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Croissant is a crescent-shaped, light, flaky pastry that originated in Austria and is now synonymous with French cuisine. It is made with buttery puff pastry dough that is layered with butter, rolled, and then baked to a golden-brown color.

History of Croissant

Croissant can be traced back to the 17th century in Austria where it was called “kipferl,” meaning crescent. It was introduced to France in 1770 when an Austrian baker opened a bakery in Paris. In the 19th century, French bakers started to make the pastry with puff pastry dough and added more butter and layers to create the flaky texture we know today.

How Croissant is Made?

Croissant dough is made with flour, yeast, milk, salt, sugar, and butter. The dough is rolled out, and a slab of butter is placed in the middle. The dough is then folded and rolled again several times to create layers. The dough is then cut into triangles and rolled into the iconic crescent shape. It is then left to rise and baked in a hot oven until crispy and golden brown.

Types of Croissants

There are many variations of croissants available, from plain croissants to filled ones like chocolate, almond, and ham and cheese. Pain au chocolat, which is a croissant with a chocolate filling, is another popular version. There are also savory croissants filled with ham, cheese, or vegetables.

Croissant Culture in France

In France, croissants are typically eaten for breakfast with coffee or hot chocolate. It is customary for French people to stop at their local bakery in the morning to pick up freshly baked croissants. The quality of the croissant is taken seriously in France, with competitions held each year to find the best croissant in the country.

Croissant is a delicious and iconic pastry that has been enjoyed for centuries. Whether you prefer a plain croissant or a filled one, its flaky texture and buttery taste make it a beloved treat across the world. So next time you stop by your local bakery, don’t forget to pick up a freshly-baked croissant to indulge in.