How to Make Croissants: A Step-by-Step Guide

Welcome to “The Story Behind the Dish,” a blog series exploring the history and cultural significance of iconic dishes. This edition delves into croissants, the quintessential French pastry. Discover the secrets to creating perfectly flaky and buttery croissants, from preparing the dough to baking them to golden perfection.

Join us on this delicious journey and bring a taste of France to your kitchen.

Croissant: A French Delicacy That Conquered Hearts Worldwide

The croissant, a beloved French pastry, is more than just a flaky delight; it’s a testament to the artistry of French baking that has captured hearts around the globe. This crescent-shaped pastry, with its layers of buttery goodness, is synonymous with French culture and culinary finesse.

Origins in Vienna, Austria

Surprisingly, the croissant’s origins are not entirely French. It traces its roots back to Vienna, Austria, where a similar pastry known as the “kipferl” had been enjoyed for centuries. The kipferl was a crescent-shaped roll made with rich, sweet dough.

The French Connection

The croissant, as we know it today, was introduced to France in the late 1830s by Austrian-born Marie-Antoinette, who married King Louis XVI. French bakers were inspired by the kipferl’s shape and decided to create their own version using laminated dough, which consists of butter and yeast-risen layers. Over time, the croissant underwent refinements by French bakers, resulting in the flaky and buttery pastry we adore today.

Global Popularity

The croissant’s appeal quickly transcended French borders. It gained international recognition and became a staple in bakeries worldwide. The simplicity of its ingredients – flour, butter, yeast, and a pinch of salt – combined with meticulous preparation, made it a favorite breakfast and snack choice.

Croissants in the United States

In the United States, croissants began to gain popularity in the mid-20th century, thanks to the influence of French culture and cuisine. American bakeries and cafes started offering croissants as part of their pastry selections. Today, croissants are enjoyed in various forms in the U.S., from classic butter croissants to filled versions with chocolate, almond paste, or ham and cheese.

Conclusion

The croissant is more than just a pastry; it’s a testament to the enduring appeal of French baking traditions. Whether savored in a quaint French café, a bustling bakery in New York City, or your local coffee shop, the croissant continues to delight taste buds and exemplify the art of pastry-making.

Recipe: How to Make Croissants

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp salt
• 1 tbsp instant yeast
• 1 1/4 cups cold milk
• 1 1/4 cups unsalted butter, cold
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Dough:
   • Mix flour, sugar, salt, yeast, and cold milk to form a dough.
   • Knead the dough until smooth and let it rise until doubled in size.
2. Laminate the Dough:
   • Roll out the dough and layer with cold butter.
   • Fold and roll the dough several times to create layers, chilling in between.
3. Shape the Croissants:
   • Cut the dough into triangles and roll each piece from the base to the tip to form croissants.
   • Place them on a baking tray to rise again.
4. Bake the Croissants:
   • Preheat the oven to 375°F (190°C).
   • Brush the croissants with egg wash.
   • Bake for 15-20 minutes until golden brown.
   • Enjoy your homemade croissants warm from the oven.