Breakfast Croissant

Name: Breakfast Croissant
Yield: 8
Cuisine: French
Ingredients: 4 cups all-purpose flour; 1/4 cup sugar; 2 1/4 teaspoons active dry yeast; 1 1/4 cups cold whole milk; 2 teaspoons salt; 1 1/2 cups cold unsalted butter, for laminating; 1 egg, beaten, for egg wash

Serve when

A single nibble at the corner of a croissant is the whole meal — the awkward newlyweds' breakfast in miniature

In the movie

Theatrical

The same stilted early-marriage breakfast where Marie Antoinette answers 'hot chocolate' — a croissant sits barely touched on the table beside her cup

The croissant barely gets acknowledged — it sits on the table through the same flat breakfast exchange where Marie Antoinette names hot chocolate as her whole morning meal. It's there because a French court breakfast would have one, not because the film asks the viewer to notice it; the pairing with the chocolate line is what makes the moment.

Ingredients

4 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons active dry yeast
1 1/4 cups cold whole milk
2 teaspoons salt
1 1/2 cups cold unsalted butter, for laminating
1 egg, beaten, for egg wash

Method

Mix flour, sugar, yeast, and milk into a shaggy dough; knead briefly, then chill 30 minutes. Add the salt after the initial rest, working it in gently.
Pound the cold butter into a flat rectangle between sheets of parchment.
Roll the dough into a larger rectangle, enclose the butter block, and fold in thirds (a "letter fold"). Chill 30 minutes; repeat this fold-and-chill two more times. If the butter ever starts squishing out or smearing, stop and chill the dough 15 minutes before rolling on — cold, intact butter layers are what make the flakes.
Roll the laminated dough into a long rectangle, cut into triangles, and roll each into a crescent. Proof at room temperature 2 hours, until puffy and jiggly.
Brush with egg wash and bake at 400°F for 15–18 minutes, until deeply golden and flaky.