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National Croissant Day: Celebration Ideas and Original Recipe

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Liza loves obscure holidays—especially those that celebrate food and beverages.

January 30th is National Croissant Day. How will you celebrate?

January 30th is National Croissant Day. How will you celebrate?

January 30th Is National Croissant Day—Let's Celebrate!

Did you know that January 30th is National Croissant Day? If you think about it, It's really no wonder this crescent-shaped Austrian pastry has its own holiday. After all, croissants somehow manage to be airy, fluffy, rich, and buttery all at the same time. As it turns out, that's no easy balance. Croissant-making is quite a bit more involved than most baking projects.

I've made croissants a few times, but I am no expert. Making them at home is doable, but it's definitely a formidable challenge for a self-taught baker like me. Luckily, I love the challenge—I think it's a natural part of the timeless art of baking.

Every time I make croissants (even if the result is far from perfect), I feel a real sense of accomplishment. Something about the tedious process of laminating, chilling, rolling, shaping, and baking makes the end result all the more satisfying. Nothing compares to seeing the fresh, warm, flaky, golden pastries you've spent hours working on finally come out of the oven.

In celebration of the iconic croissant, I've compiled everything you need to make the most of its national holiday—including celebration ideas, fun facts, photos, a recipe, and more—in this article.

Contents

  • How to Celebrate National Croissant Day
  • Fun Facts About Croissants
  • Video: How to Eat a Croissant the Right Way
  • How To Say "Croissant" in Different Languages
  • Homemade Croissant Recipe and Photo Tutorial

How to Celebrate National Croissant Day

  • Make croissants at home using the recipe below.
  • Go to your local bakery and buy a croissant (or three).
  • Check with local bakeries, cafés, and grocery stores to see if they are offering any special products or discounts for the occasion.
  • Take a picture of a croissant you made or ordered and post it on social media with the hashtag #nationalcroissantday.
  • Enjoy a delicious buttery croissant with a cup of coffee, latté, or cappuccino.
  • Toast a croissant and spread it liberally with Nutella, orange or apricot marmalade, or your favorite berry jam.
  • Make or order a sandwich with a croissant as the bread. Croissants work well with fried eggs, tomatoes, tuna, bacon, and even chicken salad.
My husband decided to borrow a couple of my croissants to make sandwiches with—I don't blame him.

My husband decided to borrow a couple of my croissants to make sandwiches with—I don't blame him.

Fun Facts About Croissants

  • Croissants are named for their shape—the word croissant means "crescent" (like a crescent moon) in English.
  • Croissants originated in Austria (where they were called "Kipfel") in 1683.
  • Traditionally, croissants were served at breakfast with frangipane, chocolate filling, or jam and butter. They became a staple takeaway breakfast bite in French bakeries in the 1920s, and they are commonly associated with France to this day.
  • Chocolate croissants are called "pains au chocolat" and are not typically crescent-shaped.
  • Croissants used to be enjoyed primarily by the wealthy because their ingredients were quite expensive.
  • In France, croissants are often filled with jam and jelly at home. In some countries (like Italy), croissants are sold in already-filled bakeries. In Germany, Nutella is the most popular filling.
  • Croissants are a common part of many continental breakfasts in France and elsewhere.

How to Eat a Croissant the Right Way

How To Say "Croissant" in Different Languages

  • French: Croissant
  • Malay/Indonesian: Croissant
  • Italian: Cornetto
  • Arabic: Karwasun (كرواسون)
  • German: Croissant
  • Turkish: Kruvasan
  • Spanish: Cuerna
  • Korean: Keulowasang (크로와상)
  • Japanese: Kurowassan (クロワッサン)
  • Greek: Krouasán (Κρουασάν)
  • Hindi: Kroisain (क्रोइसैन)
  • Chinese: Niújiǎo bāo (牛角包)
My latest batch of homemade croissants turned out great—flaky and very buttery!

My latest batch of homemade croissants turned out great—flaky and very buttery!

Homemade Croissant Recipe

Baking croissants at home is a challenging but doable process. The best advice I can give you is to follow the directions exactly. Don't skip any steps just because you want your pastries to come out of the oven sooner—good croissants cannot be rushed!

Glossary

First, let's go over a few important French baking terms:

  • Détrempe is basic pastry dough.
  • Beurrage is butter.
  • Pâton is the package of dough that is formed by combining the détrempe with the beurrage. The pâton gets re-folded and rolled out a total of four times before it is ready to be used for production.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 5 tablespoons white granulated sugar
  • 1 packet instant dry yeast or active dry yeast
  • 1 cup warm water
  • 1/2 cup whole milk
  • 2 tablespoons salted butter, melted
  • 7 ounces salted French butter, room temperature
  • Egg wash, for brushing (1 egg mixed with 1 tablespoon water)

Note: I used salted butter for my recipe, so I don't add any additional salt to the dough. If you're using unsalted butter, make sure to add salt (1 teaspoon) before mixing the dough.

