History Of Croissant: Why Are French Croissants Better?

History Of Croissant: Why are French croissants better?
History Of Croissant: Why are French croissants better?


The history of croissant is fascinating, particularly since it has become such a common ingredient of baked good today. I love to take a piece of croissant and eat it straight out of the pan, or with some additional spread on the top. Croissants come in so many different varieties that it is impossible not to fall in love with them. There are sweet versions, savory ones, and even ones that are filled with nuts! Let us explore the history of croissant and try to determine which type of dough is best suited for the purpose.


All yeast breads have at least two ingredients; yeast and butter. Yeast is the first ingredient you will need to add to the dough. It is important that you select a yeast that is at the right temperature for your dough. If the yeast is too hot, it will burn the butter and make for soggy, messy breads. If the yeast is too cold, the butter will curdle, forming large strings of liquid that makes it difficult to handle.


Who invented chocolate croissant?

Originated with an Austrian baker, August Zang, who opened a boulangerie in Paris in the 1830s selling Viennese croissants with chocolate called schokoladencroissants. Schokoladen transliterated into French as chocolatine.


With the use of modern day flour mixers, the job of mixing the dough can be accomplished easily. When using a hand mixer, it is advisable to use both hands when applying steady and consistent pressure to the dough. A rolling pin will assist in creating those delicious round shaped dough layers in the croissant.


France is the world renown originator of this timeless delicacy. In fact, many traditional recipes use this bread topping for their recipes. Many people believe that it was introduced to America by French immigrants after they had made their home in the USA. It was only after other immigrants from Germany immigrated to the USA that these culinary delights began appearing in every American kitchen. These days, there are many places where you can find vintage croissants, and they are often passed down as heirlooms from one generation to another.


Why are French croissants better?

When it bakes, the butter melts and creates steam because butter has a good percentage of water. The steam gets trapped in the individual layers and that causes the flakiness, tender layers. Butter is melting and the dough is absorbing that melting butter, attributing to the delicious flavor of the croissant.


Traditionally, the French called their pastry a "crescent disc". However, the history of croissant has also been traced back to the Egyptians who made use of this pastry as an early type of bread. Their version of a croissant was shaped like a disk with three pointed ends. The Egyptians believed that these disks would protect the eater from bad luck.


There are many variations to the basic croissants. In America, however, the standard recipe called for two cups of all purpose flour, three eggs, and three cups of water. Three tablespoons of unsalted butter was also included. Other variations include the "quesant" or "pancake" that is filled with cream cheese. American versions of these pastries sometimes contain instant coffee, nuts or raisins to make them extra sweet.


Read Also: Why Do We Put Milk on Cereal and How did chocolate get its name?


With the advent of modernity, croissants soon found their way into the kitchens of Paris and its courtiers. A similar pastry was introduced in England called "chobed". It too was created out of two tablespoons of unsalted butter, but this time, it was flattened and reduced to resemble a "dough". The "baguette" became a favorite pastry of fashionable women throughout Europe. In France, the "baguette" was originally a thin slice of rich pastry, but as history has it, the word "baguette" had other meanings such as "dish, a piece of meat, or sandwich".


As history of croissants is very important to the history of baked bread, you will find that some variations do not contain eggs or butter. For instance, you will not find the traditional butter and cream filling in these types of pastries. Instead, today you will find them called "fours". This type of pastry contains no butter or eggs and is therefore considered healthy. So next time you find yourself craving that warm, golden loaf of bread, remember the first recipe that inspired it; a simple Croissant!


Looking for more Food News? Check out our famous History of Coffee - How it Soon Became a World Lighter. You wont regret it!

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