Handcrafted Croissants
Croissants made with Viennoiserie dough are not just a delicious treat, but they also carry with them a rich history. These delectable pastries have their roots in 17th-century Austria, where bakers began experimenting with laminated dough to create flaky and light pastries. However, it was in the 19th century in France where the iconic croissant shape emerged. Legend has it that Marie-Antoinette introduced the croissant to France when she brought the recipe from Austria and fell in love with it. Since then, the croissant has become an integral part of French culture and a staple at breakfast tables worldwide. Whether enjoyed plain or with a filling, each bite of a croissant takes you on a journey through time, connecting you to centuries of culinary craftsmanship and indulgence.
Handcrafted Croissants:
By Zosia Culinary Adventures | Date: November 05, 2023
Preparation Time: making pastry & developing dough total time = 16 hours, shaping & proofing= 2-3 hrs
Baking Time: 10-15 minutes
Yield: 12 large or 24 small croissants
Ingredients:
flour for dusting the table
1 egg mixed with 2 tablespoons of cold water
Instructions:
Transfer the dough to the floured workbench and gently roll it out making sure to dust top of the dough and underneath. Remember to dust the rolling pin with flour to ensure the dough doesn’t stick to it.
Working from the center to the four corners and then to the four sides of the dough, continue gently rolling until you rolled out a rectangle shape 40 x 80 cm. Now cut the dough into two equal strips 20 x 40 cm.
Using pizza or pastry cutter cut each strip into 6 large or 12 small triangles. Make a small vertical cut on the base of each triangle. I suggest using a measuring tape or a ruler to ensure equal sizes of the croissants.
Starting at the base, pulling very gently fold the triangle into a crescent. Don’t put too much pressure while rolling it. You should be able to unroll it very easily if you want to test it.
Place croissants on the greased and parchment paper lined baking sheets 4 cm apart.
Egg wash thoroughly and let croissants proof in the room temperature no higher than 19-20°C without drafts for 2-3 hours until about double their original volume( do not rush proofing and keep not too warm)
About 20 minutes before baking, preheat oven to 450° F (232 °C). Apply egg wash for the second time and bake in the oven for approximately 10 minutes or until golden.
Allow the croissants to cool on the wire rack for at least 45 minutes.
Nutrition Facts as per One Large Croissant: 🧡
Calories 319 | Fat 16.5 g \ Saturated Fat 10.2 g\ Cholesterol 57mg\ Sodium 444 mg\ Total Carbohydrate 36.9 g\ Dietary Fiber 1.6 g\Total Sugars 4.5 g\ Protein 6.1 g \ Vitamin D 16 mcg\ Calcium 26 mg\ Iron 2 mg\ Potassium 111 mg
