1189:, 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.
1071:
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.
1307:
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.
405:
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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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1350:. 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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1094:, 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).
1063:. 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.
1243:, 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.
1174:, 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.
451:]...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
980:
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
441:
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
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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.
975:
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
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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
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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
1275:. 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.
548:— 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
1227:
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".
1319:
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".
2330:
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".
605:(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.
445:
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 [
284:
1903:
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
2158:
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".
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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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1735: – 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.
1211:, which is incorporated during predough formation. When oxygen is abundant, the yeast breaks down sugar into carbon dioxide and water through the process of
2612:
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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497:
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
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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
2014:
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416:, founded a Viennese bakery ("Boulangerie Viennoise") at 92, rue de Richelieu in Paris. This bakery, which served Viennese specialties including the
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Water content affects the mechanical behavior of predough. As previously discussed, water is absorbed by gluten and starch granules to increase the
601:
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
2526:
1581:
869:). 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
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1126:
proteins do not directly form the network, but do act as plasticizers of the glutenin network, thus imparting fluidity to the dough’s viscosity.
408:
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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1607:
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crystallites become more disordered inside the starch granules and cause an irreversible destruction of molecular order. At the same time,
1338:
Water migration influences the quality of stored croissants through two mechanisms. First, as previously stated, water redistributes from
2224:
1335:
actively draws water from the amorphous gluten network and some of the amorphous starch fraction, which reduces the plasticity of both.
1215:. 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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1983:
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967:"). They are made specially for this occasion from puff pastry filled with ground white poppy seeds, almonds, raisins, and nuts.
389:, 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
594:
The Islamic origin story seems to have originated with the 20th-century writer Alfred Gottschalk, who gave two versions:
2386:
McClements, David Julian (4 March 2010). "Emulsion Design to Improve the Delivery of Functional Lipophilic Components".
740:. In France and Spain, croissants are generally sold without filling and eaten without added butter, but sometimes with
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959:. On this day, the people of Poznań purchase and eat considerable amounts of sweet, crescent-shaped pastries called
512:
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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2006:
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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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retrogradation occurs over several days to weeks, as amorphous amylopectin chains are realigned into a more
484:
1528:"Qu'est-ce que la Bible? d'après la nouvelle philosophie allemande", translated by August Hermann Ewerbeck
1235:
In order to ensure the flaky texture of the croissant, it is important to balance the yeast activity with
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1749:
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130:
2544:; 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,
17:
322:, 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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314:, 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).
1952:
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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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424:, quickly became popular and inspired French imitators (and the concept, if not the term, of
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494:). 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.
806:; this usually has a crisper crust and is less buttery than the French-style croissant.
751:, sweet fillings or toppings are sometimes used, and warm croissants may be filled with
555:
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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430:, a 20th-century term for supposedly Vienna-style pastries). The French version of the
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591:, when bakers staying up all night heard the tunneling operation and gave the alarm.
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828:("half moons") because of their shape and are typically coated with a sweet glaze (
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2335:. Second International Symposium on Sourdough: From Fundamentals to Applications.
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787:; 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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1536:(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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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
771:, croissants are sold plain or filled with chocolate, cheese, almonds, or
438:) shape and has become a universally identifiable shape across the world.
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1877:"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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August Zang and the French Croissant: How Viennoiserie Came to France
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341:. The modern croissant was developed in the early 20th century, when
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1850:"A Brief History of the Croissant | Institute of Culinary Education"
1654:"A Brief History of the Croissant | Institute of Culinary Education"
956:
944:
698:
645:
393:
can be made plain or with nuts or other fillings (some consider the
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791:
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568:
394:
315:
2641:"Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming"
1170:
Roll-in fat affects the flakiness and flavor of the croissant. In
1002:) is sold. It is half of a croissant, usually stuffed with cream.
896:) is commonly accompanied by variants with filling, which include
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1767:, Mémoires (Paris: Bouchard-Huzard, 1850) First Part, p. 588
1533:
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1268:
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molecule to create a new gas bubble is not physically attainable
1220:
1123:
977:
901:
862:
780:
776:
764:
733:
3423:
2284:
Wieser, Herbert (1 April 2007). "Chemistry of gluten proteins".
326:. The process results in a layered, flaky texture, similar to a
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3988:
3957:
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1794:
Théophile Gautier, "Voyage en Russie", Charpentier, 1867, p.188
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Croissants are commonly served alongside coffee for breakfast,
772:
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560:
342:
319:
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126:
92:
74:
2251:
Bent, Alan J. (1 January 2007). "Speciality Fermented Goods".
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88:
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2571:
Sievert, Dietmar; Hoseney, R. Carl; Delcour, Jan A. (2000).
