1178:, composed of stabilized water droplets dispersed in oil. While butter is appealing due to its high consumer acceptance, its low melting point, 32 °C (90 °F), actually makes it undesirable for production purposes. The use of butter as roll-in fat during the lamination step will cause problems of oiling out during sheeting and fermentation if the temperature is not tightly controlled, thus disrupting the integrity of the layers. On the other hand, kinds of margarine are commonly used as roll-in fat because they facilitate dough handling. Generally, roll-in margarine should have a melting point between 40 and 44 °C (104 and 111 °F), at least 3 °C (37 °F) higher than the fermentation temperature to prevent oiling out prior to baking. It is also important to consider the plasticity and firmness of the roll-in fat, which is largely determined by its solid fat content. Generally, a greater proportion of solid fat coincides with larger croissant lift. At the same time, the roll-in fat should have plasticity comparable to that of the dough, such that the fat layers do not break during sheeting and folding. If the fat is firmer than the dough, then the dough can rupture. If the fat is softer than the dough, then it will succumb to the mechanical stress of sheeting and potentially migrate into the dough.
1060:
After spreading out predough, roll-in fat is flattened to a similar thickness as the predough and spread over two-thirds of the surface of the laminated predough. The exposed third of predough is then folded over half of the roll-in fat, while the other end (one predough and one fat layer) is folded on top. In the French method, one fold results in one fat layer and two dough layers. After spreading out the predough and putting a layer of roll-in fat over the center surface of the dough, the corners of the predough are folded toward the middle of the fat. Croissant dough is typically laminated until 16–50 fat layers are obtained. The optimal number of layers can be determined by balancing certain crumb properties with specific volume. On one hand, a low number of layers yields large specific heights as well as irregular crumb structure with large voids. On the other hand, a large number of relatively thin layers leads to interconnections between different dough layers as well as less dough lift.
1296:
converted to steam. Although the exact mechanism of steam entrapment is still unclear, it is likely a result of both steam expanding inside each dough layer and steam migrating to oil layers, where it inflates gas bubbles. The steam migration to oil phase is likely due to the smaller pressure differential required to inflate a bubble of steam in liquid fat than in solid dough. As the concentration of steam increases between dough layers, the increased pressure causes the dough to lift. During the entire baking process, only half of the water vapor contributes to dough lift, as the other half is lost through micropores and capillaries of interconnected dough layers.
394:
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31:
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doughs that do not contain yeast, due to the presence of small bubbles in the gluten sheets. Upon proofing, these bubbles expand and destroy the integrity of the dough layers. The resulting interconnections between different dough layers would over-increase dough strength and allow water vapor to escape through micropores during baking, consequently decreasing dough lift. The role of fat also influences the separation of layers, as will be discussed next.
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1339:. Secondly, during the baking process, a moisture gradient was introduced as a result of heat transfer from the oven to the croissant. In fresh croissants, there is high moisture content on the inside and low moisture content on the outside. During storage, this moisture gradient induces water migration from the inside to the outer crust. On a molecular level, water is lost from the amorphous
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522:
1083:, thus increasing the pressure between each dough layer. As a result, the croissant dough rises up to yield its characteristic flaky texture. Depending on the type of oven used and specific size of the croissant, the baking time can range from 10 to 20 minutes and the oven temperature can be set anywhere from 165 to 205 °C (329 to 401 °F).
1052:. The ideal temperature of the dough should be around 19 °C (66 °F), to best hydrate the ingredients. In comparison to the mixing of bread dough ingredients, pastry predough is considered underdeveloped in that mixing is stopped as soon as the dough appears homogeneous, to allow for further dough development in the next step.
1232:, then the well-defined layers may collapse. During the baking process, this would cause steam to escape too early from the bread, reducing dough lift and flakiness of the final product. Thus, to offset the negative effects of yeast on layer integrity and dough lift, croissants usually contain fewer layers than other puff pastries.
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to be caused by a
Turkish attempt to invade the city by tunneling under the walls. The tunnel was blown up. The baker asked no reward other than the exclusive right to bake crescent-shaped pastries commemorating the incident, the crescent being the symbol of Islam. He was duly rewarded in this way, and the croissant was born.
1163:, fat layers alternate with dough layers. As such, the most important function of roll-in fat is to form and maintain a barrier between the different dough layers during sheeting and folding. As previously stated, the ability for fat to maintain separation between folded dough layers ensures proper dough lift.
440:]...founded around 1830 , in Paris, the famous Boulangerie viennoise". Several sources praise this bakery's products: "Paris is of exquisite delicacy; and, in particular, the succulent products of the Boulangerie Viennoise"; "which seemed to us as fine as if it came from the Viennese bakery on the
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wheat into flour damages some of the starch granules. Given that damaged starch granules have the capacity to absorb around three times as much water as undamaged starch, the use of flour with higher levels of damaged starch requires the addition of more water to achieve optimal dough development and
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properties of the predough. The role of proteins can be divided into two stages of dough formation: hydration and deformation. In the hydration stage, gluten proteins absorb water up to two times their own weight. In the deformation or kneading stage, the action of mixing causes the gluten to undergo
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and is commonly eaten with ham and cheese. Sometimes this type is also served like toast, with a spread of butter. While the first type of croissant is considered sweet and is eaten during breakfast or tea, the second type is a more filling meal and is usually considered a sandwich and often prepared
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network. At the same time, water diffuses from the outer crust to the environment, which has less moisture. The result of this redistribution of water is a firming up of the croissant, caused by a decrease in starch plasticity and an increase in gluten network rigidity. Due to the presence of large
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croissant dough, the gluten network is not continuous. Instead, the gluten proteins are separated as thin gluten films between dough layers. The formation of thin, well-defined layers affects the height of dough lift. Generally, laminated croissant dough contains fewer layers than other puff pastry
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of the dough. The temperature of the water is also important as it determines the temperature of the predough. In order to facilitate processing, cold water should be used for two main reasons. First, chilled water provides a desirable environment for gluten development, as the temperature at which
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According to one of a group of similar legends, which vary only in detail, a baker of the 17th century, working through the night at a time when his city (either Vienna in 1683 or
Budapest in 1686) was under siege by the Turks, heard faint underground rumbling sounds which, on investigation, proved
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Fat also affects the quality of croissants in storage. On one hand, an increased amount of in-dough fat has been found to correspond to a reduction in crumb hardness immediately after baking. This is likely attributed to the high-fat content of croissants, as increased fat levels decrease moisture
430:
The earliest known recipe for the present-day croissant appears in 1905, although the name croissant appears among the "fantasy or luxury breads" in 1853. Earlier recipes for non-laminated croissants can be found in the 19th century and at least one reference to croissants as an established French
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as a result of baking. Prior to baking, starch granules absorb a small amount of water at room temperature as it is mixed with water to form predough. As long as the dough’s temperature stays under the gelatinization temperature, this granule swelling is limited and reversible. However, once the
1059:
process. Lamination is necessary to produce multilayered dough with alternating layers of predough and fat. Generally, there are two methods for folding fat into the dough: the
English method and the French method. In the English method, one fold results in two fat layers and three dough layers.
964:
The first type of
Portuguese croissant is similar to the French, and can be plain or filled with custard, chocolate, fruit jam, or a typical Portuguese cream made of egg yolk and sugar, "doce de ovo". It is customary for these to also have powdered sugar on top. The second version has a similar
1075:
process. Croissants are different from other puff pastries in that they include yeast, which, during proofing, increases the dough volume. Ideally, the optimum croissant quality is achieved at a yeast level of 7.5%, with a proof time of 60 minutes at 31 °C (88 °F). The croissants are
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during the baking process, which is the main factor behind the leavening of the dough. The water for steam production comes from both the dough layers and the roll-in fat. As the fat melts, the continuous oil phase is no longer able to stabilize the water droplets, which are then released and
1047:
The first step of manufacturing croissants is the "predough" formation. To prepare predough, flour, water, in-dough fat, yeast, salt, and sugar are mixed together in a single step. Typically, croissant predough is mixed in a relatively cool environment, for a longer time than other
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Roll-in fat gradually melts as the temperature in the oven increases. Some of the melting fat can migrate into the dough, which could then interfere with gluten protein crosslinking. The fat phase also contributes to dough lift through gas inflation, which will be described next.
