Most food historians trace the origins of the croissant to Austria and elsewhere in Eastern Europe, where small pastries called kipferl had been made since at least the 13th century, according to numerous records. The story of how Austrian kipferl or Hörnchen arrived in France is, as you might guess, another disputed one. For years, it was casually asserted that Queen Marie Antoinette, a a native of Austria and daughter of the powerful Empress Maria Theresa, introduced it to the court at Versailles in 1770 after her marriage to King Louis XVI. Interestingly, though, consumption habits fell along subtle class lines. Two different versions of the puff-pastry croissant emerged: one, more expensive and made with pure butter (croissant au beurre), and another, often made with margarine or other cheaper fats, called the croissant ordinaire (ordinary croissant). Our croissants are, as the name suggests, pure butter croissants (croissant au beurre). In English, a croissant and a chocolate eclair are both considered pastries. But in French, a chocolate eclair is a pastry (patisserie) while a croissant is a “viennoiserie,” which means “things of Vienna,” a classification within the patisserie category. It should come as no surprise that croissants are the number one viennoiserie consumed in France.
Ingrediens:
Butter*, Eggs*, Wheat flour*, Salt, Yeast,
*organic
Nutrition facts (per 100 g)
Calories 341 kcal, carbohydrates 36 g, protein 7 g, fat 19 g, fiber 1 g, sugar 1.5 g
Amount
1 piece = 70 g
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