croissant
Sign in to saveA croissant (; ) is a French Viennoiserie in a crescent shape made from a laminated yeast dough that sits between a bread and a puff pastry.
AI overview
A croissant is a French pastry shaped like a crescent moon, made from a special dough that's layered to create a flaky texture somewhere between bread and puff pastry. It's a popular breakfast pastry that demonstrates the technique of laminating dough, which involves folding butter into the dough repeatedly to create those distinctive thin, crispy layers.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Croissant
- Food.image
- File:Croissant-Petr Kratochvil.jpg
- Food.image_size
- 270px
- Food.country
- France
- Food.course
- Breakfast
- Food.type
- Viennoiserie
- Food.main_ingredient
- Yeast-leavened dough, butter
- Food.variations
- Pain aux raisins, pain au chocolat, pain aux fraises
via Wikipedia infobox
Article
17 sectionsContents
- Origin and history
- Culinary legends
- Variants
- Argentina and Uruguay
- Italy
- Poland
- Portugal
- Turkey
- Overview of manufacturing
- Ingredient functionality during processing
- Predough
- Lamination
- Fermentation
- Baking
- Storage
- See also
- References
A croissant (; ) is a French Viennoiserie in a crescent shape made from a laminated yeast dough that sits between a bread and a puff pastry.
It is buttery and flaky, inspired by the shape of the Austrian , but using the Viennoiserie yeast-leavened laminated dough. 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.