Croissant: How a Viennese Roll Became a French Icon

Croissant: How a Viennese Roll Became a French Icon

The croissant — the most recognisable French pastry — was actually an Austrian invention. Marie Antoinette brought it from Vienna to Paris, and French bakers turned it into a laminated masterpiece.

History of the dish

The croissant's prototype — the Austrian kipferl — has been known since the 13th century. After the 1683 Siege of Vienna bakers shaped a roll like the crescent moon (the Ottoman symbol) to celebrate the victory. The French added the laminated butter dough.

Key ingredients

Yeasted dough, cold butter (83%+ fat), milk, sugar, salt. Process: 3 turns of 3 layers = 27 layers of butter in the dough.

How to cook at home

Butter and dough must be the same plasticity — both at 8–10°C. Rest in the fridge for 30 minutes between folds. Final proof after shaping — 2–3 hours. Egg-wash twice.