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You are here: Home / Recipes / Recipes by Course / Breakfast & Brunch Recipes / Parisian Style Buttery Croissants

Parisian Style Buttery Croissants

Published on April 27, 2016 by Ed 77 Comments
Last Updated on August 26, 2020

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Learn how to make a classic French croissant dough then bake these Parisian style buttery flaky croissants
A recipe for French croissant dough which gives you Parisian style flaky buttery croissants

This French croissant dough recipe takes time but gives real patisserie quality results.

Table of Contents

  • Butter and jam for your croissants 
  • Parisian Style Buttery Croissants
    • Ingredients
    • Instructions
    • Notes

Butter and jam for your croissants 

Homemade croissants are delicious for breakfast spread with homemade butter and jam, try one of the below. 

  • Homemade butter
  • Plum Jam 
  • Nectarine jam
  • Quince jelly
  • Crab apple jelly
  • Mixed Berry Jam
  • Blackberry jam
  • other easy jam recipes
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How to make French croissant dough which gives you Parisian style flakey buttery croissants.
Print Recipe
4.87 from 15 votes

Parisian Style Buttery Croissants

Light, fluffy and buttery Parisian style croissants take 3 days to make, but the end results are worth it.
Servings: 16
Author: Helen Best-Shaw
Prep Time3 d
Cook Time15 mins
Total Time3 d 15 mins

Ingredients

  • 500 g good bread flour
  • 140 ml water
  • 140 ml milk
  • 55 g sugar
  • 40 g soft butter
  • 10 g instant yeast or 30g fresh yeast or 60g starter
  • 12 g fine sea salt
  • 280 g unsalted butter (cold)
  • 1 egg for glazing

Instructions

Day 1

  • Place all dry ingredients into a bowl and mix together. Make a well and add the butter and liquid. Bring together then place onto a floured surface. Work the dough lightly for about 3 minutes. You don't want to over work the dough as it will be harder to incorporate the butter on the next day. Push the dough down to form a flat disk place onto a lightly floured tray, cover and place into the fridge for at least 8 hours and up to 12.

Day 2

  • 1 hour before you take the dough from fridge. Get your butter and pound it with a rolling pin to make it nice and flat. For the easiest method, place the butter between two pieces of parchment paper and gently pound until square and flat about 1/4". Place back into the fridge.
  • Take your dough out of the fridge and place onto a lightly floured surface. Pin out to form a square. Then pin each side out so you have an envelope, 4 thin corners and a slightly raised centre piece.
  • Place the butter in the centre of the dough. Then pull in each corner to totally enclose the butter in the dough. Pin the dough out into a long rectangle shape. Brush off any flour and fold into 3. This is called a half fold. Place back into the fridge and rest for 1 hour.
  • Again take the dough from the fridge onto a lightly floured surface, pin out to a long rectangle and give another half fold, place in the fridge for another hour. Repeat one more time so your croissant dough would have had 3 half folds.
  • Place in fridge on a lightly floured tray, cover and leave for a good 12 hours.
  • This will help hold the layers you have created and make it easier for the final stage.

Day 3

  • Take dough from fridge. Place onto a lightly floured surface. Pin out again to a good rectangle shape about 4mm in-depth. With a sharp knife you want to cut your dough into 12 equal triangles. At the top of each triangle and in the centre cut a little about 1/4".
  • Fold the corners down, hold the tail and roll up your croissant making sure the tail is on the bottom of the rolled up croissant. Place onto a parchment paper lined tray. Ensure they are evenly spaced out.
  • Whisk your egg up and brush over each croissant. You now need to leave your croissant to rise.
  • They need to be in a warmish place ideally about 24c for about two hours.
  • In this time they will double in size and you will be able to see the layers you have so lovingly created. If they are not ready after two hours give them a bit longer it will be worth the wait.
  • Pre heat your oven to 190c. Place the croissant into the oven, bake for 15-18 mins they will be a nice golden colour and slightly crispy on the outside.
  • Take out and enjoy!

Notes

  • Recipe courtesy of River Cottage Cookery School
  • This recipe is 10 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Parisian Style Buttery Croissants
Amount Per Serving
Calories 280 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 54mg18%
Sodium 319mg14%
Potassium 56mg2%
Carbohydrates 26g9%
Sugar 3g3%
Protein 4g8%
Vitamin A 530IU11%
Calcium 20mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baking
Cuisine: French
Keyword: Croissants, Parisian style buttery croissants
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Classic French Buttery Croissants-2

 

The secret to making French croissant dough which gives you perfect Parisian style flaky buttery croissants.

