Question: What are some of the steps in preparation that give Croissants their distinct form?
About the article "Croissant", section "Abstract".

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Primary schools can have cafeterias which provide students with meals for the lowest price.
They offer mostly croissants with the filling, but some have hamburgers, french fries and more.
Some schools offer cooked meals, but their cost is much higher.
Excursions ("ekskurzija") are one- or two-day trips to places around Serbia and Europe and are organized by the particular school and only in primary and high schools.
Supplementary education is carried out for students with aspirations of learning more about the particular subject, participate in competitions, earn scholarships and prepare for further education.
Complementary education is carried out for students with bad grades.
Its goals are to help students catch up with lectures, not with learning lesson only for the test, but also with remembering core part of that lesson for longer.
It can also be attended by students with higher grades, especially as a preparation for the upcoming test. 
The process of preparation follows the next steps: the pork fat is whipped until it becomes creamy and takes a much lighter color.
Then the eggs, salt and cheese (in small pieces) are added, still whipping the mixture after every adding.
This preparation is mixed with the maize flour, starch and milk, having as a result a paste that can be kneaded with the hands.
The dough shaped into small balls, the size of a big cookie, and a hole is made in them with the thump.
The hole is filled with a mix of chopped meat and eggs.
Afterwards, the ball is closed and given form like a small cake about 7 centimeters of diameter.
Finally, these cakes are put on a buttered oven tray, and are paint with some milk to give them a nicer color.
They are cooked in the oven at high temperature (250 °C or 475 °F) for about 20 minutes. 
In Belgium, Mother's Day ("Moederdag" or "Moederkesdag" in Dutch and "Fête des Mères" in French) is celebrated on the second Sunday of May.
In the week before this holiday children make little presents at primary school, which they give to their mothers in the early morning of Mother's Day.
Typically, the father will buy croissants and other sweet breads and pastries and bring these to the mother while she is still in bed – the beginning of a day of pampering for the mother.
There are also many people who celebrate Mother's Day on 15 August instead; these are mostly people around Antwerp, who consider that day (Assumption) the classical Mother's Day and the observance in May an invention for commercial reasons. 
Structure of meals.
"Le petit déjeuner" (breakfast) is traditionally a quick meal consisting of "tartines" (slices) of French bread with jelly or jam, along with coffee or tea.
Children often drink hot chocolate in bowls or cups along with their breakfasts.
"croissants", "pain aux raisins" or "pain au chocolat" (also named "chocolatine" in the south of France) are mostly included as a weekend treat.
Breakfast of some kind is always served in cafés opening early in the day. 
St. Martin's Day is celebrated in the Greater Poland region of Poland, mainly in its capital city Poznań.
On this day, the people of Poznań buy and eat considerable amounts of croissants, made specially for this occasion from roughpuff pastry with white-poppy and dainties, so-called Martin Croissants or St. Martin Croissants.