The butter croissant is a staple of French pastry that has become a beloved breakfast choice around the world. Known for its flaky layers, golden crust, and rich, buttery flavor, the croissant offers a luxurious start to the day. Whether enjoyed plain or with a variety of fillings and accompaniments, a butter croissant brings a touch of elegance to the breakfast table.
While the croissant is synonymous with French cuisine, its origins are often linked to Austria. The precursor to the croissant, the kipferl, was a crescent-shaped pastry enjoyed in Austria as early as the 13th century.
The modern croissant, however, was born in France in the 19th century, when Viennese bakers introduced their pastries to Paris. French bakers refined the recipe, incorporating laminated dough techniques to create the light, flaky texture that defines the croissant today.
The croissant quickly became a symbol of French baking prowess and an integral part of the country’s breakfast culture. Over the years, it has evolved from a simple pastry to a gourmet item enjoyed worldwide.
Creating a perfect butter croissant is both an art and a science. The key to its characteristic flakiness and buttery flavor lies in the technique of laminating the dough.