7 Fun Facts About Croissants That Home Bakers Must Know

If you are a foodie, you know that the internet’s recent favourite is aamras croissant, a blend of Indian and French cuisines. Flaky puff filled with aamras is a unique combo that you can try to make at home. However, before you decide to serve them at your next gathering or attempt to make it home, you must know a few things about this French snack.

Video Credit: Liza's Delicious Recipes

Croissant is not only a puff pastry, it is a masterpiece the recipe of which might seem simple but took a lot of effort from chefs around the world to ace it. There are many small details that go into making this buttery delight, which home bakers cannot miss. Here are a few fun facts that you must read if you are planning to make croissants at home.

The shape Of the Croissant Represents the Moon

Have you ever noticed the shape of a croissant? Traditionally, it has multiple layers mounted over one another and the ends are slightly bent inwards. The shape represents the crescent moon on the Ottoman flag (you guessed it right - a kingdom spreading over West Asia, Southeast Europe, and North Africa). Reportedly, it celebrates the defeat of the Ottoman Turks at the 1683 Battle of Vienna. 

Croissant Is Not A French Delicacy

While today the world knows croissant as a French delight, it actually originated in Austria. Kipferl is a dish which later evolved into a croissant. It has been enjoyed by the locals since the 13th century. However, in the 19th century, precisely in 1839 (during the French Revolution), an Austrian officer August Zang reportedly introduced the delicacy to Paris where it took the shape of a croissant and became widely popular.

National Croissant Day

Despite its rich history associated with Austria, the Ottoman Empire, and France, it was the United States who declared the National Croissant Day. Every year, Americans celebrate the flavour and richness of the French puff pastry on January 30. Bakeries make fresh batches of croissants, experiment with their flavours, and go over and beyond to celebrate their complexities and delectable notes.

Laborious Task Of Layering

If you have ever tasted a croissant, you would have noticed multiple layers stacked closely over each other. This is a laborious process called laminating (sealing each layer). For this process, butter is repeatedly folded into the dough, creating several layers before cutting it into triangles, and shaping croissants. It takes seasoned chefs hours to achieve these fine layers, flaky texture, and buttery flavour. Acing the method of making croissants is not for people looking to make the delight in a jiffy.

Bakery Makes 1.5Kg Croissant In The UK

In Britain, a bakery is known for making croissants as big as 18 inches comprising more than 3000 calories. The bakery started making them in Paris, but after their success, they launched it in the UK. In an interview in 2023, the assistant director of Theo Efthymiadis said that to make such a large croissant, it takes them about two days. They were making 30-40 a day across their shops in the UK. 

Croissant Is A French Icon

The croissant is not a French icon because it evolved in France but because it defines the refined art of making French pastries. In Parisian cafes, locals and tourists can find the pastry on the breakfast menu. Many people across the globe enjoy this delicacy as a snack and pair it with tea or coffee. However, it remains a crucial part of the French culinary landscape. 

Croissants Are Made With Butter Not Margarine

Over time, many bakeries started using margarine, a creamy spread used as a replacement for butter and prepared using animal or vegetable oil, to cut costs. This affects the texture and flavour of croissants. If you want to make the French puff pastry, you must use butter to achieve the perfect flaky texture and subtle salty flavour of the butter.