How to make butter croissants | Sharon Glascoe | Skillshare

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.

      Introduction to the class


    • 2.

      What you need to make croissants


    • 3.

      Lesson 1 - Making the dough


    • 4.

      Lesson 2 - Making the butter layer


    • 5.

      Lesson 3 - Combining dough and butter layer


    • 6.

      Lesson 4 - Cutting the dough


    • 7.

      Lesson 5 - Shaping the croissants


    • 8.

      Lesson 6 baking the croissants


    • 9.

      Wrapping up the course


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About This Class

I know making croissants from scratch sounds super intimidating. But have no fear; I will walk you through every step so you can have the confidence to try it yourself. You'll be so proud of what you make that you won't even want to eat them. Just kidding! There is no way you'll be able to resist the rich smell of butter as these little pastries from heaven bake in the oven. And neither will anyone else. 

This process yields amazingly flaky and buttery croissants. They don't take much active time to complete (only about 1 hour), but they do take time to let the dough rest in the fridge multiple times overnight and also to proof right before baking. I recommend giving yourself 3 days to make these croissants. So if you want them for Saturday morning, start step 1 on Thursday night. 

A few tools you'll need to get started:

  • sharp knife
  • rolling pin
  • mixing bowl
  • parchment paper
  • 2 baking sheets
  • pastry brush
  • measuring tape or yard stick
  • plastic wrap


  • 4 cups unbleached, all-purpose flour
  • 5 ounces cold water
  • 5 ounces cold whole milk
  • 2 ounces granulated sugar
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon plus 1/2 teaspoon of instant yeast
  • 2 1/4 teaspoons salt
  • 2 1/2 sticks cold unsalted butter (10 ounces)
  • 1 large egg

The full recipe is posted as an attachment in the class project.Or you can visit my blog page here and scroll to the bottom. 

Meet Your Teacher

Teacher Profile Image

Sharon Glascoe

Food Blogger @ CPA: Certified Pastry Aficionado


Hi, my name is Sharon Glascoe. I'm an analyst by day, risk-taking baker and food enthusiast by night. I have a food blog that details all the awesome recipes I've made. While doing my blog, I found that I love teaching everyone about the things I've learned as a homegrown baker for the last 15 years. So that lead me here to Skillshare! I plan to use the knowledge I've gathered to help you all tackle some of the challenges you may face in the kitchen.

I hope you enjoy the classes I've published so far. If there's anything else you want to see, please let me know! I do this for you guys so I love getting requests :)

