Are croissants from France

Answer 1

Croissants are made using a "roll in Dough". This a technique in which the dough is rolled into a rectagle and then smeared quite liberally with a roll in fat. Most home recipes call for butter or a mix of butter and flour.(Butter is 80% pure fat and 20% waterand other matter, the flour helps absorb some of the water so the dough doesn't become soggy). In commercial bakeries, however, use a roll in fat such as "Covo". It has a heavier more waxy texture than butter,and is cheaper, making it better for quantity production. The major problem is that it is a trans fat. Bad for the arteries, not that the cholesterol in butter is much better. The dough is then folded in a series of 3 folds and 4 folds. (1 fold of each is called a turn) the dough is allowed to rest between turns under refridgeration for at least 1/2 hour to keep gluten from makin the doiugh too elastic. 3 turns will give you close to 1000 layer. The fat between each layer is what gives the croissant it's flakiness. The dough is rolled out the last time and cut into triangles and rolled wide end to narrow and the ends pinched. Then simply bake @ 425 F. for about 25 min. Some doughs use a little yeast as well so they require "proofing" before baking.

Answer 2

The dough for croissant is made from flour, yeast, sugar, and a small amount of milk and butter. It is let to rise, then rolled into a square or rectangle.

A flat square of rolled butter is added on top of the dough, which is folded over the butter to cover it entirely.

The resulting square is rolled again into a rectangle, and folded again.

The dough is let to rest in the fridge for a few minutes.

The rolling and folding process is repeated twice.

The dough is ready.

Before making the croissants, the dough is rolled again.

It is then cut into high triangles, each triangle is rolled from the basis to the tip.

The rolled triangles are flexed into a crescent.

Let it rise and double in size for a few hours, or 1 hour at 35°C (95°F).

Wash the top surface of the croissants with egg yolk.

Do not cover the vertical cuts made by the knife with the egg, it will prevent the croissants from rising properly while baking.

Then bake for 10-15 minutes at 180°C (355°F) until crisp golden.

The butter is a special "dry" butter, that contains slightly less water than normal butter. The dough is usually rolled on a marble surface, because stone keeps cooler than a wooden table surface, it helps keep the butter firm, not melting.

These are called butter croissants. Most croissants found in supermarkets use a different recipe, with very little butter and are more bread-like than puff pastry.

A great way to enjoy butter croissants at home without all the worries is to buy them frozen (Trader's Joe has them), let them rise overnight, wash them with a beaten egg yolk and bake them before breakfast. Let them cool at least 10-15 minutes before eating.

Answer 3

Check the following link:

http://www.wikihow.com/Make-Croissants

Answer 4

you make croissant dough like you regular dough with a little more butter and shortning.

Answer 5

yes they are originally from France

Answer 6

with a big cup of tea on Sundays mornings