Yeast Powerpoint Template' title='Yeast Powerpoint Template' />Croissant Wikipedia. A croissant US, French pronunciation kwa. 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 Renaissance, and crescent shaped cakes possibly since antiquity. Croissants have long been a staple of Austrian and Frenchbakeries and ptisseries. In the late 1. 97. The croissanterie was explicitly a French response to American style fast food,2 and today 3. French bakeries and patisseries are baked from frozen dough. Croissants are a common part of a continental breakfast in France. The original Boulangerie Viennoise in 1. Philibert Jacquet. Transitions-PowerPoint-Template-Green-Coffee-Break.png' alt='Yeast Powerpoint Template' title='Yeast Powerpoint Template' />The bakery proper is at left and its tea salon at right. The Kipferl, ancestor of the croissant, has been documented in Austria going back at least as far as the 1. The Kipferl can be made plain or with nuts or other fillings some consider the rugelach a form of Kipferl. The birth of the croissant itselfthat is, its adaptation from the plainer form of Kipferl, before the invention of viennoiseriescan be dated to at least 1. Austrian artillery officer, August Zang, founded a Viennese bakery Boulangerie Viennoise at 9. Can You Get Pregnant Day Before Period Starts Healthy Pregnancy Powerpoint Can You Get Pregnant Day Before Period Starts Ovulation Calendar Online Homeopathic. The Kipferl, ancestor of the croissant, has been documented in Austria going back at least as far as the 13th century, in various shapes. The Kipferl can be made. Richelieu in Paris. This bakery, which served Viennese specialities including the Kipferl and the Vienna loaf, quickly became popular and inspired French imitators and the concept, if not the term, of viennoiserie, a 2. Vienna style pastries. The French version of the Kipferl was named for its crescent croissant shape and has become an identifiable shape across the world. Alan Davidson, editor of the Oxford Companion to Food, found no printed recipe for the present day croissant in any French recipe book before the early 2. French reference to a croissant he found was among the fantasy or luxury breads in Payens Des substances alimentaires, 1. However, early recipes for non laminated croissants can be found in the 1. Hexagon_With_Marketing_Analysis_Icons_Powerpoint_Template_1-.jpg' alt='Yeast Powerpoint Template' title='Yeast Powerpoint Template' />French bread appeared as early as 1. Zang himself returned to Austria in 1. This same M. Zank sic. Paris, the famous Boulangerie viennoise. Install Linux Software On Synology. Several sources praise this bakerys products Paris is of exquisite delicacy and, in particular, the succulent products of the Boulangerie Viennoise 8 which seemed to us as fine as if it came from the Viennese bakery on the rue de Richelieu. By 1. Charles Dickens wrote in his periodical All the Year Round of the workmans pain de mnage and the soldiers pain de munition, to the dainty croissant on the boudoir table1. The puff pastry technique which now characterizes the croissant was already mentioned in the late 1. La Varennes. Le Cuisinier franois gave a recipe for it in the 1. It was typically used not on its own but for shells holding other ingredients as in a vol au vent. It does not appear to be mentioned in relation to the croissant until the 2. Culinary legendsedit. A Kipferl, a precursor to croissants. Stories of how the Kipferl and so, ultimately, the croissant was created are widespread and persistent culinary legends, going back to the 1. However, there are no contemporary sources for any of these stories, and an aristocratic writer, writing in 1. Kipferl in a long and extensive list of breakfast foods. The legends include tales that it was invented in Europe to celebrate the defeat of the Umayyad forces by the Franks at the Battle of Tours in 7. Islamic crescent that it was invented in Buda or, according to other sources, in Vienna in 1. Ottomans by Christian forces in the siege of the city, as a reference to the crescents on the Ottoman flags, when bakers staying up all night heard the tunneling operation and gave the alarm. The above mentioned Alan Davidson proposed that the Islamic origin story originated with 2. Alfred Gottschalk, who gave two versions, one in the Larousse Gastronomique and the other in his History of Food and Gastronomy 1. According to one of a group of similar legends, which vary only in detail, a baker of the 1. Vienna in 1. 68. 3 or Budapest in 1. Turks, heard faint underground rumbling sounds which, on investigation, proved to be caused by a Turkish attempt to invade the city by tunnelling under the walls. The tunnel was blown up. The baker asked no reward other than the exclusive right to bake crescent shaped pastries commemorating the incident, the crescent being the symbol of Islam. He was duly rewarded in this way, and the croissant was born. The story seems to owe its origin, or at least its wide diffusion, to Alfred Gottschalk, who wrote about the croissant for the first edition 1. Larousse Gastronomique and there gave the legend in the Turkish attack on Budapest in 1. Vienna in 1. 68. 3 version. This has led to croissants being banned by some Islamic fundamentalists. Variantsedit. Lye glazed croissants, south Germany. Uncooked croissant dough can also be wrapped around any praline, almond paste, or chocolate before it is baked in the last case, it becomes like pain au chocolat, which has a different, non crescent, shape, or sliced to include sweet or savoury fillings. It may be flavoured with dried fruit such as sultanas or raisins, or other fruits such as apples. In France and Spain, croissants are generally sold without filling and eaten without added butter, but sometimes with almond filling. Croissant filled with jam. In the United States, sweet fillings or toppings are sometimes used, and warm croissants may be filled with ham and cheese, or feta cheese and spinach. In the Levant, croissants are sold plain or filled with chocolate, cheese, almonds, or zaatar. In Germany, croissants are sometimes filled with Nutella or persipan in southern Germany, there is also a popular variety of a croissant glazed with lye Laugencroissant. In the German speaking part of Switzerland, the croissant is typically called a Gipfeli this usually has a crisper crust and is less buttery than the French style croissant. ArgentinaeditCroissants are commonly served alongside coffee as a breakfast or merienda. These are referred to as medialunas half moons because of their famous shape and are typically coated with a sweet glaze de manteca, made with butter. Another variant is a medialuna de grasa of lard, which is not always sweet. A cousin of the croissant is the Italian cornetto in the Center and South or brioche in the North. These variants are often considered to be the same, but that is not completely true the French version tends to be crispy and contains a lot of butter, whereas an Italian cornetto or brioche is usually softer. Furthermore, the cornetto vuoto Italian empty cornetto is commonly accompanied by variants with filling, which include crema pasticciera custard, apricot jam or chocolate cream. They often come covered with powdered sugar or other toppings. Cornetto with cappuccino at the bar is considered to be the most common breakfast in Italy. On November 1. 1, St. Martins Day is celebrated in Greater Poland, mainly in its capital city Pozna. On this day, the people of Pozna buy and eat considerable amounts of sweet, crescent shaped pastries called rogale witomarciskie St. Martins croissants. They are made specially for this occasion from puff pastry with a filling made of ground white poppy seeds, almonds, raisins, and nuts.