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If you’ve ever wanted to bring a touch of Paris to your own kitchen, this homemade croissant recipe is the perfect place to start. With crisp, golden layers and that signature pull-apart interior, these buttery almond croissants are everything a fancy French bakery dreams of- only made right in your kitchen. Working with simple ingredients, this guide shows you how to get perfect results every time. From fresh croissants to leftover croissants, this recipe opens the door to a new life of baking. Trust me- the end result is more than worth it.
The Chemistry of Homemade Almond Croissants
Making croissants is all about laminated dough. Think puff pastry sheet, but more refined. You’ll fold European-style butter into layers of dough using a rolling pin and elbow grease. Chilling between folds ensures the butter stays solid, creating those dreamy flaky layers. Use instant yeast for consistency; it is more dependable than active dry yeast. You do not need to let your dough rise in a warm place, with the long fermentation time. The final egg wash gives that golden, bakery-style finish. And don’t forget to let your croissants cool on a wire rack- it keeps the bottoms crisp!
Recipe Troubleshooting
- Butter leaks: Likely from rolling too thin or using butter that’s too soft.
- Flat or dense croissants: Caused by under-proofing or over-kneading the dough.
- Lack of Flakiness: Skipping folds or not using enough chill time.
- Sticky Shaping: Chill your dough more or dust your work surface with flour.
- Too Much Work: It’s a labor of love, but the rave reviews are worth it.
- How many times should I fold the dough? Three letter folds is the sweet spot.
- Can I add different fillings? Yes! Try frangipane filling, or even a splash of milk-enhanced sweet almond cream.
- Can I make croissants from store-bought puff pastry? That’s a shortcut, but proper lamination is where the magic happens.
- If you feel like they are not flaky enough, make sure you use European butter for the perfect amount of fat. If you have already done so, add another fold for extra layers.
- Too bready. Be gentle during kneading and proofing.
- Almonds Burnt on Top: Make sure you put the tray on the middle rack in the oven and not too close to the top.
Serving Suggestions
Serve warm with jam and butter. Try them stuffed with ham and Swiss for a Croque croissant. Make it sweeter with Nutella or honey + cinnamon. Serve with a cup of coffee for a brunch treat.
Storage Tips
Room Temperature: Store in plastic wrap or an airtight container for up to 2 days. To maintain flakiness, reheat on a sheet pan in the oven.
Freezer: Freeze shaped and unbaked croissants on a prepared baking sheet, then transfer to freezer bags. When ready, bake from frozen- add 5 minutes. Baked croissants can also be frozen and reheated later.
Make Ahead: This dough is perfect for planning. Chill overnight, fold the next day, and bake fresh the next morning—or prep and freeze for a low-stress, perfect breakfast down the road.
Recommended Products
Flaky Almond Croissants
Homemade croissants might feel like a challenge, but the best part is that with time and heart, you’ll create a delicious pastry that rivals anything from French bakeries. Whether tackling a flaky almond croissant, reinventing day-old croissants, or just craving something fresh from the oven, this guide gives you everything you need to get it right.
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Bakery-Style Almond Croissants at Home
Ingredients
- 8 cups all-purpose flour
- 1 3/4 cups warm water
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tbsp fine sea salt
- 2 tbsp melted unsalted butter
- 1 tbsp + 1 tsp instant yeast
- 2 cups European butter or unsalted grass-fed
- 2 cups almond paste
- 1 cup sliced almonds
- 1/2 cup powdered sugar
- egg wash (1 egg and 1 tbsp milk)
Instructions
- In a bowl of a standing mixer with the dough hook add 1 3/4 cup warm water, 1 cup whole milk, 1/2 cup granulated sugar and 1 tbsp + 1 tsp instant yeast. Mix until combined.
- Add 8 cups all-purpose flour and 1 tbsp fine sea salt. Mix until a shaggy dough starts to form.
- Pour in 2 tbsp melted butter and knead until a dough forms.
- Remove the dough, cover the bowl with a kitchen towel, and rise for 2 hours.
- Place the dough in the fridge and let it rest overnight.
- The next day take the dough out and allow it to come back to room temperature.
- In between 2 pieces of parchment paper, roll the 2 cups of room temperature into a 9×7 inch rectangle. Place the wrapped butter onto a cookie sheet and into the freezer.
- Roll the croissant dough out into a 13×11 inch rectangle.
- Remove the butter from the freezer and place in the middle of the dough.
- Fold the two long edges of the dough over the butter until the dough meets in the middle. Roll the dough out to a 13×11-inch rectangle.
- Fold up one long side of the dough 3/4th of the way up. Meet the folded dough with the other long side 1/4th the way in. Then fold the piece of dough in half. Roll the dough out until 1/2 inch thick. Keeping it in a rectangle.
- Envelope fold the dough and then roll it back out 1/2 inch thick. Keeping it in a long rectangle.
- Cut the dough in half and place it on a cookie sheet, stacking with parchment paper in between. Place in the freezer for 2 hours.
- Remove the dough after 2 hours and let it rest and warm up to room temperature so that you can roll it out.
- Roll out the dough to 1/4 inch thick.
- Cut each half of the dough into another half, making four even rectangles. Using a ruler, measure 3 inches and mark with a knife nick on each long side of the dough pieces.
- Using the ruler, meet the top edge corner to the first 3-inch nick and cut the triangle made by the ruler edge. Repeat until 8 triangles are cut from each piece of dough, totaling 32 triangles.
- Place 1 tbsp of flattened almond paste on each croissant triangle on the fattest part.
- In the base of each triangle, cut a nick in the center. Pull the sides of the nick up and start rolling the dough tightly until you meet the tip of the triangle.
- Set each roll on a light-metal-colored cookie sheet lined with parchment paper. 8 rolls per sheet.
- Cover with plastic wrap and allow to rise for another hour or two.
- Preheat the oven to 400 degrees F and prepare an egg wash whisking 1 egg and 1 tbsp of milk together.
- Paint each croissant with the egg wash using a pastry brush and sprinkle sliced almond on top of each, pressing down a little to make them stick.
- Place the croissants in the oven 1 pan at a time and bake for 15-20 minutes until golden brown.
- Remove and let cool for 5-10 minutes before enjoying. Dust with 1/2 cup powdered sugar using a sifter.
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
Jayden
These are so light and fluffy. If you drink coffee these would pair well or hot chocolate!
Madison Reid
Yes, I love pairing them with my drinking chocolate recipe.