Croissant

Small fragrant buns of a peculiar form in the form of a month, inside which the filling is often contained, and there are croissants. This is not only a delicious treat, but also a traditional breakfast element of almost any Frenchman. Mostly croissants are served for a morning coffee or a cup of hot chocolate.

It is noteworthy that in translation from French the name of this flour product is translated as a month. The term first appeared in French dictionaries back in 1863, and the recipe for this dish fell into the stock of culinary literature in 189
1. However, the croissant of that time was very different from the modern version of this delicious treat - it began to be baked from puff pastry only at the beginning of the 20th century.

It's no secret that the croissant is considered France's traditional pastry, however few know that in fact this sweet bagel is an invention of Venetian buns. Although the French themselves do not hide this and call croissants Viennese pastries.

Why exactly the shape of the crescent moon? The fact is that there is even a legend about this, the reliability of which can be judged on the basis of its own considerations. It is said that during the reign of King Ferdinand I (a famous sweet), a confectionery was opened in Vienna, to work in which Spanish and Dutch confectioners were invited.

In 1983, during the Ottoman attack on the city, local residents nevertheless defended their native corner during a long battle. True, then the Viennese bakers had to work at night in order to have time to feed the hungry soldiers.

So, it was in honor of the victory over the Ottomans that the buns baked fragrant fresh bagels from puff pastry, intent on giving them the shape of a crescent moon emblazoned on Turkish flags. Since then, the croissant has been flaunted on the table of lovers of this fragrant tender product every morning during breakfast.

Croissant composition

The croissant always contains bakery wheat flour, necessarily of the highest grade, water, animal fat, sugar, culinary food salt, as well as yeast. In addition, modern manufacturers often use a variety of taste enhancers, stabilizers, dyes and other additives for greater attractiveness of the finished product.

The calorie content of a croissant directly depends on the range of products used to make this flour product. If the bun is made of pastry only, its nutritional value is slightly lower than the stuffed croissant. Various fruit or berry jams, jam, boiled condensed milk, chocolate, nuts and all kinds of creams often act as the latter.

Often, unsweetened fillers are also present in the croissant - mainly ham and other meat products, as well as a variety of cheese varieties. The calorie content of a classic croissant, that is, without filling, leaves approximately 406 kcal per hundred grams of product.