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The croissant is an essential part of any good “French” breakfast. But did you know that this dish did not have much French origin?
The pastry shop was created in 1683 in Vienna where the Turks sit at that time. As the Ottoman Empire troops decided to attack at night so as not to be noticed, a Viennese baker (Adam Spiel) up before dawn sounded the alarm, the assault was repelled, and the city was saved. It is to immortalize this victory that the city’s bakers made the “Hörnchen” (small horn in German) whose shape recalls the symbol of the Ottoman flag.
The croissant is a derivative of an Austrian pastry that has been present in this country since at least the 11th century, and which is called kipferl or kifli. In France, the butter croissant has been made since the 1920s with a leavened puff pastry, like pain au chocolat. You have to knead the mixture composed of flour, sugar, butter, yeast, and water, then divide it into several dough pieces before letting it rest, then shaping the croissants, which are then baked for about fifteen minutes at 380F
For economic reasons, some bakers replace butter with margarine, made from vegetable oil: not only is it less tasty, but it is not necessarily better for your health.
The classic croissant is sweet to serve with coffee or as a breakfast but in France, we like to vary. And let me tell you that ham croissant (croissant au jambon) is excellent too!
It is more common to find the “classic” croissant in the bakery but the best is homemade croissants. This is one of my favorite recipes. Easy simple and faster ham croissant (croissant au jambon) recipe.
Ham Croissant (Croissant au Jambon)Course: French Recipes, Recepies, Summer recipesCuisine: FrenchDifficulty: Easy
Do you like croissant? Try this savory recipe of croissant. Un vrai régale !
1 cup gruyere
4 slices ham
1 tablespoon butter
3 tablespoon flour
6 tablespoon milk
- Preheat the oven to 350F
- Bechamel preparation
- Off heat in a small pan add flour, milk and stir with a whisk;
- On the heat add butter and keep stirring. The bechamel has to become creamy. Season with salt & pepper
- Open croissants and add ham
- Spread out bechamel and gruyere
- Close them and add gruyere on the top
- Place them in the oven for 10 – 15 minutes until the gruyere melts
- Choose a large croissant; Can be varied with salmon instead of ham; Preferable to have a good ham quality example “Paris Fleur et Michon”; You can add salad and tomato but after cooking in the oven
Which Wine to According?
Crément d’Alsace Blanc Chardonnay, white wine
Vouvray mousseux, white wine
Saint Péray Mousseux white wine
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