See full profile

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1. Introduction to the class: Hello. Welcome to my class. I had a big but Chris, since my name is shared and I'm gonna be the teacher for today. I wanted to go purposes. Break thing that I am not a professional chef. I have not been professionally trained on how to make these Chris aunts. Everything that I've learned has been through videos for pictures for research, just like you're learning here today. So thank you so much more confidence going into this, knowing that you don't have to be specially trained and spend lots of money to get the information that you need to make some amazing Christiane's, you know, everything they need to learn from me here today. All right, so just a little background on me. And you know how I started making these. I made my first Patrick percents about five years ago. I was studying for the CPA exam, which is a really hard accounting exam, and I love it so much. And I love teaching other people how to make them. That kind of spawned the blond that I have now so you can always check out my belong at the Lincoln. My profile's com certifying pastry aficionado And if you like everything about today, there's tons of other recipes and the things that I'll teach you right on my website. So in the next video, we're gonna talk about the ingredients that you need and the tools that you need to make some amazing Chris Sants. So go ahead and check it out and we'll get started. 2. What you need to make croissants: All right, So now that we've all been introduced, you know what the classes about. Let's go ahead and talk a little bit about the different tools that you're gonna need. So just to start off, definitely need parchment paper. We're gonna need this for two things. We're gonna need it to put between the butter layer and that we're going to create for the pastry so it doesn't stick to your counter into your rolling pin. Crossman, use it to line the baking sheets that we're going to use to bake the Christians. So while we're talking about baking sheets, also gonna need a baking sheet. So this is the one that I have really heavy duty can use Any kind of baking sheet have used many different kinds and they all work fine. So I would just recommend they use, like a light metal instead of like a dark metal. So you're person still burn on the bottom because we're gonna be cooking at a very high temperature for 25. So the dark of the pan, the more heat it absorbs, the more likely that in percent will burn before there completely done. Also gonna need some Syrian rap just to cover the dough wants in the fridge. I need a rolling pin to roll out the dough multiple times and rolling lots and lots of times. So I really recommend investing and one instead of using, like a pipe or something, because you're going to be doing it for multiple times in your arm. Can I get a little tired if you're gonna have to roll it like this instead of holding on to something but definitely, definitely under $10 you can find him really cheap on Amazon. We can find him at your local grocery store. Even I think that's probably about this one. I think dancing gonna need a sharp knife to cut through the butter. We're cutting butter until I kind of thin slices. So it helps to have a really long blades healing to do one cuts that have, like multiple cuts through it. But I've used a steak neck before. That works fine. Just make sure it's really sure we're cutting the dough itself into the triangles of the Cristante I loved. He's a rolling, rolling pizza slice during us to cut through it. It's a lot easier to me than just using a knife from conning. So if you have one, use it. You don't need to have saying it's gonna make a little bit easier if you do use the pastry bus brush to brush the crew Sants with an egg wash before we get started started in of it. So definitely have that. Also, he's a measuring tape. This is when I definitely definitely recommend We're measuring a lot of things, and unless you're really good and I have balling dimensions, I recommend having won. I really batted. It always had a measuring tape in the kitchen to have for when I'm making pie. Does pastry does anything that requires, like a specific size so best in that, uh, scale? You don't have to have one, but all the ingredient to give you I measured with weight except for, of course, like the fluid ingredients. I think it's very helpful in making to have exact measurements, so I love having the scale you don't have to have when I will give you the Cup measurements in case you want to choose a cup for something when I definitely recommend having one. If you don't already and then for today, I will be using a stand mixer to mix the dough with the dough hook attachment. You don't have to have one. You can do everything by hand. It will be a little messier on a little bit more strictness on. You're gonna have to knead the dough for a total of six minutes, but you don't have to have one. So if you do have one, pull it out. You get to use it. Finally, get to use the dough hook part, but you don't have to have it. But everything I will be doing is with it, just so you know. But I'll give me some tips on what to do. If you don't have one and then the ingredients are pretty self explanatory. You can see them right down the screen. Nothing real crazy. I do want to mention that when it says cold ingredients. I mean Colin created so straight from the fridge. Do not have it. Sit on your counter