A Quick Guide to Crispy, Flaky Homemade Croissants
Fresh, flaky, and irresistible croissants aren't just a bakery secret. Here are 9 hacks to mastering this pastry in your own kitchen!
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Know Your Dough: Easy vs. Authentic
Ever wondered how croissants you buy from a bakery get their light, crispy, layered result? That's because professional bakers will never take the easy way out with their croissant dough. Simply rolling up a puff pastry is fine for something simple and easy, but if you're going for authentic, French-style homemade croissants, you'll want to go the extra mile and make laminated dough. What exactly is that, you wonder? Keep reading.
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VIDEO: Tarte Tatin with Cherry Tomatoes
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Balsamic vinegar
- Cherry Tomatoes
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!
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