Trust me, mes amis, making your own croissant has nothing of a miracle—oui, oui, you can do it yourself!

Today, we’ll show you that you won’t be needing any special hardware to make and bake a classic French croissant.

The whole thing is a matter of mastering “la bonne technique“.

The video of Ed and Marieke from Holland (WeekendBakery) is absolutely great. It shows an easy and fun way to make and bake your own classic French croissant.

• I’ll go with you through the step-by-step process:

(The numbers on the left indicate the corresponding time of the video)

(00:05) Make a square slab of le beurre (butter).

(00:50) – Trim the edges of the butter.

(01:06) – Refrigerate while you roll out la pâte (the dough.)

(01:13) – Take the dough you made the night before out of the refrigerator.

(01:25) – Roll the dough into a perfect carré (square) shape.

(01:32) – Roll towards les quatre coins (the four corners) of the dough.

(02:00) – If needed, gently reshape with your mains (hands.)

(02:07) – Here is the point where la magie (the magic) starts to happen: Fold the flap of the dough over the butter towards you..

(02:11) – Attention (be careful) here: Do not trap air between the dough edges and the butter.

(02:20) – Seal the butter completely inside the dough.

(02:30) – Gently start rolling without pressing too hard

(02:50) – Don’t go too crazy on la farine (the flour): Try using it to a minimum.

(03:25) – Fold the whole thing as if you were folding une feuille de papier (a sheet of paper) to be put it in an envelop. But instead of dropping it into the mailbox, you instead leave it to cool off in the fridge for about 20 minutes…

(03:42) – Don’t get tired of doing this already: You need to repeat the rolling and folding for two additional times (three times in total, that is.)

(03:56) – After a good night of sleep, rise and shine the next day to roll out the dough to 112 centimeters (that would be 44” for our American friends who are not too familiar with the metric system.)

(04:09) – If the dough stubbornly resists you, leave it to rest an extra 10 minutes in the fridge

(04:19) – Now it’s time for a little bit of geometry and trigonometrics (non, not really): Divide the dough into little triangles as shown in the video.

(04:40) – Gently elongate each triangle with a rolling pin.

(04:50) – Here’s another point where la magie kicks in: Make a notch in the center, and roll the dough, all the way down its length, and… Surprise! What shape did you get in there?

(05:00) – Now, gently and lightly brush with egg wash each piece, and proof for two hours.

(05:10) – Encore une fois (one more time): Egg wash after proof and then into the oven.

(05:35) – If you too are lucky enough to own a two-fan convection oven, this part will only take un quart d’heure (15 minutes.)

(06:05) – Now look at the result: Your self-made and self-baked classic croissants are ready to be tasted by you and your friends!

Bon Appétit