 

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Filed Under: Baking, Bread Recipes, Breakfast & Brunch Recipes, French, Recipes Ingredients: Dairy, Eggs, Flour, Milk, Sugar

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    Recipe Rating




  1. Madeleine Morrow

    Goodness! What an amazing course. As for making my own croissants I don’t think I would have the confidence (or patience). Maybe after a course I might feel more able Sounds like a marvellous experience

    Reply
    • Helen

      The croissants require organisation rather than lots of time, I’ve made them before, but not as spectacularly as these ones

      Reply
  2. Camilla

    5 stars
    Oh my these croissants look out of this world, just perfect! I have to admit that I have never attempted to make any but think a course at River Cottage would be the perfect place to be inspired!

    Reply
    • Helen

      I’ve made a laminated yeasted dough once and it is not that hard, but it does take some dedication.

      Reply
  3. Helen @ family-friends-food.com

    5 stars
    What a fantastic day! Such a wonderful variety of things to make, with different flours and techniques. Your results looks spectacular – yum!

    Reply
    • Helen

      It looks super. Ed came back laden down with bags of bread.

      Reply
  4. Ceri @Natural Kitchen Adventures

    5 stars
    Looks like Ed had a fabulous day, captured the atmosphere of RC, and enjoyed it as much as I did. I’d love to go back to learn more – especially all the traditional breads too, but mostly just to hang out in such a legendary institution!

    Reply
    • Helen

      I am quite jealous and think I need a day there, but on the upside I do get to eat so much good bread!

      Reply
  5. Isabella

    5 stars
    Those croissants look incredible! I need to get on and make more pastries, nothing beats freshly baked bread and pastries! Would love to learn to make traditional breads really well. What a fab competition!

    Reply
    • Helen

      They were so good. Looking forward to the next batch.

      Reply
  6. Kerry at Kerry Cooks

    5 stars
    Those croissants looks simply PHENOMENAL. Definitely a labour of love but just imagine how impressed people would be!

    Reply
    • Helen

      Thanks Kerry, they were amazing!

      Reply
  7. sharon mead

    would love to have a go at croissants

    Reply
  8. Lindsey Smith

    4 stars
    I would love to learn to make some nice crusty rolls or a large loaf – mine always come out soft!

    Reply
  9. Simon tutthill

    I would love to able to bake a traditional cob

    Reply
  10. kate knight

    Ciabatta as I love this bread

    Reply
  11. Ben Audsley

    i would like to bake a bagette

    Reply
  12. fozia Akhtar

    Garlic bread

    Reply
  13. Karl Borowy

    ukrainian bread

    Reply
  14. Kirsty Hosty

    I’d like to bake crusty rolls with a soft centre yummy

    Reply
  15. Sarah, Maison Cupcake

    5 stars
    These look staggeringly good! Never tried making croissants but the bought ones in the country are often so rubbish it’s good to have an alternative!

    Reply
    • Helen

      They were amazing Sarah. All credit to Ed.

      Reply
  16. Graham Anderson

    I would like to be able to make good Bannocks

    Reply
  17. tamsin

    croissants

    Reply
  18. Jennifer Bruce

    5 stars
    My mother in law has coeliac disease, so would love to learn how to bake gluten free (but delicious!) Bread.
    Brownie points for me too! And I love brownies!

    Reply
  19. corina

    It sounds like a fantastic day – I’d love to learn how to make baguettes.

    Reply
  20. Helen Adams

    That looks like an amazing day, would love to learn more about baking bread, especially would like to try brioche

    Reply
  21. leanne weir

    croissants

    Reply
  22. Rich Tyler

    I’d love to make TIGER BREAD :)

    Reply
  23. ElizM

    I’d love to be able to make croissants. I make lots of bread at home but croissants have always seemed a bit beyond me.

    Reply
  24. Robyn S

    I would love to finally crack sourdough, sometimes its amazing and others a complete disaster!

    Reply
  25. Steph Triscott

    VARIETIES OF FLATBREADS

    Reply
  26. Angie Hoggett

    I would love to learn the secrets of the perfect sourdough!

