French Croissant
The origin of the croissant dates back to 17th-century Vienna, where it appeared as a crescent-shaped pastry. However, in France, the buttery puff pastry that forms the basis of today's croissant was perfected in the 19th century. The secret of a true French croissant is patience and the folded, butter-rich dough, which creates airy light and crispy layers. If you want to enjoy the atmosphere of Parisian bakeries at home, this recipe is the perfect choice!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, dissolve the sugar, crumble in the yeast, and let it sit for 10 minutes until foamy.
2
In a large bowl, sift the flour, add the salt, then pour in the yeast mixture. Start kneading the dough.
3
When the dough comes together, place it on a lightly floured surface and knead for 10 minutes until elastic.
4
Place the dough in a bowl, cover it with a kitchen towel, and let it rise for 1 hour until doubled in size.
5
Roll out the risen dough into a rectangle, then place the cold butter in the center. Fold the edges of the dough over the butter.
6
Carefully roll out the dough, then fold it into thirds. Cover and refrigerate for 30 minutes.
7
Repeat the folding and rolling process twice more, always resting the dough in the refrigerator for 30 minutes each time.
8
Roll out the finished puff pastry to a thickness of 5 mm, then cut it into triangles and roll them up into croissant shapes.
9
Place the croissants on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
10
Whisk the egg and brush the tops of the croissants to give them a beautiful shine.
11
Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, until golden brown.
12
Let the croissants cool, then serve them fresh with butter or jam.
