Question: How did the French croissant get its name?
About the article "Croissant", section "Origin".

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Cuernos (Horns) are a Mexican pastry that is famous for its horn-like shape.
This pastry has garnered many comparisons to the French croissant. 
Rugelach (; ), other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach (all plural), rugalah, rugulah, rugala (singular), is a Jewish pastry of Ashkenazic origin.
Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.
Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege, possibly a reference to the Battle of Vienna in 1683.
This appears to be an urban legend however, as both the rugelach and its supposed ancestor, the Kipferl, pre-date the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie).
An alternative form is constructed much like a strudel or nut roll, but unlike those, the rolled dough and filling is cut into slices before baking. 
The Kipferl, ancestor of the croissant, has been documented in Austria going back at least as far as the 13th century, in various shapes.
The Kipferl can be made plain or with nut or other fillings (some consider the rugelach a form of Kipferl).
The "birth" of the croissant itself – that is, its adaptation from the plainer form of Kipferl, before the invention of Viennoiserie – can be dated with some precision to at latest 1839 (some say 1838), when an Austrian artillery officer, August Zang, founded a Viennese bakery ("Boulangerie Viennoise") at 92, rue de Richelieu in Paris.
This bakery, which served Viennese specialities including the Kipferl and the Vienna loaf, quickly became popular and inspired French imitators (and the concept, if not the term, viennoiserie, a 20th-century term for supposedly Vienna-style pastries).
The French version of the Kipferl was named for its crescent ("croissant") shape and has become a identifiable shape across the world.
Alan Davidson, editor of the "Oxford Companion to Food", found no printed recipe for the present-day croissant in any French recipe book before the early 20th century; the earliest French reference to a croissant he found was among the "fantasy or luxury breads" in Payen's "Des substances alimentaires", 1853.
However, early recipes for non-laminated croissants can be found in the nineteenth century and at least one reference to croissants as an established French bread appeared as early as 1850.
Zang himself returned to Austria in 1848 to become a press magnate, but the bakery remained popular for some time after, and was mentioned in several works of the time: "This same M. Zank ...founded around 1830 , in Paris, the famous Boulangerie viennoise".
Several sources praise this bakery's products: "Paris is of exquisite delicacy; and, in particular, the succulent products of the Boulangerie Viennoise"; "which seemed to us as fine as if it came from the Viennese bakery on the rue de Richelieu".
By 1869, the croissant was well established enough to be mentioned as a breakfast staple, and in 1872, Charles Dickens wrote (in his periodical "All the Year Round") of: the workman's pain de ménage and the soldier's pain de munition, to the dainty croissant on the boudoir tableThe puff pastry technique which now characterizes the croissant was already mentioned in the late 17th century, when La Varenne's "Le Cuisinier françois" gave a recipe for it in the 1680 – and possibly earlier – editions.
It was typically used, not on its own, but for shells holding other ingredients (as in a vol-au-vent).
But it does not appear to be mentioned in relation to the croissant until the twentieth century.
A croissant ( or ; ) 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 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 food breads have been made since the Middle Ages, and crescent-shaped cakes possibly since antiquity.
Croissants have long been a staple of 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 today 30–40% of the croissants sold in French bakeries and patisseries are frozen.
Today, the croissant remains popular in a continental breakfast. 
Son of Christophe Boniface Zang, a prominent Vienna surgeon, August Zang became an artillery officer before going to Paris (probably in 1837) to found a famous Viennese Bakery ("Boulangerie Viennoise"), which opened in 1838 or 1839.
The bakery was quickly imitated and its Austrian kipfel became the French croissant.
Baking historians (who often – erroneously – qualify Zang as "Baron", "Count" or "Royal Chamberlain") sometimes claim he introduced the baguette, but this is not supported by any period source.
He did however introduce the Viennese steam oven, which became standard in France.