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| Type | Viennoiserie |
|---|---|
| Course | Breakfast |
| Place of origin | France |
| Main ingredients | Yeast-leavened dough, butter |
| Variations | Pain aux raisins, pain au chocolat, pain aux fraises |
A croissant (UK: /ˈkrwʌsɒ̃, ˈkrwæsɒ̃/,[1] US: /krəˈsɒnt, krwɑːˈsɒ̃/; French: [kʁwasɑ̃] ⓘ) is a French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry.[2]
It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough.[3] Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity.[4] The modern croissant was developed in the early 20th century, when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough.[5]
In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. The croissant bakery, notably the La Croissanterie chain, was a French response to American-style fast food,[6] and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.[7]
Croissants are a common part of a continental breakfast in many European countries.
- ^ Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "croissant." Retrieved 31 December 2017 from https://www.thefreedictionary.com/croissant
- ^ Davidson, Alan (21 August 2014). The Oxford Companion to Food. OUP Oxford. p. 232 and 237. ISBN 978-0-19-104072-6.
- ^ Chevallier, Jim (2009). August Zang and the french croissant : how viennoiserie came to France. Chez Jim Books. ISBN 978-1-4486-6784-0. OCLC 903249778.
- ^ "Qu'est-ce que la Bible? d'après la nouvelle philosophie allemande", translated by August Hermann Ewerbeck. 1850. p. 327.
Hebrew women, in the time of Jeremiah, made in honor of the pagan goddess Astarte (queen of heaven, queen of the moon) cakes, probably in the form of a crescent.
- ^ Fiegl, Amanda. "Is the Croissant Really French?". Smithsonian Magazine. Archived from the original on 25 June 2022. Retrieved 26 April 2022.
- ^ "Living: Croissant Vite" Archived 25 August 2013 at the Wayback Machine. Time. 8 September 1980
- ^ Bertrand Rothé, "Il est bon mon croissant (surgelé)" Archived 19 July 2012 at archive.today, Bakchich Info, 11 March 2008