Croissants |Parisian & Viennese Croissants

Interesting Story Behind the Croissant

  • CROISSANT A crescent-shaped roll generally made with leavened dough. This delicious pastry originated in Budapest in 1686
  • Turks were besieging the city. To reach the center of the town, they dug underground passages. Bakers, working during the night, heard the noise made by the Turks and gave the alarm.
  • The assailants were repulsed and the bakers who had saved the city were granted the privilege of making a special pastry in the form of a crescent in memory of the emblem on the Ottoman flag.
  • Bakers usually sell two sorts of croissants: those made with butter and ‘the others’, which no law obliges them to declare are ‘made with margarine’. Croissants may be served at breakfast or tea or filled with ham, cheese, mushrooms, or chicken.

A popular specialty in Lorraine is the croissant alsacien, filled with dried fruit and coated with egg white or sugar.

The term ‘croissant’ is also used for a semicircular petit four made with almond paste and topped with pine nuts or flaked (slivered) almonds.

Parisian Croissants

Parisian crois»ants

  • Blend 25 g fresh yeast (2 cakes compressed yeast) or 1 5 g dried yeast (3 teaspoons active dry yeast)
  • 250 ml (I cup) lukewarm milk.
  • Put 500 g (12 cups) plain (all-purpose) flour into a mixing bowl
  • Add 65 g caster (superfine) sugar
  • 1 teaspoon salt.

Make a well in the flour mixture and pour the mixture of milk and yeast into the centre. Mix quickly with the fingertips and, as soon as the liquid is completely absorbed by the flour, cover the dough with a cloth and leave it to stand for 30-60 minutes, depending on the room temperature.

  • Roll out the dough into a rectangle and dot it with butter.
  • Fold into three and repeat rolling, dotting with butter and folding twice more using 250 g ( 1 cup) softened butter. Allow the dough to stand for 30 minutes.
  • Roll the dough out to a rectangle about 45 x 15 cm (18 x 6 in) and cut it into triangles.
  • Roll up the triangles, starting at the base and working towards the top.
  • Place the croissants on a baking (cookie) sheet, curving them into crescents. Allow them to rise further in a draught-free place for 1 5-45 minutes, depending on the room temperature.
  • Brush with beaten egg yolk and bake in a preheated oven at 2200 C (4250 F) for about 10 minutes.

Viennese Croissants

Vienesse croissants

  • Blend I5 g fresh yeast (1 cake compressed yeast) or 7g dried yeast (1 teaspoon active dry yeast)
  • 1 tablespoon tepid water.
  • Dissolve 25g (2 tablespoons) caster (superfine) sugar and a pinch of salt in 1 tablespoon Milk .
  • Heat 25 g (2 tablespoons) butter with a mixture
  • 5 tablespoons water and 5 tablespoons milk.
  • Put 250 g plain (all-purpose) flour into a large bowl, make a well. and add the sugar/salt/milk mixture followed by the butter/water/ milk mixture. Finally, add the diluted yeast.
  • Mix all these ingredients together thoroughly to obtain a smooth paste. Leave the dough in a warm place for 1 hour so that it doubles in volume.

Spread out the dough on a floured dish and cool in the refrigerator for 30 minutes. Then roll out the dough into a thin rectangle on a floured surface. Cut 75 g butter into small pieces and distribute them over two-thirds of the rectangle. Fold it into three, starting with the unbuttered third. Roll the dough out a second time, cover, and replace it in the refrigerator for 1 hour. Repeat the operation again using a further 75 g butter and finish by rolling out the dough into a square of about 20 cm. Cover and refrigerate again for a further 30 minutes.

  • Roll the dough out into a very thin rectangle measuring 30 x 60 cm (12 x 24 in).
  • Cut the rectangle into two lengthways, and cut each half into 6 triangles.
  • Roll up each triangle from base to top.
  • Arrange the croissants on a buttered baking (cookie) sheet, allowing plenty of space between them.
  • Leave them to stand for 1 hour. Brush the croissants with beaten egg and bake for 3 minutes in a preheated oven at 240 degrees Celcius. Lower the temperature to 200 degrees Celcius and bake for about a further 12 minutes. Watch them carefully during the last few minutes to ensure they do not overcook.

Croissants of Savoury type

  • Cheese Croissants

Cheese Croissants:

Split some baked croissants on one side. Butter the inside and fill with thin slices of Gruyere or Emmental cheese ( both are Swiss cheese).

Sprinkle with pepper and heat through a preheated oven at 240 degrees Celcius.

The butter and cheese may be replaced by a well-reduced bechamel sauce containing cheese.

Croissants of sweet types

  • Small Almond Croissants

Small Almond Croissants

  • 300g Pound together in a mortar whole shelled almonds
  • 150g vanilla-flavored sugar, gradually moistening the mixture with sufficient egg white to obtain a paste that can be rolled in hand.
  • Add 2 tablespoon flour(25 gm) to the paste and divide it into pieces about the size of a walnut.
  • Roll each piece with hand into the shape of a cigar with slightly pointed ends (flour your palms if necessary
  • Dip each ‘cigar’ in beaten egg, roll in some flaked (slivered) almonds and shape into croissants
  • Arrange them on sheets of greaseproof (parchment) paper on baking (cookie) sheets.
  • Glaze with egg yolk and cook for about 12 minutes in a preheated oven at 200 degrees Celcius
  • Until they are golden brown
  • As soon as they are cooked, brush them with sweetened milk.


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  1. Very nice

  2. Very nice 😃

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