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croissant
A croissant (UK: ; US: , ; French pronunciation: [kʁwa.sɑ̃] (listen)) is a buttery, flaky, viennoiserie pastry of Austrian and French origin, named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissant bakery, notably the La Croissanterie chain, was explicitly a French response to American-style fast food, and as of 2008 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.Croissants are a common part of a continental breakfast in many European countries.
Pistachio-Filled Croissants
6-8 pastries | Preparation & baking time 25 min
This entry was inspired by e.g. TastyReuben's pistachio and cherry scones, almond paste filled Danish pastries and lemons which I love.
Ingredients
240-250 g readymade puff pastry
50 g (60-80 ml) coarsely ground...
I don't very often post recipes from other people. But having tried for many years to make croissants (with limited success), I eventually tried this recipe from celebrity baker Paul Hollywood. I've made croissants several times using this recipe and it always works. I follow it to the letter...
Have any of you made croissants? I made them once or twice a very long time ago (with mixed results) but encouraged by the success of the Swedish Cinnamon Buns, I'm thinking I will have another attempt. I'd like to hear your experiences... is it really worth the effort?
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