A croissant is a buttery, flaky, viennoiserie pastry of austrian origin, named for its historic crescent shape. Croissants and other viennoiserie are made from a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique referred to as laminating. The process results in a layered, flaky texture, much like a gasp pastry. Crescent-fashioned breads were made because the renaissance, and crescent-shaped cakes possibly considering antiquity. Croissants have lengthy been a staple of austrian and french bakeries and patisseries.
The current croissant turned into developed within the early 20th century. In the past due nineteen seventies, the improvement of factory-made, frozen, pre-shaped but unbaked dough made them into a fast food that may be freshly baked by unskilled hard work. The croissant bakery, extensively the la croissanterie chain, changed into a french reaction to american-style speedy food, and as of 2008, 30–40% of the croissants bought in french bakeries and patisseries have been baked from frozen dough.
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