What is the French term for a croissant that does not meet the 20% butter requirement?

The French term is croissant ordinaire. It generally refers to the standard or ordinary croissant made with margarine or another non-butter fat, in contrast with a croissant au beurre, which is made with butter.

The distinction matters because butter and margarine behave differently during lamination. Butter gives a rich flavor and tender, brittle layers, while margarine is often cheaper and has a higher, more production-friendly melting point. That makes it easier for bakeries and manufacturers to roll, proof, and bake consistently.

The common 20% wording should be treated cautiously. Croissant ordinaire is a recognized culinary label, but the term is not best understood as a universal French legal category triggered by a precise 20% butter threshold. In everyday bakery usage, the key distinction is the type and proportion of fat used.

Shape can provide a clue: curved croissants are often associated with the ordinary, margarine-based version, while straight croissants are often associated with butter. This is a convention, however, rather than a completely reliable rule. Recipes and bakery practices vary.