french croissant

How To Cook/Prepare French Croissant (France)

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BakeryBreakfastDesserts & TreatsEuropean CuisineRecipesWorld Cuisines

Origin: Although the croissant is closely associated with France, its origins can be traced back to Austria. The ancestor of the croissant, the “kipferl,” was a crescent-shaped bread popular in Vienna. The French adopted and refined it in the 19th century, introducing laminated dough techniques that gave the croissant its signature flaky texture. Today, it is an essential part of French breakfast culture, often enjoyed with coffee or hot chocolate.

Ingredients : 6 croissants 6-8 hours( including chilling time and resting time)

  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 1 tbsp instant yeast
  • ¾ cup warm milk
  • 1 cup unsalted butter, cold
  • 1 egg (for egg wash)

Instructions:

  1. Prepare the Dough: In a large bowl, mix flour, sugar, salt, and yeast. Add warm milk and knead into a soft dough. Cover and let rise for 1 hour.
  2. Create the Butter Layer: Flatten the butter into a rectangle between parchment paper and chill.
  3. Laminating the Dough: Roll out the dough into a rectangle and place the chilled butter in the center. Fold the dough over the butter, sealing the edges. Roll out and fold again, repeating this step 3-4 times to create flaky layers. Chill between folds.
  4. Shaping the Croissants: Roll out the dough into a thin sheet and cut into triangles. Roll each triangle from the base to the tip to form a crescent shape.
  5. Final Proofing: Place shaped croissants on a baking tray and let rise for 2 hours until doubled in size.
  6. Baking: Preheat oven to 375°F (190°C). Brush croissants with beaten egg and bake for 18-20 minutes until golden brown.
  7. Serving: Allow to cool slightly before serving with butter, jam, or chocolate spread.

Nutritional Information (Per Serving)

  • Calories: 300 kcal
  • Protein: 5g
  • Carbohydrates: 30g
  • Fats: 18g
  • Fiber: 1g

Benefits

  • Croissants provide energy from carbohydrates and fats, but due to their high butter content, they should be enjoyed in moderation.

Tips

  • For extra flakiness, ensure butter remains cold during lamination.
  • Experiment with fillings like almond paste or chocolate for variety.
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