1812:"The Cupboard papers: VIII. The Sweet Art", 30 November 1872
1386:
1219:. At this point, the yeast partially breaks down sugar into
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Uncooked croissant dough can also be wrapped around any
532:
412:
In either 1838 or 1839, an Austrian artillery officer,
2357:
2157:
1074:
After lamination, the dough is formed into its famous
1042:. It is generally eaten during breakfast or with tea.
728:
fillings. It may be flavored with dried fruit such as
718:
before it is baked (in the last case, it becomes like
2700:
Comprehensive Reviews in Food Science and Food Safety
2570:
2038:"14 Vegan Mexican Desserts You Need:Move Over Donuts"
1803:"Nouvelle revue théologique", Casterman, 1869, p. 161
261:
252:
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231:
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196:
190:
184:
172:
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1452:. S.v. "croissant." Retrieved 31 December 2017 from
1382:
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form between glutenin molecules, as well as between
352:
In the late 1970s, the development of factory-made,
249:
240:
222:
187:
163:
258:
228:
181:
157:
1944:
1776:"Revue Moderne" or "Revue Germanique", 1861, p. 80
989:Besides the regular croissant, a variation called
836:("half moon of lard"), which is not always sweet.
552:in a long and extensive list of breakfast foods.
4880:
2548:. Special Section: Enzymes in Grain Processing.
832:, "half moons of butter"). Another variant is a
824:(a mid-afternoon meal). They are referred to as
567:in 732, with the shape representing the Islamic
476:, to the dainty croissant on the boudoir table"
333:Crescent-shaped breads have been made since the
1874:
873:or brioche is usually softer. Furthermore, the
356:, preformed but unbaked dough made them into a
2573:Ullmann's Encyclopedia of Industrial Chemistry
2160:Critical Reviews in Food Science and Nutrition
1915:
2870:
2784:
1185:. Butter and margarine are both water-in-oil
1010:A pastry with croissant shape is the Turkish
2697:
2525:: CS1 maint: multiple names: authors list (
2431:
2388:Annual Review of Food Science and Technology
1045:
1034:. Its rectangular shape variant is known as
2799:Baked goods depicting religious iconography
2505:Principles of cereal science and technology
1899:
1897:
1454:https://www.thefreedictionary.com/croissant
878:
619:Culinary mythology, Origin of the croissant
337:, and crescent-shaped cakes possibly since
296:made from puff pastry in a crescent shape.
2877:
2863:
2791:
2777:
2645:Journal of Agricultural and Food Chemistry
2385:
1921:
1785:Chambers' Edinburgh Journal, 1847, p. 254.
1491:
1177:The type of roll-in fat used is typically
1101:Ingredient functionality during processing
1113:proteins affect the water absorption and
686:Learn how and when to remove this message
587:, as a reference to the crescents on the
508:
345:bakers replaced the brioche dough of the
2575:. Wiley-VCH Verlag GmbH & Co. KGaA.
2007:"Syrian Rebels Ban Croissants in Aleppo"
1942:
1894:
1821:
1744:Phillip and Mary Hyman, "Croissant", in
1464:
1250:
1239:production. If the yeast overproduces CO
1196:
1049:
935:
809:
697:
531:
403:
2333:Trends in Food Science & Technology
1678:
779:, croissants are sometimes filled with
628:attempted to ban croissants during the
579:in 1683 to celebrate the defeat of the
349:with a yeast-leavened laminated dough.
14:
4881:
4773:List of poppy seed pastries and dishes
2884:
2283:
2153:
2151:
2149:
2147:
2145:
2143:
2141:
2139:
2137:
2135:
2004:
1986:from the original on 25 September 2011
1932:from the original on 16 February 2017.
997:
802:, the croissant is typically called a
4743:Kuo Yuan Ye Museum of Cake and Pastry
2858:
2772:
2739:
2737:
2484:from the original on 20 December 2016
2427:
2425:
2325:
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2244:
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2227:from the original on 20 December 2016
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2129:
2127:
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2119:
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2100:from the original on 20 December 2016
2074:from the original on 20 December 2016
2048:from the original on 27 November 2021
2029:
924:at the bar is one of the most common
575:; or, according to other sources, in
378:
276:
4843:
2503:Carl, Hoseney, R. (1 January 2010).
2502:
2250:
1672:
1648:
1646:
1605:"Il est bon mon croissant (surgelé)"
912:cream. They often come covered with
668:adding citations to reliable sources
639:
364:. The croissant bakery, notably the
305:pastry inspired by the shape of the
4863:
1951:. Oxford University Press. p.
1471:. OUP Oxford. p. 232 and 237.
527:
24:
2734:
2712:10.1111/j.1541-4337.2003.tb00011.x
2480:. Baking Industry Research Trust.
2422:
2400:10.1146/annurev.food.080708.100722
2320:
2239:
2223:. Baking Industry Research Trust.
2202:
2112:
2017:from the original on 7 August 2013
1928:(in French). Editions Hippocrate.
