Croissants
Introduction
Croissants, the buttery, flaky pastry loved worldwide, have a fascinating history and a place in many breakfast tables. Originating from Europe, these crescent-shaped delights have evolved from humble beginnings to become symbols of French culinary art. In this blog post, we’ll dive into the history of croissants and share recipes for three classic variations: Plain, Almond, and Chocolate Croissants.
History of Croissants:
The croissant was invented in the 17th century but acquired its current form and popularity in France in the 18th and 19th centuries. It began in Vienna, Austria, where they produced a pastry known as kipferl (crescent-shaped biscuit). Kipferl was said to have been inspired by the shape of the moon and was a celebration of the Ottoman Empire's victory in the Battle of Vienna in 1683.
But the croissant of today was made famous when an Austrian pastry baker, Sylvain Claudius Giebel, emigrated to Paris. He is reported to have introduced French bakers to a form of the kipferl, made from laminated dough, in the 1830s. The French then took up the pastry and modified it to suit their own and before long it was a common feature in French patisseries.
During the 20th century, popularity for the croissant skyrocketed worldwide, especially after the American bakeries and cafes in countries like the United States embraced it. Plain, almond paste-filled, or chocolate-filled, croissants are now eaten as a luxury and indulgence.
Croissant Recipe:
Ingredients for Croissant Dough (yield: about 8-10 croissants):
- 500g all-purpose flour
- 10g salt
- 80g sugar
- 20g fresh yeast or 10g active dry yeast
- 300ml warm milk
- 40g unsalted butter, melted
- 250g unsalted butter (for laminating)
Instructions:
Prepare the dough:
- Combine the flour, salt, and sugar in a large bowl.
- Dissolve yeast in warm milk and leave it for 5 minutes.
- Add the yeast mixture and melted butter to the flour gradually and mix to form a dough.
- Knead the dough for 10 minutes until elastic and smooth.
- Wrap the dough in a cloth and rise for 1.5 to 2 hours, or double in bulk.
Laminate the dough:
- Roll out the dough to a rectangle on a floured surface.
- Put the 250g piece of cold butter between two pieces of parchment paper. Roll it out to a thin rectangle.
- Put the butter on the dough and fold it over to cover the butter.
- Roll out the dough again and fold in thirds, refrigerate for 30 minutes.
- Repeat rolling and folding 3 times, refrigerating the dough 30 minutes between folds.
Form and bake the croissants:
- Roll the dough out to a big rectangle and cut into triangles.
- Roll each triangle into a crescent and set on a parchment-lined baking sheet.
- Let the croissants rise for 1 hour.
- Preheat oven to 200°C (400°F) and bake the croissants 15-20 minutes, or until golden.
Croissant Variations:
Plain Croissants:
Follow the recipe above, and bake the croissants plain and unfilled. They're great, all buttery and flaky!
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Almond Croissants:
Ingredients for Almond Filling:
- 100g almond paste
- 50g powdered sugar
- 50g softened butter
- 1 beaten egg
- A few tablespoons of milk
Instructions for Almond Croissants:
- Once the proofing of the croissants is done, open them and fill the inside with almond paste, sugar, butter, egg, and a pinch of milk.
- Egg wash the tops of the croissants before baking for a golden glaze.
Chocolate Croissants:
Ingredients:
- Dark chocolate of good quality (about 10-12 pieces, or chocolate sticks)
Instructions for Chocolate Croissants:
- After shaping your croissants, place a piece of chocolate inside the center of each triangle before rolling them up.
- Continue as instructed for plain croissants.
Conclusion:
From its Austrian roots to being a French pastry favorite, the croissant has captured the heart of every pastry lover. Whether you prefer it plain, almond-filled, or chocolate-filled, this recipe enables you to enjoy the true taste of croissants in your own kitchen. Bon appétit!
