Croissant Calculator
Calculate ingredients for perfect homemade croissants
Croissant Dough (Detrempe)
Bread Flour
500g
4 cups
Milk
300ml
Sugar
50g
Instant Yeast
10g
Salt
10g
Butter (dough)
25g
Butter Block
280g
Total Butter
305g
3 sticks
Timeline
Day 1 - Evening
Make detrempe (dough), refrigerate overnight
Day 2 - Morning
Prepare butter block, laminate (3 folds)
Day 2 - Afternoon
Shape croissants, proof 2 hours or refrigerate overnight
Day 2/3 - Morning
Final proof if cold, egg wash, bake
Proof Time
90-120 min
Bake Temp
400°F
Bake Time
15-18 minutes
Croissant Tips
- Use high-quality European-style butter (82%+ fat)
- Keep dough and butter at same consistency during lamination
- Roll from center outward, maintaining rectangle shape
- Proof until visibly puffy and jiggly (dont rush!)
- Egg wash twice for deep golden color
- Bake until deeply golden - color = flavor!