The croissant is the gastronomic hallmark of France. This crescent-shaped pastry has become such a refined icon of French breakfast that it still empties the pockets of tourists to this day. You can’t come to Paris without trying croissants
, but there is a paradox in the history of this legendary pastry. The croissant was invented in Austria, not in France. This happened after the war with Turkey. For the Austrians, the croissant meant a crescent moon, which symbolized the Muslim power.
How exactly the croissant migrated to the French is not fully understood. One thing we do know is that you can feel the spirit of France even at home. We have an excellent recipe for simple puffy croissants.
Ingredients for croissants:
- flour – 400 g;
- egg yolk – pcs;
- sugar – 2 tbsp;
- milk – 260 ml;
- salt – 1.5 tsp;
- butter – 150 g;
- dry yeast – 2 tsp.
Cooking croissants:
Create the opara, namely combine granulated sugar, 250 ml of milk and dry yeast. After the yeast reacts with the other products, sift flour and salt into a bowl.
Melt 10 grams of butter, integrate into the flour mixture. Knead the dough with a blender, form the lump of dough by hand. Leave the lump of dough in the heat for an hour under a pierced cling film.
Divide the dough into small pieces of dough – 70 grams each. Roll all the lumps into flat cakes no more than 3 mm thick. Grease each layer with butter, lay the tortillas on top of each other.
The resulting cake from the dough is sharpened in foil, leave in the refrigerator for an additional hour. We roll out the cake into a thinner layer, gradually pierce the bloated areas with a knife.
We need to roll out the cake with a rolling pin to a thickness of 5 mm. Then we divide the layer like a pizza into 12 elongated triangles. We roll all triangles with the short side inwards.
We cover the baking tray with parchment, lay the croissants on the surface. Cover the dough with cellophane and wait for the croissants to rise for 40 minutes. Brush
each croissant with the egg yolk and the rest of the milk.
Bake the product for 5 minutes at 200 degrees, then 10 minutes at 190 degrees, and 10 minutes at 180 degrees.
As a result, the croissants are puffy and flavorful as if from France.
