Croissant | Wikipedia audio article
Channel: wikipedia tts
Date: 10/12/2018

This is an audio version of the Wikipedia Article:
Croissant


00:01:05 1 Origin
00:04:10 1.1 Culinary legends
00:06:51 2 Variants
00:08:01 2.1 Argentina
00:08:34 2.2 Italy
00:09:22 2.3 Poland
00:09:55 2.4 Portugal
00:10:56 2.5 Spanish
00:11:12 2.6 Turkey
00:11:36 3 Overview of manufacturing
00:14:59 4 Ingredient functionality during processing
00:15:09 4.1 Predough
00:17:39 4.2 Lamination
00:20:18 4.3 Fermentation
00:21:42 4.4 Baking
00:24:18 4.5 Storage
00:26:40 5 See also



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SUMMARY
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A croissant (UK: ; US: , ; French pronunciation: [kʁwa.sɑ̃] (listen)) is a buttery, flaky, viennoiserie pastry named for its historical 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 succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissanterie was explicitly a French response to American-style fast food, and as of 2008 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.Croissants are a common part of a continental breakfast in France.