Flaky Perfection: Traditional French Croissants Baked New Mexico Style

Photo bymiss wuhan

In the desert heart of New Mexico, where vibrant red rocks meet clear blue skies, a taste of Parisian sophistication can surprise your senses. While the Southwest is often associated with spicy chiles and earthy flavors, the art of crafting the perfect traditional French croissant finds its way into New Mexican kitchens, bringing a buttery, flaky pastry to life with local flair. The combination of careful technique and the bold spirit of New Mexico results in a croissant that’s both timeless and rooted in the creativity of the region.

A Taste of Paris in New Mexico

French croissants are famous for their intricate layers and rich flavor, and when made from scratch, they offer a culinary experience like no other. Each bite is a balance of buttery goodness with a crisp, golden exterior that gives way to a soft, tender center. In New Mexico, bakers embrace this classic recipe while adding their own twist, infusing the dish with the essence of local culture—whether it’s through sourcing the freshest butter from local dairies or savoring the moment with a strong cup of piñon coffee.

Recipe: Traditional Layered French Croissants, New Mexico Style

Ingredients:

• 2 tablespoons all-purpose flour
• 1 ½ cups unsalted butter, at room temperature
• 4 cups all-purpose flour, divided
• ½ teaspoon salt
• 3 tablespoons sugar
• 2 (.25 ounce) packages active dry yeast
• ¼ cup lukewarm water
• 1 cup milk
• ½ cup heavy cream
• 1 egg
• 1 tablespoon water

Directions:

1. Prepare the Butter Block: Begin by sprinkling 2 tablespoons of flour over the butter. Using your hands, mix until smooth. Shape the butter into a 6-inch square, wrap it in parchment paper or foil, and refrigerate for about 2 hours.
2. Make the Dough: In a large mixing bowl, combine 2 cups of flour, salt, and sugar. Dissolve the yeast in lukewarm water and let it sit for 10 minutes until frothy. Heat the milk and cream to lukewarm, then stir them into the flour mixture along with the yeast mixture to form a batter-like dough.
3. Form the Dough: Gradually add the remaining 2 cups of flour, ¼ cup at a time, until a soft dough forms. Knead on a lightly floured surface until smooth, about 5 minutes. Cover and refrigerate for 1 hour.
4. Roll and Fold: Roll the chilled dough into a 10-inch square. Place the butter diagonally in the center, fold the corners over to cover the butter, and seal the edges. Roll the dough into a rectangle, then fold it into thirds. If the dough feels too soft, chill it for 45 minutes.
5. Create Layers: Repeat the rolling and folding process, chilling between steps if needed, until you’ve completed three sets of folds. After the final fold, chill the dough for at least 4-6 hours or overnight.
6. Shape the Croissants: Roll the dough into a large rectangle, about 10 by 38 inches, and trim the edges. Cut into triangles and roll them into croissant shapes. Allow them to rise until doubled in size, around 1-2 hours.
7. Bake: Preheat the oven to 425°F. Brush the croissants with an egg wash and bake for 22-25 minutes until golden brown. Let them cool on a rack before serving.

The Final Touch

While these croissants are perfect on their own, enjoying them in New Mexico style means pairing them with something extra special. Try spreading them with locally sourced honey or a homemade green chile jam for a sweet and savory contrast that captures the unique flavors of the Southwest. The flakiness of the pastry, combined with the creamy, buttery interior, will have you savoring each bite as you imagine the sun setting over the New Mexican desert.

Croissants may have their roots in French patisseries, but they fit just as comfortably in the warmth of a New Mexico kitchen, where traditional techniques meet a bold, adventurous spirit.

For a traditional layered French croissant recipe with its delicate, flaky texture and rich buttery layers, you'll find the process to be both an art and a labor of love. The key steps involve carefully folding and rolling the dough multiple times to create the characteristic light layers. This method, known as lamination, requires patience as the dough rests and chills between each fold. While it may take over a day to complete, the result is worth it—a golden-brown pastry that melts in your mouth.

In New Mexico, this classic French pastry might be enjoyed with a local twist, perhaps paired with a rich cup of piñon coffee or served alongside a unique jam such as green chile marmalade. While the recipe maintains its French roots, the flavors of the Southwest can easily complement the buttery goodness of croissants.

If you'd like a detailed version of the recipe, including preparation times and techniques, sources such as (Allrecipes)tp​(Yum Taste)pes.co​(Culture Cook)ional-layered-french-croissants/), Yum Taste, and The Culture Cook​(Yum Taste)gh (Culture Cook)eaks down the intricate folding and rising process, ensuring you get the perfect croissant every time.