The Delightful History and Recipe of the Croissant
The Croissant, a symbol of French baking, actually has Austrian roots. It began as the "kipferl," a crescent-shaped bread popular in Austria since the 13th century. The kipferl made its way to France thanks to Viennese bakers. A popular legend claims that Viennese bakers created the kipferl to celebrate the 1683 victory over the Ottomans, shaping it like the Ottoman crescent moon.
Marie Antoinette, originally from Austria, is often credited with introducing the kipferl to France, where it evolved into the lighter, flakier croissant we know today. By the 20th century, croissants had become a staple in French bakeries and cafés.
The French Chef featuring Julia Child, 1965
Classic Croissant Recipe
Ingredients:
- 500g all-purpose flour
- 300ml warm milk
- 50g sugar
- 10g salt
- 40g fresh yeast or 14g active dry yeast
- 250g unsalted butter (cold)
- 1 egg (for egg wash)
Instructions:
1. Dough Preparation:
- Mix warm milk, yeast, and sugar. Let it sit for 10 minutes until frothy.
- Add flour and salt, knead until smooth. Chill for 1 hour.
2. Butter Preparation:
- Roll cold butter into a 1 cm thick square. Chill until firm.
3. Laminating the Dough:
- Roll dough into a rectangle, place butter in center, fold over, and seal edges.
- Roll into a long rectangle, fold in thirds. Repeat twice, chilling for 30 minutes between turns.
4. Shaping Croissants:
- Roll dough into a 5 mm thick rectangle. Cut into triangles.
- Roll triangles from base to tip into crescent shapes. Place on a baking sheet.
5. Proofing and Baking:
- Proof croissants at room temperature until doubled in size (1-2 hours).
- Preheat oven to 200°C (390°F). Brush with beaten egg.
- Bake for 15-20 minutes until golden brown and crisp.
Bon Appétit!
