I Love Croissant

11/17/2023

https://www.culinaryhill.com/turkey-avocado-blt-croissant-sandwich/

This Turkey Avocado BLT Croissant Sandwich is made with buttery croissants, lots of bacon, juicy tomatoes, and as much avocado as you want!

08/20/2023

https://www.theflavorbender.com/homemade-french-croissants-step-by-step-recipe/

How to make homemade French croissants, with detailed, step by step instructions. Buttery, crisp, flaky croissants, and how to perfect them!

02/20/2023

https://merryboosters.com/easy-croissant-recipe/

Easy Croissant Recipe for making best homemade croissants.Easy method of making croissants other than the traditional method with step by step video

02/17/2023

A CROISSANT IS CLASSIFIED AS A “VIENNOISERIE” IN FRANCE.
In France, the croissant is part of the category of pastries that the French call “Viennoiserie”, a nod to their origins in Vienna. Literally meaning “things of Vienna”, Viennoiserie is a collection of sweetened and rich baked products that are usually made from white flour and an active yeast to make them rise.

Besides croissants, examples of viennoiserie include pain au chocolat, pain au raisin, brioche, Vienna bread, and danishes.

02/12/2023

IN FRANCE, THERE’S A REASON WHY SOME CROISSANTS ARE CURVED AND OTHERS ARE STRAIGHT.
The French like full disclosure on what they are eating, so the bakers have to let people know what is in their croissants. As a rule of thumb (though not all bakers adhere to that standard), croissants that are straight are those made with butter (croissants au beurre), and the curved ones are made with margarine (croissants ordinaires).

The classic butter croissant remains the superior choice since margarine croissants tend to be denser, aren’t as fluffy with flakey layers, and lack sheen. However, because margarine is much cheaper than butter, margarine-based croissants are more common in France than natural butter croissants.

02/05/2023

THERE ARE ONLY EIGHT INGREDIENTS IN A FRENCH CROISSANT RECIPE.
The eight ingredients that go into making a classic French butter croissant (croissant au beurre) are:

butter
flour
water
milk
yeast
sugar
salt
eggs

01/22/2023

THE CROISSANT STARTED OUT AS A LUXURY GOOD RESERVED FOR THE BOURGEOIS AND THE ARISTOCRACY
During the 19th century, the croissant (still in its kipferl-like form) started out as a comestible for the wealthy because baking ingredients like eggs and butter were very expensive. The high price of these ingredients made the croissant unaffordable for the hoi polloi.

It wasn’t until the early 20th century when prices for these goods decreased, croissants became more widely accessible and affordable for the average French person. From then on, the croissant became a familiar fixture in everyday French life.

01/16/2023

The history of croissants is literally the stuff of legend. One often-told story tells that the croissant was concocted by a Viennese baker after the city defeated the Ottoman army at the Battle of Vienna in 1683.

To commemorate the city’s victory over the Ottoman Turks, the baker created a special pastry in the shape of a crescent moon, a symbol of Islam and the Ottoman flag. Thus, each bite of the pastry would be a symbolic expression of the Ottoman’s crushing defeat.

A similar story is told in Hungary, albeit with Budapest as the setting. Food historians dispute both versions and as food historian Jim Chevallier notes, the crescent pastry made by the baker would have been a kipferl, not a croissant.