    Reply
  27. janet humphrey

    Would love to learn about soda bread – I eat so much of it, and its not cheap in the shops.

    Reply
  28. Bethan Thomas

    5 stars
    Wow this really is great. I would love to make so many different styles of bread, but if I had to choose one I would go for Tiger bread.

    Reply
  29. Ruth Harwood

    5 stars
    would love to make croissants

    Reply
  30. Cheryl Price

    croissants and hedghog bread

    Reply
  31. Claire Tucker

    I’d learn how to plait bread

    Reply
  32. lisa tebbutt

    soda bread

    Reply
  33. Lizzy Cooper

    Id like to learn to bake a good spelt loaf

    Reply
  34. Jayne Kelsall

    Would love to have a go at making Ciabatta as I love it .x

    Reply
  35. Victoria Prince

    I would love to learn how to make Hedgehog Bread!

    Reply
  36. Eden Harries

    croissants, something that would be lovely to make for family and friends

    Reply
  37. Elisa Trueman

    I love banana bread so that would be my first project then I’d try soda bread as not eaten that since I was a small child

    Reply
  38. Katherine McDonald

    Brioche

    Reply
  39. Michelle Sykes

    I would love to make soda bread

    Reply
  40. Tina Glover

    This would be my dream day out :-) I would love to learn how to make Ciabatta…. I have only made plain loaves before so would really love this

    Reply
  41. Zoe Graham

    sun dried tomato bread

    Reply
  42. Pam Francis Gregory

    Fruit bread

    Reply
  43. cara-jane Hunter

    gluten free and dairy free bread!

    Reply
  44. Jane Willis

    I’d love to learn how to make a rye bread that wasn’t too heavy

    Reply
  45. claire toplis

    5 stars
    croissants

    Reply
  46. Jan Beal

    I’d like to learn how to make sourdough bread – and how to keep the starter alive!

    Reply
  47. Sheri Darby

    I would love to make some traditional Challah

    Reply
  48. Logan

    5 stars
    I’d love to improve my bread skills in order to get fluffy cereal brands as mine get quite dense. Also would love to learn about croissants or pains au chocolat to treat my girlfriend in the morning :)

    Reply
  49. Charlotte Moore

    Garlic bread.

    Reply
  50. lesley stevens

    I would love to be shown how to make a french baguette – mine never seem to turn out quite how they should

    Reply
  51. Joanne thomas

    i would love to learn how to bake foccacia

    Reply
  52. Clara Cort

    croissants and choc au pain

    Reply
  53. Helen

    fougasse

    Reply
  54. leanne tickle

    hearty Italian bread!

    Reply
  55. Sue Dorking

    I’d love to make walnut bread and bread with sun-dried tomatoes

    Reply
  56. Donna Caldwell

    I would love to be able to make focaccia

    Reply
  57. Cerys John

    Rye bread :)

    Reply
  58. Zoe Warren

    I’d love to make something like a Mediterranean bread with olives, tomatoes and all that jazz. I’m sure with the right teacher I could make it and it would taste divine!

    Reply
  59. Robyn Logan Clarke

    I would like to make Tiger bread, I made one once but it wasn’t as good as shop bought ones.

    Reply
  60. Louis P

    4 stars
    Soda bread

    Reply
  61. Jamie Millard

    tiger bread. love it – would love it more homemade

    Reply
  62. Keshia Esgate

    Gluten free bread

    Reply
  63. Rosemary Rowe

    5 stars
    I’d love to learn how to make rye bread, as I used to eat it a lot. And sourdough is a mystery to me, so that sounds very appealing.

    Reply
  64. Chris Fletcher

    I’d love to learn how to make pain au raisin, mainly because I have quite an addiction to them and would love to be able to knock a batch up of their wonderful fruity, custardy, pastry goodness!

    Reply
  65. Erica Price

    Garlic and gruyere fougasse

    Reply
  66. Maureen Moss

    cheese and onion

    Reply
  67. Emma

    Seeded loaf

    Reply
  68. caroline kelly

    French baguettes

    Reply
  69. Michelle @ Greedy Gourmet

    5 stars
    Your croissants came out perfect. I attempted making some at home years ago but butter oozed everywhere. Never again!

    Reply
    • Helen

      Ed is the baker here – they were so so good!

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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