Oh lala Mr. French! This is a recipe that you will rush to make at home. Because we give you all the tips and information so that you can even have them at home to freeze them without cooking. A beauty.
They are often compared to the croissants that exist in other parts of the world but let’s not mix it up.. In gastronomy, if it is different… It is not the same. That’s why there is such a variety of recipes spread out there, because one ingredient makes the difference. With you the croissants!
About croissants and croissants
Croissants or croissants are a delicious and famous bakery product of French origin.. They are characterized by their half-moon shape and their flaky, crunchy texture. They are made from a yeast dough that is repeatedly folded and rolled, creating those characteristically delicious layers.
Croissants are enjoyed all over the world and can be served plain or filled with a variety of toppings, such as ham and cheese, chocolate, pastry cream, almonds, or simply dusted with icing sugar. They are a staple of breakfasts and brunches in many cultures and are served in high-end bakeries and cafes..
Preparation is a laborious task that requires time and patience due to the many folds and turns of the dough. However, the result is a culinary delight that is worth the effort, and many people enjoy baking them at home to enjoy their unique freshness and flavor.
Dough for the ideal homemade butter croissants
Making them at home allows you to enjoy these delicious French sandwiches with an authentic flavor. The key to a perfect homemade croissant is patience, as the preparation process can take several hours. due to the need to fold and roll the dough repeatedly to create those characteristic flaky layers.
Dough is the essential component that gives these delicious French sandwiches their characteristic flaky texture and flavor.. It is made from simple ingredients such as wheat flour, water, milk, yeast, sugar, salt and butter. That’s the main difference with croissants.
What sets the dough apart is the laminating technique, which involves folding and rolling the dough with layers of butter between each fold.. This creates thin, airy layers that puff up during cooking, giving a flaky, crispy texture. The quality and high fat content of the butter is crucial to the final flavor.
Why the croissant and why the croissants?
The word “croissant” is of French origin and means “crescent” or “half-crescent.”, which refers to the characteristic shape of these sandwiches that resemble a crescent moon. In Spanish, the word “croissant” has been adopted directly from French, and is commonly used to refer to this popular pastry of French origin.
The word “croissant” is a Spanish adaptation of the French word “croissant.”. When the croissants were introduced in Spain and other Spanish-speaking countries, it was decided to adapt the French term to the phonetics and spelling in Spanish, which resulted in “croissant.”
5 facts about croissants and croissants
- Uncertain origin: Although they are strongly associated with French pastries, croissants do not have a completely clear origin. Its history is believed to relate to the defeat of the Ottomans at the siege of Vienna in 1683, and the crescent shape may have been inspired by the Ottoman symbol.
- French authenticity law: In France, there is a “Croissant Law” which states that a real croissant must be made of butter, not margarine. The law seeks to protect the tradition and quality of this product.
- Regional varieties: Croissants have been adapted to local preferences in different regions. For example, in Austria, they are known as “kipferl”; In Italy, they are called “cornetto” and can be filled with chantilly cream or jam; and in Denmark, they are known as “Danish” and have various fillings and toppings.
- On the moon: In 1969, during the Apollo 11 mission, astronaut Buzz Aldrin took a chocolate croissant to the moon. Although it was not planned, the choice to take it was due to a misinterpretation of the food list.
- Crescent Festival: In France, there is an event called “Croissant Festival” held in several cities, where bakers compete to make the best one. It is an opportunity to taste and celebrate this delicious specialty.
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Croissant or cruasane recipe
Yield: 12 croissant
Preparation time: 4 hours
Ingredients
- 500 g of wheat flour
- 10 gr
- 50 g of sugar
- 10 grams of fresh yeast
- 250 ml warm milk
- 250 g cold butter
- 1 egg (for the glaze)
Detailed step by step for the perfect croissant
- Mix the flour, salt and sugar in a large bowl. In another bowl, dissolve the fresh yeast in the warm milk and then pour into the bowl of dry ingredients.
- Knead on a floured surface for 5-6 minutes until smooth. Form the dough into a rectangle and refrigerate for 30 minutes.
- Place the cold butter between two sheets of parchment paper and form a rectangle.
- Roll out the dough into a large rectangle and place the sheet of butter in the center of the dough. Fold the dough over the butter so that it is completely covered.
- Roll out the dough into a rectangle again and then fold the bottom half of the dough over the top half. Then fold in thirds.
- Refrigerate the dough again for 30 minutes. Repeat step 5. Refrigerate for 30 more minutes. Roll out the dough into a rectangle and cut it into triangles to roll it on itself and form the croissants.
- Place them on a baking tray, brush with beaten egg to give them shine and let them ferment for 1 hour.
- Bake in a preheated oven at 200° for about 15-20 minutes or until golden and crispy.
Source: www.paulinacocina.net
