A croissant is crescent shaped roll made with yeast-risen dough.
The dough is typically layered with butter, then rolled, and folded several times in a process called lamination. The final dough is cut into triangles and rolled into a crescent shape.The process of lamination results in a layered, flaky textured roll, more like puff pastry.
The main ingredients in a croissant are flour, yeast, salt, sugar, milk, water, eggs and butter.
A well baked croissant should be flaky and crisp on the outside and tender and moist on the inside. It should be evenly baked and well aerated.
How to Serve Croissants
Croissants may be served at breakfast or tea or filled with cheese, ham, mushrooms or chicken.They are best served fresh, on the day of baking.
Storage: croissants should be stored at room temperature in a paper bag because moisture tends to destroy the crispness. Croissants can be frozen in an air-tight container.
To reheat. bake at 350ºF (180ºC) from room temperature 10-12 minutes or from frozen 10-15 minutes.
Croissants originated in Budapest in 1686 (Larrouse Gastronomique).
Here is my favourite you-tube Croissant Recipe
I have watched this video a thousand times and I am still planning to make it…..