Croissants are a laminated yeasted dough that originated in Austria in 1686. The key to producing croissants is rolling butter into the dough through multiple folds and turns, totaling 4, with rests in between to relax the gluten. Instant yeast is used and the dough is shaped into a paton, chilled, and can be frozen for later use. Croissants are rolled into triangles, proofed, and baked at 375 degrees Fahrenheit to puff the layers and ensure proper structure. Varieties include filling the dough rectangles with chocolate, ham and cheese, or other sweet or savory fillings.

1. Croissants

2. Croissants-History
• Originated in Austria in 1686 during the war between Austria
and Turkey. A group of bakers working at night in Austria
heard the Turkish troops tunneling under them and sounded
the alarm which lead to their defeat.
• Their reward was the right to create a pastry in the shape of
the crescent on the Turkish flag.
• Originally it was similar to bread dough the French refined it
to what we know today

3. Classification
• Croissants are a laminated yeast dough.
• Flour yeast, milk and sugar are combined to make a
dough. (sounds like a detrempe)
• Then chilled butter is rolled into the dough through
a series of folds
• Much of the same procedures in handling it is the
same as puff pastry.

4. Key points in Producing
• A dough of flour yeast, milk and sugar is rolled out into a
rectangle and small dollops of cold butter are placed in a
layer over this dough.
• Instant yeast is used , this seems to hold up best all the
way through the production process
• The rectangle is folded into thirds or like a letter the
dough is turned 90 degrees to the right and rolling away
from you is folded again into a rectangle .This is a fold.
This is repeated 3 more time for a total of 4 turns

5. More Key Production Points
The dough is rested
for 20-30 minutes
after every 2 turns
to allow the gluten
to relax and the
butter to chill
again. This finished
product is called a
paton
It is essential that
you keep neat and
even sided and
corners while
rolling and folding

6. Production continued
• The finish paton needs to be chilled quickly and thoroughly.
Freezing for 90 minutes is recommended, This will stop the
yeast from overdeveloping overnight
• This paton can be frozen for up 2 months, or the paton can be
formed into product and those frozen for 30 days
• Croissant is rolled into thin sheet and triangles are up and
rolled starting at the long side to create the classic crescent.
• They are proofed, lower heat and humidity are necessary, if
the proof box is too warm the butter will melt out of the
dough

7. Baking
• Croissants egg washed and then baked
• Croissants is baked in a hot oven
375degrees to get it to layers to puff
correctly
• Croissants needs to baked thoroughly so the
layers are cooked and correct structure is
achieved.

8. Varieties
• Croissants can be filled too. Chocolate batons are
place in rectangle pieces of croissant dough and
are folded and sealed These are called pain au
chocolat.
• Ham and Cheese can also be placed in the
rectangles and are folded and sealed up. These
are called croissant jambon et fromage
• Other savory or sweet fillings can be used in
rectangle shaped croissants.
• It is key that they are segregated out and clearly
labeled

9. Summary
• It is a yeasted laminated
dough
• Key points in producing, how many
folds and turns
• Type of yeast used
• What is a paton ?, what is done with it
• Procedure to bake
• Varieties