20 Jul 2007

Do you believe that the croissant is French? Who knows....

This week I was busy among the frustrated intents of making a good croisssant.

Everything began when I visited Zuccheriera, the blog moderated by the very amusing Cannella an Italian woman residing in Spain. There it expressed her wish of eating warm croissants, ( media lunas , curasanes.) in the breakfast, but that they easy to make. Then she creates the croissant week.

I want to make croissant a while ago and take advantage of the suggestion. I made a brief investigation of recipes and I knew the legend of a Invention of the croissant. It was in Vienna during the Turkish invasions. The Turks wanted to take the city unexpectedly at night digging tunnels that would take them to downtown. But they forgot that the bakers also worked at

night and they took the noise. The bakers alerted to the army of what wanted to make the Turks. The emperor Humberto the first, grateful, grants honors to the bakers and these in recognition creates two rolls: the emperor and another in half moon shaped, to make fun with the Turks. That they had an half moon like banner. From that time croissant would invade the world until France made it as of them making official the name. I have to recognize that they make it very well and there's no doubt for me, better croissants is the French one or the Swiss’s made in Vaud canton.

Here this recipe of the last that I made, but even this way they still, were not slight and crispy.

Some told me that the butter had no addition of water and that it also depends on the flour that is used; I used two types of flour one for the breads and the common flour. Not I accuse the flour because the flour of Argentina is excellent originates of very good wheat, but like I said before I find to be a question of my practices. They were very good taste, but I would like them to be more light.


: 350g of common flour

150 g flour for bread

60 sugar

100 g butter

25 g biological yeast

¼ liter water

For each kilo of dough, 350g of butter to make the puff-pastry

Mix all ingredients unless the yeast and the butter for the puff-pastry.

When finish knead put the yeast diluted in some water, and finish kneading

To allow to rest for half hour

Finally to make the puff-pastry like made the puff-pastry dough. Put the butter in the mean and close well with the purpose that the butter doesn't escape. Open a rectangle, to catch the superior part of the rectangle and to bend it until ¼. Catch the inferior other part of the rectangle and to bend it for on the previous one. Take to the refrigerator for 20 minutes; open up again in rectangle and to repeat the operation 5 times.

Cut triangles and give it the shape. Paint with an egg yolk. Leave that it grows in temperature among the 30 to 35th C with 60 %s of the humidity, it means, put a damp (warm water) dishcloth on them, and bake with temperature of 428ºF until gild


Kelly Mahoney said...

I've heard that one of the keys to making good croissants is to make sure all the "wet" ingredients including the butter is super cold and to make sure that the butter is not completely incorporated. Rather, it should be in little lumps in the batter -- that's what makes them flaky.

Bake your cake and eat it too said...

ooohhh...those look so good!!!! You have lovely pictures!

you have been tagged. Please go to this blog for more info:


Sylvia said...

Kelly ,Tahnaks for the tip.

Bake cake and eat too. Thanks for the tag.

JennDZ - The Leftover Queen said...

How interesting! I never knew the history behind the croissant! And I never expected this story! Nice work, Sylvia!