While some may debate that croissant is a pastry, it still fits the textbook definition of bread. These golden-colored, flaky, crescent-shaped beauties are best made with pure butter and slightly sweet yeast dough. If made well, the yellow-white interior should be just the slightest bit elastic when pulled from the center, ready to be covered with a pad of butter or some fresh jam. Experts opine that croissant was heavily influenced by Austrian kipfels – a pastry that originated in 1683. However, the croissant became French the moment people began to make it with puff pastry, a French innovation. Today, French croissants come filled with chocolate, jam, raisins, or even cream cheese. Sold fresh at numerous French boulangeries, and bakeries around the world, they are mainly consumed as a breakfast item.
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