Croissant

croissant au beurre, croissant de boulanger, croissants de boulanger

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin 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 but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries...

Source: Wikipedia

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Perfect Croissants - The World's Food

This is as close to the perfect croissant as you will ever find. Incredibly flaky, buttery and with layers to the moon and back.

Julia Child's Croissant Recipe
A note on flour. Although you can produce excellent croissants from all-purpose flour, bread flour, or frozen packaged white dough, the...

Baker's Croissants
Fill croissants with ham and cheese, spinach, or use our pain au chocolate sticks for a special treat. Make our Baker's Croissants recipe...

Croissants au Beurre
How to make croissants, according to Chad Robertson of San Francisco's Tartine Bakery.

Chef John's Croissants
Making your own buttery croissants takes time, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent....

The Delicious French Croissant Recipe by Cédric Grolet
Read on to learn how to make proper French croissants at home with this French croissant recipe by the French master pâtissier Cédric...

Classic French croissant recipe – Weekend Bakery

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