Rugelach, however, were probably invented in the 17th century. How did the kipferl get its crescent shape, and become, well, a croissant? Legend has it that a group of Vienna bakers invented the prototype for the croissant in , during an Ottoman siege on the Austrian capital. These were similar to the traditional kipferl but shaped into the form of a crescent moon, which appeared on the flags of the Ottoman Empire from the 14th century.
However, many have put this theory into strong doubt, noting for example that crescent moon-shaped breads and cakes, including kipferl , had been mentioned in poems and other texts for centuries prior to the Vienna attack. And as food historian Jim Chevallier notes , origin stories for both the bagel and the yeasted Kugelhopf cake also mention the Ottoman siege of Vienna as the moment of invention for two other enduringly popular baked goods.
But historians generally say this account is incorrect, and that the baked good only became popular in France during the 19th century. They attribute the arrival of the kipferl to a bakery opened in Paris in by Austrian-born bakers August Zang and Ernest Schwartzer. While the bakery at 92, Rue de Richelieu only operated for two years, the French craze for viennoiseries literally, Vienna-style baked goods was born.
The term, of course, has stuck: any sort of pastry that has a bread-like base, from pain au chocolat to pain aux raisins and croissants, are strictly speaking not patisseries , but viennoiseries. The word croissant began appearing in dictionaries and other texts from the midth century in reference to butter and flour-based, crescent-shaped breads.
And from or so, bakers in Paris— then around France— whipped up their own versions. By the s, the term had crossed the channel, referenced by Charles Dickens and others in relation to French culinary delights. They are often filled with nuts or other fillings, and kipferl which have possible but unconfirmed roots in ancient Egypt , are also considered to be a form of rugelach, a Jewish pastry of Ashkenazic origin.
They are denser and sweeter to what we think of as the modern croissant. Around the turn of the 17th century, that dough began to change, and the style of dough used in traditional croissants was first documented. How it morphed into the traditional croissant, though, is still a part of culinary lore. Legend has it, Viennese bakers working throughout the night heard the Turks as they tried to tunnel beneath the city during a invasion.
The new croissant was a huge success and has remained until now a typical French indulgence. Back then, the French bakers made the French croissant in different shapes and fillings:.
We hope this little study gave you an insight into the interesting story behind the French croissant. Next time you bite into one you might remember that it has French, Austrian and Turkish origins: quelle histoire! The croissant is an integral part of French culture.
For the majority of French people, eating them is a real moment of pleasure, even of sharing and conviviality. Nowadays, this love of the croissant in France is intact and is passed on to the younger generation.
The purchase price of a croissant in France depends on several factors. According to a recent survey, the French purchase croissants for:. The best time to eat croissants bought in bakeries is in the morning and at weekends. On average, the French eat their croissant:. If you would like more statistics on the consumption of croissants in France, visit this link.
In the United States , the success of the croissant from France is undeniable. It arrived in the s thanks to the famous American company Sara Lee. The French croissant became a cult product until it became a national day, celebrated on January 30th. And the French croissant has not finished its expansion. In , million Americans consumed it, and an estimated million in , according to the polling institute The Statistical Portal. In Asia too , French-style boulangeries are multiplying.
Japan, South Korea and China are among the countries most fond of viennoiseries. Visiting France is not a guarantee that you will be savouring a traditional fresh croissant! Today, the French baker continues to fight to save the French croissant and campaigns to create a home-made croissant label. Another pitfall: boulangeries that sell the best baguettes are not necessarily selling the best croissants either as they have to focus on the quality of their bread at the expense of viennoiseries.
And vice-versa. However, there is a great article on FrenchGuyCooking. Some of their tips include:. Under the marquee the best boulangers bakers were at work, baking bread and croissants. Here you could tell that they were making the real stuff, have a look:. The croissants are taking shape! In France, the croissant au beurre has been made since the s with a puff pastry dough, like the pain au chocolat.
The mixture of flour, sugar, butter, yeast and water is kneaded, then divided into several pieces of dough, before letting it rest. There are several French croissant recipes on the Internet, including tutorials on Youtube. I personally have not yet tested them. This list was established by the Time Out Paris team on pure butter croissants pur beurre.
They assessed the croissants on criteria such as their appearance browned and cooked through , their puff pastry and their taste. Find out more about the rank here. Well, a croissant in French is simply… un croissant! In astronomy, the crescent is relative to the phases of the moon as it moves from the new moon to the full moon. Thus, in geometry, a crescent is used to designate a piece of disc, concave on one side and convex on the other.
Hence the representation of crescent used as a symbol of Islam. By analogy, the name crescent croissant in French was given to the Viennese pastry that adopts this shape.
Shortly afterwards, in , Pierre Larousse, in his Grand Dictionnaire universel , described the croissant as a:. Where do you get your French croissants from?
Please do comment below with your favourite boulangerie in Paris or provincial France! He grew up in France and Germany and has also lived in Australia and England. Ah the iconic French croissant! So beloved; so little understood! Many people think the croissant is made of puff pastry, it is not. Although flakey like puff pastry, puff pastry contains no yeast. Marie Antoinette popularized the croissant in France by requesting the royal bakers replicate her favorite treat from her homeland, Austria.
This bakery served Viennese specialties including the kipfel croissant and the Vienna loaf and quickly became very popular and inspired French bakers.
The dough became lighter and more delicate throughout time, and the kipfel was developed into what it is known now as the croissant. Today, the croissant is both a symbol of French culture and tradition, shared throughout the world.
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