There are countless stories and legends about the origin and practice of this bread.
The French croissant (also known as Vienna sweet bread) is shaped like a curved moon, the inspiration for this shape, there are many different opinions, the most recognized theory is from the Turkish army hand a Turkish machete.
In 1683, the Turkish army invaded the Austrian city of Vienna, but could not attack. The Turkish generals had a plan and decided to take advantage of the dead of night to dig a tunnel to the city. However, the sound of their chiseling was discovered by a baker who was grinding flour and kneading dough all night long, and as a result, the Turkish army returned without success. In honor of this baker, bakers all over Vienna made bread in the shape of the scimitar on the Turkish army flag to show that they were the ones who saw the Turkish army first.
However, there is another legend in Paris: a long time ago, a Greek sorcerer wrote a letter to the goddess of the moon, in the letterhead seal, stamped with a curved moon stamp. At that time, the seal was a "round ring" made of bread by the baker. Later, this pattern is made into the current croissant (CROISSANT).
In 1770, 15-year-old Marie-Antoinette d'Autriche, Princess of the Austrian Empire, married King Louis XVI of France. In honor of the new queen, Parisian bakers made their own "crescent-shaped bread". The only difference is that they named it after the French word for "crescent", which is "croissant". The pastry was as popular in Paris as it was in Vienna. Parisian bakers have been making it ever since, and bakers all over the world learned how to make croissants from Paris.
A croissant should be creamy and rich, with a natural dairy sweetness. It shouldn't taste like it feels sweetened or cloyingly sweet. It should have a balanced flavor, but not be too salty to eat with jam or preserves. The ideal croissant should be crispy on the outside and tender on the inside. The crust should be very crispy, but not crunchy or too hard. Each layer of the bread should melt in your mouth, but not feel too greasy in your hand. The bread should have an even golden brown color throughout. The heart of the bread should be light and have many layers. It should be soft and moist, not sticky or soft and thick. The layers of the bread should be malleable enough to separate easily when pulled by hand.
Today, the croissant has become a symbol of French culture and tradition.
Today, the croissant has become a symbol of French culture and tradition.