Croissant is one of the symbols of France, but it originates from Austria (Vienna) and introduced to France in the 1770s. To create this buttery flaky pastry, the dough is layered with butter through multiple folds to give its distinctive light and airy texture in every bite. No special ingredient but good technique is essential to create this delicious pastry.
Preparation: 60 minutes
Baking: 18 minutes
4 hours 30 minutes
Perfect for breakfast simply with butter or as a savoury sandwich