The French croissant is an excellent pastry known as one of the iconic staples of French cuisine. The origin of the name comes from the French word „croix” (cross), referring to the cross shape of the pastry or the fact that the layers of dough are folded crosswise. Croissants are most often eaten at breakfast or teatime, but are available all day and are a popular French pastry.
French Croissant
The French croissant is an excellent pastry known as one of the iconic staples of French cuisine. The origin of the name comes from the French word "croix" (cross), referring to the cross shape of the pastry or the fact that the layers of dough are folded crosswise. Croissants are most often eaten at breakfast or teatime, but are available all day and are a popular French pastry.
Ingredients
- 2 teaspoons Yeast
- 1 cup Lukewarm milk
- 1/4 cup Sugar
- 4 cups Flour
- 1 teaspon Salt
- 1 cup Butter cold, salted
- 1 piece Egg egg to brush the dough
Instructions
- Mix the yeast in the lukewarm milk and let stand for 5 minutes until foamy
- In a large bowl, mix the flour, sugar and salt. Add the yeast mixture and knead until you have a smooth dough
- Transfer to a separate bowl, cover and let rest overnight in the refrigerator
- The next day, wrap the cold butter in a thin sheet of floured dough, then roll out into a long rectangular sheet
- Fold the dough three times, then return it to the refrigerator to chill for 30 minutes
- Repeat the folding and chilling at least three times to ensure that the butter sticks to the dough
- At the end, stretch the dough out to about half a centimetre thick
- Cut into strips and roll them up from the wide end to the pointed end.
- Place the croissants on a baking tray lined with baking paper, cover and leave to rest for 2 hours
- Spread a beaten egg on top of the croissants
- Preheat the oven to 200°C and bake them until golden brown, which should take about 15-20 minutes