|Place o oreegin||Austrick|
|Creautit bi||August Zang|
|Main ingredients||Baurm-leavened daich, butter|
|Variations||Pain aux raisins, pain au chocolat|
|Cuikbeuk: Croissant at Wikibooks Media: Croissant|
A croissant (i// or //; French pronunciation: [kʁwa.sɑ̃] ( listen) is a buttery, flaky, viennoiserie pastry o' austrian origin, 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. 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, 'n' as o' 2008, 30–40% o' th' croissants sold in french bakeries 'n' patisseries wur pure baked fae frozen dough.
croissants ur a common pairt o' a continental breakfast in mony european cuntry.