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Homemade French Croissants (Small Batch)

Homemade French Croissants (Small Batch)

Homemade French Croissants (Small Batch) are the perfect indulgence for breakfast or brunch. With their buttery layers and flaky texture, these croissants bring the charm of a French patisserie right to your kitchen. This small-batch recipe is tailored for smaller households or anyone looking to enjoy fresh pastries without excess. You can savor them plain, fill them with chocolate, or pair them with your favorite jam—making every bite a delightful experience. The step-by-step instructions guide you through the process, ensuring that even novice bakers can achieve bakery-quality results at home.

  • Total Time: 50 minutes
  • Yield: Makes approximately 4 croissants 1x

Ingredients

Scale
  • 85 g lukewarm milk
  • 60 g lukewarm water
  • 6 g active dry yeast
  • 5 g honey
  • 25 g melted butter
  • 20 g white sugar
  • 250 g all-purpose flour
  • 5 g salt
  • 140 g cold butter (for layering)
  • 1 egg yolk and 2 tbsp milk/cream (for egg wash)

Instructions

  1. In a bowl, combine lukewarm milk, water, and honey. Sprinkle in yeast and let sit for 5-10 minutes until frothy.
  2. In a stand mixer bowl, mix flour, sugar, and salt. Add melted butter and yeast mixture; stir until combined.
  3. Knead on low speed until smooth; shape into a ball and refrigerate for at least 4 hours.
  4. Prepare the butter layer by pounding cold butter into a rectangle.
  5. Roll out the chilled dough, encase the butter layer within it, and proceed with folding to create layers.
  • Author: Natalia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 croissant (50g)
  • Calories: 200
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: <1g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: Ensure your butter is cold before laminating to achieve flakiness. Allow sufficient resting time between folds to relax gluten. Use precise measurements for best results.