How It's Made - Croissants
Croissants are a flaky buttery pastry. Made by hand, they require both skill and patience to make correctly. Thought of as a French creation, the croissant may have origins elsewhere. The first French written recipe of the croissant comes about in the early 20th century, however tales of the origin date back further than that. Some say it was invented in Europe after warding off a Muslim invasion in 8th Century, the shape representing the Islamic crescent. Others say it was invented in Poland to celebrate victory over a Turkish siege. The shape representing the crescent on the Turkish flag. The pastry traveled to France when Marie Antoinette had a craving after a trip to Poland in the 18th century. However they came to be, it is certain that they are delicious. Here at Reinwald's the process starts with the finest all natural ingredients. Unbleached & unbromated pastry flour, Real creamery fresh butter, milk, sugar, yeast and salt. The dough, similar to dough pastry dough, is mixed and set to rest in the refrigerator. After the dough rests it is time to fold in the butter. The dough is rolled out over a twelve foot baker's bench while the butter is spread on top. The dough is carefully folded over and rolled then placed back in the refrigerator to rest. This process called lamination is repeated many times until there are 386 layers. These layers of butter and dough are what give the croissant its delicious flaky texture.When the dough is ready it is rolled out once again and cut into triangular pieces. The wedges are then hand rolled into a crescent shape. Now they are ready to be baked and enjoyed! Reinwald's Bakery also makes some variations that might satisfy your sweet tooth as well. Try our chocolate or almond croissants next time you stop by, you will love them!