Directions

  1. To make the détrempe, or pastry dough: In a stand mixer with a hook attachment, combine the flour, sugar, yeast, water, milk, and melted butter. Beat on a lower speed to blend.
  2. Increase to a higher speed and knead for about 5 minutes.
  3. Once the dough is formed, transfer it onto a parchment-lined pan or baking tray. Cover the dough with a towel and let it sit out for 1 hour.
  4. Transfer the tray to the refrigerator for 8 hours (I did this overnight).
  5. To make the beurrage (butter): Loosely wrap the butter with plastic wrap and press it down with a rolling pin to form a thin sheet. Place the thin butter sheet on a pan or tray and transfer it to the fridge to chill.
  6. After 8 hours (or in the morning), turn out the chilled dough on a baking mat or floured surface. Roll out the dough to form a rectangle or square.
  7. Place the chilled beurrage in the center of the dough and fold it to create the pâton (see photo below). Roll out the butter/dough package with a rolling pin and place it in the fridge for 1 hour or more.
  8. Take the chilled dough out of the fridge and turn it out on a baking mat or floured surface. Again, fold the dough and roll it out. Place it back in the fridge for 1 more hour.
  9. Now it's time to shape the croissants. Take the chilled dough from the fridge and turn it out on a baking mat or floured surface. Cut the dough in half horizontally and then cut triangles (see photo below).
  10. For plain croissants: Roll up the croissant gently with your fingers until you reach the top.
  11. For filled croissants: Before rolling, place 1 teaspoon of filling at the bottom of the triangle. Roll as per instructions above.
  12. Place the croissants on a parchment-lined baking tray and let them rise for 1 hour or more.
  13. Preheat the oven to 375° F.
  14. Brush the croissants with egg wash and bake for 18 minutes or until golden brown.
  15. Enjoy your warm homemade croissants with a cup of coffee or tea.

© 2021 Liza

Comments

Liza (author) from USA on January 21, 2021:

Croissant with Nutella spread is one of my favorites, Linda. I hope you'll get your hand with a croissant on January 30th! Thanks for commenting.

Linda Crampton from British Columbia, Canada on January 20, 2021:

I love the thought of croissants with Nutella! I’m looking forward to January 30th now that I’ve read your article.

Liza (author) from USA on January 19, 2021:

Great! I hope you're going to make it, Alyssa. I made it a few times using this recipe, and so far, it never fails me. The croissants were flaky and buttery. Thanks for reading!

Alyssa from Ohio on January 19, 2021:

You had me at croissant! These all look so delicious. I might just have to try to whip some up of my own!

Liza (author) from USA on January 19, 2021:

Hi Eman, I hope you'll try some of the recipes I've shared here. Some are quite simple and easy to follow. Perhaps the traditional cuisine is quite complicated because of the ingredients. Thanks for commenting!

Eman Abdallah Kamel from Egypt on January 19, 2021:

I love all your recipes. It's an easy snack for the whole family, especially for kids. Thank you for the facts about Croissant.

Liza (author) from USA on January 17, 2021:

Hi Kyriaki, I am great!

In fact, staying at home is one of the best ways to try new recipes. I love being in the kitchen, most of the part of my day.

Yes, my recipe is simple, and I don't do too much laminating as professional bakers do. However, trust me, the result is awesome! The croissant is flaky and very buttery. I hope you'll give it a try. Have a wonderful weekend!

Kyriaki Chatzi on January 17, 2021:

Hey, Liza. I hope you're staying safe! Well, even though I love croissants (especially the ones stuffed with chocolate), I've never tried to make them at home. However, your recipe looks simple and the step-by-step photos help a lot. So, hopefully, I'll give it a go this week. Thank you so much for sharing!!

Liza (author) from USA on January 17, 2021:

That's great! Many people quite anxious when it comes to making croissants from scratch. I was for the first time. However, I did it a few times, and it becomes one of my favorite baked goods to do at home. I enjoy the process so much, and the outcome is worth to wait. Thanks for reading and commenting, Peggy.

Peggy Woods from Houston, Texas on January 17, 2021:

I learned much by reading your article about croissants, including the laborious method of making them. Thanks for all of the step-by-step photos.

Liza (author) from USA on January 17, 2021:

Thank you for reading the article, Patty. I appreciated your enthusiasm :) I believe making croissants at home is a challenge, but it's doable. It requires time and patient while waiting for the result. I hope you'll try making croissants and share your experience with others!

Liza (author) from USA on January 17, 2021:

Thank you for your appreciation of the post, Dora. I agree that making croissants at home was fun! The long process is not a problem, but it's so worth it. I trust who has made croissants at home was excited about the result. Nothing beats a flaky and buttery croissant with a cup of coffee or tea! Thank you for commenting, Dora.

Patty Inglish MS from USA and Asgardia, the First Space Nation on January 17, 2021:

I enjoy seeing the top photo and appreciate this articles, especially the how-to and photos. Make me think I can try this!

Dora Weithers from The Caribbean on January 17, 2021:

Informative and helpful. Thanks for the recipe, facts and ideas. One more thing to provide fun while we stay at home.

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