Shaswati A French croissant is a popular pastry known for its buttery, flaky, and crescent-shaped appearance. The croissant’s exact origin is a subject of debate, but it is widely believed to have been inspired by the Austrian pastry known as the “kipferl.” The croissant, as we know it today, became popular in France in the 19th century.
Preparation Time: 2 hours
Baking Time: 15 minutes
Total Time: 2 hours 15 minutes
Serving: 12 people (one each)
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
To Activate the Dry Yeast:
– 2/3 cup Lukewarm water
– 1 tbsp Dry yeast
– 1 tbsp Sugar
To Make the Croissant Dough:
– 1 and ½ cups Maida (All-purpose flour)
– 1 tbsp Butter or Oil
– ¼ tsp Salt
– 2 tbsp Sugar
– Activated yeast water (from above)
To Layer the Croissants:
– 3-4 tbsp Butter
To Brush the Croissants:
– 1 Egg yolk / milk and butter mixture
To Icing the Croissants:
– 2 tbsp Powdered sugar
How to make French Croissant
1. In a bowl, combine lukewarm water, dry yeast, and 1 teaspoon of sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy.
2. In a larger mixing bowl, add the maida, 1 tablespoon of butter or oil, ¼ teaspoon of salt, and 2 tablespoons of sugar. Mix well.
3. Pour the activated yeast water into the dry ingredient mixture. Mix and knead the dough until it’s smooth and elastic. You can add a bit more flour if the dough is too sticky.
4. Cover the dough with a damp cloth and let it rest for 2 hours, allowing it to rise.
5. After 2 hours, punch down the dough to release the air. Knead it for about 10 minutes to ensure a consistent texture.
6. Divide the dough into 2 equal parts. Roll out each part into a round shape.
7. Spread about 3-4 tablespoons of butter evenly over one of the rolled-out dough.
8. Place the other rolled-out dough on top of the buttered one, aligning the edges.
9. Roll out the double-layered dough again to increase its size. Then, using a knife or a pizza cutter, cut the dough into 12-16 equal triangles.
10. Take each triangle and roll it from the base towards the tip to form the croissant shape. Make sure to seal the edges well.
11. Place the shaped croissants on a baking tray lined with parchment paper. Allow them to rest for about 30 minutes to rise.
12. Preheat your oven to 180°C (356°F).
13. In a small bowl, beat an egg yolk and brush it gently over the top of each croissant. This will give them a beautiful golden color after baking.
14. Bake the croissants in the preheated oven for approximately 15 minutes or until they turn golden brown and appear flaky.
15. Once baked, remove the croissants from the oven and let them cool on a wire rack.
16. Optional: Once the croissants are completely cooled, you can dust them with powdered sugar for a touch of sweetness.
17. Enjoy your homemade French Croissants as a delightful breakfast or snack!
Here, you can read it in Bengali – ফরাসি ক্রোইসেন্ট
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