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also affects the viscosity of predough. At room temperature and in a sufficient amount of water, intact starch granules can absorb water up to 50% of their own dry weight, causing them to swell to a limited extent. The slightly swollen granules are found in the spaces between the
1264:. With more bonds being made, the gluten network becomes more rigid, strengthening the croissant’s crumb texture. Additionally, the baking process significantly stretches the dough layers due to the large macroscopic deformation that occurred during fermentation’s dough lift.
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In-dough fat affects the texture and lift of predough. Although higher levels of dough fat may lower dough lift during baking, it also correlates with a softer end product. As such, the main function of in-dough fat is to produce a desirable softness in the final croissant.
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for picnics or as travel food. Both types share the same name (French/Portuguese: "croissant") but are typically found in different bakeries: the sweet croissant is more commonly found in
Portuguese pâtisseries and the brioche croissant is usually found in coffeehouses.
537:— sometimes confused with the croissant — was created are widespread and persistent culinary legends, going back to the 19th century. However, there are no contemporary sources for any of these stories, and an aristocratic writer, writing in 1799, does not mention the
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saturates the dough’s aqueous phase, the gas begins to leaven the dough by diffusing to preexisting gas cells that were incorporated into the predough during mixing. Yeast action does not produce new gas cells, as the immense pressure required for a single
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mixing occurs impacts the dough’s hydration time, consistency, and required amount of mixing energy. Secondly, cold water is comparable to the temperature of the roll-in fat to be added later, which better facilitates the latter’s incorporation.
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shape. First, the laminated dough is cut into triangles of the desired size. The triangles are then rolled with three-and-a-half to four full turns, and finally, the ends of the roll are curved inwards to form a crescent.
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Huang, Weining; Kim, Yangsoo; Li, Xianyu; Rayas-Duarte, Patricia (1 November 2008). "Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature".
1308:
proteins during cooling and storage is still unclear. It is possible that gluten proteins influence croissant firming through the loss of plasticizing water, which increases the stiffness of the gluten network.
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Roca, Elisabeth; Guillard, Valérie; Guilbert, Stéphane; Gontard, Nathalie (1 March 2006). "Moisture migration in a cereal composite food at high water activity: Effects of initial porosity and fat content".
2319:
Goesaert, H.; Brijs, K.; Veraverbeke, W. S.; Courtin, C. M.; Gebruers, K.; Delcour, J. A. (1 January 2005). "Wheat flour constituents: how they impact bread quality, and how to impact their functionality".
594:(1938) and there gave the legend in the 'Turkish attack on Budapest in 1686' version; but who subsequently, in his own book (1948) on the history of food, opted for the 'siege of Vienna in 1683' version.
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Zang himself returned to
Austria in 1848 to become a press magnate, but the bakery remained popular for some time afterwards, and was mentioned in several works of the time: "This same M. Zank [
273:
1892:
Karl August
Schimmer, The Sieges of Vienna by the Turks: Translated from the German of Karl August Schimmer and Others, trans. Earl of Francis Egerton Ellesmere (London: John Murray, 1879), p. 30-31
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structure. The transformation of the starch causes undesirable firmness in the croissant. Additionally, the formation of the crystal structure of amylopectin requires the incorporation of water.
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consider to be the first such recipe published, and they describe the recipe as having " birth to the croissant of present day". Goy's recipe uses a laminated yeast dough known in French as
2147:
Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A. (2 October 2016). "Ingredient
Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review".
1348:
pores in croissants, moisture is lost to the environment at a faster rate than bread products. As such, croissants generally become harder in texture at a faster rate than breads.
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1724: – 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.
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chain, was a French response to
American-style fast food, and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.
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The final steps are the cooling and storage of the croissant. Croissants are generally not stored for very long and are typically consumed soon after baking.
1200:, which is incorporated during predough formation. When oxygen is abundant, the yeast breaks down sugar into carbon dioxide and water through the process of
2601:
Borwankar, R. P.; Frye, L. A.; Blaurock, A. E.; Sasevich, F. J. (1 January 1992). "Rheological characterization of melting of margarines and tablespreads".
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diffusion. On the other hand, although roll-in fat softens the croissant’s initial crumb, its effect on croissant hardness during storage is still unclear.
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486:
The first recipe corresponding to the modern croissant, not only for the shape but also the texture of the dough and the taste, was published in 1906, in
479:
gave a recipe for it in the 1680 – and possibly earlier – edition. It was typically used not on its own but for shells holding other ingredients (as in a
2003:
506:
405:, founded a Viennese bakery ("Boulangerie Viennoise") at 92, rue de Richelieu in Paris. This bakery, which served Viennese specialties including the
1134:
Water content affects the mechanical behavior of predough. As previously discussed, water is absorbed by gluten and starch granules to increase the
590:
The story seems to owe its origin, or at least its wide diffusion, to Alfred
Gottschalk, who wrote about the croissant for the first edition of the
2515:
1570:
858:). These variants are often considered to be the same, but that is not completely true: the French version tends to be crispy, whereas an Italian
2765:
1115:
proteins do not directly form the network, but do act as plasticizers of the glutenin network, thus imparting fluidity to the dough’s viscosity.
397:
The original Boulangerie Viennoise in 1909 (when it was owned by Philibert Jacquet). The bakery proper is at left and its tea salon at right.
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crystallites become more disordered inside the starch granules and cause an irreversible destruction of molecular order. At the same time,
1327:
Water migration influences the quality of stored croissants through two mechanisms. First, as previously stated, water redistributes from
2213:
1324:
actively draws water from the amorphous gluten network and some of the amorphous starch fraction, which reduces the plasticity of both.
1204:. This process releases energy that is used by the yeast for growth. After consuming all of the oxygen, the yeast switches to anaerobic
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1972:
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956:"). They are made specially for this occasion from puff pastry filled with ground white poppy seeds, almonds, raisins, and nuts.
378:, an Austrian crescent-shaped pastry, can be dated back to at least the 13th century in Austria, and came in various shapes. The
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The fourth step is the baking process. Also known as "pastry lift" or "dough lift", the dough expands as water is converted to
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proteins in particular help form a polymeric protein network that makes the dough more cohesive. On the other hand, hydrated
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actively draws water from the gluten network, further decreasing the flexibility of the gluten. Currently, the extent of
583:
The Islamic origin story seems to have originated with the 20th-century writer Alfred Gottschalk, who gave two versions:
2375:
McClements, David Julian (4 March 2010). "Emulsion Design to Improve the Delivery of Functional Lipophilic Components".
729:. In France and Spain, croissants are generally sold without filling and eaten without added butter, but sometimes with
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948:. On this day, the people of Poznań purchase and eat considerable amounts of sweet, crescent-shaped pastries called
501:
was a French chef who is sometimes said to have recorded the earliest recipe of the modern croissant. His 1915 book
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1995:
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Histoire de l'alimentation et de la gastronomie depuis la préhistoire jusqua'à nos jours: Illus. documentaires
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network, thus contributing to the consistency of the dough. The granules may not be intact, as the process of
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1316:
retrogradation occurs over several days to weeks, as amorphous amylopectin chains are realigned into a more
473:
1517:"Qu'est-ce que la Bible? d'après la nouvelle philosophie allemande", translated by August Hermann Ewerbeck
1224:
In order to ensure the flaky texture of the croissant, it is important to balance the yeast activity with
4741:
1738:
1366:
119:
2533:; Levine, Harry; Delcour, Jan A. (1 November 2009). "Amylases and bread firming – an integrated view".
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By 1869, the croissant was well established enough to be mentioned as a breakfast staple, and in 1872,
311:, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called
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baking process begins and the dough is exposed to temperatures above the gelatinization temperature,
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a series of polymerization and depolymerization reactions, forming a viscoelastic network. Hydrated
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technique that now characterizes the croissant was already mentioned in the late 17th century, when
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303:, but using the French yeast-leavened laminated dough. Croissants are named for their historical
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Bosmans, Geertrui M.; Lagrain, Bert; Ooms, Nand; Fierens, Ellen; Delcour, Jan A. (15 May 2013).
