Crescents Or Croissants

Crescents Or Croissants Recipe from Haiti | Ingredients: Milk, Cake Yeast, Lard, Water, Sugar, Flour, Salt, Butter

Region / culture: Haiti | Preparation time: 3 hours | Cooking time: 25 minutes | Servings: 12

Introduction

Crescents, also known as croissants, are a delicious and flaky pastry that originated in France. These buttery treats are perfect for breakfast or as a snack with a cup of coffee. In this recipe, we will show you how to make your own crescents from scratch.

History

The history of the crescent dates back to the 13th century in Austria. It was later popularized in France, where it became known as the croissant. The crescent shape is said to have been inspired by the crescent moon, a symbol of the Ottoman Empire. Today, croissants are enjoyed all over the world and are a staple in French bakeries.

Ingredients

0.88 cup of milk
1 cake of yeast
1 tbsp of lard
0.33 cup of lukewarm water
1.5 tbsp of sugar
2.5 cups of sifted flour
0.75 tsp of salt
1 cup of softened butter

How to prepare

Scald the milk. Add lard, sugar, and salt. Allow it to cool until lukewarm.
Dissolve the yeast in water, then add it to the milk mixture.
Stir in or knead in flour until a soft dough is formed.
Knead the dough on a lightly floured surface until it becomes smooth and elastic.
Place the dough in a greased bowl, turning it to lightly grease all sides. Cover it with a damp cloth.
Let the dough rise until it has doubled in bulk, which should take about 5.5 hours.
Cover the dough with a lid and chill it thoroughly for at least 20 minutes.
Roll the dough out into an oblong shape that is 0.25 inches thick.
Beat the butter until creamy. Dot 0.67 of the dough's surface with 0.25 cup of butter.
Fold the undotted third of the dough over the center third. Then, fold the doubled portion over the remaining third of the butter-dotted portion.
The dough should now be 3 layers thick. Turn the layered dough a quarter turn and repeat the rolling and folding process two more times, for a total of four times.
Cover the dough and chill it for at least 2 hours.
After chilling, roll the dough again on a floured surface.
Cut the dough into 3-inch squares, then cut each square in half diagonally.
Roll each triangular piece, starting from the wide side and slightly stretching it as you roll, to shape them into crescents.
Place the crescents on a baking sheet and chill them for 0.5 hour.
Preheat the oven to 400°F (204°C) and bake the crescents for 10 minutes.
Reduce the heat to 350°F (177°C) and bake them for an additional 10 to 15 minutes, or until they are done.

Variations

Add chocolate chips or almond paste to the dough for a sweet twist.
Sprinkle cinnamon sugar on top before baking for a flavorful touch.
Fill the crescents with ham and cheese for a savory option.

Cooking Tips & Tricks

Make sure to use cold butter when making the dough, as this will help create flaky layers.

- Be patient when rolling and folding the dough, as this is what gives croissants their signature texture.

- Chill the dough before baking to ensure the butter is cold and the layers are well-defined.

- Brush the baked croissants with melted butter for a shiny finish.

Serving Suggestions

Serve crescents warm with a spread of jam or butter for a delicious breakfast or snack.

Cooking Techniques

The key to making perfect crescents is to roll and fold the dough multiple times to create layers. This technique is what gives croissants their flaky texture.

Ingredient Substitutions

You can use margarine instead of butter in the dough, but the flavor may be slightly different.

- If you don't have lard, you can use vegetable shortening as a substitute.

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it overnight before shaping and baking the crescents.

Presentation Ideas

Arrange the baked crescents on a platter and dust with powdered sugar for a beautiful presentation.

Pairing Recommendations

Crescents pair well with a hot cup of coffee or tea for a delightful breakfast or snack.

Storage and Reheating Instructions

Store leftover crescents in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (177°C) oven for 5-10 minutes until warm.

Nutrition Information

Calories per serving

Each serving of crescents contains approximately 250 calories.

Carbohydrates

Each serving of crescents contains approximately 20 grams of carbohydrates.

Fats

Each serving of crescents contains approximately 15 grams of fat.

Proteins

Each serving of crescents contains approximately 5 grams of protein.

Vitamins and minerals

Crescents are not a significant source of vitamins and minerals.

Alergens

Crescents contain gluten, dairy, and eggs.

Summary

Crescents are a delicious treat that are high in fat and carbohydrates. They are best enjoyed in moderation as an occasional indulgence.

Summary

Crescents are a classic pastry that are perfect for breakfast or as a snack. With a flaky texture and buttery flavor, these homemade croissants are sure to impress your family and friends. Enjoy them warm with a cup of coffee for a delightful treat.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for crescents or croissants. It was a warm summer day, and I had decided to take a leisurely stroll through the bustling streets of Paris. As I wandered through the charming cobblestone streets, the smell of freshly baked pastries wafted through the air, drawing me towards a quaint little bakery tucked away in a corner.

As I stepped inside, I was greeted by the intoxicating aroma of butter, sugar, and yeast. The display case was filled with an array of delectable pastries, but it was the golden, flaky crescents that caught my eye. I watched in awe as the baker expertly rolled out the dough, folded it over, and shaped it into perfect crescent shapes before placing them in the oven to bake.

I knew in that moment that I had to learn how to make these heavenly pastries myself. I struck up a conversation with the baker, a kind and knowledgeable elderly man who had been perfecting his craft for decades. He graciously agreed to teach me his secret recipe for crescents, and thus began my journey into the world of French baking.

The first step was to make the dough, a delicate and time-consuming process that required patience and precision. The key, the baker explained, was to use high-quality ingredients and to allow the dough to rest and rise properly. I watched as he measured out flour, sugar, salt, yeast, butter, and water, mixing them together until a smooth and elastic dough formed.

Next came the rolling and folding process, which was perhaps the most challenging part of making crescents. The baker demonstrated how to roll out the dough into a thin rectangle, then to fold it over in thirds like a letter. This process was repeated several times to create the layers of butter and dough that would result in the flaky texture of the crescents.

As the crescents baked in the oven, the sweet scent of butter and sugar filled the air, making my mouth water in anticipation. When they emerged golden brown and perfectly puffed, I knew that I had successfully mastered the art of making crescents.

Over the years, I have continued to perfect my recipe for crescents, adding my own personal touches and variations. I have shared this recipe with friends and family, who have all marveled at the buttery, flaky perfection of these homemade pastries.

Now, whenever I bake a batch of crescents, I am transported back to that warm summer day in Paris, where my love affair with French baking began. The recipe for crescents will always hold a special place in my heart, a reminder of the joy and satisfaction that comes from creating something delicious from scratch.

As I sit down to enjoy a freshly baked crescent with a steaming cup of coffee, I am filled with gratitude for the kind baker who shared his recipe with me all those years ago. I may not be in Paris anymore, but with each bite of a homemade crescent, I am transported back to the charming streets of the City of Light, where my culinary journey began.