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A buttery flaky bread, named for its distinctive crescent shape.

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A Quick Tip by Andre_H

  • Oct 2, 2010
  • by
The perfect croissant: slightly crispy on the ends and on top and very soft inside. If the croissant is baked this way any filling is too much because the taste changes while you are "going through it" I've tried a lot of different ones but in the end the only ones standing out are made by French and Belgian bakeries. My perfect breakfast: one croissant with an Italian or French coffee/ cappuccino (= 100% Arabica) like f.e. Illy
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November 17, 2010
Ugh, your quick tip is making me drool! I so want a croissant now :P
About the reviewer
Andre Heeger ()
Ranked #400
I love stories in all form. Painting, film, comics, books, music - anything. Also sculpture, more the classic kind from ROman, Greek onward until I need to read so I might understand what I am supposed … more
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About this food


A croissant is a buttery flaky bread, named for its distinctive crescent shape. It is also sometimes called a crescent or crescent roll. Croissants are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and folding a few times in succession, then rolling.

Crescent-shaped breads have been made since the Middle Ages, and crescent-shaped cakes (imitating the often-worshiped Moon) possibly since classical times. Making croissants by hand requires skill and patience; a batch of croissants can take several days to complete. However, the development of factory-made, frozen, pre-formed but unbaked dough has made them into a fast food which can be freshly baked by unskilled labor. Indeed, the croissanterie was explicitly a French response to American-style fast food. This innovation, along with the croissant's versatility and distinctive shape, has made it the best-known type of French pastry in much of the world. In many parts of the United States, for example, the croissant has come to rival the long-time favorite doughnuts.

Croissant pastry can also be wrapped around any praline, almond paste or chocolate before it is baked (in the latter case, it becomes like pain au chocolat, which has a different, non-crescent, shape), or sliced to admit sweet or savoury fillings. In France and Spain, croissants are generally sold without filling and eaten without added butter, but sometimes with almond filling. In the United States, sweet fillings or ...
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