The croissant's crispy exterior and soft interior make it one of the perfect breakfast choices. Milk juices are always a little too common to go with it, and only coffee would complement it best.

The coffee is rich and creamy with a silky texture. The croissants are crispy on the outside and soft on the inside, with a buttery flavor. Also， with a little homemade biscuit, it's a perfect match!

Here are the steps to make it.

Ingredients:

Flour 250g

Sugar 60-80g

Butter 150g

Yeast 20g

4 eggs

A little salt

An appropriate amount of jam as you like

Directions.

1. Mix the flour, yeast, sugar, salt, and milk, then add the butter and let rise for 30 minutes.

2. Beat another portion of butter and set aside in the freezer.

3. Form the dough into a square, wrap it in butter, fold it in thirds and let it rise for 15 minutes.

4. Fold again in thirds and let rise for 15 minutes.

5. Roll into a 0.5-thick rectangular shape, and cut into equilateral triangles.

6. Cut a 1cm slit in the middle of the bottom edge, roll upwards, brush with egg wash and let rise for 30 minutes.

7. Roast on top heat 210, bottom heat 180, for 15 minutes.

For a cup of coffee, if you have to work, espresso is the preferred choice.

Espresso is a type of coffee with a strong taste, made by brewing coffee with hot water at 92 degrees Celsius, under high pressure, through a very fine ground coffee powder.

It was invented and developed in Italy in the early 20th century, but until the mid-1940s it was a drink made by steam pressure alone.

The invention and commercialization of the spring piston lever coffee machine transformed espresso into the drink it is known as today.

Qualitatively, espresso has a thicker texture than drip coffee and contains more dissolved material per unit volume than drip coffee.

It is usually served in "shot" quantities. Espresso is chemically complex and fickle, with many of its components breaking down due to oxidation or lower temperatures.

Properly brewed espresso is characterized by the presence of crema, a reddish-brown foam that floats on the surface of the espresso. It is made up of vegetable oils, proteins, and sugars. Crema has a combination of both emulsion and foam colloid elements.

The process of brewing at high pressure for a short period of time allows the characteristic flavors of a cup of coffee to be concentrated and expressed more strongly than in other brewing equipment. However, the shorter quenching time also results in less caffeine content.

Espresso is often used as a base for coffee drinks with other ingredients (such as milk or cocoa powder), such as lattes, cappuccinos, macchiatos, and mochas, without diluting the coffee content too much.