croissais

Croissais is a term used in some culinary texts to describe a class of laminated pastries that resemble croissants in technique and texture but are not standardized in form. They are usually based on a yeast-leavened, butter-rich dough that is rolled and folded to create multiple laminar layers, then shaped and baked. Common shapes include crescents and torpedoes, though individual bakeries vary the form.

Dough and technique: The pastry begins with an enriched dough; a sheet of butter is enclosed and the dough is rolled and folded in multiple turns to create layers. After folding, the dough is chilled to relax the gluten, then portioned, shaped, and proofed before baking at moderate oven temperatures until golden and flaky.

Fillings and flavors: Croissais can be plain, glazed with sugar, or filled with almond cream, chocolate, or fruit preserves. Savory versions may include cheese, herbs, or cured meats, reflecting regional tastes and bakery preferences. Some bakers also experiment with glazes, toppings, or spice infusions.

Origins and usage: The term’s origin is unclear, and croissais may represent regional naming, branding, or a modern rebranding of existing laminated pastries. In practice, the concept overlaps with croissant and Danish pastry categories, with recipes and labels differing by country, bakery, and chef. The lack of a single standard definition means croissais can vary widely in size, shape, and flavor.