here are my favoites croissants and the discription
btw the recepie is at the end
first is normal croissants.(so whats under) so a croissant is a french bread that was actuly made in asia (i know wt#) as the “kipferl” and it bekame populare in france after an austraian bakery opened in paris in 1839.While a popular legend claims it was created in 1683. it was to celebrate Vienna’s victory over the Ottomans, the modern, flaky croissant was developed by French bakers, with the first recipe for this version appearing in 1915.
next are butter croissants. but we add butter to the recepie also a butter croissant is more white and more flavour ish and it is more bendy. here is the description of a butter croissant by my friend called google. A butter croissant is a flaky, buttery pastry with a crisp exterior and a tender, airy interior, created through a laminating process of repeatedly layering butter and dough. The signature texture comes from the steam that separates the dough layers during baking, and its flavor is rich and buttery, with just a hint of salt and no excessive sweetness. ty google anyways,it is a upgrade to the normal croissant and sometimes can be mixed up white a normal croissant
fun fact when my parents by croissants of aboute 12 croissants its gonne in a day
next is a sandwitch croissant.a sandwitch croisaant is a croissant brutally murderd and stufed whit food. usually aving eggs or some sort of meat in it white bakon and vegetables. it is one of the most delightfull croissants in the croissant familly tree.it is a really good croissants and also one of the most populare forms.
that was all now on to the recapie i will be using SAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAALLYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY’S BAKING
Today we’re conquering our fears and making homemade croissants! If you’re about to run away screaming, I understand. I’m not sugarcoating it: croissants aren’t easy. Croissants require time, patience, and a lot of rolling. However, just because this recipe is advanced doesn’t mean that YOU have to be an advanced baker to try it. You can absolutely handle this quintessential
Let me hold your hand through the whole process. I’m sharing step-by-step photography, a full video tutorial, plenty of tricks based on what I’ve learned, and the croissant recipe. I started working on croissants earlier this year. I studied a couple recipes, tested them, tweaked what I found necessary, and played with this dough for weeks. The croissants are golden brown, extra flaky, crisp on the outside, soft on the inside, and unbelievable warm from the oven. One bite of this delicate French pastry will immediately transport you to a quaint French bakery. I’m confident in this homemade croissants recipe and I’m confident in YOU baking them.
The good news! You need zero fancy equipment and zero special ingredients. If you’re looking for a weekend project, know how to read directions, and crave a fresh homemade pastry (don’t we all?), then stick around. You’ll be rewarded with the BEST treat ever!!!
The Process
- Make easy dough from butter, flour, sugar, salt, yeast, and milk.
- Roll out dough into a large rectangle.
- Make the butter layer (I have an easy trick for this!!!).
- Enclose the butter layer inside the dough.
- Roll out the dough into another large rectangle, then fold it back together.
- Roll out the dough again, fold it back together again.
- Roll out the dough one more time, fold it back together.
- Shape the croissants.
- Bake!
There’s resting time between most steps, which means most of the time is hands off. To help us develop all the layers, croissant dough needs to rest in the refrigerator often. That’s why I call making croissants a project. Do it over a couple days with long breaks between the steps.