The croissant (French: croissant) is a baked product made from a layered, yeasted, and buttery dough. It is characterized by its crisp exterior and soft, airy interior. Croissants are typically prepared in a crescent shape. The generous use of butter and the specialized folding and rolling techniques used in preparing the dough result in a flaky texture that separates into layers when baked. Croissants can be consumed plain or filled with ingredients such as chocolate, almond paste, or other fillings.

^{Croissant. (Generated with artificial intelligence.)}

Etymological Analysis

The word “kruvasan” in Turkish is derived from the French word croissant. The French croissant originates from the verb croître, meaning “to grow” or “to increase.” In this context, the term refers specifically to the waxing (growing) phase of the moon after the new moon. Thus, in French, croissant refers both to the pastry and to the crescent moon phase.

Additionally, the French verb croître stems from the Latin verb crescere (to grow), which is also the origin of the English word crescent.

History

The widely told origin story of the croissant dates back to the 17th century, following the second Ottoman siege of Vienna in 1683. According to legend, Viennese bakers discovered Ottoman tunnels and created crescent-shaped pastries to commemorate their role in the city's defense — symbolizing the crescent moon on the Ottoman flag. These pastries were later introduced to Paris by Viennese bakers who migrated to France, where the French further refined the recipe to develop the modern croissant.

Croissants began to gain popularity in France in the early 19th century. In 1839, Austrian baker August Zang opened a bakery in Paris called Boulangerie Viennoise, which featured Viennese-style baked goods. These products quickly gained attention, and French bakers adapted the recipes, eventually producing the buttery, layered croissant we know today.

Traditional croissant recipes originally used less butter. However, as techniques improved in the 20th century, the butter content increased, the lamination process was perfected, and the croissant achieved its iconic crispy texture.

Production Process

Dough Preparation:

The production begins with a yeasted dough made of flour, water, milk, sugar, salt, and a small amount of fat. Fresh or dry yeast is added to make the dough rise.

Lamination:

Lamination is the process that gives the croissant its signature layered texture. It involves the following steps:

• The dough is rolled out into a large rectangle.
• A block of cold butter is placed in the center.
• The dough is folded over the butter and rolled out.
• This folding and rolling process is repeated several times (typically 3–4 times), and the dough is chilled between each step.
• As a result, hundreds of thin layers of dough and butter are formed.

Shaping:

After lamination, the dough is cut into triangles. Each triangle is rolled from the wide end toward the point and curved into a crescent shape.

Proofing:

The shaped croissants undergo a second fermentation process. They are proofed for 1–2 hours at around 24–26 °C in a humid environment. During this phase, the dough increases in volume, and air pockets form within the structure.

Baking:

The proofed croissants are baked at 180–200 °C until golden brown. As the butter melts during baking, it creates steam between the layers, causing the croissant to puff up and develop its flaky texture.

Nutritional Value

Croissants are high in fat and carbohydrates, making them an energy-dense food. On average, a plain croissant:

• Contains approximately 230–270 kcal per piece (~60 g).
• Has a fat content of around 20–25% (especially in butter-rich versions).
• Provides a low to moderate amount of protein.

^{Croissant Making(Buttermilk Pantry)}