Breakfast

Croissant

Contrary to popular breakfast, the croissant is not a pastry created in France, but in Austria. More specifically, in the city of Vienna. According to one of the legends told on the subject, this breakfast product was born during the siege of the city by the Turks in 1683.

Igredients

  • 3 ¾ c flour
  • ¾ cup water of butter
  • one packet of baker’s yeast
  • 1/16 c of salt
  • ¼ c of powdered sugar
  • 11/8 c of milk
  • ⅛ c of water
  • 1 egg

Directions

  1. Leavened puff pastry
  2. Mix the baker’s yeast and the water in a bowl, inside another bowl put the flour, the salt and the sugar. Dig a well and add the milk afterwards
  3. When the milk is fully incorporated, add the water/yeast mixture and knead the dough for 15 minutes on the work surface
  4. Form into a ball, place in the bowl, cover with a cloth and leave to stand for two hours.
  5. After two hours, roll out the dough on the work surface in the shape of a four-pointed star, keeping the center thicker.
  6. Spread the butter in the center and fold over the branches.
  7. Roll out the dough into a rectangle. Fold this rectangle into thirds and rotate the rectangle a quarter turn to the right. Roll out the dough again into a rectangle, fold into thirds and rotate a quarter turn to the right.
  8. Repeat this operation once. The puff pastry is ready.
  9. Second step: the croissants. Roll out the puff pastry thinly and cut out triangles. Roll the triangles from the base to the tip, giving them a crescent shape.
  10. Let the croissants rest for two hours. Turn on the oven to thermostat 8 (240°C).
  11. After resting, brush the crescents with beaten egg, taking care not to let them fall.
  12. Bake for 5 min in a hot oven, then 10 to 15 min at thermostat 5/6 (160-170°C).

  • Pain au chocolat

    Pain au chocolat, or chocolatine, arrived in France in the 19th century. Austrian baker Auguste Zang is said to have introduced the Viennese pastry to Paris. It’s one of the most popular breakfast in France.

Ingredients

  • 4 ½ c flour
  • 3 ¾ c Gruyau flour
  • 2 c butter
  • 1 c sugar
  • 1 tbsp salt
  • 1/3 packet of baker’s yeast
  • ½ cup chocolate
  • 2.5 cup water
  • one egg

Directions

  1. Follow the recipe for croissants
  2. Once the puff pastry is done and you’ve rolled out the dough, you don’t need to make triangles, but small rectangles the width of a chocolate bar. Place the chocolate bar on the pastry rectangle and roll it up.
  3. As with the croissants, you can freeze the pains au chocolat at this stage. Place the pains au chocolat on a baking sheet, pressing down slightly with your hand to prevent them from unrolling as they rise. Leave to rise for 1? to 2? hours at room temperature, until almost doubled in size.
  4. Brown the pains au chocolat and place in a hot oven at 230°C for 15 to 20 minutes, it’s ready

  • Baguette

    The first dates back to the time of Napoleon, who is said to have ordered that bread be shaped into a long, thin loaf rather than the round loaves of the past. The aim was to make bread easier to carry in the soldiers’ packs, which were in great demand during this period. French love baguette for breakfast!

Ingredients

  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 3 ¾ c flour
  • 2 teaspoon yeast baker’s
  • 1 ¼ c water

Directions

  1. Place the ingredients in order in the dough program of your bread machine. Once kneading and rising are complete, remove the dough from the machine.
  2. Preheat the oven to 240°C (gas mark 8).
  3. Then, work the dough on a lightly floured table for about 5 minutes, then cut into 3 balls and shape each ball into a baguette.
  4. Place them on a baking sheet with parchment paper or on a bread drip, cut out nibbles (2 on each baguette) with a cutter and brush with milk and bake for 25 min. It’s ready.