead — needs marinating, soaking, or resting time
EffortA project
Cook it with
Air fryerSheet pan
The Method
Day 1: make the dough and chillMix and knead lightly — five minutes only, because the folding will develop it further. Rest an hour, then refrigerate overnight.
Shape the butter blockPound the cold butter between parchment into an even 7-inch square. Even thickness matters more than exact size.
Lock it inRoll the dough to twice the block, seal the butter inside completely with no gaps at the edges.
Three letter folds, chilling betweenRoll to a long rectangle, fold in thirds like a letter, then forty-five minutes in the fridge. Three times. Rolling always in the same direction.
Watch the temperature, not the clockIf butter starts showing through or the dough resists, stop and chill immediately. Every lamination failure is a temperature failure.
Cut and rollRoll to about 4mm, cut long triangles, notch the base, and roll up with gentle tension.
Proof properly, then bakeTwo to three hours at around 78°F — warmer melts the butter out. They should jiggle when the tray is shaken. Egg wash, then 400°F for eighteen to twenty minutes.
Make it yoursPain au chocolat with two batons. Almond croissants from day-olds, split, soaked in syrup and filled with frangipane — traditionally what bakeries do with yesterday's.
Can you make How to Make Croissants in an air fryer? — Yes
Yes — bake it in a small pan or dish that fits the basket, at about 25°F below the recipe temperature. Air fryers run hot and fast, so check it early; no flipping needed.
Can you freeze How to Make Croissants? — Yes
Yes — freeze it well-wrapped, then reheat or toast straight from frozen. Frost or glaze after thawing.
Can you make How to Make Croissants ahead of time? — Yes
Yes — bake it a day or two ahead; it keeps well-wrapped at room temperature and freezes cleanly. Add any frosting or glaze close to serving.
Is How to Make Croissants gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is How to Make Croissants vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Community Notes
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