Learn to make buttery, flaky homemade croissants with this easy to follow recipe and tutorial. You can have this classic bakery-style pastry in your very own kitchen!
05Meanwhile, pound the butter between 2 pieces of parchment paper into an 8-inch square. Make sure the butter is in an even layer. Place the butter into the refrigerator to firm up.
06Generously flour your work surface and turn the dough out. Roll the dough out into a 9x18 rectangle.
07Place the chilled square of butter on one half of the dough and fold the other half of the dough up over the butter so you end up with a square.
08Gently roll the dough with the butter inside into another rectangle. Fold the rectangle like a letter so you have 3 layers, starting with the narrow end. Wrap in plastic wrap and refrigerate for 30 minutes. This is the first turn.
09Turn the dough so the long sides are on your left and right. Roll the dough into another rectangle about the same size then fold it the same way as the previous step. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour. Repeat this process until you have made 4 turns.
10Wrap the dough in plastic wrap and refrigerate it for 12-24 hours. The dough must be shaped and proofed within 24 hours.
11Line 2 baking sheets with parchment paper. Cut the dough in half and roll each half into a 6x12 inch rectangle.
12Transfer each rectangle to its own prepared baking sheet. Trim the edges so they are even and refrigerate for 20 minutes. The dough should be firm but not brittle.
13Use a large knife to cut each rectangle into 6 triangles. Make a small cut at the center of the base on each triangle.
14Begin rolling up the croissants, curling the two side fo the triangle on each side of the cut away from each other. Continue to roll with both hands until the tip is underneath. Bend the 2 ends toward each other in the shape of a crescent.
15Arrange the croissants on the baking sheets, cover them with plastic wrap and set them in a warm place to rise until they've doubled in size, about 1 hour.
16Preheat the oven to 375°F. Beat the egg and egg yolk together until well broken up and brush the egg wash over the tops of each croissant.
17Bake for 35 minutes or until puffed and golden brown. Cool on a wire rack to room temperature before serving.