Breakfast That Became a Style Symbol: How to Make Croissants from 'Breakfast at Tiffany's' 0 11

Today, this breakfast is easy to replicate at home. Classic French croissants require a bit of patience, but the result is worth it — a crispy crust, flaky structure, and a rich aroma of fresh pastry.

Ingredients

• 500 g of wheat flour
• 250 ml of warm milk
• 50 g of sugar
• 10 g of dry yeast
• 1 tsp of salt
• 250 g of cold butter
• 1 egg for brushing

How to Make Croissants

First, mix the warm milk, sugar, and yeast. Leave the mixture for about 10 minutes — a light foam should appear on the surface.

In a separate bowl, combine the flour and salt. Add the yeast mixture and knead a soft dough. Cover it and leave it in a warm place for about an hour to rise.

Roll out the risen dough into a rectangular sheet. Spread the cold butter in a thin layer over about two-thirds of the dough's surface.

Then, fold the dough like an envelope, carefully roll it out, and repeat the folding several times. Between rollings, the dough should be chilled in the refrigerator for about 20–30 minutes — this will help maintain the flaky structure.

After the last rolling, cut the dough into triangles. Roll each triangle into a crescent shape from the wide side to the narrow side, forming the classic croissant shape.

Place the prepared croissants on a baking sheet lined with parchment paper and let them rise for another 30–40 minutes. Before baking, brush the croissants with beaten egg.

Bake at 190 °C for about 15–20 minutes until the pastry is golden and crispy.

The Main Secret to Perfect Croissants

The key to the right flaky texture is cold butter and a gentle approach to working with the dough. If the dough overheats, the layers can lose their structure. But when the aroma of fresh pastry starts wafting from the oven, it becomes clear why this breakfast is meant to be savored slowly.