Croissants
Buttery, flaky, and crescent-shaped pastry
| File:Croissant.jpg | |
| A freshly baked croissant | |
| Alternative names | |
| Type | Pastry |
| Course | |
| Place of origin | Austria |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Flour, butter, yeast, milk, sugar, salt |
| Ingredients generally used | |
| Variations | Pain au chocolat, almond croissant |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
A croissant is a buttery, flaky, and crescent-shaped pastry of Austrian origin, named for its historical crescent shape. Croissants are made from a laminated dough, which involves folding butter into the dough multiple times to create thin layers. This process results in a light, airy, and layered texture.
History[edit | edit source]
The croissant's origins can be traced back to the kipferl, a crescent-shaped bread from Austria. The modern croissant, however, is often associated with France, where it became popular in the early 19th century. The introduction of the croissant to France is credited to Marie Antoinette, who was of Austrian descent and brought the recipe with her when she married Louis XVI.
Preparation[edit | edit source]
The preparation of croissants involves a labor-intensive process known as lamination. The dough is made from flour, butter, yeast, milk, sugar, and salt. The dough is rolled out and folded multiple times with butter to create layers. This process is repeated several times to achieve the desired flakiness. The dough is then shaped into a crescent, proofed, and baked until golden brown.
Variations[edit | edit source]
There are several variations of the croissant, including:
- Pain au chocolat: A croissant filled with chocolate.
- Almond croissant: A croissant filled with almond paste and topped with sliced almonds.
- Ham and cheese croissant: A savory version filled with ham and cheese.
Cultural Significance[edit | edit source]
Croissants are a staple of French cuisine and are commonly enjoyed as a breakfast item or snack. They are often served with coffee or hot chocolate. In France, croissants are typically enjoyed fresh from a boulangerie (bakery).
Related Pages[edit | edit source]
See Also[edit | edit source]
This article is a pastry-related stub. You can help WikiMD by expanding it!
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
