Croissant
 Crescent | |
| Teep | Viennoiserie |
|---|---|
| Place o oreegin | Austrick |
| Creautit bi | August Zang |
| Main ingredients | Baurm-leavened daich, butter |
| Variations | Pain aux raisins, pain au chocolat |
| - kcal | |
 Cuikbeuk: Croissant at Wikibooks  Media: Croissant | |
A croissant (
i/krəˈsɑːnt/ or /ˈkwʌsɒŋ/; French pronunciation: [kʁwa.sɑ̃] (
listen) is a buttery, flaky, viennoiserie pastry o' austrian origin,[1] bit mostly associated wi' france. Croissants ur cried fur thair historical crescent shape 'n', lik' ither viennoiseries, ur made o' a layered yeast-leavened dough. Th' dough is layered wi' butter, rolled 'n' folded loads times in succession, then rolled intae a malinky sheet, in a technique cried laminating. Th' process ootcomes in a layered, flaky texture, similar tae a puff pastry.
Crescent-shaped breads hae bin made sin th' renaissance, 'n' crescent-shaped cakes mibeez aye, mibeez naw sin antiquity.[4] croissants hae lang bin a staple o' austrian, italian, 'n' french bakeries 'n' pâtisseries. Th' modern croissant wis made in th' earlie 20th hunner years. In th' late 1970s, th' development o' factory-made, frozen, pre-formed bit unbaked dough made thaim intae a fast fairn that kin be freshly pure baked by unskilled labor. Th' croissant bakery, notably th' la croissanterie chain, wis a french response tae american-style fleet food,[5] 'n' as o' 2008, 30–40% o' th' croissants sold in french bakeries 'n' patisseries wur pure baked fae frozen dough.[6]
croissants ur a common pairt o' a continental breakfast in mony european cuntry.