Croissants

Flaky Croissants – A Refined Delight for Breakfast

Who doesn't dream of indulging in flaky croissants, just like those from the famous Parisian bakeries? This recipe will transport you straight to the romantic streets of Paris with every bite of these delicious and aromatic croissants. With a crispy exterior and a soft interior, these treats are perfect for breakfast, snacks, or even dessert.

Preparation time: 30 minutes
Resting time: 3 hours (total)
Baking time: 15-20 minutes
Servings: 12 croissants

Ingredients

- 500 g flour + 50 g flour (for kneading)
- 100 g powdered sugar
- 150 ml lukewarm water
- 1 packet (10 g) dry yeast
- 50 g powdered milk
- A pinch of salt
- 250 g butter (85% fat), at room temperature
- 1 teaspoon cinnamon (optional)
- Zest of one lemon
- 4 eggs
- Extra: flour for dusting the work surface
- 1 egg (for brushing)

A Brief History

Croissants, also known as "croissants," have their origins in pastry traditions dating back to the 17th century. Over time, these delights have evolved, but their essence has remained constant – a flaky dough, rich in butter, that offers an incredible texture and exquisite taste. Croissants are often associated with little Parisian mornings, where they are served alongside fresh coffee or fragrant tea.

Step by Step – Making Croissants

1. Activating the yeast: In a small bowl, dissolve the dry yeast in 50 ml of lukewarm water, adding a tablespoon of sugar and one of flour. Let the mixture sit for 10 minutes until it becomes frothy. This will ensure that the yeast is active and will help the dough rise.

2. Preparing the dough: In a large bowl, combine the 500 g of flour, salt, powdered sugar, powdered milk, lemon zest, and cinnamon (if using). Add the softened butter, beaten eggs, and the activated yeast. Mix the ingredients with a spoon or your hands until you obtain a soft and compact dough.

3. Kneading: Transfer the dough to a floured surface. Knead for about 8-10 minutes, until the dough becomes elastic and pulls away easily from the sides of the bowl. If necessary, gradually add the additional 50 g of flour.

4. Resting the dough: Cover the dough with plastic wrap or a clean towel and refrigerate for 30 minutes. This will help firm up the butter and make the dough easier to handle.

5. Preparing the butter: In the meantime, mix 125 g of butter with 50 g of flour to create a smooth paste. Set aside.

6. Rolling out the dough: After 30 minutes, remove the dough from the refrigerator. On a floured surface, roll the dough into a large rectangle. Evenly spread the butter-flour mixture over the surface of the dough.

7. Folding the dough: Fold the dough by bringing the side edges towards the center so they meet in the middle. Then, fold the dough in half, forming a package. Wrap it in plastic wrap and refrigerate for 40-60 minutes.

8. Repeating the process: Remove the dough from the refrigerator and roll it out again into a rectangle. Fold it again, as you did before. Repeat this procedure two more times to create rich layers of butter in the dough.

9. Shaping the croissants: Once you’ve finished folding, divide the dough in half. Keep one half in the refrigerator and work with the other. Roll the dough into a rectangle and cut it into triangles. Starting from the base of each triangle, roll the dough towards the tip to form croissants.

10. Proofing the croissants: Place the shaped croissants on a baking tray lined with parchment paper, leaving space between them for rising. Cover them with a towel and let them proof for 30-40 minutes.

11. Baking: Preheat the oven to 180 degrees Celsius. Brush the croissants with beaten egg for a golden color when baked. Bake for 15-20 minutes or until they are golden and crispy.

12. Cooling and serving: After baking, allow the croissants to cool slightly on a wire rack. You can gently reheat them before serving to restore their fluffiness. Enjoy them with delicious jam and butter, alongside a cup of warm milk or fragrant coffee.

Useful Tips

- Ingredient temperature: Ensure that the butter is at room temperature before using it. If it's too cold, it won’t spread evenly in the dough.
- Proofing: Don’t rush the proofing process. It’s essential for achieving fluffy and airy croissants.
- Variations: You can add fillings like chocolate, almonds, or jam to customize the croissants to your taste.

Frequently Asked Questions

1. Can I use fresh yeast?
Yes, you can substitute dry yeast with fresh yeast, using about 30 g.

2. Why do I need to repeat the folds?
This process helps create fine layers of butter and dough, which will give the croissants a light and fluffy texture.

3. How can I store croissants?
Keep the croissants in an airtight container at room temperature for 1-2 days. You can reheat them in the oven to restore their crispy texture.

Conclusion

These flaky croissants are more than just a simple breakfast; they are a culinary experience! With each step of this recipe, you will discover the joy of cooking and the satisfaction of creating something truly special. So gather your ingredients, prepare for an adventure in the kitchen, and enjoy a moment of indulgence with these delicious croissants! Bon appétit!