Croissants

Croissants-History• Originated in Austria in 1686 during the war between Austria

and Turkey. A group of bakers working at night in Austria heard the Turkish troops tunneling under them and sounded the alarm which lead to their defeat.

• Their reward was the right to create a pastry in the shape of the crescent on the Turkish flag.

• Originally it was similar to bread dough the French refined it to what we know today

Classification

• Croissants are a laminated yeast dough.

• Flour yeast, milk and sugar are combined to make a dough. (sounds like a detrempe)

• Then chilled butter is rolled into the dough through a series of folds

• Much of the same procedures in handling it is the same as puff pastry.

Key points in Producing• A dough of flour yeast, milk and sugar is rolled

out into a rectangle and small dollops of cold butter are placed in a

layer over this dough.

• Instant yeast is used , this seems to hold up best all the way through the production process

• The rectangle is folded into thirds or like a letter the dough is turned 90 degrees to the right and rolling away from you is folded again into a rectangle .This is a fold. This is repeated 3 more time for a total of 4 turns

More Key Production Points

The dough is rested for 20-30 minutes after every 2 turns to allow the gluten

to relax and the butter to chill

again. This finished product is called a

paton

It is essential that you keep neat and

even sided and corners while

rolling and folding

Production continued• The finish paton needs to be chilled quickly and thoroughly.

Freezing for 90 minutes is recommended, This will stop the yeast from overdeveloping overnight

• This paton can be frozen for up 2 months, or the paton can be formed into product and those frozen for 30 days

• Croissant is rolled into thin sheet and triangles are up and rolled starting at the long side to create the classic crescent.

• They are proofed, lower heat and humidity are necessary, if the proof box is too warm the butter will melt out of the dough

Baking

• Croissants egg washed and then baked

• Croissants is baked in a hot oven 375degrees to get it to layers to puff correctly

• Croissants needs to baked thoroughly so the layers are cooked and correct structure is achieved.

Varieties

• Croissants can be filled too. Chocolate batons are place in rectangle pieces of croissant dough and are folded and sealed These are called pain au chocolat.• Ham and Cheese can also be placed in the

rectangles and are folded and sealed up. These are called croissant jambon et fromage• Other savory or sweet fillings can be used in

rectangle shaped croissants. • It is key that they are segregated out and clearly

labeled

Summary

• It is a yeasted laminated dough• Key points in producing, how many folds and turns• Type of yeast used•What is a paton ?, what is done with it• Procedure to bake• Varieties