Pastriescroissants

Pastriescroissants are a type of baked good made from a yeast-leavened dough that is rolled and folded many times in succession with butter, creating a layered, flaky texture. This process, known as laminating, is key to the characteristic texture of a croissant.

The dough is typically made from flour, water, yeast, salt, sugar, and milk. After the initial mixing, the dough is chilled, and a block of butter is enclosed within it. The dough and butter are then repeatedly rolled out and folded, creating numerous thin layers of dough separated by thin layers of butter. When baked, the water in the butter turns to steam, causing the layers to separate and puff up.

Croissants originated in Austria, though they are widely associated with France, where they became popular in the 19th century. They are often enjoyed for breakfast or as a snack, and can be served plain or filled with ingredients such as chocolate, almond paste, or cheese. The shape is traditionally crescent-shaped, though straight croissants are also common. The quality of a croissant is often judged by its crisp exterior and tender, airy interior.