1941:
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Giles MacDonogh "Reflections on the Third Meditation of La Physiologie du goût and Slow Food"
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leaching and granular structure distortion during the baking of croissants is still unknown.
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413:, quickly became popular and inspired French imitators (and the concept, if not the term, of
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483:). It does not appear to be mentioned in relation to the croissant until the 20th century.
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finished proofing when the dough has expanded two-and-a-half times its original volume.
795:; this usually has a crisper crust and is less buttery than the French-style croissant.
740:, sweet fillings or toppings are sometimes used, and warm croissants may be filled with
544:
The legends include tales that it was invented in Europe to celebrate the defeat of the
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Cauvain, Stanley P.; Young, Linda S., eds. (2006). "Ingredients and Their Influences".
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419:, a 20th-century term for supposedly Vienna-style pastries). The French version of the
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580:, when bakers staying up all night heard the tunneling operation and gave the alarm.
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817:("half moons") because of their shape and are typically coated with a sweet glaze (
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2324:. Second International Symposium on Sourdough: From Fundamentals to Applications.
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776:; in southern Germany, there is also a popular variety of a croissant glazed with
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Gray, J.A.; Bemiller, J.N. (2003). "Bread Staling: Molecular Basis and Control".
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1525:(queen of heaven, queen of the moon) cakes, probably in the form of a crescent.
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network turns into a permanent network. At higher temperatures, intermolecular
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Mme. de Genlis, "Manuel de Voyage", Berlin, P. T. de Lagarde, 1799, pp. 54–56.
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713:, which has a different, non-crescent, shape), or sliced to include sweet or
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August Zang and the french croissant : how viennoiserie came to France
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Starch plays a major role in the degradation of croissants during storage.
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The 1839 date, and most of what follows, is documented in Jim Chevallier,
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Hebrew women, in the time of Jeremiah, made in honor of the pagan goddess
760:, croissants are sold plain or filled with chocolate, cheese, almonds, or
427:) shape and has become a universally identifiable shape across the world.
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1866:"LA CUISINE ANGLO-AMERICAINE by Sylvain Claudius Goy on Frey Fine Books"
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Collins English Dictionary – Complete and Unabridged, 12th Edition 2014
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On 11 November, St. Martin's Day is celebrated in the Polish region of
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659: in this section. Unsourced material may be challenged and removed.
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August Zang and the French Croissant: How Viennoiserie Came to France
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330:. The modern croissant was developed in the early 20th century, when
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1839:"A Brief History of the Croissant | Institute of Culinary Education"
1643:"A Brief History of the Croissant | Institute of Culinary Education"
945:
933:
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634:
382:
can be made plain or with nuts or other fillings (some consider the
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2630:"Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming"
1159:
Roll-in fat affects the flakiness and flavor of the croissant. In
991:) is sold. It is half of a croissant, usually stuffed with cream.
885:) is commonly accompanied by variants with filling, which include
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1756:, Mémoires (Paris: Bouchard-Huzard, 1850) First Part, p. 588
1522:
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molecule to create a new gas bubble is not physically attainable
1209:
1112:
966:
890:
851:
769:
765:
753:
722:
3412:
2273:
Wieser, Herbert (1 April 2007). "Chemistry of gluten proteins".
315:. The process results in a layered, flaky texture, similar to a
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4017:
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3977:
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Théophile Gautier, "Voyage en Russie", Charpentier, 1867, p.188
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Croissants are commonly served alongside coffee for breakfast,
761:
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331:
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115:
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63:
2240:
Bent, Alan J. (1 January 2007). "Speciality Fermented Goods".
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Sievert, Dietmar; Hoseney, R. Carl; Delcour, Jan A. (2000).
1801:"The Cupboard papers: VIII. The Sweet Art", 30 November 1872
1375:
1208:. At this point, the yeast partially breaks down sugar into
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Uncooked croissant dough can also be wrapped around any
521:
401:
In either 1838 or 1839, an Austrian artillery officer,
2346:
2146:
1063:
After lamination, the dough is formed into its famous
1031:. It is generally eaten during breakfast or with tea.
717:
fillings. It may be flavored with dried fruit such as
707:
before it is baked (in the last case, it becomes like
2689:
Comprehensive Reviews in Food Science and Food Safety
2559:
2027:"14 Vegan Mexican Desserts You Need:Move Over Donuts"
1792:"Nouvelle revue théologique", Casterman, 1869, p. 161
250:
241:
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185:
179:
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1441:. S.v. "croissant." Retrieved 31 December 2017 from
1371:
1256:
form between glutenin molecules, as well as between
341:
In the late 1970s, the development of factory-made,
238:
229:
211:
176:
152:
247:
217:
170:
146:
1933:
1765:"Revue Moderne" or "Revue Germanique", 1861, p. 80
978:Besides the regular croissant, a variation called
825:("half moon of lard"), which is not always sweet.
541:in a long and extensive list of breakfast foods.
4869:
2537:. Special Section: Enzymes in Grain Processing.
821:, "half moons of butter"). Another variant is a
813:(a mid-afternoon meal). They are referred to as
556:in 732, with the shape representing the Islamic
465:, to the dainty croissant on the boudoir table"
322:Crescent-shaped breads have been made since the
1863:
862:or brioche is usually softer. Furthermore, the
345:, preformed but unbaked dough made them into a
2562:Ullmann's Encyclopedia of Industrial Chemistry
2149:Critical Reviews in Food Science and Nutrition
1904:
2859:
2773:
1174:. Butter and margarine are both water-in-oil
999:A pastry with croissant shape is the Turkish
2686:
2514:: CS1 maint: multiple names: authors list (
2420:
2377:Annual Review of Food Science and Technology
1034:
1023:. Its rectangular shape variant is known as
2788:Baked goods depicting religious iconography
2494:Principles of cereal science and technology
1888:
1886:
1443:https://www.thefreedictionary.com/croissant
867:
608:Culinary mythology, Origin of the croissant
326:, and crescent-shaped cakes possibly since
285:made from puff pastry in a crescent shape.
2866:
2852:
2780:
2766:
2634:Journal of Agricultural and Food Chemistry
2374:
1910:
1774:Chambers' Edinburgh Journal, 1847, p. 254.
1480:
1166:The type of roll-in fat used is typically
1090:Ingredient functionality during processing
1102:proteins affect the water absorption and
675:Learn how and when to remove this message
576:, as a reference to the crescents on the
497:
334:bakers replaced the brioche dough of the
2564:. Wiley-VCH Verlag GmbH & Co. KGaA.
1996:"Syrian Rebels Ban Croissants in Aleppo"
1931:
1883:
1810:
1733:Phillip and Mary Hyman, "Croissant", in
1453:
1239:
1228:production. If the yeast overproduces CO
1185:
1038:
924:
798:
686:
520:
392:
2322:Trends in Food Science & Technology
1667:
768:, croissants are sometimes filled with
617:attempted to ban croissants during the
568:in 1683 to celebrate the defeat of the
338:with a yeast-leavened laminated dough.
4870:
4762:List of poppy seed pastries and dishes
2873:
2272:
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2136:
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2132:
2130:
2128:
2126:
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1993:
1975:from the original on 25 September 2011
1921:from the original on 16 February 2017.
986:
791:, the croissant is typically called a
4732:Kuo Yuan Ye Museum of Cake and Pastry
2847:
2761:
2728:
2726:
2473:from the original on 20 December 2016
2416:
2414:
2314:
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2216:from the original on 20 December 2016
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2089:from the original on 20 December 2016
2063:from the original on 20 December 2016
2037:from the original on 27 November 2021
2018:
913:at the bar is one of the most common
564:; or, according to other sources, in
367:
265:
4832:
2492:Carl, Hoseney, R. (1 January 2010).
