French Croissant

Ingredients:

Optional: chocolate, almond paste, or ham and cheese for filling

Prepare the Dough:

In a large mixing bowl, combine the flour, sugar, salt, and yeast and Mix it well.
Slowly add the warm milk to the dry ingredients, stirring continuously until a dough forms.
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
Shape the dough into a ball, cover with a clean towel, and let it rest for 10 minutes.

Prepare the Butter Layer:

While the dough is resting, take the cold butter and place it between two sheets of parchment paper.
Using a rolling pin, gently flatten and shape the butter into a square about 1/4 inch thick.
Place the butter square in the refrigerator to chill while you roll out the dough.

Create Layers:

After the dough has rested, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
Take the chilled butter square out of the refrigerator and place it in the center of the dough rectangle.
Fold the dough over the butter, sealing the edges to encase the butter completely.
Roll the dough out again into a long rectangle, then fold it into thirds like a letter (this is called a “turn”).
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Repeat Folding and Chilling:

After 30 minutes, take the dough out of the refrigerator and roll it out again into a long rectangle.
Fold the dough into thirds again, wrap it, and refrigerate for another 30 minutes.
Repeat this process two more times.

Shape:

After the final turn, roll the dough out into a large rectangle about 1/4 inch thick.
Cut the dough into triangles (about 4-5 inches wide at the base).
Optional: Place a small amount of chocolate, almond paste etc and cheese at the base of each triangle.
Roll each triangle from the base to the tip, forming a crescent shape.
Place the shaped croissants on a baking sheet lined with parchment paper.
Cover the croissants loosely with plastic wrap and let them set at room temperature for 1-2 hours, or until doubled in size.

Bake the Croissants:

Preheat your oven to 375°F (190°C).
Brush the proofed croissants with the beaten egg wash for a shiny finish.
Bake the croissants in the preheated oven for 15-20 minutes or until golden brown and flaky.
Remove from the oven and let it cool slightly on a wire rack before serving.

Serve the freshly baked croissants warm with a side of jam, butter, or your favorite spread.
You can also dust them with powdered sugar for a touch of sweetness.
For a more decorative presentation, drizzle melted chocolate , icing or cherry over the cooled croissants.

Use best quality butter for the best flavor and texture in your croissants.
Don’t rush the chilling and folding process; it’s hard sometimes for creating those flaky layers.
Experiment with different fillings like Nutella, cinnamon sugar, or savory options for variety.
Reheat croissants in a toaster oven or regular oven at 350°F (175°C) for a few minutes to revive their crispiness before serving.