“I'm going to make this chicken salad croysant sandwiches! A perfect snack---” I’m sorry, but what’s that again? “Chicken salad croysant sandwiches! You'll love it! I know---” Yes, I hope so. But I don't know what a chicken salad croysant sandwich is. “Really?! How come you don’t know about croysant sandwiches? I’ve known this since grade school. Duh.” *silence* *another long silence* *another longer than before silence* Oh! Ok, I get it. Did you mean ‘croissant’? “Yeah! What did I say?! I said croissant!” Oh please, you said ‘croysant’, not ‘croissant’. Kru’sant. “No! You're deaf and dumb!” *goes out and slams the door* Well, now I can be free talking about ‘croissant’. If you know nothing about it, then sit with me and let’s find out.
Croissant is a “buttery, flaky, viennoiserie or Vienna-style pastry named for its well-known crescent shape.” By the way, viennoiserie is baked goods that are yeast-leavened, same as breads. In making croissant, “the dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating.”
Kipferl is the ancestor of croissant. They have been first documented in Austria back in the 13th century. According to Wikipedia, kipferl can be made plain or with nut or other fillings. Some consider the rugelach a form of kipferl. In 1839 croissant, is invented by a 92 years old Austrian artillery officer, August Zang in Paris. He is the founder of the Viennese bakery ‘Boulangerie Viennoise’. “This bakery, which served Viennese specialties including the kipferl and the Vienna loaf, quickly became popular and inspired French imitators.” Kipferl’s French version made with a shape of a crescent moon that has become popular all over the world.
Aw yeah! Let’s get moving and try this--- *door opens* “I want to join!” I thought you left. So you've been listening the whole time. Well, I'll forgive you for the ‘deaf and dumb’ thing. But you know, sometimes, we have to---“ Just shut up, will you? Now it is time for you to enjoy! You can view the link to the recipe in the ‘Life in the Lofthouse’ website below.”