The new croissant taking Paris by storm

Who Invented Le Crookie?

French pâtissier Stéphane Louvard (of Maison Louvard, 11 Rue de Châteaudun, 75009 Paris, France), invented le crookie in October 2022 and started selling them in his bakery. According to Louvard talking to the BBC, they were a modest success, with 100–150 sold each day. That is until TikTok caught wind in February 2024 and the world wanted to try le crookie. Nowadays, Louvard is crafting 1,500 crookies everyday, and 2,000 on Saturdays, flogging them at €5.90 (£4.65) a pop.

Step 1

Empty contents of pouch 1,2 mixing bowl.

step 2

Add 80ml of warm water and 50g of butter and mix with your hands for 30 seconds until a rough ball of dough has formed.

step 3

Remove the dough from bowl and knead on a worksurface for 5 minutes.

step 4

Return dough back to the bowl, cover with clingfilm and leave in the fridge for 2 hours. Also make sure you have enough room in the bowl for the dough to double in size.

Step 5

In the meantime place 200g of butter between 2 sheets of baking parchment, using a rolling pin flatten and roll the butter to create a square measuring roughly 15 cm x 15cm, wrap the butter square in the baking parchment and keep in the fridge until you need it. 

step 6

After 2 hours roll the dough into a 30cm square., place the butter diagonally on top of the square dough at a 45-degree angle.

step 7

Bring each corner of the dough to the centre.

Step 8

Continue to bring each corner in to the centre.

step 9

Pinch the seams together to completely lock the butter inside.

Step 10

Lightly press with your hands to seal the butter but don’t press too hard or the layer will be damaged.

The final product should look like an envelope.

Step 11

Place the dough with encased butter seams down. Start rolling the dough into an 15×30 cm  rectangle. Roll gently from the middle of the dough and work out toward the edges. Always roll away from yourself to help with consistency.

step 12

Visually divide the dough into thirds lengthwise. Fold the bottom third over the dough.

step 13

Fold the top third down. The final product should look like a business letter. Cover it tightly with cling film and put it in the fridge to chill for 30 minutes. 

step 14

After 30 minutes, remove the dough from the fridge. Turn the dough 90°, so it looks like a book ready to be opened. The book fold creates more layers than the letter fold.

step 15

Roll the dough into an 15×30-cm rectangle. .

Step 16

Fold the top short edge toward the center.

step 17

Fold the bottom short edge toward the center so the seams meet.


Step 18

To finish, fold one side over the other, just like closing the book.

Step 19

Wrap the dough tightly in plastic wrap and chill for 30 minutes.


Step 20

Remove the dough from the fridge. Turn the dough 90°, so it looks like a book ready to be opened.

Step 21

Roll dough into  40cm x 25cm sheet, trim edges to create a perfect rectangle.


Using a ruler mark each 10cm across the bottom of the sheet.

step 23

Using a ruler now mark 5cm at the top of the sheet and then from that mark every 10cm.

step 24

This is how your sheet of dough should look with opposite matching markings.   

Step 25

Connect the markings to create triangles, cut across using a sharp knife or pizza cutter. 

step 26

You should be left with 7 perfect triangles. 

step 27

Separate out each triangle. 

step 28

Fold up the wider section of the triangle and then continue to roll up.  

step 29

make sure that you don’t roll it too tightly, or too loosely.

step 30

Tuck the point of the triangle underneath to create a classic croissant shape 

step 31

Place croissants on a baking tray lined with baking parchment found in the box, very loosely place clingfilm over the top, leave to rise for 2 hours at ambient temperature. 

step 32

After 90 minutes turn the oven on to 190 degrees Celsius, after 2 hours remove clingfilm and place croissants in the oven, baker for 25 – 30 minutes. 

step 33

Remove croissants from the oven and allow to cool. 

Step 34

Meanwhile empty contents of pouch 3 with 50g of softened butter, use fingers to mix ingredients together to create a breadcrumb consistency   

Step 35

Add 1 egg and contents of pouch 4.

Step 36

Mix ingredients together to create a dough. 

Step 37

Cut each croissant open and spread a little bit of the cookie dough mixture inside each one. 

Step 38

Spread the remaining cookie dough mixture over the top of each croissant, place croissants back on a baking tray and bake for 15 minutes at 190 degree Celsius. 

step 39

Remove from the oven and scatter with pouch 5, best eaten warm. 

Make me again ...

Croissant Dough

250g – Strong White Bread Four 

6g – Salt

30g – Caster Sugar 

7g – Dried Yeast 

50g – Butter 

80ml – Warm Water 

Plus 200g butter to make the butter block


Cookie Dough

120g – Caster Sugar 

100g Plain Flour 

1/2tsp – Bicarbonate of Soda  

50g- Softened Butter 

50g Dark Chocolate Chips 

1 Egg 

Plus 10g of icing sugar for dusting 


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