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11 fun facts that will Below your mind
The croissant originally came from Austria, where it was known as the “kipferl.”
It was brought to France by Marie Antoinette, an Austrian princess who married Louis XVI.
The croissants shape is traditionally thought to represent the Islamic crescent, celebrating the defeat of the Ottoman Turks in the Battle of Vienna in 1683.
The first written reference to a croissant in France was in 1853 in a dictionary of commercial and industrial terminology.
The modern, puff pastry version of the croissant was developed in the early 20th century.
Croissants are made from a leavened variant of puff pastry, where yeast is added to the dough to help it rise.
The key to the croissants flaky layers is the technique of “lamination,” which involves folding butter into the dough multiple times.
A traditional croissant recipe requires the dough to be rested and chilled for several hours, sometimes even overnight, between folds.
The “Viennoiserie” pastry category, to which croissants belong, is a French term meaning “things from Vienna.”
Croissants were not widely consumed in France outside of Vienna-style bakeries until the 20th century.