A croissant is a laminated, yeast-leavened bakery product that contains dough/roll-in fat layers to create a flaky, crispy texture. Croissants belong to the Viennoiserie or pastry category of baked goods along with brioche, Danish and puff pastries. A croissant usually contains normal levels of salt, yeast and sugar.

Croissant dough begins with butter, flour, sugar, salt, yeast, and milk. Unlike most yeasted doughs that require warm liquid to activate the yeast, you're going to use cold milk. The yeast will work its magic later on in the recipe. In the beginning steps of croissants, the dough should always be cold.

Austrian origins The origin of the croissant can actually be traced back to 13th century Austria, where it was called the kipferl, the German word for crescent.

The legends include tales that it was invented in Europe to celebrate the defeat of the Umayyad forces by the Franks at the Battle of Tours in 732, with the shape representing the Islamic crescent; that it was invented in Buda; or, according to other sources, in Vienna in 1683 to celebrate the defeat of the Ottomans by ...

They are one of the most popular pastry items worldwide. The croissant is synonymous with a crunchy texture and an irresistible taste, qualities that have made it a product that few can resist. A crescent-shaped bun that you always desire. This is the croissant, one of the most successful pastry items in the world.

Four qualities of the perfect croissant

• Layered and Puffy. The French term Feuilleté refers to folding dough several times in order to create multiple layers.
• Crisp and Crunchy. There should be a layer of crust on top that crunches ever so slightly when you bite into it.
• Buttery and Golden Brown.
• Flaky and Crumbly.

The croissant gets its name from its shape: in French, the word means "crescent" or "crescent of the moon." The Austrian pastry known as a Kipferl is the croissant's ancestor - in the 1830s, an Austrian opened a Viennese bakery in Paris, which became extremely popular and inspired French versions of the Kipferi, ...

The dough used to make pastries usually contains much more butter, shortening, or oil, and has a higher fat content as a result. Because of this distinction, a croissant is not just bread. A croissant is considered a pastry.

Marie Antoinette popularized the croissant in France by requesting the royal bakers replicate her favorite treat from her homeland, Austria. Then, August Zang, an Austrian artillery officer that founded a Viennese Bakery in Paris in around 1839.

Crisp and Crunchy There should be a layer of crust on top that crunches ever so slightly when you bite into it. If it's spongy and soft, it may not have enough butter or may have not been cooked long enough.

Croissants make for versatile and satisfying 'sandwiches' when cut in half and filled with savoury delights such as sliced Gruyère or Emmental cheese, thinly sliced ham, cheesy scrambled eggs, fried egg, omelette, or any combination of these.

Croissants are a type of pastry known for their buttery flavor, flaky texture, and signature crescent-like shape. Though they're considered a staple in French bakeries and patisseries, croissants were adapted from the kipferl, a type of yeast bread roll that originated in Austria.

But what makes croissants so delicate, fragrant and delicious? The secret is butter, and always butter. A good croissant is made using high-quality, very high-fat butter. That's what gives croissants their golden colour, their crispiness, and most importantly, the flakiness that we all know and love.

Once you've acquired some croissants, use those fluffy, buttery, layered rolls of goodness to whip up a fancy breakfast that your whole household will love. Try some of these simple croissant breakfast recipes for an easy and delicious morning.

They are one of the most popular pastry items worldwide. The croissant is synonymous with a crunchy texture and an irresistible taste, qualities that have made it a product that few can resist. A crescent-shaped bun that you always desire. This is the croissant, one of the most successful pastry items in the world.

The croissant gets its name from its shape: in French, the word means "crescent" or "crescent of the moon." The Austrian pastry known as a Kipferl is the croissant's ancestor - in the 1830s, an Austrian opened a Viennese bakery in Paris, which became extremely popular and inspired French versions of the Kipferi, ...