In the United States, National Croissant Day, recognizes a wonderful flaky pastry enjoyed at every meal. Croissants are buttery, crescent-shaped rolls that are crispy on the outside and soft on the inside.
The key to a perfect croissant is laminating the dough. Laminating the dough, also used in puff pastry, is a process by which butter is folded into the mixture creating multiple thin layers of butter and dough. The result is a mouth-watering flaky crust and airy body.
Legend surrounds this pastry, as is often the case with a popular, worldly treat. What is known, is that crescent-shaped breads have been found around the world for ages. One of these was the Kipferl which originated in Austria as far back as the 13th century. This nonlaminated bread is more like a roll.
Credit for the croissant we know today is given to an Austrian military officer, August Zang. In 1939 he opened a Viennese bakery in Paris introducing France to Viennese baking techniques.
HOW TO OBSERVE #NationalCroissantDay
Stop by the bakery for a fresh, warm croissant. Be sure to give your baker a shout out, too! Of course, you can always try baking your own. This Recipe is from Allrecipes.com
Use #NationalCroissantDay to post on social media.