Plain Croissant
Their signature twice-baked croissant, known for its exceptional flakiness and buttery flavor.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The croissant's ancestor, the kipferl, originated in Austria. It's said that it was created to commemorate the end of the Turkish siege of Vienna in 1683, resembling the crescent moon on the Ottoman flag. The croissant, as we know it, developed in France, with the use of laminated dough and yeast making it a distinct pastry.
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The croissant has become a symbol of French breakfast culture, often enjoyed with coffee or hot chocolate. Its presence extends beyond breakfast, as it is a staple in French bakeries (boulangeries and patisseries) and cafes throughout the day.
Breakfast Staple
In France, croissants are a common breakfast food, often enjoyed with café au lait. They represent a simple yet satisfying start to the day.
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The presence of croissants in a bakery is an indicator of quality and craftsmanship. French bakeries take pride in their croissants and the artistry required to produce them.
Beyond France
The croissant has transcended its French origins and is now a beloved pastry enjoyed worldwide, adapted and interpreted in various culinary traditions.
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The defining flavors of a plain croissant are rich buttery notes, a hint of sweetness, and a satisfying savory quality from the subtle fermentation process.
The prominent flavor is that of high-quality butter, which is layered throughout the dough and contributes to both the taste and flaky texture. A touch of sugar provides a delicate sweetness, balancing the richness of the butter. The yeast provides a slight tang and depth of flavor, preventing the pastry from being overly sweet or cloying. A subtle savory undertone emerges from the natural salt content and the baking process, enhancing the overall experience.
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Butter Quality
Use high-quality butter with a high fat content for the best flavor and flakiness. European-style butter is often preferred.
Dough Temperature
Keep the dough cold throughout the lamination process to prevent the butter from melting and compromising the layers. Frequent chilling in the refrigerator is essential.
Proofing
Proof the croissants properly, allowing them to double in size before baking. Over-proofing can lead to a collapse in the oven, while under-proofing results in a dense pastry.
Baking Temperature
Bake at a high temperature initially to create steam and promote rise, then reduce the temperature to ensure the croissants are cooked through without burning.
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