Croissant

A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, but mostly associated with France. Croissants are made of a layered yeast-leavened dough known as laminated dough. This dough is layered with butter, rolled and folded several times in a technique called laminating, then proofed and baked. The laminating process results in thin layers of dough and butter, which expand during baking to create a light, flaky, and airy texture.

The shape is traditionally a crescent, although straight croissants also exist and may denote the use of different ingredients or recipes in some regions. Croissants are typically eaten for breakfast and can be served plain, with sweet fillings such as chocolate or jam, or savory fillings like ham and cheese.

The name "croissant" comes from the French word for crescent, derived from the shape of the pastry. While its origins are debated, the croissant is often linked to the Austrian kipferl, which has a similar shape but a denser, less flaky texture. The modern croissant as it is known today developed in France in the 19th century.