π₯ The Story of the Croissant π₯
The croissant is considered the undisputed KING of French breakfast pastries π Some vocabulary . HΓΆrnchen ( Austria)= little horn Viennoiseries ( French) = Viennese pastries: ALWAYS WITH REAL BUTTER ! (AOP butter) Croissant = (dough with yeast + Puff pastry ) MY FAVORITE ( number 1) Pain au chocolat = chocolate croissant ( dough with yeast + Puff pastry) (number 2) Then: Chausson aux pommes = apple turnover (without yeast but only Puff pastry + apples ) Croissant aux amandes = Like croissant + almonds But with yeast Pain au raisin =Raisin swirl ( douph with yeast + Puff pasrtry) And only dough with yeast : Brioche Parisienne = Parisian Brioche (Brioche with a Head ) Brioche au sucre = Brioche with pearl sugar Brioche au praline =Praline Brioche (Brioche with candied almonds/hazelnuts) Each pastry has its own characteristics. And pay attention :Viennoiseries are not the same as pastries! ( It will be another story ) BTW :( For more than 40 years , I start everyday with a croissant and a large black coffee , sugar free. I'm still in good health !, There is very few sugar inside a croissant ) π₯βπ