We are going to do croissant as in France but at home

Oh lala, Mr. Frenchman! This is a recipe you'll be quick to make at home. Because we're giving you all the tips and information so you can even have them at home to freeze without cooking. A beauty.

They're often compared to the croissants found in other parts of the world, but let's not conflate them . In gastronomy, if it's different... it's not the same. That's why there's such a variety of recipes out there, because one ingredient makes the difference. Here are the croissants!

About croissants and croissants

Croissants are a delicious and famous baked good of French origin . They are characterized by their crescent shape and flaky, crispy texture. They are made from yeast dough that is folded and rolled repeatedly, creating those characteristically delicious layers.

Croissants are enjoyed all over the world and can be served plain or filled with a variety of ingredients, such as ham and cheese, chocolate, custard , almonds, or simply dusted with powdered sugar. They are a breakfast and brunch staple in many cultures and are served in high-end bakeries and cafes .

Preparing them is a laborious task that requires time and patience due to the multiple folds and turns of the dough. However, the result is a culinary delight well worth the effort, and many people enjoy baking them at home to savor their freshness and unique flavor.

Dough for the ideal homemade butter croissants

Making them at home allows you to enjoy these delicious French snacks with an authentic flavor. The key to a perfect homemade croissant is patience, as the preparation process can take several hours due to the need to repeatedly fold and roll the dough to create those characteristic flaky layers.

The dough is the essential component that gives these delicious French snacks their characteristic flaky texture and flavor . It's made from simple ingredients like wheat flour, water, milk, yeast, sugar, salt, and butter. That's the main difference from croissants .

What distinguishes the dough is the lamination technique, which involves folding and rolling the dough with layers of butter between each fold . This creates thin, airy layers that puff up during baking, giving a flaky, crisp texture. The quality and high fat content of the butter are crucial to the final flavor.

Why the croissant and why croissants?

The word "croissant" is of French origin and means "crescent" or "half-crescent ," referring to the characteristic shape of these pastries, which resemble a crescent moon. In Spanish, the word "croissant" was directly adopted from French and is commonly used to refer to this popular pastry of French origin.

The word "croissant" is a Spanish adaptation of the French word "croissant ." When croissants were introduced to Spain and other Spanish-speaking countries, the French word was adapted to the Spanish phonetics and spelling, resulting in "cruasán."

5 facts about croissants

• Uncertain origin : Although strongly associated with French pastries, croissants do not have a completely clear origin. It is believed that their history is related to the defeat of the Ottomans at the Siege of Vienna in 1683, and the crescent shape may have been inspired by the Ottoman symbol.
• French Authenticity Law : In France, there is a "Croissant Law" that stipulates that an authentic croissant must be made with butter, not margarine. The law seeks to protect the tradition and quality of this product.
• Regional Varieties : Croissants have been adapted to local preferences in different regions. For example, in Austria, they are known as "kipferl"; in Italy, they are called "cornetto" and can be filled with Chantilly cream or jam; and in Denmark, they are known as "danish" and have a variety of fillings and toppings.
• On the Moon : In 1969, during the Apollo 11 mission, astronaut Buzz Aldrin took a chocolate croissant to the moon. Although it wasn't planned, the decision to bring it was due to a misinterpretation of the food list.
• Croissant Festival : In France, there's an event called the "Croissant Festival," held in several cities, where bakers compete to make the best. It's an opportunity to taste and celebrate this delicious specialty.

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Croissant recipe

Yields : 12 croissants

Preparation time : 4 hours

Ingredients

• 500 gr of wheat flour
• 10 gr of salt
• 50 g of sugar
• 10 grams of fresh yeast
• 250 ml of warm milk
• 250 gr of cold butter
• 1 egg (for the glaze)

Detailed step-by-step guide to the perfect croissant

1. Mix the flour, salt, and sugar in a large bowl. In another bowl, dissolve the fresh yeast in the warm milk and then pour it into the bowl of dry ingredients.
2. Knead on a floured surface for 5-6 minutes until smooth. Shape the dough into a rectangle and refrigerate for 30 minutes.
3. Place the cold butter between two sheets of parchment paper and form a rectangle.
4. Roll out the dough into a large rectangle and place the buttered sheet in the center. Fold the dough over the butter so it's completely covered.
5. Roll the dough out into a rectangle again, then fold the bottom half of the dough over the top half. Then, fold it into thirds.
6. Refrigerate the dough for 30 minutes. Repeat step 5. Refrigerate for another 30 minutes. Roll the dough out into a rectangle and cut it into triangles to roll it up and form the croissants. 
7. Place them on a baking tray, brush with beaten egg to give them shine, and let them rise for 1 hour.
8. Bake in a preheated oven at 200° for about 15-20 minutes or until golden brown and crispy.