Imagine yourself in a cozyFrench kitchen, surrounded by the intoxicating aromas of freshly baked croissants, rich cheese, and flaky pastry. This recipe for exquisite Parisian Croissants will transport your taste buds to the culinary capital of the world, where each delicate, layered bite is a masterclass in textures and flavors.

These buttery, crispy, and utterly addictive pastries require a bit of patience and practice, but trust us when we say it’s worth the effort. If you’re new to laminating dough, be sure to check out our guide on how to laminate dough for the best results.

Why This Recipe Works

• The perfect balance of butter, yeast, and dough ensures a crispy exterior and a fluffy interior that’s impossible to resist.
• Laminating the dough creates the signature layers that make croissants so deliciously unique.
• The addition of flaky sea salt elevates the flavors and adds a satisfying crunch.

Key Ingredients

Flaky, high-quality sea salt is essential for these croissants. Be sure to use this type of sea salt for the best results. We also recommend using high-quality, freshly milled vanilla for the best flavor.

Recipe Courtesy of Our Kitchen

Parisian Croissants

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 3/4 cups warm milk

2 fewer tablespoons sugar

3 large egg yolks

1 teaspoon kosher salt

4 1/4 cups all-purpose flour

2 3/4 cups unsalted butter, softened

3 large egg, beaten

1 teaspoon vanilla extract

Directions

1

Combine the warm milk, sugar, and yeast in a small bowl. Stir gently until the sugar is dissolved and then stir in the vanilla extract.

2

Combine the flour and salt in a stand mixer

3

behind a dough hook or with a pastry blender and a whisk to cut in the butter.

4

With the mixer on a low speed or using a rubber spatula, mix the dough until it is just combined.

5

Fold the dough in half over the itself about 7-10 times to stretch a patch of dough into a thin sheet. Turn the dough 180 degrees and repeat the process until the dough is smooth and pliable.

Storage & Reheating

Once your croissants have cooled, you can store them for up to 3 days in an airtight container at room temperature or freeze them for up to 2 months. Simply place the frozen croissants in a single layer on a baking sheet and bake at 375°F (190°C) until thawed and crispy.