Flaky, buttery croissants might look intimidating, but with the right lamination technique and a little patience, anyone can master them. Here’s a step-by-step breakdown of what goes into making the perfect croissant.
The process starts with laminating the dough — folding layers of butter between thin sheets of dough multiple times to create those signature flaky layers. Keeping everything cold throughout the process is essential; if the butter melts into the dough instead of staying in distinct layers, you’ll lose that airy texture.
Proofing is just as important as folding. Croissants need time to rise properly before baking, which allows the layers to puff up beautifully in the oven. Patience really is the secret ingredient here — rushing any step usually results in dense, less flaky pastry.
