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Chapters: Croissant, Mille-Feuille, Canelé, Madeleine, Macaron, Angel Wings, Ladurée, Éclair, Beignet, Petit Four, Financier, Pain Au Chocolat, Croquembouche, Viennoiserie, Palmier, St. Honoré Cake, Paris-Brest, Croustade, Bichon Au Citron, Macarons D'amiens. Source: Wikipedia. Pages: 66. Not illustrated. Free updates online. Purchase includes a free...
Chapters: Croissant, Mille-Feuille, Canelé, Madeleine, Macaron, Angel Wings, Ladurée, Éclair, Beignet, Petit Four, Financier, Pain Au Chocolat, Croquembouche, Viennoiserie, Palmier, St. Honoré Cake, Paris-Brest, Croustade, Bichon Au Citron, Macarons D'amiens. Source: Wikipedia. Pages: 66. Not illustrated. Free updates online. Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: A croissant (French pronunciation: , anglicised variously as , , etc.) is a buttery flaky pastry, named for its distinctive crescent shape. It is also sometimes called a crescent or crescent roll. Croissants are made of a leavened variant of puff pastry. The yeast dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, a technique called laminating. Crescent-shaped breads have been made since the Middle Ages, and crescent-shaped cakes (imitating the often-worshiped Moon) possibly since classical times. Croissants have long been a staple of French bakeries and patisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. Indeed, the croissanterie was explicitly a French response to American-style fast food, and today 30-40% of the croissants sold in French bakeries and patisseries are frozen. This innovation, along with the croissant's versatility and distinctive shape, has made it the best-known type of French pastry in much of the world. A croissant rising from unbaked doughThe kipferl - ancestor of the croissant - has been documented in Austria going back at least as far as the 13th century, in various shapes . The kipferl can be made plain or with nut or other fillings (some consider the rugelach a form of kipferl ). The original Boulangerie Viennoise in 1909 (when it was owned by Philibert Jacque...More: http://booksllc.net/?id=164372
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