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(26 ratings)

Prep: 1 hr, 15 mins Cook: 18 mins plus overnight chilling

A challenge

Makes 12-14

James Martin shares his recipe for this French patisserie classic. It involves some ambitious pastry work, but the end results are worth it

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per croissant (14)

  • kcal310
  • fat19g
  • saturates11g
  • carbs29g
  • sugars4g
  • fibre1g
  • protein5g
  • salt0.9g


  • 500g strong white flour, plus extra for dusting
  • 1½ tsp salt
  • 50g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 x 7g sachets fast-action dried yeast
  • oil, for greasing
  • 300g butter, at room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.

  2. Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.

  3. Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.

  4. Fold one side of the dough up and halfway over the butter.

  5. Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.

  6. Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.

  7. Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way – rolling the pastry while it’s still folded – without adding more butter. Wrap and chill overnight.

  8. The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.

  9. Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.

  10. Take each triangle in turn and pull the two corners at the base to stretch and widen it.

  11. Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.

  12. Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.

  13. Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.

  14. Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.

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Comments, questions and tips

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Wendy Wray's picture
Wendy Wray
17th May, 2020
Great recipe. There are negative comments on here that are definitely worth disregarding. I mixed the dough at 4.30pm. Did the rolling and folding bit between 7and 9pm. Had them for brunch at 10.30 following morning. You need to allow plenty time but there is very little effort required. Excellent results.
Russell Taylor's picture
Russell Taylor
28th Apr, 2020
Whilst this may be a time consuming process, it was rewarding and fun. The end results were fantastic. Take the time.....its worth it x
Joss Hillary's picture
Joss Hillary
29th Mar, 2020
This recipe is incredibly misleading. Firstly, the prep time is more like 30 hours so if you are planning on making these fresh for breakfast start at 9 am the day before. Secondly, the final rise before baking doesn't indicate any kind of temperature. I assume it should be room temperature as anything higher will cause the butter to melt and ruin your croissants. Also, the rolling technique it poorly described. I'd recommend going on YouTube instead for your recipe.
Caroline Nation's picture
Caroline Nation
14th Oct, 2019
I have made these didn’t turn out prefect but taste good will be making again hopefully next time will look better
Jesse M. Cahill's picture
Jesse M. Cahill
4th Aug, 2018
Prep time 1hr, 15min plus about 24 hours...
22nd Dec, 2015
Made this recipe twice now and love it! Dont worry if you've never made them before, just follow the recipe as it says and youll be fine! I personally found it made alot more than 12 but i find that with all my baking
5th Oct, 2014
I did it! This was a nice challenge for me. Actually, the hardest part was patience! I enjoyed making them and my family really enjoyed them.
11th Jun, 2014
Catch a boat, plane or train to France, walk into a boulongery, buy Croissants, catch boat, plane or train method is quicker and fool proof........
9th Nov, 2018
regornotrub I love this reply! My husband said he would make me croissants so we had a look at the recipe in great detail. He said he'd make them while I was out, and I pointed out that would not be long enough. he said, it will be long enough....should take about 10 minutes to fetch them from the bakery van parked on our village green every Saturday!
The White Monk's picture
The White Monk
5th Aug, 2017
regornotrub, why did you leave this comment? Baking is about skill, technique, passion, love. Your comment adds nothing constructive and at best is a poor attempt at bad humor and at worst just facetious.


Vina Patel's picture
Vina Patel
10th Apr, 2020
I followed the recipie but when i proofed before baking the butter all came out and when baking the middle was raw. Any ideas where I went wrong?
Esther_Deputyfoodeditor's picture
14th Apr, 2020
Hi, Esther from the food team here! If the butter seeped out we think your dough may have gotten a little too hot during proving and this caused the butter to melt. Try leaving them in a spot in you kitchen that isn't too hot. Thanks for your question!
4th Apr, 2020
I am very confused as to how to cut the rectangles into triangles. how would i do that?
Esther_Deputyfoodeditor's picture
6th Apr, 2020
Hello! Esther from the food team here. At step 9 cut the 2 long strips in to 3 squares then cut each of those diagonally in to 2 triangles. Thanks for your question!
Hugo Green's picture
Hugo Green
7th Aug, 2019
Is it possible to chill overnight after you have completed step 13 when you shape the croissants?
27th Oct, 2017
Hello, these look amazing, but I am a vegan. Would these work with dairy free margarine? Thankyou.
goodfoodteam's picture
28th Oct, 2017
Thanks for your question. Unfortunately the texture and taste of vegan margarine won't lend itself well to this recipe. We have a number of vegan recipe collections. Here are a few to get you started. We hope you find a tempting alternative:
13th Aug, 2017
Hello, a question, I've placed the dough in the fridge to proof overnight as prescribed (6-8 °c). In the morning I take it out and roll the croissants. But there's barely any rise afterwards (25°C). I'm afraid the yeast has finished after an overnight proof. I wonder if it can still be active after an, already, 10-12 hour process? How to resolve this?
goodfoodteam's picture
17th Aug, 2017
Thanks for your question. Chilling the dough slows down the action of the yeast. Perhaps the dough was still quite cold once shaped, although it sounds like you've had it in a warm place. We suggest leaving the dough for at least two hours or more so that it can double in size. It's also worth checking your yeast is in date and that it is 'fast-action'. Hope that helps.
24th Jul, 2017
Is step 6 , just a reiteration of steps 4 and 5? I didn't quite get that one.


Hugo Green's picture
Hugo Green
30th Aug, 2019
Repeat the rolling and folding (steps 3-6) 7 times more to increase flakiness.
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