Credit: RM Studio Corp

How to Make Croissants Like a Pastry Chef

10 Minute read

01 Apr 2025

Jillian Dara

Journalist

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World-renowned pastry chef Antonio Bachour shares his method for rolling, shaping, and baking the perfect croissant—from dough to golden layers.

Before Antonio Bachour became a world-renowned pastry chef—named the world’s best in 2018, 2019, and 2022—he was just a kid sneaking bites of croissants at his parents’ bakery in Puerto Rico.

“I loved the flavor, the perfect texture: flaky and crispy on the outside and soft on the inside,” he recalls.

Years later, a trip to Paris would solidify his obsession. “My life changed with the croissants I tried at Fauchon,” says Bachour, remembering their pure, buttery flavor.

Today, from Miami to São Paulo, his pastries are as artful as they are technically masterful—but croissants still hold a special place in his heart.

After this trip, Bachour began making his own croissants and went on to open five bakeries from Miami to São Paulo, Brazil.

“We shouldn’t be afraid to make croissants at home as it’s very easy to make them,” he assures, adding, “You just have to have passion and desire to make them.”

Below, Bachour walks us through the process of perfecting the ultimate at-home croissant.

Step 1: Patience

Making croissants takes about two days: on day one, you prepare the dough and let it rest overnight. Day two is for rolling, shaping, proofing, baking—and of course, eating. “Croissants are better to eat fresh the same day,” advises Bachour.

Step 2: Make the Dough

The quality of a croissant begins with its dough, which uses two types of flour—bread flour and all-purpose—and a high-quality butter with low water content. “I use at least 82 percent butter that contains only 18 percent water to make a more flakey layer,” says Bachour. The dough also needs to be elastic. After mixing for 15 minutes, Bachour recommends taking a handful and gently stretching it: “If it does not break and creates a thin, elastic dough, it is perfect.”

Step 3: Laminating

Once the dough has chilled overnight, it’s time to laminate—folding and rolling butter into the dough to create the croissant’s signature flaky layers. Start by flattening the butter into a thin, even sheet before enclosing it in the dough. From there, you’ll fold and roll the dough several times. Once it’s rolled out to about 4mm thick, wrap it and chill it in the freezer for about an hour to rest before shaping.

Step 4: Rolling the Croissant

To shape the croissants, cut the dough into long, narrow triangles. For a more dramatic rise and tighter spiral, Bachour recommends gently stretching each triangle to about 38 cm long and 9 cm wide before rolling it up from the base. Roll with a light hand to preserve the layers and form that classic crescent shape.

Step 5: Egg Wash

An egg wash gives croissants their signature golden color and glossy finish. Bachour uses a mix of eggs, milk, and heavy cream—and applies it twice. First, he sprays the croissants with egg wash before proofing to keep the dough from drying out. Then, just before baking, he brushes on a second coat for maximum shine. “We spray them with egg wash before proofing to make sure they don’t dry out,” he says.

Step 6: Proofing

Proofing is a crucial step that allows the croissant dough to rise and develop its signature airy structure. “Proofing is important for croissants because it activates the yeast, which creates a great comb in the center that gives the pastry its signature rise and flaky layers,” explains Bachour. “If the dough isn't proofed enough, the layers may collapse and the butter may leak out.” The dough should look visibly puffed and jiggly before baking—don’t rush it.

Step 7: Baking

Croissants bake quickly—about 20 minutes. According to Bachour, rack placement doesn’t matter as much as ingredient quality: “The most important thing is tons of good flour and butter,” he says. Use your oven light to monitor them; they should be a deep golden brown when fully baked.

Step 8: Storing and Reheating

If you’re not using the dough right away, Bachour recommends freezing it for up to one week. Baked croissants can be stored in an airtight container for up to three days. When you’re ready to enjoy them, just pop them in the oven to reheat and refresh—about 5 to 10 minutes at 300°F should do the trick.

Antonio Bachour's Butter Croissants

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The Chef

Antonio Bachour is a hyper-creative pastry chef and the face behind Miami’s celebrated Bachour bakery-led restaurants. Recognized as one of the leading figures in modern pastry, the Puerto Rican chef has also been named one of the best pastry chefs in the US. In addition to his culinary achievements and international acclaim, Bachour is also a passionate teacher and cookbook author.

01 Apr 2025