The History of Croissant and Recipe
The croissant is a popular pastry with a history that can be traced back to Austria. While the exact origin story is a bit unclear and there are different versions, the most widely accepted tale is that the croissant was inspired by the kipferl, a crescent-shaped baked good in Austria.
The story goes that in 1683, during the Ottoman Empire's siege of Vienna, bakers in the city were working in their shops when they heard the Turks tunneling under the city. The bakers alerted the city's defenders, and the siege was successfully thwarted. To celebrate the victory, the bakers created a pastry in the shape of the crescent moon, which was a symbol associated with the Ottoman Empire. This pastry eventually evolved into the croissant we know today.
The croissant gained popularity in France in the 19th century when Austrian Princess Marie Antoinette married French King Louis XVI. The French were introduced to the kipferl, and over time, French bakers adapted and refined the recipe to create the flaky, buttery croissant we enjoy today.
In the 20th century, the croissant became an international sensation, and variations of it spread across the world. Today, the croissant is a staple in many bakeries and is enjoyed in various forms, from plain to filled with chocolate or almond paste.
Recipe for Croissant;
Ingredients:
For the dough:
- 4 cups (500g) all-purpose flour
- 1/4 cup (60g) granulated sugar
- 1 tablespoon active dry yeast
- 1 1/4 cups (300ml) warm milk
- 1 teaspoon salt
- 1 cup (227g) unsalted butter, cold
For laminating:
- 1 1/4 cups (284g) unsalted butter, cold
Instructions:
1. Make the Dough:
a. In a small bowl, combine the warm milk and sugar. Stir until the sugar is dissolved. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until foamy.
b. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Mix until a dough forms.
c. Turn the dough out onto a floured surface and knead for about 5-10 minutes, or until the dough becomes smooth.
d. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight.
2. Laminate the Dough:
a. Roll out the cold butter between two sheets of parchment paper to form a rectangle.
b. Roll out the chilled dough on a floured surface to a larger rectangle.
c. Place the butter rectangle on one half of the dough, then fold the other half over the butter. Seal the edges.
d. Roll out the dough again into a rectangle and fold it into thirds like a letter. This completes one fold.
e. Repeat the rolling and folding process two more times, chilling the dough in the refrigerator for at least 30 minutes between each fold.
3. Shape and Bake:
a. Preheat your oven to 400°F (200°C).
b. Roll out the laminated dough into a large rectangle. Cut smaller rectangles or triangles, depending on your desired croissant shape.
c. Roll each piece tightly, starting from the wider end.
d. Place the shaped croissants on a baking sheet lined with parchment paper.
e. Let the croissants rise for about 1-2 hours, or until they've doubled in size.
f. Brush the croissants with an egg wash (1 beaten egg + 1 tablespoon water).
g. Bake for 15-20 minutes or until golden brown.
I hope you like this article and enjoy your homemade croissants!
Here some of Croissant Recipe videos I can recommend to watch;
1) https://youtu.be/djnNkLi_K6E?si=CYlR-oH7ZXxS7eWW
2) https://youtu.be/hJxaVD6eAtc?si=3B_uFy-TY4RqaY_i
3) https://youtu.be/bOQfTGfNLjM?si=sYRI_OtYjT7HHWfv
