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A Quick Guide to Crispy, Flaky Homemade Croissants

By,
Gourmandize
Buy the Right Butter 3/9

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Buy the Right Butter

It's true that different types of butter can yield drastically different results in baked goods of all sorts, and croissants are no exception. Preferences will vary, but we recommend using real, high-quality butter rather than margarine or other substitutes, and gravitate toward butter types that have a low water content. These butters tend to be softer and more pliable, which helps keep your layered dough from tearing easily as you're folding it along with the butter.

 

Fun fact: In France, all croissants made in a straight shape should be made from 100% butter. If the boulanger replaces even a tiny percentage of the butter with another type of fat, they are expected to make the croissant in the trademark curved shape. (All-butter croissants, however, can still be made in either shape.)


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INGREDIENTS

  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto

METHOD

  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!