A croissant is a buttery, flaky, French viennoiserie
pastry inspired by the shape of the Austrian kipferl but using the French
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...
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