A crescent-shaped marvel of laminated butter pastry, shattering into a thousand golden flakes outside while remaining tender and honeycomb-layered within.
Instructions
-
1
Mix flour, salt, sugar, and yeast. Add cold milk and mix until a smooth dough forms. Wrap and chill 1 hour.
-
2
Pound butter into a 15cm square between parchment. It should be pliable but cold.
-
3
Roll dough into a rectangle twice the butter size. Place butter in centre, fold dough over to enclose. Roll out.
-
4
Perform 3 single folds, chilling 30 min between each fold. Keep butter and dough at the same temperature.
-
5
Roll final dough to 5mm thick. Cut into triangles (base 10cm). Roll each triangle from base to tip, curving into a crescent.
-
6
Proof at room temperature for 1.5-2 hours until doubled and jiggly. Brush with egg wash.
-
7
Bake at 200°C (400°F) for 15-18 min until deeply golden and light when lifted.
Did You Know?
A properly laminated croissant contains 27 alternating layers of butter and dough, creating its signature flaky architecture.
The Story Behind Croissant
Though often linked to the 1683 siege of Vienna, the modern croissant was perfected in early 19th-century Paris when bakers applied French lamination techniques to the Austrian kipferl. It became the defining symbol of the French breakfast.
More French Dishes
Medium
📜 Story
Blanquette de Veau
Veal in White Sauce
Weekday family dinner
Medium
📜 Story
Boeuf Bourguignon
Burgundy Beef Stew
Sunday lunch or dinner
Hard
📜 Story
Bouillabaisse
Bouillabaisse
A lunch dish in Marseille, traditionally eaten near the port
Hard
📜 Story
Cassoulet
Cassoulet
Winter lunch or dinner
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!