Perfect for both breakfast and dessert

Although the pastry has a long tradition, the first croissants did not taste like what we eat today.

As soon as customers started offering croissants, they immediately gained interest, says Vaida Budriene, communications manager of the “Iki” shopping chain.

Only 8 ingredients are required

“We were the first in Lithuania to start baking croissants in our network. Buyers liked not only traditional croissants but also croissants with different fillings: starting with caramel, chocolate and ending with almonds and apples,” says V Budriene.

Pastry expert Thierry Lavray of the Iki chain, an integral part of breakfast in France for centuries, yields to various culinary interpretations and the main ingredients of the classic French croissant are only 8: butter, flour, water, milk, yeast, sugar, salt and eggs.

“Croissants are truly extraordinary – the golden horns of buttery crisp dough are loved for their mild taste, and a crunchy croissant is a sign of quality. The crust is thin, crisp. You need some skills to cook it. When you taste a croissant while it’s still warm, you can feel the light taste of butter, it’s smooth, soft and is attractive with an attractive layered structure,” says T. Louvre.

A little history

When we think of a croissant, we immediately imagine that we enjoy it in a small French cafe – this pastry did not appear in France, but in Austria. The first croissant-like pastry is said to have been first baked by bakers in the Austrian capital of Vienna in the 17th century.

However, although the Viennese pastry, like the croissant, has a crescent shape, it does not resemble the croissant we eat today, neither in taste nor in name. Kipfel, popular in Austria, was called “Kipfel” and was said to have a taste and texture more reminiscent of a plain bun than a crunchy layered melt-in-your-mouth croissant.

Croissants were sold only in France in 1839, when the first bakery selling croissants opened. The French really liked these croissants, so they became popular not only in the capital, but throughout the country, and over time, local bakers further improved the croissant recipe as we know it today.

Some more interesting facts

Baking croissants in the 19th century required eggs, butter and sugar. Croissants were very expensive, so it was difficult for common people to afford them. Only very rich people can enjoy them.

Much later, when the prices of produce decreased, the average French could afford all kinds of pastries, including croissants. It is for this reason that croissants became a traditional French breakfast dish about 102 years ago.

However, even though croissants are a traditional French pastry, that doesn’t mean the French enjoy them every day. Residents of this country often eat croissants on weekends. The French like them with sweet and savory fillings, usually with coffee, tea or fresh juice.

However, according to “Ikee” confectionery experts, croissants can be used not only by enjoying them with a cup of fragrant coffee, but also in other ways.

“Croissants can be used for toasting, which is ideal for seasoning various salads or soups. Croissants can also be used to make bread pudding, which is made from torn croissants. Croissants are dipped in vanilla-flavored cream and baked in the oven.

Croissants can also be used to make French toast – by dipping the croissants in egg batter and baking them in a pan. This bread can be used instead of regular bread to make hot sandwiches,” says T. Louvray and also shares three special recipes for oven-baked croissants.

Fried croissants with ham and cheese

You will need:

  • 16 eggs
  • 2 glasses of milk
  • 1/2 tsp salt
  • 1/4 teaspoon ground nutmeg
  • 4 cups of grated cheese
  • 200 grams of sliced ​​ham
  • 4 croissants, torn into pieces
  • 1 tablespoon garlic powder
  • A piece of butter

How to produce

Preheat the oven to 175 degrees. Whisk eggs, milk, salt and nutmeg in a bowl. Grease a baking dish with butter. Add cheese, ham, egg mixture and top with croissant pieces. Bake for about 35-40 minutes. Finally, sprinkle with garlic powder. Let stand for 5-10 minutes before serving.

Dark chocolate and croissant pudding

You will need:

  • 8 torn croissants
  • 1 cup chocolate chips
  • 8 eggs
  • 1 cup of sugar
  • 1 tablespoon grated orange peel
  • 1-1/2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 tsp salt
  • 3 glasses of milk
  • 1 cup orange juice
  • Vanilla extract 2 tsp
  • A piece of butter

How to produce

Preheat the oven to 175 degrees. Place the croissant pieces in a buttered baking dish. Sprinkle with chocolate chips. In a large bowl, whisk together the eggs, sugar, orange zest, cinnamon, nutmeg, and salt. Stir in the milk, orange juice and vanilla. Pour the mixture over the croissants. Let stand for about 15 minutes until the mixture is absorbed into the croissants. Cook for 40-45 minutes.

Baked croissants with berries

You will need:

  • 8 croissants
  • 5 eggs
  • 1 cup cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Peel 1 orange
  • 2 tablespoons of maple syrup
  • sugar powder
  • A piece of butter
  • Favorite fresh fruit

How to produce

Heat the oven to 180 degrees. Grease a baking dish with butter. Cut the croissants in half lengthwise. In a large bowl, whisk together the eggs, cream, vanilla, cinnamon, grated orange zest and maple syrup. Dip the croissant halves in the resulting mixture and keep them until they are completely soaked. Bake croissants for 25-30 minutes in a baking dish and place directly on the fire. Before serving, sprinkle with powdered sugar and fresh fruit. Delicious!

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