READY TO BAKE
A butter rich mini croissant, pre egg-washed, ready to bake.
Ideal breakfast item for on the buffet or on the coffee break table in hotel and catering business.
This product is pre-egg-washed.
A croissant is one of the heights of yeast baking. Croissants are made by rolling up a rich yeasted dough with layers of a great deal of butter or margarine. Croissants are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and folding a few times in succession, then rolling.
Vienna, summer 1683. The Turkish army has conquered the Austrian empire and laid the siege to the capital. Due to the hard resistance they decided to dig tunnels under the ramparts of the capital. The bakers in Vienna could hear the noise of the spades at night. The bakers alarmed the citizens and so they could defeat the Turkish army. In memory of this event the bakers decided to make a special patisserie with the typical "croissant"-shape (= symbol of the Turkish emperor, his army and the Islam religion). Marie-Antoinette born in Austria brought the croissant to Paris in the 18th century. The fabrication of this "viennoiserie" became very known in Europe, especially from the World Expo in Paris (1889).
Alan Davidson, editor of the Oxford Companion to Food states that no printed recipe for the present-day croissant appears 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.
It is also possible to make a savoury snack with it: filled with a small sausage or ham & cheese.