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Croissants, these golden, flaky pastries are more than just a breakfast item, they are a symbol of French culture and an indulgence enjoyed worldwide.
Made with layers of buttery dough that puff up to create a delicate crispness, croissants are the epitome of French patisserie, a delicious treat that brings elegance to the simplest meal.
What Is a Croissant?
A croissant is a crescent-shaped, buttery pastry known for its light, airy texture and crisp, golden exterior. Made using a technique called laminating, where layers of dough are alternated with layers of butter and folded repeatedly, the pastry gains its characteristic flakiness.
When baked, these layers puff up, creating a structure that is crisp on the outside and soft, slightly chewy on the inside. The result is a pastry that feels luxurious with every bite, releasing rich, buttery aromas as it melts in your mouth.
Croissants are often enjoyed plain, but they can also be filled with almond paste, chocolate, or even ham and cheese for a savoury twist. Their versatility makes them suitable for any time of day, whether as a light breakfast or an indulgent afternoon snack.
No matter how they’re served, croissants always manage to bring a little taste of Parisian charm to the table.
Ingredients and Taste
The croissant is made from simple, high quality ingredients that come together to create something extraordinary. Flour, yeast, butter, sugar, and salt form the foundation of this pastry.
The dough is prepared and chilled, then rolled out with cold butter to create the layers. This process is repeated several times to build the delicate structure that gives croissants their light, flaky texture.
The true star of the croissant, however, is the butter. It’s what gives the pastry its rich, indulgent flavour and helps achieve that perfect crispness on the outside while keeping the interior tender.
A properly baked croissant should have a deeply golden colour with a slightly glossy finish, thanks to an egg wash applied before baking.
When you tear into one, you’ll notice the light crackle of the crust and the soft, slightly elastic layers inside. The taste is buttery with a hint of sweetness, making it impossible to resist.
A Taste of History
Despite being synonymous with French culture, the croissant’s roots actually lie outside of France. The pastry’s origins can be traced back to Austria, specifically to a crescent shaped bread called kipferl, which dates back to at least the 13th century.
It wasn’t until the 18th century, when Austrian bakers brought kipferl to Paris, that the French added their own touch to the recipe.
By incorporating the technique of laminating dough with butter, the French transformed this humble pastry into the iconic croissant we know today.
The croissant’s rise to fame in France coincided with the growth of French cafés and bakeries in the 19th century, where it became a beloved part of the Parisian breakfast. Over time, croissants spread across the world, becoming a symbol of French pastry craftsmanship.
Today, whether you find them in a bustling Parisian bakery or a café halfway across the globe, croissants remain a beloved treat that captures the art of turning simple ingredients into something exceptional.
Traditional French Croissants (Buttery Pastry) Recipe
Serves: 4 people
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast (1 packet)
- 3/4 cup warm milk (110°F)
- 2 tbsp unsalted butter, melted
- 1 1/4 cups cold unsalted butter (for laminating)
- 1 egg (for egg wash)
Directions
To begin, in a small bowl, combine the warm milk with the active dry yeast and let it sit for 5-10 minutes until frothy. In a large bowl, whisk together the flour, sugar, and salt. Add the melted butter and yeast mixture to the dry ingredients, mixing until a dough forms. Knead the dough for 5 minutes until smooth. Cover and let it rise in a warm place for 1-2 hours, or until doubled in size.
While the dough is rising, prepare the butter for laminating. Place the cold butter between two sheets of parchment paper and use a rolling pin to flatten it into a 6x6 inch square. Refrigerate the butter block to keep it firm until needed.
Once the dough has risen, punch it down and roll it out into a 10x10 inch square on a floured surface. Place the cold butter square in the centre of the dough. Fold the corners of the dough over the butter like an envelope, ensuring the butter is fully enclosed.
Roll out the dough and butter package into a long rectangle, about 8x20 inches. Fold the dough into thirds, like a letter, and rotate it 90 degrees. Wrap it in plastic wrap and refrigerate for 30 minutes to allow the butter to firm up again.
After chilling, roll out the dough again into another long rectangle, fold it into thirds, and refrigerate for another 30 minutes. Repeat this rolling and folding process two more times, ensuring you chill the dough between each step. This process creates the signature flaky layers of the croissant.
Once the folding is complete, roll the dough out into a 10x16 inch rectangle. Cut the dough into 4 equal-sized triangles. Starting from the wide end of each triangle, roll the dough tightly towards the tip to form the classic croissant shape. Tuck the tip under each croissant to maintain the shape while baking.
Place the shaped croissants on a parchment-lined baking sheet. Cover them lightly with a kitchen towel and allow them to rise for 1-2 hours, or until they have nearly doubled in size. Preheat your oven to 400°F (200°C) during the last 30 minutes of rising.
Before baking, lightly brush the croissants with a beaten egg to give them a glossy finish. Bake the croissants for 15-20 minutes, or until golden brown and puffed. Let them cool slightly before serving.
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