Few things embody the essence of indulgent breakfast or brunch quite like a freshly baked croissant. Golden, buttery, and exquisitely flaky, croissants are a masterpiece of French pastry craftsmanship — each layer tenderly enveloping the next to create a crisp exterior and a soft, airy crumb within. When paired with luscious, sweet strawberry jam, the experience becomes nothing short of heavenly — a harmony of textures and flavors that awaken the senses.

Making croissants at home is a labor of love — one that rewards patience and care with bakery-level results right from your kitchen. The smell of warm, buttery pastry filling your home as they bake is something every food lover should experience at least once.

Why I Love This Recipe

I love this recipe because it perfectly balances the art of baking with the joy of simplicity. The process of laminating dough — folding butter into layers — might sound intimidating, but it’s deeply satisfying once mastered. Watching your croissants puff up beautifully in the oven is incredibly rewarding.

And the pairing with strawberry jam adds a nostalgic touch — sweet, fruity, and slightly tart — cutting through the richness of butter with just the right amount of freshness. It’s the kind of pastry that makes you slow down, savor the moment, and appreciate the craftsmanship behind every bite.

Why It’s a Must-Try Dish

• Homemade perfection: No store-bought croissant can match the freshness and flavor of one made from scratch.
• Versatile indulgence: Perfect for breakfast, brunch, or even dessert.
• Impressive yet achievable: You’ll feel like a professional baker when those golden layers emerge from the oven.
• Customizable: Fill them with chocolate, almond cream, or seasonal jams — the possibilities are endless.

Preparation and Cooking Time

• Preparation Time: 1 hour (plus 3–4 hours of chilling and resting time)
• Cooking Time: 20–25 minutes
• Total Time: About 5 hours (most of it passive chilling time)
• Servings: 12 croissants
• Calories: Approx. 320 kcal per croissant

Course and Cuisine

• Course: Breakfast / Brunch / Pastry
• Cuisine: French

Ingredients

For the Dough:

• 4 cups (500 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1 tbsp (10 g) instant yeast
• 1 1/4 tsp salt
• 1 cup (240 ml) warm whole milk
• 2 tbsp (30 g) unsalted butter, softened
• 1 large egg

For the Butter Block:

• 1 cup (225 g) unsalted butter, cold
• 2 tbsp flour (for dusting)

For Egg Wash:

• 1 large egg
• 1 tbsp milk

For Serving:

• 1 cup strawberry jam (preferably homemade or high-quality store-bought)
• Powdered sugar (optional, for dusting)

Cooking Directions (Overview)

1. Prepare the yeast dough.
2. Chill and prepare the butter block.
3. Laminate the dough (folding process).
4. Roll and shape into croissants.
5. Proof until puffy and airy.
6. Brush with egg wash and bake to golden perfection.
7. Serve warm with strawberry jam.

Step-by-Step Preparation Method

Step 1: Make the Dough

1. In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until slightly foamy.
2. Add flour, salt, softened butter, and the egg.
3. Mix until a soft dough forms. Knead for about 5–7 minutes until smooth.
4. Shape into a ball, cover with plastic wrap, and refrigerate for 30–40 minutes.

Step 2: Prepare the Butter Block

1. Place cold butter between two sheets of parchment paper.
2. Use a rolling pin to flatten it into a 7×7 inch square.
3. Chill the butter block until firm but pliable (about 20 minutes).

Step 3: Laminate the Dough

1. Roll the chilled dough into a 10×10 inch square.
2. Place the butter block in the center diagonally, so it looks like a diamond on the dough square.
3. Fold the dough corners over the butter to completely encase it.
4. Roll the dough out into a rectangle (about 20×10 inches).
5. Fold the bottom third up and the top third down — like folding a letter.
6. Wrap in plastic wrap and refrigerate for 30 minutes.
7. Repeat this rolling and folding process twice more, chilling for 30 minutes each time.

Step 4: Shape the Croissants

1. After the final chill, roll the dough into a large rectangle (about ¼ inch thick).
2. Cut into long triangles (base about 4 inches wide).
3. Starting from the wide base, roll each triangle tightly toward the tip.
4. Curve the ends slightly to form a crescent shape.

Step 5: Proofing

1. Place croissants on a parchment-lined baking sheet.
2. Cover loosely with plastic wrap and let them rise at room temperature for 1½–2 hours until puffy and doubled in size.

Step 6: Baking

1. Preheat the oven to 400°F (200°C).
2. Brush croissants with egg wash (egg + milk mixture).
3. Bake for 20–25 minutes or until golden brown and flaky.

Step 7: Serving

1. Let cool slightly.
2. Serve warm with strawberry jam on the side or spread inside.
3. Optionally, dust with powdered sugar for an elegant finish.

How to Serve

Serve these croissants warm with a generous spoon of strawberry jam or butter. Pair with a cappuccino or hot chocolate for a luxurious café-style breakfast. You can also split them and fill with jam before baking for a sweet surprise inside.

Recipe Tips

• Keep everything cold — cold dough and cold butter are key to flaky layers.
• Don’t overwork the dough; it can toughen your pastry.
• Use European-style butter (higher fat content) for the best texture.
• Allow enough proofing time — this gives that light, airy crumb.

Variations

1. Chocolate Croissants (Pain au Chocolat): Place a chocolate baton or piece of dark chocolate inside before rolling.
2. Almond Croissants: Fill with almond cream and top with sliced almonds before baking.
3. Savory Croissants: Skip the sugar and fill with ham, cheese, or pesto.
4. Berry Jam Medley: Try raspberry or mixed berry jam for a tangier contrast.

Freezing and Storage

• To Store: Keep leftover croissants in an airtight container at room temperature for up to 2 days.
• To Refrigerate: Store up to 5 days and reheat in a 300°F (150°C) oven for 5–7 minutes.
• To Freeze (unbaked): Freeze shaped, unbaked croissants for up to 1 month. Thaw overnight in the fridge, proof, then bake.
• To Freeze (baked): Freeze cooled croissants for up to 2 months. Reheat directly from frozen.

Special Equipment Needed

• Rolling pin
• Pastry brush
• Parchment paper
• Sharp knife or pizza cutter
• Baking sheet
• Digital kitchen scale (for accuracy)

FAQ

Q1: Can I make the dough ahead of time?
Yes! You can make the dough and refrigerate it overnight before laminating.

Q2: Can I use salted butter?
If using salted butter, reduce the salt in the dough to ½ teaspoon.

Q3: Why did my croissants leak butter?
This can happen if the dough or butter gets too warm. Chill between folds to prevent this.

Q4: Can I make mini croissants?
Absolutely! Just cut smaller triangles and reduce baking time by 5 minutes.

Conclusion

Flaky Croissants with Strawberry Jam are a celebration of patience, technique, and flavor. Every bite is a beautiful contrast of crisp, golden pastry and soft, buttery layers, elevated by the sweetness of ripe strawberries. Whether you’re impressing guests, treating your family, or simply indulging yourself on a quiet morning, these croissants turn an ordinary breakfast into something extraordinary.