Croissants are flaky, buttery, French pastries that are quintessential to French culture and cuisine. It is the epitome of French bakeries and cafes. It is the greatest pride of any French baker or artisan. Anyone who has ever attempted to make croissants for the first time has failed at least a couple of times.
Croissants are made from laminated dough or puff pastry which is formed by putting dough between sheets of dough, rolling it, putting butter again, repeating the rolling process until layers have been formed. Some people think this is too much of a burden for just bread or pastry. But making an intricately layered laminated dough is an essential starting point to delicious flaky croissants.
It’s best to leave that process to expert artisan bakers. After all, making laminated dough can be likened to a holy sacramental bread experience.
- The United States celebrates National Croissant Day on January 30.
- Marie Antoinette was extremely fond of the croissant. French bakers dedicated their lives to perfecting the recipe. Without them, we wouldn’t have enjoyed croissants today.
- Traditional croissants were baked with chocolate, frangipane, or even fruit and jam fillings. In the 1970s, croissants were filled with savory fillings like traditional sandwiches and in the 20th century, croissants became an American fast food. French people dismay this abomination and would prefer to preserve the sanctity of croissants as a traditional French pastry.