Croissant

Introduction:

The croissant, a staple of French patisseries, is a delicate, flaky pastry made from laminated dough. Originating in Austria but perfected in France, croissants are known for their distinct crescent shape and buttery layers. While the process of making croissants is time-consuming, the result is a perfect, crispy exterior and a soft, airy inside. Croissants are an impressive treat that can be served plain or filled with chocolate, almond paste, or ham and cheese for a savory twist.

Ingredients:

• 500g all-purpose flour
• 55g granulated sugar
• 10g salt
• 10g instant yeast
• 300ml cold whole milk
• 280g unsalted butter (cold)
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)

Instructions:

1. Prepare the Dough:
   • In a large bowl, combine flour, sugar, salt, and yeast. Add cold milk and knead until a dough forms.
   • Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
2. Prepare the Butter Block:
   • While the dough rests, shape the cold butter into a square by placing it between two sheets of parchment paper and pounding it with a rolling pin.
   • Chill the butter until firm but pliable.
3. Laminate the Dough:
   • Roll the dough into a large rectangle. Place the butter in the center and fold the dough over it like an envelope.
   • Roll out the dough, fold it into thirds (like a letter), and refrigerate for 30 minutes.
   • Repeat this rolling and folding process two more times, resting the dough in the refrigerator between each fold.
4. Shape the Croissants:
   • After the final fold, roll the dough into a large rectangle (about 3mm thick).
   • Cut the dough into triangles, about 10cm wide at the base.
   • Roll each triangle from the base to the tip, gently stretching the dough as you roll, to form the iconic croissant shape.
5. Proof and Bake:
   • Place the croissants on a baking sheet lined with parchment paper and let them proof at room temperature for 2 hours until puffy.
   • Preheat the oven to 190°C (375°F).
   • Brush the croissants with an egg wash (egg and water mixture) and bake for 20-25 minutes, or until golden brown.

Health Notes:

• Croissants are rich in butter, making them high in saturated fats and calories. Enjoy them in moderation, especially if you're watching your fat intake. Consider pairing them with fresh fruits or opting for whole grain flours if you want a healthier alternative.

Serving Suggestions:

• Serve warm, straight from the oven, with butter, jam, or honey for breakfast. For a savory version, add fillings like ham and cheese before rolling. Pair with a hot coffee or tea for the perfect French breakfast experience.

Tips:

• For extra flakiness, ensure the butter remains cold throughout the lamination process.
• Use a dough scraper to help fold and handle the dough without warming it up too much.
• The croissants can be frozen after shaping but before baking; just thaw them in the fridge overnight and bake fresh the next day.