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With this recipe I want to give you the exact directions on how I go about making classic French croissants. The recipe is an adaptation from the recipe for Classic Croissants by Jeffrey Hamelman. I started out largely following the instructions for his recipe, changed everything to our beloved metric system and found out some worthwhile croissant knowledge of our own along the way. Hopefully enough to justify sharing it all with you and inspiring you to give croissant baking a shot yourself.

Before you start I can recommend watching our croissant making video to get a general feel for the recipe. You can also check out our croissant making log where I keep track of our own croissant baking adventures.

This recipe will yield about 15 good croissants plus some leftover bits which you can use to make a few, slightly odd shaped ones, or other inventive croissant-like creations.

If at first you don’t succeed, maybe you can take comfort from the fact that our first efforts were not very ‘croissant worthy’. But as you can see I persevered and got better…But I have to admit it is and always will be a tricky process. You have to work precise and be focused to get good results. So away with screaming children, hyperactive animals and all other things distracting! Put on some appropriate croissant making music and lets get to it…

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