How to make butter croissants - class now published!!

How to make butter croissants - class now published!! - student project

UPDATE: Class is now published. Enroll today and let me know what you think!

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. 

The croissants 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. Give 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. 

Class project:

Using everything you learned in class, make your very own batch of croissants. Upload a photo of your finished product. 

Class Outline:

How to make butter croissants - class outline

Intro Video:

Introduction to How to Make Butter Croissants

Full course:

How to make butter croissants

Sharon Glascoe
Food Blogger @ CPA: Certified Pastry Aficionado