"A good Parisian croissant requires 72 hours and hundreds of hand-folded butter layers. The curved shape means butter — straight means margarine, and straight is wrong."
About Croissant
The greatest achievement of laminated pastry — 27 to 729 alternating layers of dough and butter folded by hand, shaped into a crescent, proved overnight and baked until each layer separates into a honeycomb of amber, shatteringly crisp exterior and a molten, buttery interior; the best in Paris require 72 hours of work before they reach the window.
Croissant — a staple of France's cuisine
A proper croissant contains 27 layers of dough alternating with 27 layers of butter, achieved through a series of folds and rests over 12 to 72 hours. The baking causes the butter's water content to steam, separating the layers into a honeycomb of amber, shatteringly crisp exterior and a soft, custardy interior. Paris's best croissants require three days before they reach the window.
A straight croissant is made with margarine. A croissant made with butter is curved. This is the law in France. The curve means butter.
What to Expect
At a good Paris boulangerie at 8 a.m. the croissant is still warm. The crust shatters on the first bite and the layers pull apart, leaving flakes on your coat. The interior is soft and slightly eggy. You eat it without butter — it is already mostly butter.
Why Try It
The Parisian croissant is the best argument for why baking technique matters. The same ingredients in different hands produce completely different results.
Insider Tips
Du Pain et des Idées in Paris's 10th arrondissement and Maison d'Isabelle in the 5th are the two best current addresses.
Eat it plain, not with jam or butter — the croissant already has enough of both.
Buy one early — croissants are best within an hour of baking.
