Which French chef is sometimes said to have recorded the earliest modern croissant recipe?

Sylvain Claudius Goy is sometimes said to have recorded the earliest modern croissant recipe.

Goy was a French chef whose 1915 book, La Cuisine Anglo-Americaine, includes a croissant recipe using pâte feuilletée levée, or laminated yeast dough. That combination of lamination and yeast is central to the modern croissant rather than the older, simpler crescent-shaped kipferl.

The wording “sometimes said” matters because the history is not completely settled. The earliest known recipe for a present-day croissant appears around 1905, and a closely corresponding recipe was published in Paris in 1906 in Colombié’s Nouvelle Encyclopédie culinaire. Goy’s recipe is therefore an important early printed example, not an uncontested invention claim.

This is also why the answer is not Escoffier, Carême, or Point. Those chefs are major figures in French culinary history, but the cited attribution concerns Goy’s documented croissant recipe and its place in the development of laminated viennoiserie.