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- Croissant abstract "A croissant (/krəˈsɑːnt/ or /ˈkwʌsɒŋ/; French pronunciation: [kʁwa.sɑ̃] ) is a buttery flaky viennoiserie pastry named for its well known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.Crescent-shaped food breads have been made since the Middle Ages, and crescent-shaped cakes possibly since antiquity.Croissants have long been a staple of French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissanterie was explicitly a French response to American-style fast food, and today 30–40% of the croissants sold in French bakeries and patisseries are frozen. Today, the croissant remains popular in a continental breakfast.".
- Croissant creatorOfDish August_Zang.
- Croissant hasVariant Pain_au_chocolat.
- Croissant hasVariant Pain_aux_raisins.
- Croissant ingredient Baker's_yeast.
- Croissant ingredient Butter.
- Croissant origin Austria.
- Croissant thumbnail Croissant.jpg?width=300.
- Croissant wikiPageID "164372".
- Croissant wikiPageRevisionID "605510347".
- Croissant calories Hyphen-minus.
- Croissant caption "Crescent".
- Croissant country Austria.
- Croissant creator August_Zang.
- Croissant hasPhotoCollection Croissant.
- Croissant mainIngredient "Yeast-leavened dough, butter".
- Croissant name "Croissant".
- Croissant type Viennoiserie.
- Croissant variations Pain_au_chocolat.
- Croissant variations Pain_aux_raisins.
- Croissant subject Category:Foods_featuring_butter.
- Croissant subject Category:French_cuisine.
- Croissant subject Category:French_pastries.
- Croissant subject Category:Polish_cuisine.
- Croissant type Food.
- Croissant type FunctionalSubstance.
- Croissant comment "A croissant (/krəˈsɑːnt/ or /ˈkwʌsɒŋ/; French pronunciation: [kʁwa.sɑ̃] ) is a buttery flaky viennoiserie pastry named for its well known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating.".
- Croissant label "Croissant (brood)".
- Croissant label "Croissant (viennoiserie)".
- Croissant label "Croissant".
- Croissant label "Croissant".
- Croissant label "Croissant".
- Croissant label "Croissant".
- Croissant label "Croissant".
- Croissant label "Cruasán".
- Croissant label "Круассан".
- Croissant label "كرواسون".
- Croissant label "クロワッサン".
- Croissant label "牛角面包".
- Croissant sameAs Croissant.
- Croissant sameAs Croissant.
- Croissant sameAs Cruasán.
- Croissant sameAs Kruasan.
- Croissant sameAs Croissant_(viennoiserie).
- Croissant sameAs Roti_bulan_sabit.
- Croissant sameAs Croissant.
- Croissant sameAs クロワッサン.
- Croissant sameAs 크루아상.
- Croissant sameAs Croissant_(brood).
- Croissant sameAs Croissant.
- Croissant sameAs Croissant.
- Croissant sameAs m.015wgc.
- Croissant sameAs Q207832.
- Croissant sameAs Q207832.
- Croissant wasDerivedFrom Croissant?oldid=605510347.
- Croissant depiction Croissant.jpg.
- Croissant isPrimaryTopicOf Croissant.
- Croissant name "Croissant".
