Making croissants at home may seem intimidating, but with the right ingredients, technique, and a manual dough sheeter, it becomes a realistic and rewarding project for serious home bakers.
The Brussardo dough sheeter allows you to create thin, even layers of dough and butter, which is the foundation of flaky, bakery-quality croissants. In this guide, you’ll learn exactly how to make croissants at home using a manual dough sheeter, with professional tips, clear steps, and practical ingredient quantities.
Why Use a Brussardo Dough Sheeter for Croissants?
Croissants are a laminated pastry, meaning they rely on alternating layers of dough and butter. Consistent thickness is essential—uneven rolling leads to butter leakage, poor rise, and dense texture.
The Brussardo dough sheeter solves this problem by:
- Rolling dough evenly without excessive pressure
- Protecting delicate butter layers
- Reducing physical effort and fatigue
- Producing professional results at home
Here is our latest dough sheeter- Brussardo Dough Sheeter Prime Automatica
Croissant Ingredients (Practical Rounded Weights)
Total laminated dough weight: approximately 1kg
Production: 18 croissants at a standard 55 g per croissant
Dough (Détrempe)
- Plain flour (T55): 28 g
- Strong flour (T45): 278 g
- Salt: 10 g
- Sugar: 67 g
- Fresh yeast: 22 g
- Milk (cold): 287 g
- Butter 82% fat (for dough): 55 g
Butter for Lamination
- Butter 82% fat (sheet): 250 g
Step-by-Step: Making Croissants
1. Make the Croissant Dough
Combine both flours, sugar, and salt in a bowl. Dissolve the fresh yeast in cold milk, then add it to the dry ingredients. Mix until a dough forms, then incorporate the 55 g butter.
Knead until smooth and elastic, but do not over-knead. The dough should feel supple, not tight. Most Pastry chefs points that the temperature for kneading is vital for developing best the kneaded dough. Basically temperature not exeeding 27 Celsius (°C) is recommended. We do advise on using a spiral mixer rather than a simple planetary mixer. If planetary mixer is used observe temperature as you may wish to stop the kneading for a while so to not overheat the dough.
2. Chill the Dough
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This relaxes the gluten and makes rolling easier.
3. Prepare the Butter Slab Using the Dough Sheeter
Professional bakers use dough sheeters for butter slabs because uniform thickness is critical. Sheet the 250 g butter between parchment or plastic until it forms a neat rectangle.
The butter should be cold but flexible—bendable without cracking.
4. Enclose the Butter
Roll the chilled dough into a rectangle using the dough sheeter. Place the butter slab in the center and fold the dough over it, sealing all edges completely.
5. First Fold (Single Fold)
Roll the dough gently, then fold it into thirds like a letter:
- Bottom third up
- Top third down
This creates the first set of layers.
6. Second Roll and Fold
Roll it again using the dough sheeter, and repeat the fold. You now have multiple butter layers forming inside the dough.
7. Chill Again (If needed)
Wrap the dough and refrigerate for 30 minutes. Chilling prevents butter melting and keeps layers distinct.
8. Roll and Shape the Croissants
Roll the dough to about 4-5 mm thick. Cut into long triangles.
Starting at the wide base, roll each triangle tightly toward the tip. Curve the ends slightly to form the classic croissant shape.
9. Proof the Croissants
Place croissants on a parchment-lined tray. Cover lightly and proof in a warm, draft-free place for about 1 hour, until doubled and visibly airy.
10. Bake
Preheat oven to 400°F (200°C). Brush croissants with beaten egg.
Bake for 15–18 minutes, until deeply golden, flaky, and crisp.
Final Thoughts
With our dough sheeter and proper technique, bakery-quality croissants at home are absolutely achievable. The key is temperature control, patience, and even rolling—exactly what our dough sheeter helps you achieve.
With practice, you’ll be producing croissants that are crisp, buttery, and beautifully layered every time.
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