These delicious and fluffy pastries of French origin have become popular worldwide due to their incomparable taste and delicate texture. Their soft, airy interior wonderfully contrasts with a crispy and golden outer layer, creating a unique culinary experience.
The secret behind a perfect croissant lies in the puff pastry technique, which involves folding multiple layers of dough and butter to achieve that characteristic texture. Although making homemade croissants may seem challenging, I assure you that the result will be worth it. Imagine the delicious aroma of freshly baked dough filling your home, and the satisfaction of tasting a croissant made with your own hands.
The croissant, also known as croissan, is a bakery item whose puff pastry version was developed in France. It is made with a specific puff pastry dough that contains yeast, butter, or margarine. Since the 20th century, it has spread to many countries around the world and there are numerous variants with different ingredients and consistencies.
It is also known as 'cachitos' in Peru, Ecuador, and Venezuela, in Colombia as 'croasan', in Chile, Paraguay, Argentina, and Uruguay as 'medialuna', and in other Latin American countries as 'cangrejitos' or 'cuernitos', prepared mostly in the same way, they can be sweet or salty, simple or stuffed.
And in these times, it is no wonder that the croissant has become one of the most consumed bakery items in the world, becoming famous for its crispy texture, a very particular taste between salty and sweet, which have made it a highly prized snack.
Although it is true, croissants are not a product to consume daily, however, they are one of those delicious and crunchy snacks that are almost impossible to resist. And although the easiest thing is to buy them at any bakery or supermarket, the truth is that you can also make them at home, and it's time for you to take a risk and try. It's very easy and quick, best of all is that you can make them healthier, and vary their size, in fact, you can turn them into small bites to enjoy at breakfast with a cup of hot chocolate, or a snack with a cup of coffee or even to feed the little kids.
However you want to make them, filled or simple, large or small, they are a delicious delicacy that we must learn to prepare. Let's cook.
How to achieve a perfect texture in homemade croissants?
The perfect texture in croissants is achieved through the "laminating" technique. First, stretch the dough and give it a rectangular shape. Then, place a portion of softened butter and flatten it with a rolling pin. Fold the dough, wrapping the butter, and repeat this process three times. This creates thin layers of dough and butter, which when baked, result in the puffy and crispy texture characteristic of croissants.
What is the purpose of fresh yeast in the recipe?
Fresh yeast is a key ingredient in the preparation of croissants, as it allows the dough to ferment and rise. This contributes to the airy and light texture of the croissant. Be sure to mix the yeast with warm water and knead all the ingredients well so that it is evenly distributed in the dough.
How to shape the croissants before baking them?
To shape them stretch the laminated dough and cut it into triangles. Place two sheets of mortadella and thin pieces of curd cheese at the base of each triangle. Roll the dough from the thickest part of the base towards the vertex of the triangle. The tip of the triangle should be underneath the croissant to prevent it from unraveling during baking.
What temperature and cooking time are ideal for baking them?
They should be baked at a temperature of 200°C for approximately 15 minutes. It is important not to open the oven during this time to maintain a constant temperature and allow the croissants to cook evenly.
How to know if they are well cooked?
The croissants will be ready when they reach a golden color on their surface and are crispy to the touch. Also, you can do the toothpick test: if when inserting a toothpick in the center of the croissant, it comes out clean, it means they are well cooked.
Tips and tricks
- Make sure the butter is softened but not melted when laminating the dough. The right consistency will make the process easier and improve the croissant's texture.
- When rolling the croissants, do it carefully not to crush the layers of the dough and butter.
- Brushing the croissants with beaten egg before baking will give them a golden and appetizing shine.
- Not laminating the dough correctly, resulting in dense and non-puffy croissants.
- Not giving the dough enough resting time in the refrigerator, which makes handling the butter difficult when laminating.
- 500 g of wheat flour.
- 250 ml of warm water.
- 175 g of butter.
- 50 g of white sugar.
- 25 g of fresh yeast.
- 1 packet of mortadella
- 500 g of Curd Cheese.
- 10 g of salt.
- 1 beaten egg.
- The size of the Croissant will be to your liking.
- Stir the flour with the salt and sugar. Open a hole in the middle and add the warm water. Knead very well.
- Add the yeast plus another 2 tablespoons of warm water and continue kneading all the ingredients well.
- Stretch the dough and give it a rectangular shape, put it on a tray, cover it with plastic wrap and refrigerate for 1 hour.
- Soften the butter, and with the help of a rolling pin flatten it.
- After the dough's time, place it on a floured surface and shape it with the rolling pin.
- Cut the dough into a rectangle and place a portion of butter on top.
- Fold the dough and in this way join the butter with the dough. Repeat this process 3 times until you have a perfect dough similar to puff pastry.
- Shape the dough and cut it into triangles.
- Add two sheets of mortadella and cheese in thin pieces.
- Roll the dough starting from the thickest part from one of the corners.
- Once rolled, brush the croissant with the beaten egg.
- Place them in the oven at a temperature of 200°C for 15 minutes. And it's ready.