Croissants(viennoiserie)

Introduction about croissants

Croissants are a beloved pastry known for their flaky, buttery layers and crescent shape. Originating from Austria but perfected in France, croissants have become a symbol of French baking and a staple in cafes and bakeries around the world. Traditionally made from a laminated dough—where butter is folded multiple times into the dough to create thin layers—they are light, airy, and golden brown when baked.

Though most commonly enjoyed plain, croissants can also be filled with chocolate, almond paste, ham and cheese, or other savory and sweet ingredients. Whether eaten at breakfast or as a snack, croissants are cherished for their delicate texture, rich flavor, and elegant appearance.

The art of making croissants requires skill, patience, and precision, making them both a culinary challenge and a true delight to eat.

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🥐 Croissants Recipe

🧾 Ingredients (Makes about 12 croissants)

For the Dough:

• 4 cups (500g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1 tbsp (10g) instant dry yeast
• 1 1/4 tsp salt
• 1 1/4 cups (300ml) warm milk (not hot)
• 2 tbsp (30g) unsalted butter (softened)

purpose for the Butter Layer:

• 1 1/4 cups (280g) cold unsalted butter (for laminating)

For Brushing:

• 1 egg + 1 tbsp milk (for egg wash)

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🧑‍🍳 Instructions

1. Prepare the Dough

1. In a large bowl, mix flour, sugar, yeast, and salt.
2. Add warm milk and softened butter. Mix until it forms a soft dough.
3. Knead the dough for 5–7 minutes until smooth.
4. Cover with plastic wrap and refrigerate for 1 hour.

2. Prepare the Butter Block

1. Place cold butter between two sheets of parchment paper.
2. Use a rolling pin to flatten it into a 7-inch square.
3. Chill it again until firm but pliable.

3. Laminate the Dough (Rolling and Folding)

1. Roll the chilled dough into a 10-inch square.
2. Place the butter block in the center like a diamond.
3. Fold the dough corners over the butter to seal it inside.
4. Roll out into a 20 x 10 inch rectangle.
5. Fold into thirds (like a letter), then wrap and refrigerate for 30 minutes.
6. Repeat the rolling and folding two more times (3 times total), chilling between each.

4. Shape the Croissants

1. Roll the dough out to a large rectangle, about 20 x 10 inches.
2. Cut into triangles (about 4 inches wide at the base).
3. Starting from the base, roll each triangle up tightly into a crescent shape.
4. Place them on a baking tray lined with parchment paper.

5. Proof (Final Rise)

1. Cover and let them rise at room temperature for 1.5–2 hours until puffy and doubled in size.

6. Bake

Bake for 15–20 minutes until golden brown and crisp.

Preheat oven to 400°F (200°C).

Brush croissants with egg wash (egg + milk).

✅ Tips

• Use cold butter for best layering.
• Keep the dough chilled while working to prevent melting.
• You can freeze shaped croissants before baking and bake them fresh later.