Food Blog

It was my first croissant that I made from beginning. Before I made used the dough that ready to use, but I was not so satisfy, I have challenge on that.
How the layers come?
Finally, this time I knew. When I read the steps to make croissant, I had a little bit confusing. But I just tried. And then these are my experiences. I will share how to make it on my recipes page, here.

 

Croissants are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and folding a few times in succession, then rolling. Making croissants by hand requires skill and patience; a batch of croissants can take several days to complete. However, the development of factory-made, frozen, pre-formed but unbaked dough has made them into a fast food which can be freshly baked by unskilled labor. Indeed, the croissanterie was explicitly a French response to American-style fast food. This innovation, along with the croissant's versatility and distinctive shape, has made it the best-known type of French pastry in much of the world. [more at wikipedia]

 

Croissant pastry can also be wrapped around almond paste or chocolate before it is baked (in the latter case, it becomes like pain au chocolat, which has a different, non-crescent, shape), or sliced to admit sweet or savoury fillings. In France, croissants are generally sold without filling and eaten without added butter, but sometimes with almond filling. [more at wikipedia]

Have a nice day ;)

The recipes is here
Always thanks to Wikipedia for your information.

Chiangmai. Thailand
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