Croissants, one of the most beloved pastries by the French, have gained fame in many countries. But how can you make the perfect croissants?

Adrienne Ojano makes croissants in the Le Marais area of Paris. In 2021, she was selected as the best croissant maker in the national competition. People line up for her croissants.

Adrienne Ojano told Deutsche Welle, "When I heard I had won, it felt good, but I also felt pressure. And even then, I didn't know I had to make 1,200 croissants in a day."

To prepare her award-winning croissants, she needs two types of flour, butter, sugar, yeast, cream, milk, water, and salt.

Adrienne says, "The flour must be kneaded very well, otherwise, the ingredients won't mix properly. And the croissants must rise properly."

Then she sets aside the dough. The crucial moment comes next. Then she works with the butter. Most people in France consider croissants made with butter to be real croissants.

How to make perfect croissants? Adrienne says, "Regular croissants are made with margarine, but I don't like the taste. You need very good butter for excellent croissants."

Adrienne then covers the butter with flour. Her advice is, "I fold the dough over the butter on both sides. Then the butter and dough are evenly placed on each other."

To maintain the right texture of the dough and butter, croissant dough is laminated. The dough is folded several times and laminated. Then it is left for a while.

Then Adrienne cuts the dough into triangles. Then she folds it in the middle and cuts it to create crests.

This master chef believes that croissants should not only taste good but also look good.

Adrienne says, "I spread egg mixture on top of the croissants twice—once after laminating and once before baking. So they don't dry out, and they look shiny."

It takes a lot of time to make good croissants. It takes almost 9 hours from the oven to get croissants.

source: Deutsche Welle