Choosing high-quality ingredients is very important to produce delicious and well-textured croissants. The main ingredients needed are flour, yeast, sugar, salt, butter, and water. Flour: Use high-protein flour or bread flour to provide the necessary structure for the croissant. Yeast: Choose active dry yeast and make sure it is still active by testing it in warm water with a little sugar.

Mix flour, sugar, and salt in a large bowl. Dissolve yeast in warm water and let it foam, then add it to the flour mixture. Knead the dough until smooth and elastic for about 10-15 minutes to develop gluten, which gives strength to the dough. After that, shape the dough into a ball and let it rise in a warm place for 1-2 hours until it doubles in size.

When the dough expands, prepare the butter for lamination. Place the butter between two sheets of parchment paper and roll it into a rectangular shape with a thickness of about 1/4 inch. Store the butter in the refrigerator until ready to use.

Laminating is an important process that creates thin layers in croissants. Roll the dough into a rectangle and place the butter in the middle. Fold the dough so that the butter is completely covered. Roll the dough lengthwise, then fold it into thirds like a letter. Repeat this process two to three times, chilling the dough in the refrigerator for 30 minutes to 1 hour between each fold to prevent the butter from melting.

Grind the dough into a rectangular shape with a thickness of about 1/4 inch and cut it into triangles with a base of about 4 inches. Roll the dough from the base of the triangle towards its tip. Make sure the tip of the triangle is under the croissant to prevent it from opening during baking. Add fillings such as chocolate or almond for flavor variation.

Place the croissant on a baking sheet lined with parchment paper and let it rise again in a warm place for 1-2 hours until it has risen and appears light. This process is important to produce soft and layered croissants.

Preheat the oven to 200°C (400°F) before baking the croissant. Brush the croissant with beaten egg to give it a shiny golden brown color. Bake for 15-20 minutes until golden brown and crispy. Keep an eye on the oven to prevent the croissant from browning too quickly. Source: Diadona.