Croissants from Emily in Paris: the French Pastry Recipe

Croissants from Emily in Paris: the French Pastry Recipe

Emily Cooper in Emily in Paris begins Parisian life with baguettes and croissants. For her it is a symbol of France — and for millions of viewers too. A real laminated croissant is a small engineering miracle.

History and origin

The croissant was invented in Austria (as the 'Kipferl') but perfected in Paris in the 19th century. The multi-layered yeasted dough with butter (732 layers in the classic version) is the result of a lamination technique in which butter and dough are folded 27 times.

Key ingredients

Home croissants require patience: make a yeasted dough, let it rise, roll with cold butter in three-fold turns three times with rests between. Cut into triangles and roll from the wide end. Bake at 200°C for 15–18 minutes.

How to cook at home

The main secret of flakiness — butter and dough must always be the same cold temperature when laminating. If the butter starts to melt, refrigerate for 15 minutes. Before baking, brush with egg yolk twice.

This recipe will transport you to the atmosphere of your favourite film or series right at your dining table.