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A croissant ( or , ; ) is a buttery, flaky, viennoiserie or Vienna-style pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped food breads have been made since the Middle Ages, and crescent-shaped cakes possibly since antiquity. Croissants have long been a staple of Austrian and French bakeries and pâtisseries. 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. The croissanterie was explicitly a French response to American-style fast food,〔("Croissant Vite", ''Time'' 8 September 1980 )〕 and today 30–40% of the croissants sold in French bakeries and patisseries are baked from frozen dough.〔Bertrand Rothé, "Il est bon mon croissant (surgelé)", ''Bakchich Info'', 11 March 2008 ()〕 Today, the croissant remains popular in a continental breakfast. == Origin == The Kipferl, ancestor of the croissant, has been documented in Austria going back at least as far as the 13th century, in various shapes.〔(Jacob Grimm and Wilhelm Grimm, Deutsches Wörterbuch von Jacob Grimm und Wilhelm Grimm 11 )〕 The Kipferl can be made plain or with nut or other fillings (some consider the rugelach a form of Kipferl). The birth of the croissant itself – that is, its adaptation from the plainer form of Kipferl, before the invention of viennoiserie – can be dated to at latest 1839 (some say 1838), when an Austrian artillery officer, August Zang, founded a Viennese bakery ("Boulangerie Viennoise") at 92, rue de Richelieu in Paris.〔The 1839 date, and most of what follows, is documented in Jim Chevallier, "August Zang and the French Croissant: How Viennoiserie Came to France", p. 3-30; for the 1838 date, see (Giles MacDonogh "Reflections on the Third Meditation of La Physiologie du goût and Slow Food" ) (p. 8); an Austrian PowerPoint – (Ess-Stile ) – gives the date of 1840 (slide 46). A 1909 image of the bakery shows the same date for its founding, but the bakery was already documented in the press before that.〕 This bakery, which served Viennese specialities including the Kipferl and the Vienna loaf, quickly became popular and inspired French imitators (and the concept, if not the term, of viennoiserie, a 20th-century term for supposedly Vienna-style pastries). The French version of the Kipferl was named for its crescent (''croissant'') shape and has become an identifiable shape across the world. Alan Davidson, editor of the ''Oxford Companion to Food'', found no printed recipe for the present-day croissant in any French recipe book before the early 20th century; the earliest French reference to a croissant he found was among the "fantasy or luxury breads" in Payen's ''Des substances alimentaires'', 1853. However, early recipes for non-laminated croissants can be found in the nineteenth century and at least one reference to croissants as an established French bread appeared as early as 1850.〔''Académie d'agriculture de France'', Mémoires (Paris: Bouchard-Huzard, 1850) First Part, p. 588)〕 Zang himself returned to Austria in 1848 to become a press magnate, but the bakery remained popular for some time after, and was mentioned in several works of the time: "This same M. Zank ...founded around 1830 (), in Paris, the famous Boulangerie viennoise".〔"Revue Moderne" or "Revue Germanique", 1861, p. 80〕 Several sources praise this bakery's products: "Paris is of exquisite delicacy; and, in particular, the succulent products of the Boulangerie Viennoise";〔Chambers' Edinburgh Journal, 1847, p. 254.〕 "which seemed to us as fine as if it came from the Viennese bakery on the rue de Richelieu".〔Théophile Gautier, "Voyage en Russie", Charpentier, 1867, p.188〕 By 1869, the croissant was well established enough to be mentioned as a breakfast staple,〔"Nouvelle revue théologique", Casterman, 1869, p. 161〕 and in 1872, Charles Dickens wrote (in his periodical ''All the Year Round'') of "the workman's pain de ménage and the soldier's pain de munition, to the dainty croissant on the boudoir table"〔"The Cupboard papers: VIII. The Sweet Art", 30 November 1872〕 The puff pastry technique which now characterizes the croissant was already mentioned in the late 17th century, when La Varenne's ''Le Cuisinier françois'' gave a recipe for it in the 1680 – and possibly earlier – editions. It was typically used, not on its own, but for shells holding other ingredients (as in a vol-au-vent). It does not appear to be mentioned in relation to the croissant until the twentieth century. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Croissant」の詳細全文を読む スポンサード リンク
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