Croissants

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.

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.

panini

The green part of the potato can cause stomach upset, and even this can cause death when the animal is distressed. (if it's a pealed potato, then ok).

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The croissant was a Austrian pastry popularised by Queen Marie-Antoinnette who was Austrian.

The croissant was not invented by french !!!!

The earliest instance of croissant documented was in Austria in the 10th century. Back then it was known as kipfel.

A croissant is a type of pastry, classically made with puff pastry dough so that it is light, flaky, and extremely buttery. Traditionally, croissants are formed into crescent shapes, which is probably where the name originated, since croissant means "crescent" in French. The pastries are extremely popular in France as well as in other nations, and are typically eaten with breakfast. In some cases, croissants may also be filled with sweet or savory ingredient, or used like bread to make croissant sandwiches. Making croissants requires patience, several days of time, and skill with pastry. Many cooks prefer to buy frozen puff pastry dough or ready to bake croissants for this reason, since frozen doughs are easy to work with and they usually taste perfectly passable. Purchasing frozen dough or croissants also allows bakers to cook just a few as needed, since croissants taste best when they are fresh out of the oven. For bakers who would like to try their hand at making croissants, start by heating one and one half cups milk until it is warm, but not boiling. Pour the milk into a large mixing bowl, and sprinkle in one and one half tablespoons of yeast, along with three tablespoons of sugar. Some bakers also like to add vanilla or almond extract, in which case no more than two tablespoons should be added. In another mixing bowl, sift together three cups of flour with one and one half teaspoons salt, and then slowly pour the dry ingredients into the wet ingredients until just combined. Cover and chill overnight, allowing it to double in size. Once the dough has been made, prepare a butter block by blending one and one half cups of butter with three tablespoons of flour until the mixture is uniform, and then mold the block into a solid wedge before chilling it. The butter block will be used in the next stage, preparing the puff pastry dough. Start by turning the dough out onto a well floured surface and molding it roughly into a square. Stretch the corners out, turning the square into a ragged X, and then place the butter block in the middle. Fold the dough over to make an envelope, and seal it tightly before rolling the dough out into a rectangle. Next, bring the two sides of the rectangle together to meet in the middle, and then turn the dough 90 degrees and repeat the process, overlapping the sides a bit in this case. Flatten the dough lightly with a roller, and chill it for 30 minutes before pulling it out of the fridge, allowing it to warm for 15 minutes, and repeating the folding process. You should plan on three complete cycles of dough folding, although some bakers fold the dough four or five times. Each fold creates new layers of pastry folded in butter, and these layers will turn flaky and golden when they are baked into a croissant or another puff pastry of choice. After the folding cycles are complete, chill the dough for another half hour before rolling it out, cutting triangular shapes into the dough, and then rolling them up into the classic crescent shape of croissants. Let the croissants rise for at least two hours before baking them in a 350 degree Fahrenheit (177 degrees Celsius) oven until golden brown and crispy. Brush each croissant lightly with eggs before baking for a more glossy appearance, and serve warm.

"Les" is used for the plural form of a word, so it would be "les croissants" for the croissants. The singular form for croissant would be "le," making it "le croissant" if it is referring to just one croissant.

The croissant was made at France in the early 1600's. It was very popular and very expensive.

The croissant began as the Austrian kipfel, which is documented back as far as the 10th century in Austria (despite a VERY common myth that it was invented during a siege of Vienna by the Turks centuries later). Despite another myth - claiming that Marie-Antoinette then brought it to France - the croissant is not mentioned in France until about the mid-nineteenth century, about ten years after an Austrian officer named August Zang opened a Viennese bakery there and started selling kipfel, which the French bakers, in copying them called "crescents" for their shape - or, in French, "croissants". These croissants were NOT made of puff pastry - the first "croissants beurre" (puff pastry croissants) are mentioned around the start of the twentieth century.

230 plain
There are about 231 calories in a croissant.

== == Well, for heaven's sake, wherever you please. Buy them at the baker's and take them home; find a baker who runs a salon de thé and eat them there. Have one in your local bar, or outside on the terrace. Take one to a park and sit on a bench with it. Cover it with jam. But whatever you do, don't put butter on it. After all, it's one-third butter to begin with.

One medium butter croissant will contain about 231 calories.

The croissant was actually invented in Vienne, to celebrate the defeat of the Turks in 1683 (or it might have been 1529, who knows, the Turks were always beseiging the place). In France, this sort of pastries are called Viennoiserie. So, ALTHOUGH THE STANDARD BREAD LOAF IS A PAIN PARISIEN, THE CROISSANT IS REALLY NOT PARISIAN.

Anyway, what is a croissant? it is a roll of flaky pastry made with bread dough. This presents special problems, because anybody who has made flaky pastry will tell you that it needs to bekept COOL, while the raising agent in bread dough is yeast, which has to be WARM. French bakers, with centuries of practice, manage to reconcile these differences, but amateurs who try the job make an awful mess. Either the butter between the layers melts, or the yeast deactivates.

Once the basic pastry is made - layer upon layer of thinly-rolled dough alternating with layers of butter - it is cut into isosceles triangles and rolled up from the base, ending with the apex. The two ends can then be curled round to make horns, and the finished article cam look just a bit like the crescent on the Turkish flag. Into a hot oven with it, and with luck it will expand and become crisp on the outside and indescribably delicious on the inside.

WARNING: if you have never been to France, you have never tasted a croissant. Evry French baker can make them, and nobody else. Vienna? Don't make me laugh. I don't think the Viennese croissant was ever flaky, anyway.

The croissant is a "viennoiserie" (from the city of Vien in Austria).

It was invented in the 17th century, and Marie Antoinette (Louis XVI's wife) who was from Vien brought and popularised the croissant in France.

It probably comes from the "Hörnchen" (little horn in German) which was a patisserie representing the ottoman cross.

The legend has it that the Turkish surprise attack during the night was thwarted by the bakers who gave the alarm because they were waken early. This ended the siege of Vien by the Turks in 1683. To commemorate this victory, the bakers were allowed to make this patisserie.

So, French did not invent the delicious "Viennoiserie".

== == Well, for heaven's sake, wherever you please. Buy them at the baker's and take them home; find a baker who runs a salon de thé and eat them there. Have one in your local bar, or outside on the terrace. Take one to a park and sit on a bench with it. Cover it with jam. But whatever you do, don't put butter on it. After all, it's one-third butter to begin with.