Twisted Croissant

Twisted Croissant

A Twisted Croissant is a type of pastry that originated in France. It is a variant of the traditional croissant, which is a buttery, flaky, viennoiserie pastry of Austrian origin, but named for its historical crescent shape. Twisted croissants, as the name suggests, are characterized by their twisted shape, which is achieved through a specific method of folding and shaping the dough.

History

The twisted croissant shares a similar history with the traditional croissant. The croissant itself is thought to have been introduced to France by August Zang, an Austrian artillery officer who founded a Viennese bakery in Paris in the early 19th century. The twisted variant, however, is a more recent innovation, and its exact origins are unclear. It is likely that it was developed by French bakers seeking to create a unique and visually appealing version of the classic croissant.

Preparation

The preparation of a twisted croissant involves several steps. The dough is first prepared by combining flour, water, yeast, salt, and sugar. This is then layered with butter to create a laminated dough, which is a characteristic feature of croissants and other viennoiserie pastries. The dough is then rolled out, cut into triangles, and twisted into its distinctive shape before being baked.

Variations

There are several variations of the twisted croissant, including those filled with chocolate, almond paste, or fruit preserves. Some versions are also topped with icing sugar or glaze for added sweetness.

See also

• Pain au chocolat
• Pain aux raisins
• Danish pastry