Paris-Style Croissants
Flaky, buttery croissants inspired by Parisian boulangeries. This step-by-step recipe walks you through laminating dough and shaping golden crescents just like in France.
Equipment
- Rolling Pin
- Mixing bowls
- Pastry brush
- Ruler (optional)
- Sharp knife or pizza cutter
- Baking sheets
- Parchment paper
- Stand mixer with dough hook (optional)
- Plastic wrap or reusable wrap
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/2 teaspoons fine sea salt
- 1 cup whole milk cold
- 1/4 cup water cold
- 2 tablespoons unsalted butter softened
For the Butter Block
- 1 cup 2 sticks unsalted European-style butter, cold
- For Brushing
- 1 large egg
- 1 tablespoon milk
Instructions
Make the Dough
- Mix flour, sugar, yeast, and salt. Add milk, water, and softened butter. Knead until smooth. Chill for 30–45 minutes.
Prepare the Butter Block
- Pound cold butter into a 6-inch square. Chill until firm but pliable.
Encase the Butter
- Roll dough into a 12-inch square. Place butter block in center, fold corners over, and seal.
Laminate the Dough
- Roll into 20x10-inch rectangle. Fold into thirds. Chill 30 min. Repeat twice (3 total folds).
Cut and Shape
- Roll to 1/4-inch thick. Cut into triangles. Roll from base to tip. Curve ends to crescent shape.
Proof
- Let croissants rise until puffy and jiggly, about 1.5–2 hours. Brush with egg wash.
Bake
- Bake at 400°F for 18–22 minutes until golden. Cool slightly before serving.
Notes
Use European-style butter for richer layers
Proofing time may vary based on room temp
Freeze shaped croissants before proofing to bake later