Laminating the dough is the secret to a flaky, flaky croissant. By gently folding butter into the dough, multiple paper-thin layers of dough and butter are produced. The end result is a light and flaky crust with a tender interior.
As is customary with any well-known dessert from around the globe, a myth has grown up around this one. We do know that, historically speaking, crescent-shaped breads can be found in many cultures across the globe.
The Kipferl was one such item; it had its start in Austria in the Middle Ages. A roll better describes this type of bread because it is not laminated.
Austrian military officer August Zang is credited with developing the modern-day croissant. In 1839, he brought Viennese baking techniques to France by opening a bakery in Paris.
The Origins of Croissant Day
Details are sketchy, but the legend of the croissant’s creation goes something like this: in 1683, the Turkish Empire laid siege to Vienna, Austria, in Central Europe. The Turks tried to take the city by force several times, but failed each time.
They opted to use tunnels beneath the ground instead for their conflict. Given their proximity to the city’s underground storage areas, Vienna’s bakers were the first to hear the siege’s first sounds of digging, prompting them to alert the city’s army.
The bakers were given a lot of credit for helping the resistance outsmart the Turks, and they were rewarded handsomely for their efforts. Baking bread in the shape of the crescent moon, the Ottoman Empire’s emblem, was a popular way to mark the occasion.
Once the Turks were vanquished, the crescent-shaped pastry was a common accompaniment to morning coffee.
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To The Uninitiated
A croissant may seem like a quintessentially French pastry, but the shape of this treat actually has Austrian origins and only later made its way to French bakeries with a slight modification to the recipe involving puff pastry.
The story goes on to say that Marie Antoinette brought the pastry to France, where it was given the name “croissant” by the French. Since then, this delectable treat has joined the ranks of the baguette and the beret as beloved national symbols of France.
Get your fill of these flaky pastries on National Croissant Day.
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The Croissant Is Introduced To France By Marie Antoinette.
Linked to Marie Antoinette, the famous Austrian queen who resided at Versailles, this iconic French pastry is celebrated annually on January 30. Marie Antoinette is often credited with introducing this pastry to France more than two centuries ago.
At the tender age of fourteen, she was shipped off to France to wed the future Louis XVI. The lonely young girl longed for the kipferl she had back home, so she requested it from the court bakers.
She brought it, along with other small baked goods from her country, to the court. As a group, they were eventually dubbed “viennoiserie.” Margo Lestz’s “Croissant: A History”
“She was shipped off to France at the tender age of fourteen to wed the future Louis XVI. The lonely young lady longed for a taste of home and approached the court bakers, requesting a kipferl. She brought this and other small pastries from her native country to share with the royal court. As a group, they are commonly referred to as “viennoiserie.” Margo Lestz, “A History of French Croissants.“
Which Is Better: Curved Or Straight Croissants?
You might think that a croissant that’s either curved or straight is the same thing. Still, a croissant’s form can have a major impact on its taste.
A croissant made with butter is called a croissant au beurre, while a croissant made with margarine is called a croissant ordinaire. France has a stronger preference for buttery croissants, so you’ll find them more frequently in bakeries and supermarkets there.
Vienna’s bakers were heralded as heroes for foiling the Turks’ plans to take over the city. To mark the triumph, bakers across Turkey produced pastries in the shape of a crescent moon, the imperial symbol of the Turkish sultanate.
This breakfast pastry spread like wildfire across Vienna and soon became a morning staple. August Zang introduced croissants to France, and Marie Antoinette quickly became obsessed with them. She brought croissants to France, where they were perfected by pastry chefs.
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Croissants typically came with either a frangipane or chocolate filling, or sometimes just jam and butter, for breakfast.
However, croissants’ meteoric rise to fame in the early 1970s caused them to supplant sandwiches and give rise to a wide range of savoury and sweet filling options previously unavailable.
Prepare a batch of warm croissants and fill the house with their aroma to stimulate your senses. Wow, that’s an excellent morning!