and less like the butter. There's We need some softened butter for the dough so that one should be out, but it's cold. Needs to be cold. That's what keeps the dough flaky. and crispy and beautiful, And that's why we chill it so many times to. So the key to having really crispy, flaky dough keep it cold. All right, so the one thing that I do want to point out in the ingredients specifically is the yeast on there. You'll see that it says Instant East. There's two types of use they use in your everyday baking. Active dry yeast or instant yeast were using Instant East. They come into different packages. Individual portions like this one. You can see it comes in packages. Three thes measurements about I think he's like tune. Quarter teaspoons eso mode line of recipes will have it, so you just use one pack in. A lot of them are portion that way, but this recipe is not so. I recommend buying. You can buy the packets, but you will have to kind of pour it out and measure it cause you're gonna need a tablespoon and 1/2 a teaspoon, which does not. It's about 1.5 pack into these, so I buy, like in a jar like this, so it's easier to scoop out, and I will use it. But we're not going to use it all just by to make sure you have these two of the packets we will measure out and you'll be set all right, so it's all really have to say about the ingredients. Everything else on there is pretty self explanatory. So let's go ahead and get started. Step number one. We're going to make it and oh, let's go. 3. Lesson 1 - Making the dough: Okay, Step one. Now we're gonna be making the dough. All right, So I got on my flower, and here already, everything measured it out. £1.2 ounces. Now there's at all the dough ingredients together. So 2nd 73 minutes. Now we're gonna put on a place that in the fridge. So just in the fridge graph what cover? All have tuck it. All right, you lose enough type is gonna grow in the fridge. Keep it right now. We're gonna put in the fridge for it to sit overnight, get real cold. 4. Lesson 2 - Making the butter layer: All right, So now we're gonna do the butter layer, so this you're gonna keep your dough in the fridge until we need it. Now, we're just going to get the boat ready. All right, way need. She wouldn't have sticks one in half. Set it aside. So we're gonna do is we're grand Teoh. Cut to the sticks into thirds and make it form a square. So first thing we'll do is just happy. - Okay , now that you've got all your brother cut ready to go get before once she and so put it into square about 5.5 inches. So that's why we need the measuring tape are nice. Perfect square rolling. Okay, so what you're gonna do here? You don't want to start rolling it like this like crazy because it's too cold. Hasn't kind of come together as one unit yet, So you want to just lightly press it into each other? So I put my hands in the middle, this push it into the start. Okay, So what you gonna do once it's ready? Doesn't look like a square anymore, so we're gonna want to trim it to get into that square. So you off this layer. So we're gonna do it during a trip to make everything straight, and you just put it right back on and we'll press it in to that. It all becomes one little. It's be careful. All right? We're just gonna press in the little pieces. It becomes I need to roll It. Wanted to get any bigger. But president. All right, now we got the butter letter, foot earlier. All ready to go. This is a start rolling out the dough. 5. Lesson 3 - Combining dough and butter layer: Okay, so we've made our butter layer. It's the dough is not ready to be rolled out. We're gonna add the two together. OK, But first we gotta make sure we have a clean surface, because we're gonna be rolling the door all over it. So I had it happen before where I didn't wipe things down. There were crumbs of stuff, hair even and growth, so make sure you wipe it down. I already cleaned mine down pretty good. So we're gonna get some flour, and we're gonna flour the surface so our dough doesn't stick all over. All right? All right. So we're gonna roll this out into in a 10.5 inch squares. This is where again are measuring tape is gonna come in handy. So let's go ahead and flower on top of this. Drink it up. He rolled it out. Let's get our but earlier. And we're gonna combine them to get makes you But it should be a little softly be melting. What we're gonna do is we're gonna make it a diamond in here Web slipping, and we're gonna kind of making an envelope with dope an envelope over. So take one corner folded in like that. Keep this corner like that seal and the butter. All this now I live in it is not escaping now. All right, So having the butter in there like that is what's gonna make this so hopefully g So Chris being perfect, But to get the layers, we need to fold it over multiple times. So that's a process called lamination. So we're laminating out getting we're gonna do a total three times, right? And we're gonna chill between each time. Otherwise, if the butter melts into it, we're not gonna get that flicking s. So we're gonna do once jail again. Chill. One more time in chill. All right? - All right. So now we've got it. Eight by 24. It's not pretty, but it's OK. We still have some work to do. So right now we're going to fold it three times, kind of like a letter. So you just gonna pull over one side like this before I made a normal now letter has been folded like this to just get your plate again. Very gentle, right? It must waste. You're Graham. She doesn't