Croissant
“Iconic French laminated pastry with dozens of buttery, flaky layers achieved through precise folding and rolling.”
Flour
Butter
Sugar
Milk
Egg
YeastWhere it comes from
The croissant, a symbol of French pastry culture, has a rich history that can be traced back to Austria before making its way to France in the 19th century. Its iconic crescent shape is believed to be inspired by the 'kipferl', a traditional Austrian pastry. Surprisingly, the croissant gained immense popularity during the French Revolution, symbolizing the rise of the bourgeoisie and their embrace of luxury.
On the Palate
How it's made
6 steps · Show ↓55 min active · 60 min waiting
How it's made
6 steps · Show ↓- 110 min
Begin by dissolving the yeast in warm milk; it should feel like a warm bath to the touch. Allow it to sit until frothy, about 10 minutes.
- 25 min
Combine the flour, sugar, and a pinch of salt in a large bowl. Add the yeast mixture and knead until the dough is smooth and elastic, about 5 minutes. It should be soft but not sticky.
- 35 min
Roll the dough into a rectangle about 1 cm thick. Dot the surface with softened butter, then fold the dough into thirds like a letter. Chill for 20 minutes.
- 415 min
Repeat the rolling and folding process three more times, chilling the dough for 20 minutes between each fold. This will create the flaky layers.
Watch outEnsure the butter doesn't melt into the dough during rolling; keep it cold to maintain distinct layers.
- 55 min
Cut the dough into triangles and roll each into a crescent shape. Place them on a baking sheet, cover lightly, and let them rise until doubled in size, about 1 hour.
- 615 min
Preheat your oven to 200°C (390°F). Brush the croissants with beaten egg for a golden finish. Bake until they are puffed and deep golden brown, about 15 minutes.
Watch outKeep an eye on the color; they should be golden, not brown, or they will be overdone.
