Artisanal Croissant
The history of the croissant dates back to 17th-century Vienna, where it first appeared in the form of a crescent-shaped pastry. In France, the recipe was perfected, and the butter-laminated pastry became world-famous. Making a truly artisanal croissant requires patience and precision, but the end result is worth it: a light, flaky, and buttery pastry that is perfect for breakfast or a snack. If you want to experience the authentic taste of French bakeries, try this homemade croissant recipe!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, stir in the sugar. Crumble in the fresh yeast and let it stand for 10 minutes until foamy.
2
Sift the flour into a large bowl, add the salt, and create a well in the center.
3
Pour the yeast mixture into the well, mix with a wooden spoon, and begin kneading the dough.
4
Once the dough comes together, transfer it to a lightly floured surface and knead for 10 minutes until smooth and elastic.
5
Place the dough in a bowl, cover with a kitchen towel, and let it rise for 1 hour, or until doubled in size.
6
Roll out the risen dough into a rectangle. Place the cold, flattened butter in the center, and fold the dough over the butter, encasing it completely.
7
Gently roll out the dough, then fold it into thirds (like a letter). Cover and refrigerate for 30 minutes.
8
Repeat the folding and rolling process two more times, refrigerating the dough for 30 minutes between each turn.
9
Roll out the prepared puff pastry to about 5 mm (approximately 1/4 inch) thick. Cut into triangles and roll them up to form croissant shapes.
10
Place the croissants on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them proof for 30 minutes.
11
Whisk the egg and brush the tops of the croissants with it for a beautiful shine.
12
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until golden brown.
13
Let the croissants cool slightly, then serve fresh with butter or jam.
