You can’t beat the flaky fabulousness of croissants
I love a flaky croissant. Those that leave pieces all over the tabletop are the best. Where no matter how hard you try to keep the evidence on your plate, speckles of it seem to float all around you. That is the sign of an excellent croissant.
The history around this satisfying culinary wonder is just as marvelous as the distinctively shaped bread itself. Legend has it that in 1686, early rising bakers in Budapest heard invading Turks tunneling underneath the city in the predawn hours. They notified the army of the planned surprise attack that was squelched before it began.
As a reward, they were awarded the right to create a commemorative pastry in honor of the occasion. They decided to mock the crescent moon on the Turkish flag by making a bread in the same shape.
The name is the French word for “crescent.” In the early 1900s a French baker came up with the idea of making the bread from a dough close to puff pastry. Hence, the croissant was forever changed and the flakes began.
I like a plain croissant because it is perfect that way, but some prefer it filled. It is done before the baking begins and can become sweet or savory as a result. The most common fillings are chocolate, jam, almond custard and any number of various cheeses. Croissants have become a popular sandwich bread as well.
Fresh croissants will keep just fine at room temperature for a couple of days. After that, I tightly wrap them individually in aluminum foil and into a heavyduty zip-top bag they go before freezing. To reheat them, place in a 350 degree oven. I don’t even thaw them, but just let them sit in there on a baking sheet for approximately 30 minutes. Then I can enjoy them outside on the patio where flakes don’t matter. Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her atwww.hauteflavor. com.