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Croissant PNG Transparent Images

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Submitted by on Feb 16, 2021

Croissants are a buttery, flaky, viennoiserie pastry of Austrian origin. It is named after its historic crescent. Croissants and other Viennoiseries are made of yeast-fermented layered dough. The dough is layered with butter, rolled several times in a row, folded, and then rolled into sheets by a lamination technique. This process creates a layered flake-like texture that resembles a pie crust.

The crescent-shaped bread may have been made since the Renaissance, while the crescent-shaped cake may have been made since ancient times. Croissants are a staple of Austrian and French bakeries and patisseries. In the late 1970s, the development of factory-made, frozen, pre-formed, unfired dough made unskilled workers into freshly baked fast food. The croissant bakery, especially the La Croissant Tree, was a French reaction to American-style fast food. As of 2008, 30-40% of croissants sold in French bakeries and patisseries were baked from frozen dough.

The origin of the croissants, Kipferul, which dates back to at least the 13th century in Austria, took various forms. Kipfell can be plain, or you can use nuts or other fillings (some consider rugelach to be a type of kifli). Some Egyptians arguably argue that Kipfell could have been based on the feteer meshaltet pastry known to Egyptians.

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The birth of the croissant itself, an adaptation from the more straightforward form of kifli before the invention of viennoiseries, was at least 1839 when Austrian artillery Augustus Than founded a bakery in Vienna ( Dating back to 1838). (“Boulangerie Viennoise”) 92, rue de Richelieu in Paris. This bakery served Viennese cuisines such as kipferl and Vienna Loaf and quickly aroused popularity with French imitators (and in 20th-century terms for 20th-century Viennese-style pastries). This is the concept of viennoiserie. The French version of Kipfer is named after its crescent shape, which makes it globally identifiable.

Alan Davidson, the editor of the Oxford Companion for Food, had no current croissant printed recipe in a French recipe book until the early 20th century. The oldest French reference to croissants he found was in the “fantasy or gorgeous bread” of Payen’s Des Substances alimentaires in 1853. However, early recipes for non-laminated croissants were found in the 19th century, and at least one reference to croissants was established, and French bread appeared as early as 1850.

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