The croissant is a beloved flaky pastry that has become a staple of bakeries and breakfast tables worldwide. Over the centuries, it has become an iconic pastry loved by many and enjoyed in numerous countries across the globe.
Brief History and Origin
The origins of the croissant can be traced back to 1683 when Vienna was under siege by Turkish forces. According to legend, a baker heard the Turks tunnelling beneath the city walls and alerted Austrian soldiers, who were able to stop them from entering Vienna. As a reward for his bravery, Emperor Leopold I granted bakers in Vienna peramission to make crescent-shaped pastries to symbolise their victory over the Turks. This is believed to be how the croissant first came into existence.
In 1770, Marie-Antoine Carême, one of France’s most famous chefs and patissiers, created “petites viennoiseries” or “Viennese pastries”. These were the first versions of the croissant as we know it today. Carême’s version of the pastry was made with a yeast-based dough filled with butter, sugar, and almonds.
Croissant – The Recipe
- Preparation Time: 1 hr 15 mins
- Cooking Time: 18 mins
- Total time: 35 mins
- Servings: 6
Ingredients
- 2 tbsp. warm water
- 250g all-purpose flour
- ¾ tsp. salt
- 25g white sugar
- 300ml cold water
- 7g sachets of active dried yeast
- Oil for greasing
- 150g butter
- 1 beaten egg
Instructions
- Pour cold water into a jug, add active yeast, mix well and leave for a few minutes.
- In a bowl, add sugar, salt and flour, mix thoroughly and make well in the centre; pour in the yeast liquid and mix well. Transfer the dough to the working surface and knead for 10 minutes.
- When done, shape the dough into a ball, place in the lightly oiled bowl, cover with plastic wrap and keep in the refrigerator for at least 2 hours.
- Place the butter between two baking parchment sheets and roll into a 20 x 15cm rectangle using a rolling pin; transfer to the refrigerator until chilled.
- Take the dough out of the refrigerator, place it on the working surface and roll it into a 40 x 20cm rectangle using a rolling pin. Unwrap the chilled butter and place it in the centre of the dough.
- Start folding the dough from one side until halfway over the butter. Repeat the same process with the other side until both folded sides meet at the centre of the butter.
- Fold it in half again and wrap it in plastic. Place in refrigerator to chill for about 30 minutes.
- Repeat the process (fold, roll and chill) twice. Don’t add butter this time. Refrigerate for 8 hours overnight.
- Take it out of the refrigerator the next day. Place the dough on a floured workstation and roll it into a rectangle (60 x 30cm). Trim the edges.
- Cut the rectangle into half lengthwise. Cut to make 6 triangles on each half.
- Stretch each triangle by pulling the corners of the base to widen it. Gently roll the triangle starting from its base. Repeat the process with all the triangles.
- Transfer them to a parchment-lined baking tray. Cover loosely with cling film and let them sit for 2 to 3 hours or until they double in size.
- Place the baking tray in a preheated oven at 200 degrees C for about 15 to 18 minutes or until golden brown.
- Cool before serving.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Peanut Butter and Jam Croissant:Peanut butter and jam are a match made in heaven. In a croissant, it is otherworldly!
- Almond Croissants:This recipe is straight from a French bakery and makes super delicious croissants.
- Pecan Date Croissants: Croissants filled with pecan and date filling are a must-try!
- Chocolate Croissants:Chocolate croissants are just as classic as croissants themselves. They are super easy to make and utterly divine.
- Ham and Cheese Croissants:Who said croissants have to be sweet? Try this savoury croissant recipe, and I bet you will love it!
