Mathematics. ordre croissant [m] ascending order.

listen)) is a buttery, flaky, viennoiserie pastry of Austrian origin, but mostly associated with France. Croissants are named for its historical crescent shape and, like other viennoiserie, are made of a layered yeast-leavened dough. The modern croissant was developed in the early 20th century. …

“The croissant began as the Austrian kipfel but became French the moment people began to make it with puffed pastry, which is a French innovation,” says Chevallier. “It has fully taken root in its adopted land.” Order a kipfel in Austria or Germany today and you’ll likely be handed a crescent-shaped cookie.

Austria

The first production of a croissant dates back to 1683. That year, Austria was under attack by the Turkish Empire. Outside of besieged Vienna, the Turkish assailant found that time was slipping past and decided to dig an underground tunnel to enter the city. The croissant was born!

Croissant means “crescent” in French.

The croissant gets its name from its shape: in French, the word means “crescent” or “crescent of the moon.” The Austrian pastry known as a Kipferl is the croissant’s ancestor—in the 1830s, an Austrian opened a Viennese bakery in Paris, which became extremely popular and inspired French versions of the Kipferi.

Croissant is a borrowed word. It came from the English language as “crescent” and was translated to “croissant” by the French.

: a flaky rich crescent-shaped roll.

In this page you can discover 14 synonyms, antonyms, idiomatic expressions, and related words for croissant, like: profiterole, crescent-roll, baguette, french-bread, crepes, biscotti, raclette, tiramisu, tarte, croissants and freshly-baked.

Croissants is a noun – Word Type.

Croissant Sentence Examples She reached forward for a croissant and bit into it, almost groaning at the buttery, flaky, airy bread. She ate another croissant. They enjoy croissant dinner rolls or fresh sourdough bread with their meals.

The name croissant derives from its traditional shape, which is that of a crescent. The correct pronunciation of croissant in French is crwass-onht. This is because omitting the “R” actually more closely approximates the first syllable than trying to pronounce a full “R” sound.

This light, flaky, leavened puff pastry is made by layering a stick of laminated butter on a simple sheet of dough made of flour and water. The perfect croissant must also have a very subtle salty taste given by the addition of a pinch of fleur de sel to the dough.

“A perfect croissant, it’s a very crispy croissant with a lot of puff pastry, and it smells a good taste of butter inside,” Duchêne says. “A bad croissant is very soft, like a brioche, and you can’t have a very good smell of butter, it’s not creamy inside. “It takes a lot of time and process to make a good croissant.”

The steam gets trapped in the individual layers and that causes the flakiness, tender layers. Butter is melting and the dough is absorbing that melting butter, attributing to the delicious flavor of the croissant.

The croissant gets its signature flaky nature from a high butter to flour ratio. All this butter makes the croissant very high in saturated fat. Eating one doughnut a day for a week can add an extra 1,500–2,000 calories, which translates to about an extra pound of fat to the body.

It’s The Butter That Makes Them Taste So Good Maybe it’s because the demand for croissants is higher in France than anywhere else so they’re more likely to be fresher and hotter and so, way more tasty.

The distinction of European-style butter is simple but important: it contains a higher percentage of butterfat than regular butter, 83 to 86 percent. Perfect for the pliability we need making croissant dough, and for encouraging the fluffy, airy croissant layers.