2491:
2239:
1661:
1637:
1635:
1594:"Il est bon mon croissant (surgelé)"
901:cream. They often come covered with
657:adding citations to reliable sources
628:
353:. The croissant bakery, notably the
294:pastry inspired by the shape of the
4852:
1940:. Oxford University Press. p.
1460:. OUP Oxford. p. 232 and 237.
516:
13:
2723:
2701:10.1111/j.1541-4337.2003.tb00011.x
2469:. Baking Industry Research Trust.
2411:
2389:10.1146/annurev.food.080708.100722
2309:
2228:
2212:. Baking Industry Research Trust.
2191:
2101:
2006:from the original on 7 August 2013
1917:(in French). Editions Hippocrate.
1702:, p. 3–30; for the 1838 date, see
1670:"A Brief History of the Croissant"
505:contains a croissant recipe which
360:Croissants are a common part of a
14:
4899:
2668:from the original on 25 July 2018
2429:. Blackwell Publishing. pp.
2244:. Springer US. pp. 245–274.
2024:
1957:
1811:Davidson, Alan (21 August 2014).
1713:(p. 8); an Austrian PowerPoint –
1680:from the original on 16 June 2019
1668:Hartley, Alto (16 January 2019).
1632:
1549:from the original on 25 June 2022
1539:"Is the Croissant Really French?"
1536:
1454:Davidson, Alan (21 August 2014).
833:A cousin of the croissant is the
787:. In the German-speaking part of
431:bread appeared as early as 1850.
307:shape. The dough is layered with
4851:
4841:
4831:
4822:
4821:
4810:
1994:Groden, Claire (2 August 2013).
1754:Académie d'agriculture de France
1737:, 3rd edition (2014), edited by
1374:
1360:
633:
492:Nouvelle Encyclopédie culinaire.
204:
142:
114:
29:
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1181:
807:(a light mid-morning meal), or
644:needs additional citations for
349:that could be freshly baked by
1610:
1586:
1561:
1530:
1509:
1474:
1447:
1432:
1190:Cross-section, showing texture
1:
4757:List of pies, tarts and flans
2570:10.1002/14356007.a04_331.pub2
1425:
1248:During baking, the transient
1146:
944:, mainly in its capital city
16:Flaky, crescent-shaped pastry
2615:10.1016/0260-8774(92)90020-7
2161:10.1080/10408398.2014.928259
2033:. Fresh Healthy Media, LLC.
1814:The Oxford Companion to Food
1735:The Oxford Companion to Food
1457:The Oxford Companion to Food
423:was named for its crescent (
364:in many European countries.
7:
4742:List of choux pastry dishes
2603:Journal of Food Engineering
1911:Gottschalk, Alfred (1948).
1355:
1212:and carbon dioxide. Once CO
1094:
959:
624:
572:by Christian forces in the
529:, a precursor to croissants
503:La Cuisine Anglo-Americaine
10:
4904:
2334:10.1016/j.tifs.2004.02.011
1299:
1194:Croissants contain yeast,
725:, or other fruits such as
560:; that it was invented in
4805:
4752:List of fried dough foods
4697:
4637:
4596:
4550:
4504:
4468:
4395:Crocetta di Caltanissetta
4347:
4306:
4248:
4192:
4031:
3929:
3898:
3891:
3205:
3134:
3031:
2943:
2892:
2793:
2748:10.1016/j.jcs.2005.08.008
2736:Journal of Cereal Science
2547:10.1016/j.jcs.2009.04.010
2535:Journal of Cereal Science
2362:10.1016/j.jcs.2008.02.008
2350:Journal of Cereal Science
2242:Technology of Breadmaking
1235:
1035:Overview of manufacturing
994:
920:
451:wrote (in his periodical
109:
87:
69:
59:
49:
37:
28:
3453:Gustavus Adolphus pastry
2287:10.1016/j.fm.2006.07.004
1936:Oxford Companion to Food
1568:"Living: Croissant Vite"
1481:Chevallier, Jim (2009).
1197:Saccharomyces cerevisiae
973:
828:
601:Oxford Companion to Food
288:It is a buttery, flaky,
2463:"Rising (fermentation)"
2250:10.1007/0-387-38565-7_9
2083:"İzmir Çöreği (Pastiç)"
1932:Davidson, Alan (1999).
1055:The second step is the
954:St. Martin's croissants
950:rogale świętomarcińskie
4878:Foods featuring butter
3197:St. Martin's croissant
2920:Hot water crust pastry
2496:. AACC International.
1622:germazope.uni-trier.de
1573:25 August 2013 at the
1291:Water is converted to
1245:
1191:
1071:The third step is the
1044:
937:
930:St. Martin's croissant
692:
611:
592:Larousse Gastronomique
530:
398:
4054:Biscuit rose de Reims
3263:Belokranjska povitica
3218:Allerheiligenstriezel
2605:. Rheology of Foods.
2439:10.1002/9780470995907
1864:www.bibliopolis.com.
1519:. 1850. p. 327.
1405:List of French dishes
1400:List of butter dishes
1369:at Wikimedia Commons
1337:starch retrogradation
1322:Starch retrogradation
1278:starch gelatinization
1243:
1189:
1042:
928:
819:medialunas de manteca
799:Argentina and Uruguay
690:
613:For this reason, the
585:
524:
511:pâte feuilletée levée
477:Le Cuisinier françois
396:
362:continental breakfast
3228:Azerbaijani pakhlava
3101:Steak and kidney pie
2900:Chinese flaky pastry
2206:"Information Sheets"
2085:. 14 February 2016.
1709:3 March 2016 at the
1543:Smithsonian Magazine
1395:List of brunch foods
1003:. It is filled with
653:improve this article
498:Sylvain Claudius Goy
457:) of "the workman's
120:Media: Croissant
3693:Prekmurska gibanica
3358:Curry beef turnover
3187:Prekmurska gibanica
3167:Međimurska gibanica
2059:. 23 October 2014.
2057:"Pastane Ay Çöreği"
1720:29 May 2012 at the
1390:List of bread rolls
905:or other toppings.
533:Stories of how the
25:
3598:Milk-cream strudel
3408:Fish-shaped pastry
3111:Tarte conversation
2467:www.bakeinfo.co.nz
2210:www.bakeinfo.co.nz
1628:on 1 October 2015.
1583:. 8 September 1980
1487:. Chez Jim Books.
1246:
1192:
1045:
938:
823:medialuna de grasa
693:
531:
461:and the soldier's
454:All the Year Round
399:
368:Origin and history
21:
4865:
4864:
4693:
4692:
4568:Bündner Nusstorte
4079:Conversation tart
3633:Pain à la grecque
3543:London Cheesecake
2935:Shortcrust pastry
2841:
2840:
2813:Sacramental bread
2646:10.1021/jf4010466
2640:(19): 4646–4654.
2275:Food Microbiology
2155:(13): 2101–2114.
