Parisian Croissant

Parisian Croissant


  1. 2 1/4 cups all-purpose flour
  2. 1/4 cup granulated sugar
  3. 1 teaspoon salt
  4. 1 1/4 cups unsalted butter, cold
  5. 1/2 cup warm milk
  6. 2 1/4 teaspoons active dry yeast
  7. 1/4 cup warm water
  8. 1 egg (for egg wash)


Step 1: Make the Dough

  • In a bowl, combine flour, sugar, and salt.
  • Grate cold butter into the dry ingredients and mix until crumbly.
  • Dissolve yeast in warm water and add it, along with warm milk, to the flour mixture. Mix to form a dough.

Step 2: Laminate the Dough

  • Roll out the dough into a rectangle.
  • Fold the dough into thirds, like a letter. Chill for 30 minutes.
  • Repeat this rolling and folding process twice more.

Step 3: Shape the Croissants

  • Roll out the dough into a large rectangle.
  • Cut triangles and make a small slit at the base of each.
  • Roll the triangles into crescent shapes.

Step 4: Proof and Bake

  • Place the shaped croissants on a baking sheet, cover, and let them rise until doubled in size.
  • Preheat the oven to 400°F (200°C).
  • Beat an egg and brush it over the croissants for a golden finish.
  • Bake for 15-20 minutes or until golden brown.

Step 5: Enjoy!

  • Allow the Parisian croissants to cool slightly before savoring their flaky layers. Perfect for a decadent breakfast or a touch of Parisian elegance at any time.

*Recipe on video and text may differ from each other!

How to cook Parisian Croissant:

Original Baking