French Crescents Rolls

French Crescents Rolls, sometimes referred to as “croissants,” are a classic French pastry that are adored all over the world for their delicate crescent shape and flaky, buttery layers. These are the pinnacle of French baking skill and artistry, and although they look difficult to make at home. You can make your own freshly made croissants that can compete with those from a Parisian bakery if you follow the appropriate recipe. We’ll give you a detailed recipe for these delicious French Crescent Rolls in this extensive guide. We’ll also go into the lengthy history and storied heritage of these well-known pastries.

Origins in Austria:

The 13th century in Austria is when the modern croissant first appeared. The sound of tunnels being dug beneath Vienna was heard by the city’s bakers. Who were up early in the morning during the Ottoman siege in 1683. The military was notified, and the siege was broken. The croissant obtained its unique shape because the bakers fashioned a crescent-shaped pastry to celebrate this victory. Which was a nod to the Ottoman crescent moon.

Development in France:

When the Austrian Princess Marie Antoinette married King Louis XVI of France in 1770, the croissant underwent a change into the flaky, buttery pastry we know today. The “kipferl,” an Austrian confection that resembled a crescent, arrived with her.
The kipferl was modified and improved by French bakers, who added extra butter to produce what is today known as the croissant.

COMPOSITION:

Regarding the Dough:

• One packet of 2 1/4 teaspoons active dry yeast
• 1/4 cup of heated milk, or 43°C or 110°F.
• half a cup of cold water
• 1/4 cup of sugar, granulated
• 3 1/2 cups flour for all purposes
• One tsp salt

Regarding the Butter Layer:

• Two sticks of one cup of chilled unsalted butter
• 1/4 cup of flour for all purposes

To Assemble:

• Extra flour for dusting
• One big egg (for the egg wash)

DIRECTIONS:

1: Activate Yeast:

• Combine warm milk, sugar, and yeast in a small bowl
• Let it sit for 5-10 minutes until it foams

2: Mix Dough:

• Mix flour, salt, and remaining sugar with cold water in a large bowl
• Add activated yeast mixture and stir until a dough forms

3: Knead Dough:

• Knead dough on a floured surface for 5 minutes until smooth
• Shape into a rectangle, cover with plastic wrap, and chill for 1 hour

4: Prepare Butter Layer:

• Pound cold butter between parchment paper to soften
• Cut into a 7×7 inch square and refrigerate for 20-30 minutes

5: Roll Out Dough:

• Roll out chilled dough to a 10×10 inch square
• Place butter layer on one half of the dough and fold the other half over

6: Roll and Fold:

• Roll out Dough-butter mixture to a 10×20 inch rectangle
• Fold into thirds and refrigerate for 30 minutes
• Repeat rolling and folding 4 times, resting for 30 minutes between each turn

7: Cut and Shape:

• Roll out dough to a large rectangle, 1/4 inch thick
• Cut into triangles, 5-6 inches wide at the bottom
• Roll each triangle into a crescent shape

8: Proof and Bake:

• Place shaped croissants on a baking sheet, cover, and let rise for 1-2 hours
• Preheat oven to 400°F (200°C)
• Brush with egg for a glossy finish and bake for 15-20 minutes

9: Serve:

• Let cool slightly on a wire rack
• Serve warm and enjoy!

Observations:

It takes love to make French Crescent Rolls at home, but the rich history and delectable flavors of this classic French delicacy are yours to enjoy. Take pleasure in your baking skills as you relish every buttery bite and enjoy them as a lovely treat for any occasion or with your morning coffee.