French croissant

French croissant


French croissant

French croissant – Usually, the first image that comes to mind after hearing the name of the croissant is a delicious breakfast in Paris and around the Eiffel Tower. But did you not know that the history of this sweet goes back to Austria and the period of the siege of Vienna? Many people consider “Croissant” or “Croissant” to be one of the original French sweets; But in fact, the history of this pastry goes back to the Ottoman invasion of Austria. The word “Viennoiserie” in English means sweet; But in French, it is derived from the root “Viennois” meaning “related to Vienna” and refers to the capital of Austria, the city of Vienna. In fact, most of the famous French sweets for breakfast come from Austria.

Kipferl pastry is older than croissants and dates back to the 13th century in Austria. Modern croissant sweets became popular in 1683 when the Ottoman Empire planned to build a tunnel under the city during the siege of Vienna. Fortunately, the bakers who were working at night heard the sound of the tunnel being dug and informed the guards. As a result, King John III Sobieski was able to push himself in time to defeat the Turks. To the crescent moon that is on the Ottoman flag. So Cape Ferrell, which means “crescent” in German, became a symbol of this. You may ask yourself, what does being inspired by the flag of the Ottoman Empire have to do with the victory of the Austrians? We have to say that eating Cape Ferrell sweets for the Austrians is like eating their enemy (the crescent on their flag) and brings to life the memory of their victory.

Western Europe

Cape Ferrell sweets arrived in France in 1770 when Marie Antoinette, an Austrian, married the King of France, Louis XVI. Upon arrival in France, the Queen felt homesick and missed her country and Austrian cuisine. The royal bakers decided to make Cape Ferrell cake in his honor and later named it “Croissant”. Gradually, this sweetness gained a lot of popularity throughout France. Until an Austrian baker named August Zang founded the first Viennese bakery in Paris. Of course, today this place is closed and turned into an insurance office; But its remarkable success persuaded countless other French bakers to emulate this type of pastry. Therefore, Cape Ferrell and Croissant are not considered authentic French pastries and are of Austrian origin. Over the years, French bakers used more butter to make croissants, and from 1920 onwards, it became one of the main sweets in France. The French have not changed the crescent-shaped appearance of the croissant, and be careful not to confuse it with the English croissant, which is smooth.

French croissant

History of croissant bread
Experts believe that the croissant is influenced by Austrian kipfels (vanilla sweets in the shape of a crescent covered with sugar). The origin of this sweet in 1683 as a memorial is the celebration of the victory of Austria over the Ottoman Empire and its appearance is an imitation of the crescent moon of the Turkish flag. There is another story that says that one night while the bakers of Vienna were baking bread in Austria, they heard faint noises from under the ground and sounded the alarm to inform the soldiers that the Ottoman soldiers were occupying the city by digging. There are underground tunnels. Thus the tunnels exploded and the city was saved and the bakers were asked to bake bread in the shape of the crescent of the Turkish flag. Croissant means crescent moon and indicates the crescent shape of this bread. Croissant bread arrived in France very soon. Queen Marie-Antoinette, who was born in Vienna, was very fond of croissants, which in turn contributed to the popularity of croissants. Queen Marie had gone to France after marrying the King of France.

French Croissant Bread
And so, the croissant became French when people started baking it with dough and yeast. A French invention. Today, French croissants are filled with jam, chocolate, Nutella, raisins, or even cream cheese, which are served fresh in French bakeries. Croissants are mostly consumed as a breakfast item. The first evidence of how to make croissant bread was published in 1853 in the cookbook Des Substances Alimentaires. But the first recipe was published in 1905, which bore little resemblance to the croissants we eat today. On the contrary, a year later, the croissant recipe was published in the Nouvelle Encyclopedie Culinaire, which is similar to today’s recipes. On the other hand, research by chef Jim Chevallier proved that croissant-like pastries were already made in Vienna in the 1630s under the name kipfel. Those sweets were first baked from briquette dough in the 1400s and brought to France by Austrian bakers August Zang and Ernest Schwarzer.

French croissant

Confectionery products
During Napoleon’s time, butter became scarce, so margarine replaced it, which was used in all bread and pastries, including croissants. That’s why old-fashioned butter recipes are different from margarine made with margarine. Most food historians believe that yeast-made croissants are a French invention of the early twentieth century that has become a standard part of French breakfast and a staple of French cuisine since the 1950s.

Crescent or smooth crescent
Recently in 2017, a baker from Nice claimed that he wanted to prevent the extinction of the real croissant. He says that the industrial production of croissants, which consumes 3/4 of the consumption of French croissants, is effective in destroying the originality of this sweet bread. The original croissants are made in the shape of a crescent, but today in some places we also see the baking of smooth croissants. Of course, in France, bakers still bake croissants in their traditional crescent shape. A classic fact about croissants is that they are not easy to prepare and take hours to prepare. After preparing the initial dough, it should rest for a few hours to swell, and after kneading and initial shaping, it should rest again for about 2 hours to be ready to bake. But the result, if done right, is really worth the trouble. These multi-layered, golden, and crescent-shaped pastries are best made from pure butter and slightly sweet dough. Properly covered, it will withstand a lot of adverse conditions. However, it can also be made with yeast. A classic croissant is a little sweet and can be filled with chocolate, jam, cheese, ham, or raisins. If you are interested in cooking croissants at home, see the home croissant cooking tutorial here.

Leave a Reply

Your email address will not be published.

CAPTCHA ImageChange Image