Croissants
These golden, crunchy croissants enjoyed on Sunday mornings originated in 17th-century Vienna, not France. Created after a victory against the Ottoman Empire, they were later popularized in France. The modern croissant's development involved an Austrian baker in Paris. Making croissants requires careful kneading, butter layering, and proofing.
These golden, crunchy croissants enjoyed on Sunday mornings originated in 17th-century Vienna, not France. Created after a victory against the Ottoman Empire, they were later popularized in France. The modern croissant's development involved an Austrian baker in Paris. Making croissants requires careful kneading, butter layering, and proofing.
- 1 large egg yolk
- 2 whole eggs
- dash of fine salt
- 1 tbsp (12 g) active dry yeast
- 7 tbsp (100 g) whole milk, warmed to 68â°f
- 2 cups (500 g) all-purpose flour
- 1 tbsp (12 g) fleur de sel de guã©rande (or other fine sea salt)
- 6 tbsp (75 g) superfine granulated sugar
- 2 1/4 tbsp (35 g) very soft unsalted butter
- 1 tbsp (15 g) whole dry milk powder
- 2/3 cup (145 g) still mineral water, warmed to 68â°f
- 3 sticks (325 g) unsalted cold butter
- Carbohydrate 20 g(7%)
- Cholesterol 54 mg(18%)
- Fat 13 g(20%)
- Fiber 1 g(3%)
- Protein 3 g(7%)
- Saturated Fat 8 g(41%)
- Sodium 127 mg(5%)
- Calories 210
Step-by-step
- Make the croissant dough. Dissolve the yeast in the warm milk.
- Sift the all-purpose flour, then incorporate the sea salt, sugar, very soft butter, dry milk powder, two-thirds of the warm still mineral water, and the yeast dissolved in milk. Knead the mixture briefly. Add more of the remaining water if the dough appears to be too firm.
- Transfer the dough to a bowl, cover it with plastic wrap, and keep it at room temperature (ideally at 72°F [20°C]) for between 1 and 1 1/2 hours, or until the dough has doubled in volume.
- Punch down the dough to its initial volume and cover it with plastic wrap again. Refrigerate for 1 hour. Punch it down again and place in the freezer for 30 minutes.
- Remove the dough from the freezer. Pound half the cold butter with a rolling pin to soften, then knead butter with hands forming a rectangle. Sprinkle a work surface with flour and roll out a long rectangle of dough; it should be three times longer than it is wide. Place the butter against the lower edge of the dough. With the palm of your hand, pull the butter over the dough until it covers two-thirds of it. Wrap the remaining third of the dough over the two-thirds covered in butter. Fold the lowest third of the buttered part over the other third, then wrap the upper third over it.
- Place the dough in the freezer for 30 minutes, then refrigerate for 1 hour.
- Roll out the dough as before and proceed in the same way with the other half of the butter. Place the dough in the freezer again for 30 minutes, then refrigerate for 1 hour.
- Sprinkle a work surface with all-purpose flour, and roll out the dough to a thickness of 1/8 inch (3 mm). Using a sharp knife, cut out isosceles triangles 8 inches (20 cm) high and with a base measuring 4 1/2 (12 cm) inches.
- Place each triangle on the work surface with the base pointing toward you. Roll it up on itself, then curve the ends into a crescent, or croissant, shape.
- Line two baking sheets with parchment paper. As you finish shaping the croissants, place them on the lined sheets, spacing them 2 inches (5 cm) apart. Set them aside at room temperature to proof for about 1 1/2 hours.
- Preheat a convection oven to 410°F (210°C).
- Make the glaze. Whisk together the egg yolk, eggs, and salt in a bowl. Using a pastry brush, coat the croissants with the glaze.
- Place the croissants in the oven and immediately reduce the oven temperature to 350°F (180°C). Bake for 20 minutes.
- Remove from the oven and transfer the croissants to wire racks to cool.
A Sunday Morning Ritual: The Story of My Croissants
Sundays. Just the word evokes a sense of peace, a gentle slowing down after a busy week. And for me, the perfect Sunday morning always includes the aroma of freshly baked croissants. These aren't just any croissants; they're a little slice of history, a testament to patience and a touch of Viennese charm.
I've always been fascinated by the story behind this iconic pastry. The way it weaves together tales of war, royalty, and a simple baker's ingenuity is truly captivating. From the crescent shape, a symbolic reminder of a hard-fought battle against the Ottoman Empire, to its journey from Vienna to the Parisian cafes, each step in its history adds to its mystique. There's something magical about biting into a perfectly flaky croissant, knowing its history and imagining the countless hands that have shaped its dough over the centuries.
My own croissant-making journey began, as many things do, with a challenge. A friend, an accomplished baker herself, mentioned she was making croissants from scratch. “Impossible,” I scoffed, picturing the complex process. But the challenge was irresistible. I dove headfirst into the world of butter, flour, and yeast, fueled by a stubborn determination and the vision of those golden-brown, buttery layers. The first attempt, let's just say, was a learning experience. The croissants were, shall we say, less than perfect. Some were too dense, others too tough. But I persisted, because the reward – that perfect combination of crisp exterior and airy interior – was well worth the effort.
Over time, I've refined my technique. I've learned the importance of patience in letting the dough rise, the delicate art of layering the butter, the precise timing required for baking. It's a process that requires precision, a keen attention to detail, but the result is pure joy. Now, every Sunday morning, I find myself in the kitchen, surrounded by the comforting scent of yeast and warm butter, the rhythmic motion of my hands transforming simple ingredients into something truly special.
The beauty of making croissants lies not just in the final product, but in the journey. It's a ritual, a mindful process that allows me to disconnect from the week's stresses and connect with something deeper, something more fundamental. It's about the act of creation, of transforming simple ingredients into something beautiful and delicious. And when my family gathers around the table, sharing the fruits of my labor, it's a perfect end to a perfect Sunday morning.
But beyond the personal satisfaction, making croissants has become a way to connect with history and tradition. Each time I shape that crescent moon of dough, I’m reminded of the rich history of this pastry, the resilience and creativity of the bakers who first created it, and the simple joy it brings to those who savor it. For me, it's more than just a pastry; it's a story told through layers of flaky perfection, a taste of history, and the perfect way to start a Sunday.
More than just a recipe, it's a legacy. And I'm proud to be a part of it.
