Freepik
By: "Aashay Edwin Maghi" (CPT)
HealthVitalityTrends.com
Freepik
It’s the layers. The light, airy, buttery, and golden layer. True French croissants take time, but the flaky reward is worth every fold and rise.
Freepik
You’ll need all-purpose flour, active dry yeast, milk, sugar, salt, and most importantly a good quality unsalted butter. Choose European-style butter for best flavor and results.
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Mix flour, yeast, milk, sugar, and salt to form a soft dough. Let it chill. This rest period makes the dough easier to laminate later.
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Shape cold butter into a flat rectangle. This butter block gets layered into the dough to create those dreamy, flaky croissant layers.
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Wrap the butter in dough, then roll and fold it multiple times. Chill between folds. This technique creates hundreds of buttery, crisp layers.
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Roll out the dough and cut into long triangles. Gently stretch and roll each piece into that classic crescent shape. Don’t rush it!
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Place on a tray and proof for 1–2 hours until puffy. This step gives your croissants that signature lift and airy interior.
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Before baking, brush each croissant with a beaten egg. This gives them that glossy, bakery-style finish once they’re beautifully baked.
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Bake in a hot oven until deep golden brown and crisp. Your kitchen will smell like a Parisian bakery. Utterly divine!
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Serve warm with jam, butter, or as is. They’re light, flaky, and melt in your mouth. Homemade croissants are a true labor of love.
Freepik
By: "Aashay Edwin Maghi" (CPT)
HealthVitalityTrends.com