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January 30 / International Croissant Day

The   croissant   -crucian according to the RAE and cangrejito or cuernito in Latin American countries- is one of the kings of the bakery, so much that it deserves to celebrate its International Day on January 30th.

Its particular flavor between sweet and salty and the powerful aroma of butter, but what has turned the croissant into something unique is its versatility, perfect to consume almost any time of day.

The origin of the croissant , a crescent-shaped bun, dates back to seventeenth-century Vienna . According to tradition, in the second place of the Austrian capital by the Turks, the bakers, who worked at night, heard how the enemies were digging a tunnel to enter the city and raised the alarm. This allowed the Viennese to abort the assault. After the Turkish defeat, the King of Poland and Lithuania John III Sobiesky commissioned the bakers to make some rolls with the emblem of the Turks - the half moon - to immortalize the victory.

How are croissants made?



500 gr. of medium strength flour (I mixed half and half of normal flour and force flour)
10gr. of salt.
40 gr. of sugar.
250 ml of very cold water.
25 gr. of fresh yeast or 8 gr. dry yeast bakery.


280 gr of very cold butter.


1 egg
Salt to give more shine.

We will also need a ruler, a sharp knife and a bristle brush to remove the excess flour


Mix the flour, salt and sugar in a bowl and add the water. Porcurad not add all the water at once, reserve a small amount to correct, since each meal absorbs a certain amount and we must avoid that we have a mass too soft, then in that case we would have a more difficult mass to work at the time of the laminate.

When once mixed these ingredients we have a more or less homogeneous mass, we pass it to the table and knead a bit until we get a ball of dough. Cover and let stand 30 minutes.

Flatten the ball, add fresh chopped yeast and a few drops of water to dissolve and knead in periods of 5 minutes of kneading, 20 minutes of rest, for about 3 times and until we see that our mass passes the test membrane.

If we use the mixer. Put the flours in the bowl, the crumbled yeast if it is fresh, the sugar and the salt, add the water (with the indicated caution) and with the engine running and the spade attachment, / buy-viagra / mix well at speed 1-2. Let stand 30 minutes.

We replace the blade by the kneading hook and at speed 2 we knead for about 10 minutes, until our mass exceeds the membrane test.

Ready our dough, we stretch it a little, so that it is easier to cool homogeneously in the fridge and it is easier to take it to the size that we need to wrap the butter.

We place it on a floured tray and take it covered to the fridge for 30 minutes.

Fresh from the fridge, we place it on a baking paper and cover it with another one. With the help of the roller we hit it gently to make it less thick and until it can stretch with the roller without breaking.
We stretch it first in a square of about 19 x 19 cm, leaving it of the same thickness on the entire surface, then cutting, and carefully tightening the edges, take it to a final size of 17 x 17 cm. The remains that are left over from the sides, we put them on top and stretch it.

Wrap in the oven paper and the refrigerator for 15 minutes.

We take our dough out of the fridge and stretch it to a size of about 26 x 26 cm.

We remove the butter plate from the fridge and place it so that one of the ends of the butter is looking at us, in a rhomboidal position. (Photo 4 of the previous collage)

Wrap the butter slightly overlapping the edges of dough and begin to stretch, to make the first folding.

We stretch our dough horizontally first. From the middle to the right and from the middle to the left.

Then we stretch it vertically. From half up and half down. It should be a mass of about 60 x 20 cm.

We vertically divide our dough in three vertically, remove the excess flour with the brush, and fold it as if it were a letter. The third of the right on the center and the third of the left on the latter. The closure is on a side remember.

We take the tray lightly floured, cover with film and the refrigerator for 15 to 30 minutes depending on the temperature.

We took the dough out of the fridge and now the closure that was on one side, we put it up, so that we turn the dough 90º.

We repeat the stretched, first horizontal, then vertical and fold the dough as a letter, remembering to remove with the brush the excess of flour and another 15-30 minutes of cold rest.

We take out the cold and repeat once again the stretching, folding and new cold rest of 15-30 minutes. It will be our third and last folding.

We take out the mass of the frigo.

We stretch the dough in the same way, but to a larger size and therefore of smaller thickness. We give our dough a size of about 110 cm x 20 cm, with a thickness of about 1/2 cm.

We cut the sides, with the help of a ruler and a sharp knife so that they stay straight, and we mark the triangles that will be our croissants.

In the upper part of the dough we mark a cut every 12.5 cm and in the lower part every 6.25 cm. We join the upper cut with the lower cut with an oblique line, so that we get triangles about 12.5 cm base by 20 cm in height. The weight of each triangle is about 70 grams if we have done well. Ideal size for a medium croissant.

When cutting them you will see that the different layers of butter and dough are marked if we have respected the cooling times well.

We bring our triangles back to the fridge for about 15 minutes.

We take out our triangles from the frigo, we stretch them with care and firmness, holding it by the tip, until it reaches more or less 25 cm, which will allow us to croissant its three turns when rolling it.

We make a cut in the base about 1/2 cm. Stretch those legs that are on the sides of the croissant, we roll them a little and with both hands we roll it on itself.

The little tip should be down, so that when it is baked, it does not rise and it comes out like an elephant's trunk.

We bend the paws towards the center to give it shape and ready.

Place well separated on a tray covered with baking paper (about 5 per tray to be sure they do not stick when growing).

Cover and let rise at room temperature for about 90 minutes or until they have almost doubled in volume.

Then paint with a beaten egg and a little salt to give it shine, cover them with film and to the fridge for 30 minutes. Do not paint them before they lift, as the egg, will cause the layers to adhere and not grow well.

We preheat the oven to 195ºC, heat up and down.

We bake 6 minutes at 195ºC, lower the temperature to 175ºC and bake another 11 minutes more or less until we see that they are well browned.

We remove to a grid, let cool and we can serve.

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January 30 / International Croissant Day
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