1968:The Food Timeline
1951:978-0-19-211579-9
1845:. 30 January 2023
1824:978-0-19-104072-6
1649:. 30 January 2023
1494:978-1-4486-6784-0
1467:978-0-19-104072-6
1365:Media related to
1267:Starch undergoes
887:crema pasticciera
685:
684:
677:
574:siege of the city
267:[kʁwasɑ̃]
128:
127:
4895:
4883:Austrian cuisine
4855:
4854:
4845:
4835:
4834:
4825:
4824:
4815:
4814:
4797:World Pastry Cup
4747:List of desserts
4144:Pain aux raisins
4139:Pain au chocolat
4049:Bichon au citron
3896:
3895:
3808:Toast'em Pop Ups
3538:Leipziger Lerche
3423:Flies' graveyard
3233:Bakewell pudding
3061:Galette des rois
2868:
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2529:Goesaert, Hans;
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1654:
1639:
1630:
1629:
1624:. Archived from
1618:"Wörterbuchnetz"
1614:
1608:
1599:19 July 2012 at
1592:Bertrand Rothé,
1590:
1584:
1565:
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1436:
1410:List of pastries
1384:
1379:
1378:
1364:
1043:Croissant rising
990:
985:
884:
881:
875:
872:
869:
710:pain au chocolat
691:Baked croissants
680:
673:
669:
666:
660:
637:
629:
619:Syrian civil war
609:
517:Culinary legends
499:
490:, in Colombié's
463:pain de munition
442:rue de Richelieu
355:La Croissanterie
277:
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104:pain aux fraises
99:pain au chocolat
93:Pain aux raisins
70:Main ingredients
33:
26:
24:
20:
4903:
4902:
4898:
4897:
4896:
4894:
4893:
4892:
4888:French pastries
4868:
4867:
4866:
4861:
4817:Food portal
4809:
4801:
4699:
4689:
4685:Torpedo dessert
4633:
4604:Egg yolk pastry
4592:
4588:Spanisch Brötli
4546:
4500:
4464:
4365:Biscotti regina
4343:
4302:
4244:
4188:
4169:St. Honoré cake
4027:
3925:
3887:
3828:Torpedo dessert
3818:Toaster Strudel
3798:Sweetheart cake
3323:Coussin de Lyon
3201:
3182:Poppy seed roll
3130:
3121:Torpedo dessert
3041:Beef Wellington
3027:
3023:St. Honoré cake
3008:Pommes dauphine
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1870:Frey Fine Books
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1722:Wayback Machine
1711:Wayback Machine
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1611:
1607:, 11 March 2008
1591:
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1575:Wayback Machine
1566:
1562:
1552:
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1537:Fiegl, Amanda.
1535:
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1335:as a result of
1302:
1254:disulfide bonds
1238:
1231:
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1184:
1161:laminated dough
1149:
1097:
1092:
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997:
983:
976:
965:consistency to
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783:Laugencroissant
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589:
554:Battle of Tours
519:
507:Frey Fine Books
449:Charles Dickens
370:
351:unskilled labor
271:
270:
262:
234:
207:
198:
197:
169:
145:
136:
135:
124:
60:Place of origin
22:
17:
12:
11:
5:
4901:
4891:
4890:
4885:
4880:
4863:
4862:
4860:
4859:
4849:
4839:
4829:
4819:
4806:
4803:
4802:
4800:
4799:
4794:
4789:
4784:
4779:
4774:
4772:Pastry blender
4769:
4764:
4759:
4754:
4749:
4744:
4739:
4734:
4729:
4724:
4719:
4714:
4709:
4703:
4701:
4695:
4694:
4691:
4690:
4688:
4687:
4682:
4677:
4672:
4667:
4662:
4657:
4652:
4647:
4641:
4639:
4635:
4634:
4632:
4631:
4626:
4621:
4616:
4614:Pineapple cake
4611:
4606:
4600:
4598:
4594:
4593:
4591:
4590:
4585:
4580:
4575:
4570:
4565:
4560:
4554:
4552:
4548:
4547:
4545:
4544:
4539:
4534:
4529:
4524:
4519:
4514:
4508:
4506:
4502:
4501:
4499:
4498:
4493:
4488:
4483:
4478:
4472:
4470:
4466:
4465:
4463:
4462:
4457:
4452:
4447:
4442:
4437:
4432:
4427:
4422:
4417:
4412:
4407:
4402:
4397:
4392:
4387:
4382:
4377:
4372:
4367:
4362:
4357:
4351:
4349:
4345:
4344:
4342:
4341:
4336:
4331:
4326:
4321:
4316:
4310:
4308:
4304:
4303:
4301:
4300:
4295:
4290:
4285:
4280:
4275:
4270:
4269:
4268:
4258:
4252:
4250:
4246:
4245:
4243:
4242:
4237:
4232:
4227:
4222:
4220:Galaktoboureko
4217:
4212:
4207:
4202:
4196:
4194:
4190:
4189:
4187:
4186:
4181:
4176:
4171:
4166:
4161:
4156:
4151:
4146:
4141:
4136:
4131:
4126:
4121:
4116:
4111:
4106:
4101:
4096:
4091:
4086:
4081:
4076:
4071:
4066:
4061:
4059:Broyé poitevin
4056:
4051:
4046:
4041:
4035:
4033:
4029:
4028:
4026:
4025:
4020:
4015:
4010:
4005:
4000:
3995:
3990:
3985:
3980:
3975:
3970:
3964:
3959:
3954:
3949:
3944:
3939:
3933:
3931:
3927:
3926:
3924:
3923:
3918:
3913:
3908:
3902:
3900:
3893:
3889:
3888:
3886:
3885:
3880:
3875:
3870:
3865:
3860:
3855:
3850:
3845:
3840:
3835:
3830:
3825:
3820:
3815:
3813:Toaster pastry
3810:
3805:
3800:
3795:
3790:
3785:
3780:
3775:
3770:
3765:
3760:
3755:
3750:
3745:
3740:
3735:
3733:Runeberg torte
3730:
3725:
3720:
3715:
3710:
3705:
3700:
3695:
3690:
3685:
3680:
3675:
3670:
3665:
3660:
3655:
3650:
3645:
3640:
3635:
3630:
3625:
3620:
3615:
3610:
3605:
3600:
3595:
3590:
3585:
3580:
3578:Marillenknödel
3575:
3570:
3565:
3560:
3555:
3550:
3545:
3540:
3535:
3530:
3525:
3520:
3515:
3510:
3505:
3500:
3495:
3490:
3485:
3483:Hwangnam-ppang
3480:
3475:
3470:
3465:
3460:
3455:
3450:
3445:
3440:
3435:
3430:
3425:
3420:
3415:
3410:
3405:
3400:
3395:
3390:
3385:
3380:
3375:
3370:
3365:
3360:
3355:
3350:
3345:
3340:
3335:
3330:
3325:
3320:
3315:
3310:
3305:
3300:
3295:
3290:
3285:
3280:
3275:
3270:
3265:
3260:
3255:
3250:
3245:
3240:
3235:
3230:
3225:
3220:
3215:
3213:Alexandertorte
3209:
3207:
3203:
3202:
3200:
3199:
3194:
3189:
3184:
3179:
3174:
3169:
3164:
3159:
3154:
3149:
3144:
3142:Chatti pathiri
3138:
3136:
3132:
3131:
3129:
3128:
3123:
3118:
3113:
3108:
3103:
3098:
3093:
3088:
3086:Pastel de nata
3083:
3078:
3073:
3068:
3063:
3058:
3053:
3048:
3043:
3037:
3035:
3029:
3028:
3026:
3025:
3020:
3015:
3010:
3005:
3000:
2995:
2990:
2985:
2980:
2975:
2970:
2965:
2960:
2955:
2949:
2947:
2941:
2940:
2938:
2937:
2932:
2927:
2922:
2917:
2912:
2907:
2902:
2896:
2894:
2890:
2889:
2887:
2886:
2885:
2884:
2871:
2870:
2863:
2856:
2848:
2839:
2838:
2836:
2835:
2830:
2825:
2820:
2815:
2810:
2805:
2800:
2794:
2791:
2790:
2785:
2784:
2777:
2770:
2762:
2754:
2753:
2742:(2): 144–151.
2722:
2679:
2620:
2593:
2578:
2552:
2541:(3): 345–352.
2521:
2484:
2454:
2447:
2425:Baked Products
2410:
2383:(1): 241–269.
2367:
2356:(3): 639–646.
2339:
2328:(1–3): 12–30.
2308:
2281:(2): 115–119.
2265:
2258:
2227:
2190:
2100:
2074:
2048:
2025:Flink, Tanya.
2017:
1986:
1950:
1924:
1903:
1894:
1882:
1856:
1830:
1823:
1817:. OUP Oxford.
