French breakfast

A croissant is a buttery, flaky, and airy pastry made using laminated dough. Here’s a brief overview of how it’s made:

Ingredients:

• 500g all-purpose flour
• 10g salt
• 50g sugar
• 10g instant yeast
• 300ml warm milk
• 250g unsalted butter (for laminating)
• 1 egg (for egg wash)

Instructions:

1. Prepare the Dough: Mix flour, salt, sugar, yeast, and warm milk to form a smooth dough. Let it rest in the fridge for a few hours.
2. Laminating: Roll out the dough, place chilled butter in the center, and fold the dough over it. Roll and fold the dough multiple times to create layers.
3. Shaping the Croissants: Cut the dough into triangles, roll them up tightly, and place them on a baking sheet.
4. Proofing: Let the shaped croissants rise until doubled in size.
5. Baking: Brush with egg wash and bake at 200°C (390°F) for about 20 minutes until golden brown.

Café au Lait Recipe

A classic French coffee drink made by mixing equal parts of brewed coffee and hot milk.

Ingredients:

• 1 cup strong brewed coffee (preferably French press or espresso)
• 1 cup steamed milk

Instructions:

1. Brew a strong coffee.
2. Heat milk until steaming and frothy.
3. Mix equal parts coffee and milk in a cup.

This breakfast is simple, elegant, and commonly enjoyed in France with a side of jam or butter for the croissant.