Croissants
Although small, crescent-shaped cakes were already being made in 17th century Paris, legend has it that they were introduced to the French court by Marie-Antoinette. In 1839, two Austrians were selling kipferls, croissants made with brioche dough, at their Viennese boulangerie on the rue de Richelieu. In 1905, this king of Viennese pastries had a flaky texture and by 1920 the croissants were being made with butter. At this point, they became a fixture on the breakfast tables of the nobility and the bourgeoisie.
Makes 20 croissants
Ingredients:
- 3¾ c. (1 lb. 2 oz.) strong white bread flour
- 2½ tsp. salt
- 5 tbsp. superfine (caster) sugar
- 1 tbsp. acacia honey
- 1½ c. plus 2 tbsp. unsalted butter
- ¾ oz. baker’s (fresh) yeast
- 1 c. whole milk
- 2 eggs, for glazing
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Instructions:
- Fit a stand mixer with the dough hook attachment and put the flour, salt, sugar, honey, and 7 tbsp. of the butter in the bowl. Mix the yeast with the cold milk, add to the bowl and knead the ingredients together on slow speed for 2 to 3 minutes, followed by 7 minutes on medium speed. The dough must be smooth and elastic. Shape the dough into a ball, cover it in plastic wrap (cling film), and leave it to rise for 30 minutes at room temperature.
- Using a rolling pin, flatten the dough into a square and chill it for 30 minutes. Transfer the dough to a work surface. Place the remaining butter on top in the center, flatten it with the rolling pin and wrap the dough around to enclose the butter. Roll out the dough to a rectangle measuring about 24 x 12 in.
- Give the dough three turns, usually a double turn and a single one, chilling the dough for 30 minutes between each turn. Roll out the dough to a rectangle ⅛ in. thick and measuring 20 x 10 in. Cut the dough into 20 triangles and roll each one up from the base toward the point. You can lightly stretch your rolled out dough to make a croissant with more turns that will be flakier when baked.
- Transfer the croissants to a baking sheet covered with baking parchment. Leave the croissants to rise for about 1 hour until they have doubled in volume.
- Preheat the oven to 400°F.
- To make the glaze, beat the eggs together in a ramekin and brush over the croissants. Bake for 10 to 15 minutes until golden brown.