1803:
1794:
1785:
1776:
1767:
1758:
1746:
1726:
1691:
1660:
1631:
1609:
1585:
1560:
1529:
1508:
1493:
1473:
1466:
1446:
1430:
1429:
1427:
1424:
1423:
1422:
1417:
1412:
1407:
1402:
1397:
1392:
1386:
1385:
1357:
1354:
1304:The effect of
1301:
1298:
1269:gelatinization
1237:
1234:
1229:
1218:
1213:
1183:
1180:
1148:
1145:
1096:
1093:
1091:
1088:
1036:
1033:
996:
993:
988:[ʃuʃu]
975:
972:
961:
958:
942:Greater Poland
922:
919:
903:powdered sugar
864:cornetto vuoto
830:
827:
800:
797:
683:
682:
641:
639:
632:
626:
623:
596:
548:forces by the
518:
515:
459:pain de ménage
369:
366:
126:
125:
123:
122:
110:
107:
106:
89:
85:
84:
71:
67:
66:
61:
57:
56:
51:
47:
46:
39:
35:
34:
15:
9:
6:
4:
3:
2:
4900:
4889:
4886:
4884:
4881:
4879:
4876:
4875:
4873:
4858:
4850:
4848:
4844:
4840:
4838:
4830:
4828:
4820:
4818:
4813:
4808:
4807:
4804:
4798:
4795:
4793:
4790:
4788:
4785:
4783:
4780:
4778:
4775:
4773:
4770:
4768:
4765:
4763:
4760:
4758:
4755:
4753:
4750:
4748:
4745:
4743:
4740:
4738:
4737:List of cakes
4735:
4733:
4730:
4728:
4725:
4723:
4720:
4718:
4715:
4713:
4710:
4708:
4707:Confectionery
4705:
4704:
4702:
4696:
4686:
4683:
4681:
4678:
4676:
4673:
4671:
4668:
4666:
4663:
4661:
4658:
4656:
4653:
4651:
4648:
4646:
4645:Bülbül yuvası
4643:
4642:
4640:
4636:
4630:
4627:
4625:
4622:
4620:
4619:Naiyou subing
4617:
4615:
4612:
4610:
4609:Lek-tau-phong
4607:
4605:
4602:
4601:
4599:
4595:
4589:
4586:
4584:
4581:
4579:
4576:
4574:
4571:
4569:
4566:
4564:
4561:
4559:
4556:
4555:
4553:
4549:
4543:
4540:
4538:
4535:
4533:
4530:
4528:
4525:
4523:
4520:
4518:
4517:Danish pastry
4515:
4513:
4510:
4509:
4507:
4503:
4497:
4494:
4492:
4489:
4487:
4484:
4482:
4479:
4477:
4474:
4473:
4471:
4467:
4461:
4458:
4456:
4453:
4451:
4450:Torta caprese
4448:
4446:
4443:
4441:
4438:
4436:
4433:
4431:
4428:
4426:
4423:
4421:
4418:
4416:
4413:
4411:
4408:
4406:
4403:
4401:
4398:
4396:
4393:
4391:
4388:
4386:
4383:
4381:
4378:
4376:
4373:
4371:
4368:
4366:
4363:
4361:
4358:
4356:
4353:
4352:
4350:
4346:
4340:
4337:
4335:
4332:
4330:
4327:
4325:
4322:
4320:
4317:
4315:
4312:
4311:
4309:
4305:
4299:
4296:
4294:
4291:
4289:
4286:
4284:
4281:
4279:
4276:
4274:
4271:
4267:
4266:Bakpia pathok
4264:
4263:
4262:
4259:
4257:
4254:
4253:
4251:
4247:
4241:
4238:
4236:
4233:
4231:
4228:
4226:
4223:
4221:
4218:
4216:
4213:
4211:
4208:
4206:
4203:
4201:
4198:
4197:
4195:
4191:
4185:
4182:
4180:
4177:
4175:
4172:
4170:
4167:
4165:
4162:
4160:
4159:Puits d'amour
4157:
4155:
4152:
4150:
4147:
4145:
4142:
4140:
4137:
4135:
4132:
4130:
4127:
4125:
4122:
4120:
4117:
4115:
4112:
4110:
4107:
4105:
4102:
4100:
4097:
4095:
4092:
4090:
4089:Croquembouche
4087:
4085:
4082:
4080:
4077:
4075:
4072:
4070:
4067:
4065:
4062:
4060:
4057:
4055:
4052:
4050:
4047:
4045:
4042:
4040:
4037:
4036:
4034:
4030:
4024:
4021:
4019:
4016:
4014:
4011:
4009:
4006:
4004:
4001:
3999:
3996:
3994:
3991:
3989:
3986:
3984:
3981:
3979:
3976:
3974:
3971:
3968:
3965:
3963:
3960:
3958:
3955:
3953:
3950:
3948:
3945:
3943:
3940:
3938:
3935:
3934:
3932:
3928:
3922:
3919:
3917:
3914:
3912:
3909:
3907:
3904:
3903:
3901:
3897:
3894:
3890:
3884:
3881:
3879:
3878:Zeeuwse bolus
3876:
3874:
3871:
3869:
3866:
3864:
3861:
3859:
3856:
3854:
3851:
3849:
3846:
3844:
3841:
3839:
3838:Tortita negra
3836:
3834:
3831:
3829:
3826:
3824:
3821:
3819:
3816:
3814:
3811:
3809:
3806:
3804:
3801:
3799:
3796:
3794:
3791:
3789:
3786:
3784:
3781:
3779:
3776:
3774:
3771:
3769:
3766:
3764:
3761:
3759:
3756:
3754:
3751:
3749:
3746:
3744:
3741:
3739:
3736:
3734:
3731:
3729:
3726:
3724:
3721:
3719:
3716:
3714:
3711:
3709:
3708:Punschkrapfen
3706:
3704:
3701:
3699:
3696:
3694:
3691:
3689:
3686:
3684:
3681:
3679:
3676:
3674:
3671:
3669:
3666:
3664:
3661:
3659:
3656:
3654:
3651:
3649:
3646:
3644:
3641:
3639:
3636:
3634:
3631:
3629:
3626:
3624:
3621:
3619:
3616:
3614:
3611:
3609:
3606:
3604:
3603:Mille-feuille
3601:
3599:
3596:
3594:
3591:
3589:
3586:
3584:
3581:
3579:
3576:
3574:
3571:
3569:
3566:
3564:
3561:
3559:
3556:
3554:
3551:
3549:
3546:
3544:
3541:
3539:
3536:
3534:
3531:
3529:
3526:
3524:
3521:
3519:
3516:
3514:
3511:
3509:
3506:
3504:
3503:Kitchener bun
3501:
3499:
3496:
3494:
3491:
3489:
3486:
3484:
3481:
3479:
3476:
3474:
3471:
3469:
3466:
3464:
3463:Haitian patty
3461:
3459:
3456:
3454:
3451:
3449:
3446:
3444:
3441:
3439:
3436:
3434:
3433:Gâteau Basque
3431:
3429:
3428:Franzbrötchen
3426:
3424:
3421:
3419:
3416:
3414:
3411:
3409:
3406:
3404:
3401:
3399:
3396:
3394:
3391:
3389:
3386:
3384:
3381:
3379:
3376:
3374:
3371:
3369:
3366:
3364:
3361:
3359:
3356:
3354:
3351:
3349:
3346:
3344:
3341:
3339:
3336:
3334:
3333:Cremeschnitte
3331:
3329:
3326:
3324:
3321:
3319:
3316:
3314:
3311:
3309:
3306:
3304:
3301:
3299:
3296:
3294:
3291:
3289:
3286:
3284:
3281:
3279:
3276:
3274:
3271:
3269:
3266:
3264:
3261:
3259:
3256:
3254:
3251:
3249:
3246:
3244:
3241:
3239:
3236:
3234:
3231:
3229:
3226:
3224:
3223:Apple strudel
3221:
3219:
3216:
3214:
3211:
3210:
3208:
3204:
3198:
3195:
3193:
3190:
3188:
3185:
3183:
3180:
3178:
3175:
3173:
3170:
3168:
3165:
3163:
3160:
3158:
3155:
3153:
3150:
3148:
3145:
3143:
3140:
3139:
3137:
3133:
3127:
3124:
3122:
3119:
3117:
3114:
3112:
3109:
3107:
3104:
3102:
3099:
3097:
3094:
3092:
3089:
3087:
3084:
3082:
3079:
3077:
3076:Mille-feuille
3074:
3072:
3069:
3067:
3064:
3062:
3059:
3057:
3054:
3052:
3049:
3047:
3044:
3042:
3039:
3038:
3036:
3034:
3030:
3024:
3021:
3019:
3016:
3014:
3011:
3009:
3006:
3004:
3001:
2999:
2996:
2994:
2991:
2989:
2986:
2984:
2981:
2979:
2976:
2974:
2971:
2969:
2968:Croquembouche
2966:
2964:
2961:
2959:
2956:
2954:
2951:
2950:
2948:
2946:
2942:
2936:
2933:
2931:
2928:
2926:
2923:
2921:
2918:
2916:
2913:
2911:
2908:
2906:
2903:
2901:
2898:
2897:
2895:
2891:
2883:
2880:
2879:
2878:
2875:
2874:
2869:
2864:
2862:
2857:
2855:
