Skip to content
Vinony
English
EnglishBahasa IndonesiaDeutschEspañolFrançaisItalianoNederlandsPolskiPortuguêsSvenskaTiếng ViệtTürkçeРусскийالعربيةفارسیहिन्दीไทย한국어中文日本語
croissant

File:Croissant-Petr_Kratochvil.jpg · Wikimedia Commons · See Wikimedia Commons

EntityQ207832· pop 72· linked from 714 articles

croissant

Sign in to save

Also known as croissants, butter croissant

A croissant (; ) is a French Viennoiserie in a crescent shape made from a laminated yeast dough that sits between a bread and a puff pastry.

AI overview

A croissant is a French pastry shaped like a crescent moon, made from a special dough that's layered to create a flaky texture somewhere between bread and puff pastry. It's a popular breakfast pastry that demonstrates the technique of laminating dough, which involves folding butter into the dough repeatedly to create those distinctive thin, crispy layers.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Food.name
Croissant
Food.image
File:Croissant-Petr Kratochvil.jpg
Food.image_size
270px
Food.country
France
Food.course
Breakfast
Food.type
Viennoiserie
Food.main_ingredient
Yeast-leavened dough, butter
Food.variations
Pain aux raisins, pain au chocolat, pain aux fraises

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 1,179 products

eNutri-Score
4NOVA · Ultra-processed food
Energy
385 kcal
Fat
20.2 g
— of which saturates
11.2 g
Carbohydrates
41.9 g
— of which sugars
10.6 g
Fibre
1.9 g
Protein
7 g
Salt
7.54 g
Browse on Open Food Facts →

via Open Food Facts · ODbL

Wikidata facts

Subclass of
pastry
Named after
crescent
Country of origin
France
Material used
butter
Image
Croissants au beurre (18953292873).jpg
Show 7 more facts
shape
crescent
Commons category
Croissants
Unicode character
🥐
native label
croissant
course
breakfast
hashtag
croissant
partially coincident with
brioche
Sources (1)

via Wikidata · CC0

~24 min read

Encyclopedic overview

17 sections
Contents
  • Origin and history
  • Culinary legends
  • Variants
  • Argentina and Uruguay
  • Italy
  • Poland
  • Portugal
  • Turkey
  • Overview of manufacturing
  • Ingredient functionality during processing
  • Predough
  • Lamination
  • Fermentation
  • Baking
  • Storage
  • See also
  • References

A croissant (; ) is a French Viennoiserie in a crescent shape made from a laminated yeast dough that sits between a bread and a puff pastry.

It is buttery and flaky, inspired by the shape of the Austrian , but using the Viennoiserie yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Excerpted from Wikipedia’s “croissant” article, available under the CC BY-SA 4.0 licence.

Gallery (22)

Available in 66 languages

Show 47 more

via Wikidata sitelinks · CC0