Like every January 30, the world celebrates the Croissant Day in honor of the French bakery classic. Its puffish and crispy texture, along with their ability to adapt to any food of the day, achieved that Culinary piece becomes an icon worldwide.
Originally from Austria, where he was born in the seventeenth century under the name of “Kifli“, Croissant evolved and was perfected by bakeries in France. In our country there is the Creole version – The crescent– That with its marked differences it managed to move the Croissant in the Breakfasts and snacks of the Argentines.
World Croissant Day: What are the differences with the Argentine crescent?
Both bakeries share, among so many things, the same day of celebration. However, despite their similarities, the food of the French and Argentine bakeries They present marked differences that make them unique.
First, the Croissant is characterized by a puff pastry – crispy outside -, light and porous. In addition, it is presented in a elongated and straight format.
The elaboration of the dough is characterized by being made with butterwhich gives you your typical soft and delicate flavor. In addition, during the preparation process the baker must make multiple folds and rests to create fine layers that will then separate when baked.
As for taste, despite being made with butter, the Croissant maintains a neutral taste that allows, in its stuffed versionshighlight other types of flavors.
On the side of the Argentine version, the first visible difference is the presentation format that, instead of being straight, presents a curvature in the bakery piece. Something that is not so well known is that the crescent It is prepared mostly with yeast and sometimes some fat or butter is added.
In its presentation, the mass of the crescent is denser, compact and spongy than that of the croissant. In addition, together they are baked, allowing their edges to touch them, while the Croissants They are placed separately, which favors their individual growth and more airy texture.
As for taste, Argentine croissants usually have a sweet or salty taste from the dough unlike the neutrality of their French pair. Even many are usually covered with syrupwhich gives them their characteristic brightness and a touch of sweetness.
How did Croissant originate?
The Croissant is not originally from France but, in reality, it emerged in the territory of Auscera. Its history dates back to the seventeenth century in Vienna, during the siege of Ottoman Empire to the City. At that time, the Viennese bakers, who worked at dawn, warned suspicious movements and alerted the authorities, allowing the successful defense of the city.
After this, to celebrate the bakers created a crescent -shaped bread, in reference to the Ottoman symbol. Over the years, this piece of bakery was popular in France, where its preparation technique was finally perfected with puff pastry and butter.
Source: Ambito
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