The kipferl can be made plain or with nuts or other fillings (some consider the rugelach a form of kipferl).

The kipferl, the origin of croissant, can be dated back to at least the 13th century in Austria, and came in various shapes. The bakery proper is at left and its tea salon at right. The original Boulangerie Viennoise in 1909 (when it was owned by Philibert Jacquet).

Ĭroissants are a common part of a continental breakfast in many European countries. The croissant bakery, notably the La Croissanterie chain, was a French response to American-style fast food, and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. Kipferls have long been a staple of Austrian, and French bakeries and pâtisseries. The process results in a layered, flaky texture, similar to a puff pastry.Ĭrescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating.

A croissant ( UK: / ˈ k r w ʌ s ɒ̃, ˈ k r w æ s ɒ̃/, US: / k r ə ˈ s ɒ n t, k r w ɑː ˈ s ɒ̃/, French: ( listen)) is a buttery, flaky, French viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough.

Culinary fundamentals day 5