dry out with some friends for 20 minutes late Again. First, I'm gonna go ahead and wheat flour the surface because, all right, nice and chilled. We're gonna use Played again. Just said it. Use this thing in too soon. All right, Now we're going to roll in the direction of the collapse. So we folded it before. Now do it this way. Unfolded again. All right. Same thing. Eight by 24. So this is already eight. So don't let this get any wider. This way, you're gonna wanna keep compacting it. We're just gonna go to 24 here. I think that we need You can see a lot more butter than you did before. It's awesome. A little bit coming out, but it's fine. It's gonna chills to war and get back in there. We're gonna fold it over anyways. Do not. Oh, so you can see here. A little bit of the butter is melting into the thing. It's gonna be fine. Not a big deal. It's going to the fridge. Naps or no problem. Okay. Now, putting in the fridge overnight, you want to get this back Normal. Already been melting a little bit onto the camera for we needed to rest And then we can get started rolling it out, making them scripts on. So last time Sunday. Now put it in the refrigerator, not freezer overnight and they will start on rollers. Chris wants out tomorrow. 6. Lesson 4 - Cutting the dough: Okay, so we're on lesson for the next day. Her dough is ready, and it's still chilling in the fridge right now. But before we pull it out, we're gonna go ahead and lying the bacon sheets. Part of I think this put it on there. No, see, it's doesn't sit perfectly on there, so I just take a knife and I'm gonna cut it right. Okay, He's ready to go. Send things off for the sign. Now, I wanna grab dough in the fridge. Beautiful. Beautiful. So, as always, and clear the space with the knife back. So clean space every wiped down. So we're good to go. I want to get the flower. All right, so it's gonna have a little bit of maybe stickiness on their from, you know, maybe not flowering enough. It's gonna be fine with 44 inches. So we're set. We'll see. This is not a pretty dope. Like it's got rough register. We're just gonna trim it a little. Make a little prettier until we get this down to about 40 inches. Like a lunch is here. A bit more. Go ahead. See? 40 inches every five inches. I'm gonna make a little bit of an indentation. 2467 Should have seven little indents and then down here, the same thing. But we're not gonna start at the end. We're gonna start at 2.5 inches here to there. What? Sure. A little best way we're good booms with Cut it out. So now we're going to shape cut a person's and then shape. If you want to connect each point, you're kind of doing day angles across it. Watch me, Alexa. Why? I love using this pizza cutter. It makes it so much in your not make jagged edges. One straight line, straight line. Now we've got a long cuts, so we're pretty soon or not. It doesn't matter, because roll up doesn't matter at all. And then we're going to start shaping our response and get ready to proof 7. Lesson 5 - Shaping the croissants: pull it up with this and you'll see it gets stuff to the bottom. It's a little warm. It happens to me every time you're supposed to put it back in the first. But I don't, so I don't ever do that upside down. So the ugly parts are showing. So have a nice flight and back. Tuckett. No way. Some here. My night does not have. Okay, that brushing the course on now with egg wash before we set them to proof. Sonett washing Just about a teaspoon of water and a scrambled egg in here. And she's your pastry brush. Took it and brush them off with a Okay, so do not wash away. We're gonna use it again to brush the poor sants right before we bake them. But now we have to let them grow a little bit more. Make that east work for it a little bit 8. Lesson 6 baking the croissants: Okay, So sounds have finished proofing. You can tell by looking at the layers. They have risen a little bit and a little jiggly now, so they're all ready to go now. I have to brush them with the second and final coat of egg wash. This will really given that golden, beautiful, crispy crust that we want. The Braves finished brushing these. I got going for 25. So once that Urbanist, I'm gonna put in one Cristante at a time, one batch of response at the time, and then cook it for 10 minutes and then rotate it for eight minutes and then take him out and then do a second tray. Okay, so we had the other night for 25. We have a dark colored pain. You're gonna want to put it at 400. Insists the light colored camera for 25. Now, put in the oven for eight minutes 9. Wrapping up the course: Okay, so now it sounds cool for these five minutes. They're not super hot. Burn your mouth like they did to me once so you can try him out. I love heads. Response. Really good jam preserves. Oh, my gosh, It is so good. And to make everyone right now, Blackberry preserves me in turn now. So Christie show flaking, still buttering Does someone so working? All right, but so now it's a little bit more empowered. You're super excited to try this out on your room. So go ahead. Complete the class project, which is making your very own percent taking a picture of it and uploading for all of us to see. Do you have any other questions? If you're concerned, like with any step in the process, feel pretty reach out to me more than happy to answer anything. And if you like to saw here, go ahead and check out my block certified pastry aficionado and check out all of recipes and half. Right, So see you soon. Thanks.