Croissants are a type of decadent French pastries that are crispy, flaky, and buttery from the outside. Their shape is generally like that of a seashell and these pastries became recognisable because of their crescent bend. In terms of filling, sometimes the croissant simply has butter and this croissant is often paired with a cup of cappuccino. A lot of other croissants have a stuffing of chocolate syrup, almonds, dry fruits, maple syrup, and other interesting condiments.
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Many people have the common misconception that croissants only have sweet stuffing. This is not true, as one can easily find different types of savoury croissants with a stuffing of spinach, ham, cheese, and other such ingredients. Instead of buying these pastries for an obnoxiously expensive price from the market, one can try their hand at baking them at home. Here are some important tips and tricks that one can keep in mind while doing so:
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* Start With Levain
Levain is like the blood cells for croissants. It is a type of starter that is also used in sourdough and helps give fluffiness and rise to the dough. In terms of croissants, levain helps in imparting a very balanced flavour that adds richness to the pastries. It also helps in bringing out the flavours of the butter in the best way possible. It is practically impossible for a person to make the dough for a croissant without having levain.
* Rolling Pin Technique
Mastery over the rolling pin technique is required to give a proper shape to the croissant, which is an indispensable part of making this French pastry perfect. One must remember that the pressure doesn't have to be applied all at once to the rolling pin while trying to flatten the dough. One should roll with extremely gentle pressure so that the layers of the dough do not get crushed. While gently stretching the dough to cut out the triangles, one must apply minimum to negligible pressure before finally rolling them into the shape of a croissant.
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* Quality Ingredients
A very important factor in determining the quality of a croissant is the quality of the ingredients that one is using. Try to find the kind of butter that has the highest possible fat content, as it doesn't only help in imparting moisture to croissants but also helps in making the dough extremely elastic and malleable. Even if one has decided to make the dough and store it in the refrigerator for some time, the high amount of butter with a substantial fat content will make sure that the dough doesn't get dry.
* Dough Temperature
The dough of the croissant shouldn't get too cold, as it can become extremely difficult to roll it and put butter inside its different layers. The texture of the dough is critical to ensuring that croissants get their flaky texture and multiple layers when they're finally baked. While rolling the dough, one must make sure that the counter table is neither too hot nor too cold. Also, if one has kept the dough in the refrigerator, do not start working with it instantly, especially with bare hands. The temperature of the hands is generally warmer and it is going to disturb the texture and consistency of the dough. Give time to the dough and try to be as patient as possible.
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* Gentle Touch
While touching the dough, one should be extremely gentle and not try to disturb the beautiful layers of a croissant that has been so meticulously made after such a time-consuming process. While rolling the different layers on top of each other, make sure that very little pressure is applied. Also, while applying egg wash to the top, simply brush it from the top to avoid too much drenching.
* Cooling Down
After baking the pastries in the oven, one shouldn't instantly start eating or serving them. Allow the pastries to be kept at room temperature for at least half an hour so that they become sturdy and attain their proper shape. After half an hour, one can slice them very gently, making sure that the flaky skin and layers are not disturbed at all.
* Inside Of The Croissant
The inside of the croissant should look like a honeycomb. It shouldn't be so dense that one is not able to understand the pattern but it should have evident air pockets. A well-baked croissant always has a buttery fragrance with an undertone of yeast. It is always properly moist and not at all dry.