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baked croissants on baking sheet

Authentic Parisian Croissant Recipe

Flakey, delicate, and oh so buttery, this authentic Parisian Croissant recipe is quite the special treat. Whether you’re making a batch for the holidays or just feel like indulging, this is the ultimate croissant recipe.
Course Breads, Breakfast
Cuisine French
Keyword Croissant Recipe
Prep Time 2 days
Cook Time 15 minutes
Total Time 2 days 15 minutes
Servings 10 croissants
Calories 237kcal


For the Detrempe (dough)

  • 500 grams all purpose flour scant 4 cups
  • 10 grams salt approximately 2 teaspoons
  • 70 grams granulated sugar approximately 6 tablespoons
  • 10 grams instant dry yeast approximately 4 teaspoons
  • 230 grams warm water approximately 1 cup
  • 50 grams melted butter cooled, approximately 2 tablespoons

For the Butter Block

  • 250 grams European butter unsalted, approximately 1 cup + 2 tablespoons


  • Using a rolling pin and parchment paper, pound the butter into a thin rectangle 30 cm x 15 cm. )I find using a bench scraper works great to even out the edges within the parchment paper without getting it dirty.) Refrigerate.
    butter block
  • Proof yeast in warm water. In a separate large bowl, add flour, salt, sugar and melted butter. Stir in proofed yeast and water. Knead gently to create dough. Cover with plastic wrap and rise 30 minutes on the counter and then refrigerate for a minimun of 2 hours (but up to 6 hours.)
    croissant dough
  • Once dough and butter block are cold, roll the dough out to a rectangle approximately 50 cm x 17 cm. (A little larger is fine and normal.) Place butter block onto one side of the dough. Fold extra dough overtop of the butter block to cover half of the butter.
    laminating croissant dough with butter
  • Fold other side with butter and dough overtop the first fold. You should have five total layers: dough, butter, dough, butter, dough.
    laminating croissant dough with butter
  • Roll out to be a large rectangle and then create a double fold or book fold: fold the two edges in towards the center and then fold those edges in again. Wrap in plastic wrap and refrigerate 1 hour.
    croissant dough wrapped in plastic wrap
  • To create more layers, roll rested dough out to a rectangle and fold another double fold or book fold. Wrap in plastic wrap and refrigerate 1 hour.
    folding croissant dough to create layers
  • Roll dough out to be a 4 mm thick rectangle, approximately 50 cm x 25 cm. Trim any extra dough to make the rectangle as accurate as possible. Cut triangles that are 10 cm wide and 25 cm long.
    croissant dough cut into triangles
  • You should get 10 full size with a few smaller ones made with scraps of dough. Roll triangles into croissants and place onto baking sheets.
    rolled croissants
  • Brush croissants with beaten egg and rise 2 to 3 hours or until croissants look and feel puffy and have doubled in size.
    brushing croissants with egg wash
  • Brush Croissants with more egg wash and bake at 400 degrees for 15 to 20 minutes or until golden brown in color, including the creases. Remove from oven and transfer to cooling rack. Enjoy warm or at room temperature.
    baked croissants on baking sheet


Calories: 237kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 238mg | Potassium: 33mg | Fiber: 1g | Sugar: 4g | Vitamin A: 417IU | Calcium: 8mg | Iron: 1mg