28 October 2021 | Culture, Bakeries, Patisseries
The French croissant
The beloved French croissant famously known around the world as a traditional French pastry is actually an adaptation of an Austrian 'kipferl', a traditional yeast bread roll. As the popularity of the 'kipferl' grew amongst the French, an alternative copy of the pastry was created and known today as the French croissant.
The kipferl, kilflice, kifli or kifle
Boulangerie Viennoise, 92, rue de Richelieu, Paris in 1839
The kipferl
The story goes that August Zang originally an artillery officer opened the Boulangerie Viennoise, 92, rue de Richelieu, Paris in 1839 and served his customers the 'kipferl' a traditional yeast bread roll. It soon became such a popular pastry with the French locals that French bakers began creating their own adaptation, giving its name the 'croissant' due to its crescent shape.
The French croissant, a famous French puffed pastry
The beloved French croissant
The basic ingredients for a classic French croissant au beurre are:
butter
flour
water
milk
yeast
sugar
salt
egg
The French croissant and it many names
Most of France: Pain au chocolat
In Southwest France: Chocolatine
In Alsace: Croissant au Chocolat.
In Hauts-de-France: Petit pain au chocolat
In Ardennes: Couque au Chocolat
