Credit: RM Studio Corp

How to Make Croissants Like a Pastry Chef

10 Minutes read

01 Apr 2025

Journalist

World-renowned pastry chef Antonio Bachour shares his method for rolling, shaping, and baking the perfect croissant—from dough to golden layers.

Before Antonio Bachour became a world-renowned pastry chef—named the world’s best in 2018, 2019, and 2022—he was just a kid sneaking bites of croissants at his parents’ bakery in Puerto Rico.

“I loved the flavor, the perfect texture: flaky and crispy on the outside and soft on the inside,” he recalls.

Years later, a trip to Paris would solidify his obsession. “My life changed with the croissants I tried at Fauchon,” says Bachour, remembering their pure, buttery flavor.

Today, from Miami to São Paulo, his pastries are as artful as they are technically masterful—but croissants still hold a special place in his heart.

After this trip, Bachour began making his own croissants and went on to open five bakeries from Miami to São Paulo, Brazil.

“We shouldn’t be afraid to make croissants at home as it’s very easy to make them,” he assures, adding, “You just have to have passion and desire to make them.”

Below, Bachour walks us through the process of perfecting the ultimate at-home croissant.

Step 1: Patience

Making croissants takes about two days: on day one, you prepare the dough and let it rest overnight. Day two is for rolling, shaping, proofing, baking—and of course, eating. “Croissants are better to eat fresh the same day,” advises Bachour.

Step 2: Make the Dough

The quality of a croissant begins with its dough, which uses two types of flour—bread flour and all-purpose—and a high-quality butter with low water content. “I use at least 82 percent butter that contains only 18 percent water to make a more flakey layer,” says Bachour. The dough also needs to be elastic. After mixing for 15 minutes, Bachour recommends taking a handful and gently stretching it: “If it does not break and creates a thin, elastic dough, it is perfect.”

Step 3: Laminating

Once the dough has chilled overnight, it’s time to laminate—folding and rolling butter into the dough to create the croissant’s signature flaky layers. Start by flattening the butter into a thin, even sheet before enclosing it in the dough. From there, you’ll fold and roll the dough several times. Once it’s rolled out to about 4mm thick, wrap it and chill it in the freezer for about an hour to rest before shaping.

Step 4: Rolling the Croissant

To shape the croissants, cut the dough into long, narrow triangles. For a more dramatic rise and tighter spiral, Bachour recommends gently stretching each triangle to about 38 cm long and 9 cm wide before rolling it up from the base. Roll with a light hand to preserve the layers and form that classic crescent shape.

Step 5: Egg Wash

An egg wash gives croissants their signature golden color and glossy finish. Bachour uses a mix of eggs, milk, and heavy cream—and applies it twice. First, he sprays the croissants with egg wash before proofing to keep the dough from drying out. Then, just before baking, he brushes on a second coat for maximum shine. “We spray them with egg wash before proofing to make sure they don’t dry out,” he says.

Step 6: Proofing

Proofing is a crucial step that allows the croissant dough to rise and develop its signature airy structure. “Proofing is important for croissants because it activates the yeast, which creates a great comb in the center that gives the pastry its signature rise and flaky layers,” explains Bachour. “If the dough isn't proofed enough, the layers may collapse and the butter may leak out.” The dough should look visibly puffed and jiggly before baking—don’t rush it.

Folding croissant dough

Croissant triangles

Step 7: Baking

Croissants bake quickly—about 20 minutes. According to Bachour, rack placement doesn’t matter as much as ingredient quality: “The most important thing is tons of good flour and butter,” he says. Use your oven light to monitor them; they should be a deep golden brown when fully baked.

Step 8: Storing and Reheating

If you’re not using the dough right away, Bachour recommends freezing it for up to one week. Baked croissants can be stored in an airtight container for up to three days. When you’re ready to enjoy them, just pop them in the oven to reheat and refresh—about 5 to 10 minutes at 300°F should do the trick.

