This Surprisingly Easy Recipe Will Transport You to a French Bakery (2024)

FAQs

What country is the croissant from? ›

Through its many evolutions, food experts and historians agree that the croissant has become a uniquely French pastry. The French government even named it as the national French product in 1920. Many other countries also have their own spin-offs of the croissant.

Do Croissants Have Eggs? Traditional croissants do not contain eggs as they are made with flour, sugar, salt, dry yeast, milk, water, and butter. Gluten-free croissant recipes DO call for the use of eggs.

Egg wash: Whisk an egg with some water, then brush it over the rolled croissants, which helps to add a lovely golden and shiny look to the baked croissants.

Originally a Viennese pastry!

Contrary to popular belief, the croissant is not a French invention (although France has adopted it as an icon of its gastronomy), but the result of a sequence of events in History. Its origins date from 1683. At the time, the Austrian town of Vienna was under siege by the Ottomans.

And remember egg wash isn't just for pie crust; use it on any dough you'd like to give high shine, including dinner rolls, hand pies, brioche buns, and puff pastry or croissants.

The French love to eat them for breakfast. But there's more to it than just eating a croissant itself. They usually pair it with some sweet jam or chocolate spread, typically from hazelnuts (Nutella!).

Use a fork and knife to cut apart the croissant as an alternative to tearing it. Put the croissant on a plate. Hold a fork and knife in whichever hand you prefer for each, and cut the croissant apart bite-by-bite.

French pastries like croissants, puffs and even madeleines are best served and enjoyed warm so that you taste the full flavour and what they have to offer. Keep in mind to leave the pastry in its wrapping when thawing so that moisture condenses on the outside and not directly on the pastry.

Croissants are a style of viennoiserie pastries, which of course relates back to the Austrian city of Vienna, otherwise known as the birthplace of croissants. The ancestor to the modern-day croissant was called the kipferl, which dates back to the 13th century and comes in various shapes and sizes.

Are croissants French or Australian? ›

“The croissant began as the Austrian kipferl but became French the moment people began to make it with puffed pastry, which is a French innovation.”

It is widely understood that the croissant of today is a descendent of the 'kipferl' (or kipfel) - an Austrian, crescent-shaped pastry that resembles a thinner, denser croissant made with a generous amount of butter and often served topped with sugar and almonds.

The croissant as we know it today is a French adaptation of an Austrian pastry. In 1839, August Zang introduced Viennese baking, including the Austrian kipfel, to Paris. Soon the crescent-shaped kipfel became popular enough that Parisian bakers made it and simply named it “crescent” in French: croissant.