DISH RESEARCH · Dish
croissant
Also known as: Croissant au jambon fromage, fait maison, Croissant au jambon fromage, préemballé, Croissant aux amandes, artisanal, Croissant from puff pastry, Croissant ordinaire, artisanal, Croissant ordinaire, préemballé, Croissant pur beurre, artisanal, Croissant pur beurre, préemballé, Croissant pur beurre, sans précision (aliment moyen), Croissant, cheese, Croissant, chocolate, Croissant, filled with chocolate, Croissant, filled with cream, Croissant, filled with jam, Croissant, fruit, Croissant, plain, Croissant, sans précision (aliment moyen), Croissants, apple, CROISSANTS, BUTTER, Croissants, cheese
French-style yeasted laminated pastries with crisp butter-separated layers.
About croissant
Croissants are French viennoiserie made from yeasted dough laminated with a substantial butter block. This profile follows King Arthur's croissants de boulanger, excluding the source's optional dry milk and vanilla extract.
Butter drives the flavour, giving the pastry a rich dairy aroma and deep caramelised notes as the exposed layers brown. The lightly sweetened, salted dough remains balanced rather than dessert-sweet.
Each croissant is curved and deeply golden, with a crisp, finely ridged exterior. Torn open, it reveals an airy honeycomb of thin, distinct layers that feel light despite the rich butter lamination.
Allergens in this recipe
Contains: Egg, Wheat (gluten), Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in croissant
King Arthur Baker's Croissants.
- EggsDough enrichment and egg wash
- WaterDough hydration and egg wash
- Granulated sugarLight sweetness and fermentation support
- All-purpose wheat flourDough and butter-block structure
- Instant yeastLeavening
- Unsalted butterDough enrichment and laminated layers
- Table saltDough and butter-block seasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Eggs:
- Water:
- Granulated sugar:
- All-purpose wheat flour:
- Instant yeast:
- Unsalted butter:
- Table salt:
Origins & food traditions
King Arthur Baking supplies the complete croissants de boulanger recipe selected here and identifies its yeasted, butter-laminated folds as the structure of classic croissants. The reference article independently describes the modern French croissant as a buttery, flaky viennoiserie made from layered yeast-leavened dough.
Countries
- France
Cuisines & regions
- French Cuisine