Croissants

When it comes to croissants, Paris is the ultimate destination for indulging in this delectable pastry. Parisian croissants are renowned worldwide for their flaky, buttery texture and irresistible taste. These crescent-shaped delights are baked to perfection, creating a mouthwatering golden exterior and a soft, fluffy interior.

Most of us think that croissants originate from France because this cake appears quite a lot in French bakeries. But in fact, this cake actually originates from Austria. It was later introduced to France.

The art of making croissants in Paris is a centuries-old tradition that has been passed down through generations of skilled bakers. Using only the finest ingredients, such as high-quality butter and premium flour, these pastries are a true culinary masterpiece.

Whether enjoyed with a cup of freshly brewed coffee at a neighborhood café or savored as a quick breakfast on the go, croissants have become an iconic symbol of Parisian gastronomy. The aroma that fills the streets of Paris as the croissants are baked daily is simply irresistible, tempting both locals and tourists alike.

Recipe for croissants:

• Mix sugar, salt, flour, cold water, yeast, and flour in a bowl. Knead for ten minutes, roll into a ball, cover, and refrigerate for two hours.
• Sandwich the butter between two pieces of parchment paper. Roll and pound it into a 20 x 15 cm rectangle with a rolling pin. Wrap in the baking parchment and store in the refrigerator.
• Roll out the chilled dough onto a floured surface to create a rectangle that is 40 by 20 cm. Unwrap the slab of butter and place it in the center of the dough, covering the middle third.
• Half of the dough should be folded up and partially over the butter.
• To ensure that the two dough edges meet in the center of the butter, fold the other side of the dough in the same manner, up and over the butter.
• The seam will be formed when the dough is folded in half so that the points where the ends meet. After wrapping, chill for half an hour.
• Twice more, follow the same procedure (roll the pastry while it's still folded), folding, and chilling it, but this time, omit the butter. After wrapping, let it sit overnight.
• Roll dough the next day into a 60 by 30 cm rectangle on a floured surface, then trim edges with a sharp knife or pizza cutter for a neat appearance.
• The dough should be divided in half lengthwise to create two long strips. Next, cut each strip into six or seven triangles with two equal sides.
• Pull the two corners at the base of each triangle one by one to make it wider and longer.
• Carefully roll each triangle into a croissant, starting at the base and taking care not to squash the dough.
• Roll the croissants, tucking each triangle under the croissant, and place any fillings across the widest part before rolling up.
• Place croissants on baking trays lined with parchment, cover with oiled cling film, and let rise for two hours or until doubled in size.
• Preheat oven to 200°C and gas 6. Glaze croissants with egg and salt mixture. Bake for 15-18 minutes or until golden brown.