Croissant

A croissant is a buttery, flaky pastry that originated in Austria and is cherished worldwide for its distinctive crescent shape. Made from layered, yeast-leavened dough, croissants achieve their flaky texture through a process called laminating, where butter is folded into the dough multiple times, similar to the technique used in making puff pastry. Modern croissants, as we know them today, were perfected in the early 20th century and have since become a staple in both Austrian and French bakeries. The introduction of factory-made frozen dough in the late 1970s further popularized croissants as a convenient fast food that could be freshly baked by anyone.

The croissant's origins can be traced back to at least the 13th century with the kipferl, a crescent-shaped pastry from Austria. The transformation of the kipferl into the croissant occurred in the 19th century, largely thanks to August Zang, an Austrian artillery officer who opened a Viennese bakery in Paris. Despite various legends surrounding its creation, the croissant's popularity has steadily grown, becoming a breakfast favorite and a symbol of Viennese-style pastries.

Croissants vary around the world, with each country adding its unique twist. In Europe, they are often enjoyed plain or with sweet or savory fillings. In the United States, you might find croissants filled with ham and cheese, while in the Levant, they could be stuffed with chocolate, cheese, almonds, or za'atar. Other countries like Italy, Poland, Portugal, Spain, and Turkey have their own versions, each boasting distinct flavors and fillings.

Making croissants involves several steps: preparing the pre-dough, laminating, fermenting, baking, and cooling. Each step influences the final texture and flavor. Key ingredients like gluten, starch, in-dough fat, and yeast are critical for the dough's performance during processing. The lamination process, where fat is folded into the dough, is essential for creating the croissant's layered structure. Fermentation with yeast helps the dough rise, while baking induces steam and solidifies the fats, transforming the dough into a flaky pastry.

Storing croissants can alter their texture due to factors such as gluten proteins, starch retrogradation, water migration, and fat content. Over time, starch retrogradation causes the pastry to become firmer, while water migration affects its moisture content and texture. The fat content contributes to the initial softness and potential toughness of croissants during storage.