This delicious croissant recipe is another great French classic bread recipe to add to your favorites. Croissants are generally eaten for breakfast in France and are often bought from the local Patisserie or the Boulangerie. They are easy to make, but take time and preparation!
They are very easy to make, but need time for the different stages in making the dough. It is a good idea to make the dough the night before and leave it in the refrigerator ready to use the next morning, although any French baker worth his salt will tell you that it takes 48 hours to make good croissant dough...all the more reason to appreciate the effort.
Otherwise you will need a couple of hours to prepare.
Where Does The French Croissant Originate?
That most quintessential of French of foods, the croissant, wasn't originally French at all: Marie Antoinette is said to have introduced the kipferl, a crescent-shaped Viennese pastry in the 18th century, after she arrived from Austria to marry Louis XVI.
Another claim attributes the croissant's French debut to Austrian baker August Zang, who opened a shop in Paris in the 1830s.
What is certain is that local bakers refined the pastry by making it with a yeast-leavened dough that's layered and folded several times with chilled butter. This labour-intensive routine is what gives the croissant its flaky quality, and part of what made the pastry so popular.
How To Serve Croissants
You can now serve your warm croissants either with or without butter. This croissant recipe already contains butter, so you may not want any more butter on them, but instead spread a good quality jam or fruit preserve on them instead.
Your croissants will keep for a few days if kept in an airtight tin or container, but are best warmed in a hot oven before serving.