[DOC] [TLE] Croissant - Wikipedia [PAR] A croissant is a buttery, flaky, viennoiserie-pastry named for its well-known 
crescent shape. Croissants and other viennoiserie are made of a layered yeast-
leavened dough. The dough is layered with butter, rolled and folded several 
times in ... Croissants have long been a staple of Austrian and French bakeries 
and... [DOC] [TLE] Bakery technology - Puff pastry and Danish pastry - Classofoods [PAR] By adding yeast to the dough, puff pastry becomes Danish pastry. ... that Gele 
was making a type of very buttery bread for his sick father and the process of 
rolling the butter into the bread dough created a croissant-like finished .... The roll
-in fat can be butter or margarine at a dosage level of as much as 50 % of flour 
weight. [DOC] [TLE] Food - jService.io - Jeopardy trivia question API [PAR] Clues for: Food. Question, Answer, Value, Airdate. [DOC] [TLE] Free Flashcards about EUROPEAN HIST. - StudyStack [PAR] ITS HISTORY SHOWS THE FRENCH TAKING AN AUSTRIAN CRESCENT ROLL 
& MAKING IT WITH PUFF PASTRY, NOT BREAD DOUGH, CROISSANT. [DOC] [TLE] The History of the Croissant - Lucky Peach [PAR] The crescent-shaped pastries are fashioned from laminated dough, usually with 
... But how did buttery little crescent moons with lung sacs in them make their ... 
The exact history of the kipfel is hazy: the word was used in Austrian cuisine ... to 
croissants made with true, yeasted puff pastry dough did not come until the 1900s
. [DOC] [TLE] Is the Croissant Really French? | Travel | Smithsonian [PAR] Apr 30, 2015 ... A brief history of the croissant  from kipfel to Cronut. ... Does the croissant's 
Austrian ancestry belie its French fame? ... began to make it with puffed pastry, 
which is a French innovation, ... to his establishment to sample his Vienna bread, 
kaiser rolls, and .... Orphaned Baby Elephant Takes a Flight (4:43)... [DOC] [TLE] Yeasted pastry- BakeInfo (Baking Industry Research Trust) [PAR] Yeasted pastries are light flaky pastries that are crisp on the outside, but soft and 
... The dough, which has yeast added, is layered with fat, so this pastry is a ... the 
roll to France where it became known as the croissant, the French word for 
crescent. ... used for both bread and pastry making are involved in their 
production. [DOC] [TLE] Bake Info Info Croissants [PAR] Crescent-shaped roll made from yeasted dough layered to make .aky puff pastry. 
... HISTORY. Croissants are thought to have originated in Austria. In 1683 ... the 
roll to France where it became known as the croissant, the French word ... are 
needed for manufacture: bread (yeast raised) and puff pastry making. .... Report 
No. [DOC] [TLE] Whole Wheat Croissants - David Lebovitz [PAR] Oct 28, 2013 ... A recipe to make French-style croissants at home. ... Starting at the wide end, roll 
the croissant up toward the point, not too-tightly. .... When I put duck fat into the 
dough for puff pastry I loved the result (regular butter for the ..... I had the good 
fortune to take a bread making class in Paris (cole Suprieure de... [DOC] [TLE] Les Leftovers: The shifting phases of French bread history [PAR] Oct 12, 2014 ... In fact, a number of distinct phases mark French bread history, each quite ... 
There are no specific mentions of town bakers until sometime in the ninth .... Zang 
used the Austrian methods of including milk in his dough and using yeast. ... had 
the idea of making the croissant out of puff pastry, a French method... [DOC] [TLE] Outsourced Croissants Outrage Traditional French Bakers : The Salt ... [PAR] Aug 7, 2012 ... In the kitchen, head pastry maker Pierre Gibert still rolls his croissants from ... 
That's what gives a croissant its flaky quality," Gibert says. ... frozen dough that 
they simply bake on site, known as "industrial croissants. ... If not, what's the point 
of doing this job at all? ... The French take their bread very seriously. [DOC]

Question: Its history shows the French taking an Austrian crescent roll & making it with puff pastry, not bread dough
Answer: Croissant