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French Croissant Quick and Easy

French Croissant 1
And by that title, I don’t mean that your French croissant is going to be ready in an hour, although this is something I’d like to work on maybe in the future. However, for now, I can tell you that you don’t have to proof the croissant all night in the fridge.

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From start to finish, this French croissant will take around 8 hours, you must be thinking how is that quick. Well if you are making croissants for the first time, you need to know that mostly croissants are made in one day and baked the next day.

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So instead of keeping the dough in the fridge to proof overnight, now you can make it in the evening and have it with your breakfast in the morning or even snack on it the same day. One thing for sure, that making French Croissant is not difficult at all.

French Croissant 2

Making French Croissant.

These French croissants turned out gorgeous and made my house smells heavenly and buttery. I love the smell of freshly baked croissants but for you to have a flavorful croissant, you have to use a good quality butter, since butter is what gives a croissant those layers, making it flaky and ridiculously delicious.

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How to freeze the croissant.

You can make mini croissant and fill them with chocolate, or cheese. You can even freeze the croissants after shaping them to bake later. If you decided to freeze the croissant after shaping them, do not brush the croissants with eggs. Place the shaped croissants on a sheet and freeze for 40 minutes. When the croissants are frozen, place them in a Ziploc bag and place in the freezer again, this step will avoid the croissants from sticking together.

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This recipe is from Bruno Albouze.

Enjoy making this recipe!


  1. They turned out perfect, Muna.

  2. I LOVE croissants!! Buttery goodness!! Such a delicious recipe and so perfect for Saturday or Sunday morning! Wish I had one of these right now smeared with my favourite jam 🙂

  3. I’ve made croissants at home one time…and they took so long to make! (Of course, they were delicious…so I didn’t mind at all.) I love the idea of shortening the process. I’ll have to try these out soon…it’s been a while since I’ve baked something fun like this! 🙂

    • Arinacooking

      I guess when making something delicious and satisfying like croissants, the length of the process is forgotten from the first bite 🙂

  4. These croissants sound delicious, Muna! I would love to have them for breakfast with a cup of tea!

    • Arinacooking

      Thank you Agness, I’m happy you stopped by 🙂 These croissants were delicious and I hope you enjoy making them the way I did!

  5. Those look delicious! I’ll have to try it sometime!

  6. These look great! Quick question- how much milk does this recipe call for?

    • Arinacooking

      Hi Ava, There is no milk in this recipe I apologize. It seems like that was one of those days when I’m in the kitchen making more than one recipe. I have edited the recipe and hopefully, you’d give it a try 🙂

  7. David Perkins

    The ingredient list for the dough says “1/2 warm water.”
    I assume that means 1/2 cup. But how do I know if warm is warm enough? Is there a recommended temp?

    • Arinacooking

      Hi David, Yes it is 1/2 cup water and I have updated that in the recipe, thanks for bringing it to my attention. The water should be warm enough to place your finger in it without getting burned, around 104F.