2850:
2849:
2846:
2834:
2831:
2829:
2828:Hot cross bun
2826:
2824:
2821:
2819:
2818:Paska (bread)
2816:
2814:
2811:
2809:
2806:
2804:
2801:
2799:
2796:
2795:
2792:
2783:
2778:
2776:
2771:
2769:
2764:
2763:
2760:
2749:
2745:
2741:
2737:
2729:
2727:
2718:
2714:
2710:
2706:
2702:
2698:
2694:
2690:
2683:
2667:
2663:
2659:
2655:
2651:
2647:
2643:
2639:
2635:
2631:
2624:
2616:
2612:
2608:
2604:
2597:
2589:
2585:
2581:
2579:9783527306732
2575:
2571:
2567:
2563:
2556:
2548:
2544:
2540:
2536:
2532:
2531:Slade, Louise
2525:
2517:
2511:
2503:
2499:
2495:
2488:
2472:
2468:
2464:
2458:
2450:
2448:9780470995907
2444:
2440:
2436:
2432:
2427:
2426:
2417:
2415:
2406:
2402:
2398:
2394:
2390:
2386:
2382:
2378:
2371:
2363:
2359:
2355:
2351:
2343:
2335:
2331:
2327:
2323:
2315:
2313:
2304:
2300:
2296:
2292:
2288:
2284:
2280:
2276:
2269:
2261:
2259:9780387385631
2255:
2251:
2247:
2243:
2236:
2234:
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615:Islamic State
607:
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4777:Pastry brush
4680:Sütlü Nuriye
4660:Lady's navel
4655:Kalburabastı
4505:Scandinavian
4440:Sfogliatella
4415:Pasticciotto
4235:Moustalevria
4200:Amygdalopita
4179:Viennoiserie
4083:
4074:Choux pastry
3952:Daral (food)
3778:Spritzkuchen
3653:Pastry heart
3528:Kürtőskalács
3373:Dutch letter
3368:Dabby-Doughs
3353:Cuban pastry
3308:Chorley cake
3268:Bethmännchen
3096:Sausage roll
3055:
3046:Cheese straw
2988:Lady's navel
2945:Choux pastry
2915:Flaky pastry
2905:Choux pastry
2802:
2739:
2735:
2692:
2688:
2682:
2670:. Retrieved
2637:
2633:
2623:
2609:(1): 55–74.
2606:
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2475:. Retrieved
2466:
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2218:. Retrieved
2209:
2152:
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2091:. Retrieved
2077:
2065:. Retrieved
2051:
2039:. Retrieved
2030:
2020:
2008:. Retrieved
1999:
1989:
1977:. Retrieved
1966:
1963:"Croissants"
1959:Olver, Lynne
1935:
1927:
1913:
1906:
1897:
1873:. Retrieved
1869:
1859:
1847:. Retrieved
1842:
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1779:
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1753:
1749:
1734:
1729:
1699:
1694:
1682:. Retrieved
1674:Alto Hartley
1673:
1663:
1651:. Retrieved
1646:
1626:the original
1621:
1612:
1604:
1588:
1578:
1563:
1551:. Retrieved
1542:
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1290:
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1266:
1247:
1223:
1206:fermentation
1195:
1193:
1182:Fermentation
1165:
1158:
1150:
1141:
1133:
1117:
1104:viscoelastic
1098:
1085:
1078:
1073:fermentation
1070:
1062:
1054:
1046:
1029:İzmir çöreği
1028:
1024:
1000:
998:
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792:
782:
735:
708:
701:almond paste
694:
671:
662:
651:Please help
646:verification
643:
612:
605:
599:
591:
586:
582:
543:
538:
534:
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510:
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476:
474:La Varenne's
467:
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458:
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429:
424:
420:
416:viennoiserie
414:
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298:
291:viennoiserie
289:
287:
131:
129:
103:
97:
91:
43:Viennoiserie
41:
18:
4857:WikiProject
4787:Pastry fork
4782:Pastry chef
4670:Saray helva
4629:Taro pastry
4522:Joulutorttu
4339:Sohan asali
4329:Komaj sehen
4298:Roti tissue
4230:Koulourakia
4210:Fanouropita
4184:Vol-au-vent
4154:Paris–Brest
4134:Nun's puffs
4039:Angel wings
3911:Jiucai hezi
3803:Tahini roll
3748:Schaumrolle
3723:Roti tissue
3703:Punsch-roll
3698:Profiterole
3378:Eccles cake
3116:Tarte Tatin
3033:Puff pastry
3013:Profiterole
3003:Paris–Brest
2998:Nun's puffs
2958:Bossche bol
2930:Puff pastry
2695:(1): 1–21.
2477:14 December
2220:14 December
2093:11 December
2067:11 December
2041:27 November
1843:www.ice.edu
1647:www.ice.edu
1382:Food portal
1318:crystalline
1314:Amylopectin
1274:amylopectin
1202:respiration
895:apricot jam
789:Switzerland
750:feta cheese
665:August 2019
481:vol-au-vent
470:puff pastry
411:Vienna loaf
403:August Zang
324:Renaissance
317:puff pastry
4872:Categories
4792:Pâtisserie
4767:Pastry bag
4727:Konditorei
4512:Butterkaka
4496:Sfințișori
4405:Ladyfinger
4370:Bocconotto
4314:Gosh-e fil
4273:Curry puff
4249:Indonesian
4240:Pastafrola
4225:Karydopita
4164:Religieuse
4119:Ladyfinger
4069:Chouquette
3988:Napoleones
3892:By country
3793:Stutenkerl
3758:Schneeball
3663:Pâté chaud
3618:Napoleonka
3588:Miguelitos
3568:Mandelkubb
3513:Knieküchle
3493:Khachapuri
3478:Huff paste
3473:Heong Peng
3458:Haddekuche
3363:Curry puff
3328:Cream horn
3293:Bruttiboni
3135:Poppy seed
3071:Miguelitos
3018:Religieuse
2963:Chouquette
2672:5 February
1426:References
1367:Croissants
1147:Lamination
1057:lamination
984:pronounced
917:in Italy.
915:breakfasts
911:cappuccino
815:medialunas
386:a form of
313:laminating
88:Variations
76:-leavened
4675:Şekerpare
4597:Taiwanese
4583:Schenkele
4563:Blue cake
4476:Cornulețe
4445:Struffoli
4425:Pignolata
4375:Bombolone
4324:Koloocheh
4293:Roti john
4129:Madeleine
4104:Financier
4094:Croustade
4084:Croissant
3973:Ensaïmada
3858:Vatrushka
3753:Schnecken
3728:Roze koek
3688:Pop-Tarts
3638:Pan dulce
3573:Mantecada
3508:Klobásník
3388:Ensaïmada
3318:Coulibiac
3303:Bundevara
3258:Bear claw
3147:Hamantash
3126:Turnovers
3091:Pithivier
3056:Croissant
2925:Pan dulce
2823:Prosphora
2803:Croissant
2709:1541-4337
2654:0021-8561
2588:137346105
2510:cite book
2502:457130408
2397:1941-1413
2295:0740-0020
2169:1040-8398
1743:Tom Jaine
1715:Ess-Stile
1653:9 January
1503:903249778
1176:emulsions
1172:margarine
1153:laminated
1136:viscosity
1001:ay çöreği
899:chocolate
805:aperitivo
756:. In the
733:filling.
