Where is croissant bread from

The baked-goods corporation Sara Lee introduced a frozen croissant to America in , which soon outpaced its famous pound cakes in sales. Perhaps in the most sincere form of flattery—or just poor culinary judgment—the croissant has morphed into almost unrecognizable American creations. The croissant will continue to remain a best seller. But could the croissant become a victim of its own success in France? After flattening and folding the dough, he cuts it into triangles by hand, then refrigerates it for 12 hours to ferment.

The best croissant award brought him a 30 percent increase in his business. He sells about a hundred croissants per day, mostly to hungry office workers in the immediate neighborhood. He has no ambitions to build another store or create a pastry empire. Asked about the Cronut, he shrugs and wonders if these creations are too oily. Imported from countries near and far, familiar and exotic, they have long been embraced so widely that their origins have been all but forgotten.

Whether the poodle, the cancan, foie gras, or the beret, they have become part and parcel of French and Parisian identity. Absinthe, film noir—when it comes to French icons, some were invented elsewhere, and others evolved across cultures.

But would we still find them as alluring were they not adopted and reared by the French? The high kicks and petticoats of the cancan exist in older dances. And what about the baguette? The baguette is a specific shape of bread — the diameter of the baguette can be cm, but the length of the bread may be up to a metre in length. Parisian baguettes typically weigh grams. The recipe and baking style in a steam oven was imported from Austria in the 19th century, but a French law that dictated that bakers could not begin work before 4 a.

The longer, thinner loaf allowed bakers to complete their task before breakfast time. Thus the baguette was born. There are basically three key factors. First the quality of the butter European butter has a higher fat content is important.

Second chefs let the dough rest in a refrigerator overnight. And finally croissants are best consumed not too long after coming fresh out of the oven. If you get something that tastes like a brioche , someone screwed up.

Also a popular trick among Parisian bakeries is to sell croissants to tourists that are burnt on the bottom. Pastry flour T45 is highly recommended. It has a finer texture and lower protein content. This in turn means that the strength of the gluten bonds are weaker, allowing your croissant dough to stretch more easily under the pressure of the gaseous butter.

Pop them into a hot oven for a few minutes to bring back a bit of their former grandeur. Like any bread, you can freeze a cooked croissant. Make sure you seal it in a zip lock bag to prevent freezer burn. Instead put them straight into a pre-heated oven for the best results.

Unlike other puff pastries croissants include yeast which helps both with dough flavor and volume. Check out this recipe from Also the Crumbs Please for a great step by step breakdown with photos! Remember me.