Antonio Bachour's Butter Croissants

Discover More About The Chef

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27H 20MIN

Antonio Bachour’s Butter Croissants

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The Chef

Bachour's passion for baking began in his Lebanese parents' bakery in Puerto Rico, where, at the tender age of 13, he was already making bread and croissants. Observing the bakery's pastry chef craft glazes, meringues, and intricate flowers fueled his creativity and early formative ideas. At 18, Bachour attended culinary school in New York and quickly advanced in Florida hotels. In 2001, he became Executive Pastry Chef at Talula in Miami Beach, later joining Devito South Beach and Scarpetta.

By 2003, Bachour’s vibrant plated desserts adorned with edible flowers had gained traction, leading to roles at W South Beach Hotel and Trump Soho. A pivotal moment came in 2007, when he trained under Philippe Givre at L’École Valrhona, mastering chocolate techniques and expanding his pastry skills and repertoire.

In 2011, Dessert Professional Magazine named him one of the top 10 US pastry chefs at the beginning of his role as Corporate Pastry Chef for St. Regis Hotels. Bachour's eponymous flagship bakery-led restaurant opened in Miami in 2016, the first of many.

This passionate pastry chef harnesses the love of his craft by teaching and traveling extensively, delivering up to 40 pastry classes annually worldwide, and collaborating with renowned chefs like Massimo Bottura and Mauro Colagreco. With over 1.4 million Instagram followers, Bachour inspires the pastry-loving community with his creativity and dedication to the craft.

Honored as the World’s Best Pastry Chef by the Best Chefs Awards organization in 2018 and again in 2022 as well as Esquire Magazine’s Best Pastry Chef in 2019, Bachour also received La Liste’s Pastry Innovation Award in 2024.

Over 30 years into his career, he remains inspired and dedicated to pastry perfection.

Restaurants

Bachour now owns several bakeries and restaurants in Miami, including Tablé by Bachour, a French-influenced restaurant in the Design District, as well as establishments in Mexico.

His eponymous flagship bakery-led restaurant, Bachour, in Miami’s Coral Gables, which he re-opened with his brother in 2019, has held a Bib Gourmand since 2022. The bakery boasts an airy, industrial interior with the bakers taking center stage, creating brightly colored tarts, pastries, macarons like mango-passion fruit, and lemon pies, with stringently sourced high-quality ingredients.

Alongside the irresistible sweet offerings, Bachour's all-day menu offers savory dishes, like egg sandwiches and eggs Benedict, and heartier dishes such as steak sandwiches, lomo risotto, and fettuccine with house-made pomodoro sauce.

Bachour also has plans underway for new projects in Washington DC and Philadelphia.

Recipes and dishes

Bachour cites passion as the key ingredient in his carefully conceived creations. His pastry journey began at the heart of a large family with a sweet tooth. His vibrant Puerto Rican influences and interest in modern art deeply inform his work.

Bachour’s desserts merge tropical colors with artistic design, resulting in visually stunning creations that reflect both his cultural roots and artistic inspirations. His signature mirror cakes, widely shared on Instagram, reflect his ability to merge art and food.

Throughout his 30-year career, Bachour has mastered many complex pastry techniques but remains driven by the aesthetic challenges of pastry. He constantly elevates and updates his designs, often changing them weekly to maintain the ‘wow’ factor. His viennoiseries, like the hazelnut pain aux raisins and strawberry mascarpone croissant, are celebrated for their bold flavors and vibrant presentations.

Bachour frequently chooses tropical fruits like mango, passion fruit, and coconut to transport diners to Puerto Rico. Also inspired by citrus, stone fruits, and flowers, he crafts meticulous still-life compositions, which he first became noticed for.

Beyond the kitchen, Bachour is a prolific author with multiple cookbooks, including Bachour, Bachour Simply Beautiful, Bachour Chocolate, and Bachour The Baker, sharing his technical expertise and creative vision with aspiring pastry chefs worldwide.

01 Apr 2025