705:chocolate
425:croissant
347:fast food
328:antiquity
132:croissant
54:Breakfast
23:Croissant
4847:Cookbook
4827:Category
4722:Doughnut
4698:Related
4665:Qurabiya
4558:Birnbrot
4537:Rosettes
4491:Plăcintă
4486:Papanași
4469:Romanian
4435:Pizzelle
4420:Pevarini
4400:Frittole
4390:Cornetto
4385:Ciarduna
4360:Biscotti
4319:Kolompeh
4283:Milk pie
4205:Bougatsa
3993:Ngohiong
3969:(Pastil)
3967:Empanada
3957:Dinamita
3942:Buko pie
3937:Biscocho
3930:Filipino
3883:Žemlovka
3848:Turnover
3823:Tompouce
3783:Streusel
3743:Sad cake
3683:Plăcintă
3678:Pirozhki
3668:Peremech
3628:Öçpoçmaq
3593:Milhojas
3563:Malsouka
3558:Makroudh
3553:Ma'amoul
3523:Kroštule
3468:Hellimli
3438:Gibanica
3403:Fig roll
3398:Fazuelos
3383:Empanada
3278:Bizcocho
3248:Bánh pía
3192:Rugelach
3177:Nut roll
3162:Kūčiukai
2983:Karpatka
2877:Pastries
2717:33451240
2666:Archived
2662:23631677
2471:Archived
2405:22129337
2303:17008153
2214:Archived
2177:26177127
2087:Archived
2061:Archived
2035:Archived
2031:Veg News
2010:9 August
2004:Archived
1979:29 March
1973:Archived
1919:Archived
1875:23 March
1849:23 March
1718:Archived
1707:Archived
1678:Archived
1597:Archived
1571:Archived
1553:26 April
1547:Archived
1415:Cornetto
1356:See also
1262:glutenin
1109:glutenin
1095:Predough
1065:crescent
1050:pastries
1013:hazelnut
1005:cinnamon
960:Portugal
936:, Poland
907:Cornetto
879:cornetto
860:cornetto
854:(in the
842:(in the
839:cornetto
810:merienda
774:persipan
719:sultanas
625:Variants
597:—
570:Ottomans
558:crescent
409:and the
384:rugelach
305:crescent
296:Austrian
4837:Commons
4717:Custard
4638:Turkish
4624:Suncake
4578:Cholera
4532:Kringle
4460:Zippula
4455:Zeppola
4430:Pignolo
4410:Pandoro
4380:Cannoli
4355:Baicoli
4348:Italian
4307:Iranian
4288:Pie tee
4149:Palmier
4124:Macaron
4114:Jésuite
4109:Gougère
4044:Beignet
4013:Pilipit
3998:Ohaldre
3962:Egg pie
3921:Sachima
3899:Chinese
3868:Vetkoek
3853:Uštipci
3833:Tortell
3788:Strudel
3768:Şöbiyet
3763:Schuxen
3718:Remonce
3713:Quesito
3648:Pastizz
3608:Moorkop
3583:Mekitsa
3533:Lattice
3488:Jachnun
3448:Gundain
3443:Gözleme
3348:Cruller
3338:Croline
3298:Bulemas
3288:Briouat
3273:Bierock
3253:Banitsa
3243:Baklava
3106:Strudel
3081:Palmier
3051:Croline
2993:Moorkop
2978:Gougère
2953:Beignet
2833:Pretzel
2808:Opłatek
1684:16 June
1523:Astarte
1420:Cruffin
1300:Storage
1282:amylose
1258:gliadin
1210:ethanol
1128:milling
1113:gliadin
967:brioche
891:custard
871:
852:brioche
835:Italian
793:Gipfeli
770:Nutella
766:Germany
754:spinach
736:In the
723:raisins
715:savoury
697:praline
552:at the
546:Umayyad
539:kipferl
535:kipferl
527:kipferl
421:kipferl
407:kipferl
388:kipferl
380:kipferl
375:kipferl
336:kipferl
300:kipferl
278:) is a
263:French:
4700:topics
4650:Güllaç
4527:Klenät
4481:Gogoși
4334:Qottab
4278:Makmur
4261:Bakpia
4256:Bahulu
4099:Éclair
4064:Canelé
4032:French
4018:Shakoy
3983:Lumpia
3947:Caycay
3906:Chasan
3643:Pastel
3548:Lukhmi
3518:Kolach
3498:Knafeh
3393:Fa gao
3343:Cronut
3238:Banket
3157:Kolach
3066:Jambon
2973:Éclair
2715:
2707:
2660:
2652:
2586:
2576:
2500:
2445:
2403:
2395:
2301:
2293:
2256:
2185:566664
2183:
2175:
2167:
1948:
1821:
1501:
1491:
1464:
1345:gluten
1341:starch
1333:starch
1329:gluten
1306:gluten
1250:gluten
1236:Baking
1168:butter
1124:gluten
1119:Starch
1100:Gluten
1025:pastiç
1021:raisin
1009:walnut
995:Turkey
980:Xuixos
946:Poznań
934:Poznań
921:Poland
877:empty
844:center
762:zaatar
758:Levant
746:cheese
731:almond
727:apples
566:Vienna
550:Franks
343:frozen
332:French
309:butter
283:pastry
280:French
113:
82:butter
64:France
50:Course
4712:Crust
4573:Carac
4551:Swiss
4542:Semla
4193:Greek
4174:Tuile
4023:Turon
4008:Piaya
3978:Hopia
3916:Masan
3873:Yurla
3738:Runza
3673:Pirog
3658:Pasty
3623:Nokul
3613:Mouna
3283:Boyoz
3206:Other
3152:Kifli
2893:Types
2798:Artos
2584:S2CID
2433:–98.
2181:S2CID
1293:steam
1226:steam
1081:steam
1017:cacao
974:Spain
932:from
909:with
856:north
850:) or
848:south
829:Italy
764:. In
748:, or
703:, or
488:Paris
78:dough
74:Yeast
4215:Filo
4003:Otap
3863:Veka
3418:Flia
3413:Flaó
3313:Coca
3172:Nunt
2910:Filo
2882:list
2713:PMID
2705:ISSN
2674:2019
2658:PMID
2650:ISSN
2574:ISBN
2516:link
2498:OCLC
2479:2016
2443:ISBN
2401:PMID
2393:ISSN
2299:PMID
2291:ISSN
2254:ISBN
2222:2016
2173:PMID
2165:ISSN
2095:2016
2069:2016
2043:2021
2012:2013
2000:Time
1981:2016
1956:via
1946:ISBN
1877:2023
1851:2023
1819:ISBN
1741:and
1686:2019
1655:2024
1580:Time
1555:2022
1499:OCLC
1489:ISBN
1462:ISBN
1260:and
1019:and
868:lit.
846:and
752:and
744:and
606:s.v.
562:Buda
468:The
372:The
38:Type
3773:Sou
2744:doi
2697:doi
2642:doi
2611:doi
2566:doi
2543:doi
2435:doi
2385:doi
2358:doi
2330:doi
2283:doi
2246:doi
2157:doi
1942:232
1331:to
1170:or
1151:In
1027:or
897:or
893:),
778:lye
772:or
742:ham
721:or
655:by
444:".
437:sic
390:).
4874::
3843:Tu
2740:43
2738:.
2725:^
2711:.
2703:.
2691:.
2664:.
2656:.
2648:.
2638:61
2636:.
2632:.
2607:16
2582:.
2572:.
2539:50
2512:}}
2508:{{
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2441:.
2431:72
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1541:.
1497:.
1217:CO
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1011:,
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604:,
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261:;
254:ɒ̃
245:ɑː
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200:US
196:,
189:ɒ̃
165:ɒ̃
140::
138:UK
130:A
102:,
96:,
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