Austria, Europe then it migrated to France.

Originally the Parisian croissant was a sweetened bread dough in a crescent shape; not a leavened laminated pastry. These days 'croissant' refers to the laminated yeasted pastry variety. Some people add almonds to the outside (almond croissant), or a small bar of chocolate to the middle (if the croissant is still crescent shape, it is a 'chocolate croissant' - if it is rolled in an oblong shape, it becomes a 'pain au chocolat').

The croissant is sliced cross-ways into 2 pieces to form a "bun." Sandwich ingredients are then added to the bottom part and topped with the other half of the croissant. Croissant sandwiches are great as breakfast sandwiches with fried egg, bacon or sausage and cheese on them.

"cynyddu" is the word "croissants" in welsh.

Hope I helped =^_^=

They are made of carbohydrates and fat.

croissant! it's a French word so it is spelt the same in French as it is in English! :)

There are 240 calories in a burger king ham and cheese croissant

Maybe some fresh fruit and not anything salt it kind of ruins the whole main idea of the cree and maybe some juice for a drink and

not much, i don't have an exact number. croissants are made using white flour therefore minimal fibre is to be found.

It means crescent in French which is where they originate from, though they were originally imitations of an Austrian pastry, the kipfel.

Mold will grow on anything, it depends on the way you store it. You can get mold to grow rather quicly on anything given the right conditions. Store your unused coffee in a cool dry place, or freeze it, and I doubt mold will ever grow. use the grinds before the falvor fades from the grinds, making them usefleess to any real coffee lover.

Mold requires moisture, mold spores. mold food, and the correct temperature to grow. Take any of these away and you will not be able to grow mold. So keep the coffee grinds in a cool dry place and never worry about mold.

Croissants are made using a "roll in Dough". This a technique in which the dough is rolled into a rectagle and then smeared quite liberally with a roll in fat. Most home recipes call for butter or a mix of butter and flour.(Butter is 80% pure fat and 20% waterand other matter, the flour helps absorb some of the water so the dough doesn't become soggy). In commercial bakeries, however, use a roll in fat such as "Covo". It has a heavier more waxy texture than butter,and is cheaper, making it better for quantity production. The major problem is that it is a trans fat. Bad for the arteries, not that the cholesterol in butter is much better. The dough is then folded in a series of 3 folds and 4 folds. (1 fold of each is called a turn) the dough is allowed to rest between turns under refridgeration for at least 1/2 hour to keep gluten from makin the doiugh too elastic. 3 turns will give you close to 1000 layer. The fat between each layer is what gives the croissant it's flakiness. The dough is rolled out the last time and cut into triangles and rolled wide end to narrow and the ends pinched. Then simply bake @ 425 F. for about 25 min. Some doughs use a little yeast as well so they require "proofing" before baking.

The croissant was invented by an Austrian artillery officer named August Zang in the year of 1839(some people say 1838).

y u asking me?

Soixante ( roughly Swah-saant) means sixty in French.

you would buy a croissant in France probably in a cafe. you could definitely get one in a patisserie, which is like a bakery just for pastries.

The word "croissant" in French is a masculine noun.

Croissant, a French bread, is das Croissant in German. The word das Hörnchen can also be used, but this type of bread is not as flaky as a croissant.