What is a croissant made of?

A croissant is made from a laminated dough, which means it has layers of butter and dough that are repeatedly folded and rolled. Here's a breakdown:

Ingredients:

* Flour: High-protein, strong flour is best for structure.

* Water: Used to hydrate the flour and activate the gluten.

* Butter: Unsalted, high-quality butter is key for the flaky texture.

* Yeast: A tiny amount of active dry yeast is used for a slight rise.

* Salt: Salt enhances flavor and controls the yeast activity.

* Sugar: A little bit of sugar helps the yeast ferment and adds sweetness.

Process:

1. Dough preparation: The flour, water, yeast, sugar, and salt are mixed to form a dough.

2. Butter preparation: The butter is softened and shaped into a rectangle.

3. Laminating: The dough is rolled out into a rectangle, and the butter is placed on top. The dough is then folded and rolled multiple times, creating layers of butter and dough.

4. Proofing: The dough is allowed to rise in a warm place.

5. Baking: The dough is shaped into croissants and baked in a hot oven until golden brown and flaky.

Key to the Flaky Texture:

The repeated folding and rolling creates many thin layers of butter and dough. When the croissant is baked, the butter melts, creating steam that puffs up the layers, resulting in a flaky, airy texture.