Croissant facts for kids

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Croissant
Ham and cheese croissant 1119159785
Croissant
Origin
Place of origin France
Details
Course served Breakfast
Type Viennoiserie
Main ingredient(s) Yeast-leavened dough, butter
Variations Pain aux raisins, Pain au chocolat

A croissant is a buttery, flaky, pastry named for its crescent shape. Croissants 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.

Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity.

Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor.

The croissant was explicitly a French response to American-style fast food, and as of 2008 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.

Croissants are a common part of a continental breakfast in France.

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