French crispy croissants are the epitome of bakery perfection, known for their flaky, buttery layers and delightful crunch.

You can achieve that authentic French pastry feel with the right ingredients and technique. So, Lykkers, here's a step-by-step guide to crafting your own crispy croissants that will transport you straight to a Parisian café.

Ingredients:

- 4 cups all-purpose flour

- 1/2 cup granulated sugar

- 2 teaspoons salt

- 1 tablespoon active dry yeast

- 1 1/4 cups whole milk, warmed

- 1/2 cup unsalted butter, melted

- 2 large eggs

- 1 1/2 cups cold unsalted butter, for laminating

- 1 egg, beaten (for egg wash)

Directions:

Prepare the Dough: Combine the salt, sugar, and flour in a large mixing bowl. Dissolve the yeast in the warmed milk in a separate bowl and let it sit for about 5 minutes until it becomes frothy. Add eggs and the melted butter to the yeast mixture. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.

Knead and Chill: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Shape the dough into a ball, place it in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Prepare the Butter Layer: While the dough is rising, prepare the butter for laminating. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it forms a flat, even square. Chill the butter square in the refrigerator to keep it firm.

Roll and Fold: Once the dough has risen, punch it down and turn it onto a floured surface. Roll the dough into a large rectangle. Place the chilled butter square on one half of the dough, then fold the other half over the butter, sealing the edges. Roll the dough out into a long rectangle, then fold it into thirds, like folding a letter. Chill the dough for 30 minutes. Repeat the rolling and folding process two more times, chilling the dough between each fold.

Shape the Croissants: After the final fold, roll the dough out into a large rectangle and cut it into triangles. Starting from the wide end, roll each triangle tightly into a crescent shape and place them on a baking sheet lined with parchment paper.

Proof and Bake: Preheat your oven to 400°F (200°C). Brush the croissants with a beaten egg to give them a golden, shiny finish. Let them proof for about 30 minutes. Bake for 15-20 minutes or until the croissants are golden brown and crispy.

Cool and Enjoy: Allow the croissants to cool slightly before serving. Enjoy them fresh and warm for the best experience.

Health Benefits:

While croissants are a treat rather than a health food, the use of butter provides a source of vitamins A and D. The whole milk used adds calcium and protein to the recipe. Enjoy croissants as an occasional indulgence within a balanced diet.