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Classic Croissants (Butter Lamination Technique)
A step‑by‑step guide to making buttery, flaky French croissants at home using the lamination method. Includes tips on keeping butter cold, proper folding, proofing, and baking for perfect layers every time.
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Critical Success Points
- • Keeping the butter block and dough consistently cold during lamination.
- • Accurate 1‑hour chilling intervals after each fold.
- • Gentle handling while rolling to avoid tearing the dough.
- • Proper proofing temperature (≈25 °C) to achieve lift without over‑proofing.
Safety Warnings
- • Handle hot oven and baking sheets with oven mitts.
- • Use a sharp knife or bench scraper carefully when cutting dough.
- • Cold butter can be slippery; keep hands dry to avoid slips.
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