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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