Croissant (bread)

A croissant (French for waxing Moon, hear the pronunciation (info / explanation)) is a raised roll puff pastry that for baking in the form of a half moon is rolled.

The croissant is the traditional breakfast sandwich of France.

The croissant is originally from Austria. According to the legend, the Ottomans, during the siege of Vienna in 1683 (according to other sources during an earlier siege, or during a siege of Budapest), a tunnel under the city, which came out at a bakery. The bakers, who started working early, beat alarm causing the Ottoman besiegers were defeated. As victory symbol was a crescent-shaped baked roll, that we still know as the croissant.

More likely it is that the croissant is a right roll that after the withdrawal of the Ottomans, to mock them[citation needed], was sold in the form of a half moon. The half moon was the image that the Ottomans claimed on their flag .

How the croissant than ended up in France? One of the many myths surrounding the French Queen Marie Antoinette and Austrian emperors daughter tells that the recipe for the croissant traveled with her to France in 1770 when she was married to the French Crown Prince Louis August, later Louis XVI.

In reality popped the croissant beware in France around the 1830s, when a Viennese businessman, the Boulangerie Viennoise August vocals, in Paris in the rue de Richelieu opened. ==Recipe[ Edit] == The croissant was originally with a similar dough as the brioche baked, but nowadays a kind of ' toured ' bread dough used. This means that it's made by a layer of fat (toereerboter/toereermargarine) on a layer to make bread dough, and then several times to fold and roll out with a rolling pin. This process is called in jargon "rows" bakers and must be repeated several times for croissant dough. Eventually emerge there very thin layers of fat between also very thin layers of pastry. In baking melt the fat and the layers of pastry to lie separately from each other, making the structure of a croissant that of puff pastry seems. ===Required for 15 pieces[ Edit] === ===Preparation[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] === Croissants in the preparation phase.*Prepare the rising agent by the yeast in 1 cup lukewarm water to soak
 * Fresh yeast: 20 g
 * Lukewarm water: 2 dl (= 0.2 liter)
 * Wheat flour (the French name for this is type 55): 600 g (= 1 liter)
 * Salt: 3 teaspoons
 * Sugar: 40 g (= 3 to 4 tablespoons)
 * Lukewarm milk (37 ° c): 1.5 dl (= 0.15 liters)
 * Butter: 300 g
 * Heard a knock to cover the egg croissants
 * Then add flour and mix 150 g
 * In the scale by a damp cloth cover and at a temperature of 15 ~ 18 ° c for 12 hours rest
 * In a dish 450 g flour, the salt, the sugar, the milk and 1 dl (= 0.1 liters) lukewarm water mixing
 * Add the leavened dough from the previous day
 * The whole kneading until the dough is smooth and smooth
 * A sphere shapes, and then cover with a wet cloth and let rise in a warm place for two hours
 * Then put the dough in the refrigerator for at least 3 hours
 * The cooled and roll out a dough with flour opgesteven pollinated worksheet
 * Place the butter in the Middle
 * Fold the dough into three parts
 * By rollers flatten the dough again and fold into quarters
 * Trifold roll again and again
 * The rest in the refrigerator for 30 minutes
 * Roll the dough again into a large square
 * Cut three strips in the square, and divide each strip in regular triangles
 * These triangles on the long side, roll up by the base, starting
 * Lay the croissants on a baking sheet
 * They are somewhat bending
 * They cover the egg
 * Cover again with a wet cloth and let rise for 1 hour. Preheat the oven on stand 8 (240 ° c)
 * The croissants at this temperature 5 minutes in the middle of the oven baking
 * The oven temperature slightly lower to stand 7 (200 ° c) and the croissants bake another 15 minutes
 * The croissants on a wire rack to cool