Wednesday, 12 July 2017

Le croissant.



Good Morning friends

Today we will talk about croissant.

A croissant is a buttery, flaky, viennoiserie pastry named for its well-known crescent shape.

Croissants and other viennoiserie are made of a layered yeast-leavened dough.; The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating.

The process results in a layered, flaky texture, similar to a puff pastry.

The birth of the croissant itself–that is, its adaptation from the plainer form of Kipferl can be dated to at least 1839 by an Austrian artillery officer, August Zang, in Paris.

Croissants have long been a staple of Austrian and French bakeries and pâtisseries.

Have a great day.

Kam

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