Plain Croissant

Description

Origin

The croissant, a French delicacy, is descended from the Austrian yeasted wheat dough kipferl. In 1915, Sylvain Claudius Goy transformed the kipferl into the croissant. Croissants resemble the Ottoman flag’s crescent moon. Despite its various tales, the croissant is today considered a particularly French delicacy and was even named France’s national product in 1920.

Ingredients 

All-purpose flour, Granulated sugar, Instant yeast, Salt, Milk, Water, Unsalted butter, Egg (for egg wash)

Taste

A plain croissant has a delicate, buttery flavor with a slightly sweet and salty taste. The texture is light and airy on the inside with a crisp, flaky exterior. When eaten fresh, the croissant has a pleasant crunch and a tender, moist interior. It pairs well with a variety of toppings such as jam, honey, or cheese.

Shelf Life/Preservation

When stored in an airtight container at room temperature, a plain croissant typically has a shelf life of 1-2 days. After this time, the pastry may start to lose its flakiness and become stale. To extend the shelf life, you can freeze a plain croissant. Simply wrap it in plastic wrap and store it in a freezer-safe bag or container.