1. What are the ingredients in a croissant?

A traditional croissant requires simple ingredients, including: All-purpose flour – provides structure. Yeast – for leavening and creating a light, airy texture. Cold unsalted butter – essential for laminating the dough and achieving flakiness. Sugar – for a hint of sweetness. Salt – balances the flavors. Milk or water – activates the yeast and forms the dough. Egg wash – brushed on before baking to achieve a golden, shiny crust. These ingredients are combined using a lamination process, where butter is folded into the dough multiple times to create delicate, flaky layers.

2. What is the secret to a good croissant?

The key to making perfect croissants lies in three important factors: Cold butter : Ensuring the butter remains cold during the lamination process creates the distinct flaky layers. If the butter melts into the dough, the layers will disappear. Proper resting and proofing : Allowing the dough to rest between each fold and giving it enough time to proof before baking ensures a light and airy texture. Precision : Following exact measurements, rolling evenly, and maintaining consistent thickness throughout the process help achieve uniform croissants. Additionally, baking at the correct temperature is essential to get a crisp, golden exterior and tender interior.

3. What is the recipe of Mohallabia?

Mohallabia, also known as Mahalabia , is a popular Middle Eastern milk pudding. It is simple, creamy, and flavored with fragrant ingredients like rosewater or orange blossom water. Ingredients : 4 cups milk 5 tbsp cornstarch (to thicken the pudding) ½ cup sugar 1 tsp rosewater or orange blossom water Chopped nuts (like pistachios) for garnish Instructions : In a saucepan, combine 3 cups of milk and sugar. Heat over medium flame until the milk is warm but not boiling. In a separate bowl, mix the cornstarch with 1 cup of cold milk until fully dissolved. Gradually add the cornstarch mixture to the saucepan, stirring constantly to prevent lumps. Continue cooking and stirring until the mixture thickens to a pudding-like consistency. Remove from heat and add rosewater or orange blossom water for fragrance. Pour the pudding into serving bowls and let it cool. Garnish with chopped pistachios or almonds before serving. Mohallabia is best served chilled and can be enjoyed as a light dessert after a meal. Its creamy texture and subtle flavor make it a favorite in Middle Eastern cuisine.

Gipfeli Recipe: Swiss Crescent Pastries Made Easy

Name: Gipfeli (Swiss Crescent-Shaped Pastries) and Bernese Oberland, Switzerland
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Swiss
Ingredients: 500g all-purpose flour; 7g active dry yeast; 250ml warm milk (~105°F/40°C); 50g sugar; 1 tsp salt; 250g cold unsalted butter, cut into pieces; 1 beaten egg mixed with 1 tbsp milk (for egg wash)

Description

A classic Swiss breakfast pastry, Gipfeli is light, flaky, and perfect with coffee, jam, or savory fillings. Less buttery than croissants, it’s a Swiss favorite.

Ingredients

Scale

500g all-purpose flour
7g active dry yeast
250ml warm milk (~105°F/40°C)
50g sugar
1 tsp salt
250g cold unsalted butter, cut into pieces
1 beaten egg mixed with 1 tbsp milk (for egg wash)

Instructions

Heat the milk to ~105°F (40°C). Mix with sugar and yeast. Let sit for 5–10 minutes until frothy.
Combine flour, salt, and yeast mixture in a stand mixer. Knead for 5–7 minutes until smooth. Wrap and chill for 30 minutes.
Roll chilled dough into a rectangle. Spread butter on two-thirds. Fold into thirds. Turn 90°, roll and fold again. Chill between folds. Repeat 3 times total.
Roll dough to ¼-inch thickness. Cut into 5-inch base triangles. Slit the base and roll tightly into crescents.
Place on parchment-lined baking sheet. Cover with damp towel. Let rise at room temperature 30–60 minutes.
Preheat oven to 400°F (200°C). Brush with egg wash. Bake 5 minutes at 400°F, then 10–15 minutes at 375°F (190°C) until golden brown.

Notes

Use cold butter and chill between folds to ensure flakiness. Handle dough gently to preserve layers. Enjoy plain or with jam, cheese, or chocolate.

Prep Time: 1 hour
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: Swiss

Nutrition

Serving Size: 1 pastry
Calories: 270
Sugar: 3g
Sodium: 150mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg

Keywords: gipfeli, swiss pastry, crescent roll, breakfast, flaky pastry