Croissant Research Paper
A croissant, fresh out of the oven, is truly remarkable due to the magic of architecture and cookery which culminate into a delicious buttery treat. Owing to these, and a plethora of other stellar qualities, croissants are my favorite food. I truly appreciate the tedious effort that goes into the creation of this lovely treat. Not to mention, the sensation of my teeth piercing layer after layer of soft buttery goodness brings my high blood pressure down. I enjoy these delicious, perfectly crafted snacks not only due to their taste, but because croissants are very nostalgic to me as they are a staple of my childhood. They invoke warm feelings of comfort and bliss. Much like the croissant, my relationship to this flaky food has a deep history that is unraveled from layer after layer of mystery.
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Making a croissant isn't as simple as slapping down dough, and popping it in an oven. The conception of a croissant takes impeccable skill, patience, and most importantly, practice. The dough has many demands that must be met, any slight error and the pastry is doomed. The dough must be flattened into a rectangular shape, and a square slab of butter must be placed upon it. This mixture must be placed in the fridge for a few hours then taken out and folded twice like paper. Afterwards, it must chill for a few more hours, then the folding and chilling process repeated until you have a beautiful rectangular slab of dough with 27 layers. This may appear simple and straightforward, however, only the most skilled bakers can pull this off. Making a croissant takes real effort and patience, which is why I can't help but enjoy it so much, and appreciate the work that goes into each one every time I buy a croissant from a
Making a croissant isn't as simple as slapping down dough, and popping it in an oven. The conception of a croissant takes impeccable skill, patience, and most importantly, practice. The dough has many demands that must be met, any slight error and the pastry is doomed. The dough must be flattened into a rectangular shape, and a square slab of butter must be placed upon it. This mixture must be placed in the fridge for a few hours then taken out and folded twice like paper. Afterwards, it must chill for a few more hours, then the folding and chilling process repeated until you have a beautiful rectangular slab of dough with 27 layers. This may appear simple and straightforward, however, only the most skilled bakers can pull this off. Making a croissant takes real effort and patience, which is why I can't help but enjoy it so much, and appreciate the work that goes into each one every time I buy a croissant from a