Croissant

The croissant is a leavened laminated viennoiserie shaped into a crescent from a butter-folded dough, then brushed with egg wash for colour. A descendant of the Central European kipferl, it took hold in France during the nineteenth century and became the emblem of the French breakfast. Its success rests on an airy lamination, a crisp shattering crust and an open, honeycombed crumb inside.