1713:, p. 3–30; for the 1838 date, see
1681:"A Brief History of the Croissant"
516:contains a croissant recipe which
371:Croissants are a common part of a
25:
4910:
2679:from the original on 25 July 2018
2440:. Blackwell Publishing. pp.
2255:. Springer US. pp. 245–274.
2035:
1968:
1822:Davidson, Alan (21 August 2014).
1724:(p. 8); an Austrian PowerPoint –
1691:from the original on 16 June 2019
1679:Hartley, Alto (16 January 2019).
1643:
1560:from the original on 25 June 2022
1550:"Is the Croissant Really French?"
1547:
1465:Davidson, Alan (21 August 2014).
844:A cousin of the croissant is the
798:. In the German-speaking part of
442:bread appeared as early as 1850.
318:shape. The dough is layered with
4862:
4852:
4842:
4833:
4832:
4821:
2005:Groden, Claire (2 August 2013).
1765:Académie d'agriculture de France
1748:, 3rd edition (2014), edited by
1385:
1371:
644:
503:Nouvelle Encyclopédie culinaire.
215:
153:
125:
40:
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1998:
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1815:
1806:
1797:
1788:
1779:
1770:
1758:
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1703:
1192:
818:(a light mid-morning meal), or
655:needs additional citations for
360:that could be freshly baked by
1621:
1597:
1572:
1541:
1520:
1485:
1458:
1443:
1201:Cross-section, showing texture
13:
1:
4768:List of pies, tarts and flans
2581:10.1002/14356007.a04_331.pub2
1436:
1259:During baking, the transient
1157:
955:, mainly in its capital city
27:Flaky, crescent-shaped pastry
2626:10.1016/0260-8774(92)90020-7
2172:10.1080/10408398.2014.928259
2044:. Fresh Healthy Media, LLC.
1825:The Oxford Companion to Food
1746:The Oxford Companion to Food
1468:The Oxford Companion to Food
434:was named for its crescent (
375:in many European countries.
7:
4753:List of choux pastry dishes
2614:Journal of Food Engineering
1922:Gottschalk, Alfred (1948).
1366:
1223:and carbon dioxide. Once CO
1105:
970:
635:
583:by Christian forces in the
540:, a precursor to croissants
514:La Cuisine Anglo-Americaine
10:
4915:
2345:10.1016/j.tifs.2004.02.011
1310:
1205:Croissants contain yeast,
736:, or other fruits such as
571:; that it was invented in
4816:
4763:List of fried dough foods
4708:
4648:
4607:
4561:
4515:
4479:
4406:Crocetta di Caltanissetta
4358:
4317:
4259:
4203:
4042:
3940:
3909:
3902:
3216:
3145:
3042:
2954:
2903:
2804:
2759:10.1016/j.jcs.2005.08.008
2747:Journal of Cereal Science
2558:10.1016/j.jcs.2009.04.010
2546:Journal of Cereal Science
2373:10.1016/j.jcs.2008.02.008
2361:Journal of Cereal Science
2253:Technology of Breadmaking
1246:
1046:Overview of manufacturing
1005:
931:
462:wrote (in his periodical
120:
98:
80:
70:
60:
48:
39:
3464:Gustavus Adolphus pastry
2298:10.1016/j.fm.2006.07.004
1947:Oxford Companion to Food
1579:"Living: Croissant Vite"
1492:Chevallier, Jim (2009).
1208:Saccharomyces cerevisiae
984:
839:
612:Oxford Companion to Food
299:It is a buttery, flaky,
2474:"Rising (fermentation)"
2261:10.1007/0-387-38565-7_9
2094:"İzmir Çöreği (Pastiç)"
1943:Davidson, Alan (1999).
1066:The second step is the
965:St. Martin's croissants
961:rogale świętomarcińskie
4889:Foods featuring butter
3208:St. Martin's croissant
2931:Hot water crust pastry
2507:. AACC International.
1633:germazope.uni-trier.de
1584:25 August 2013 at the
1302:Water is converted to
1256:
1202:
1082:The third step is the
1055:
948:
941:St. Martin's croissant
703:
622:
603:Larousse Gastronomique
541:
409:
4065:Biscuit rose de Reims
3274:Belokranjska povitica
3229:Allerheiligenstriezel
2616:. Rheology of Foods.
2450:10.1002/9780470995907
1875:www.bibliopolis.com.
1530:. 1850. p. 327.
1416:List of French dishes
1411:List of butter dishes
1380:at Wikimedia Commons
1348:starch retrogradation
1333:Starch retrogradation
1289:starch gelatinization
1254:
1200:
1053:
939:
830:medialunas de manteca
810:Argentina and Uruguay
701:
624:For this reason, the
596:
535:
522:pâte feuilletée levée
488:Le Cuisinier françois
407:
373:continental breakfast
3239:Azerbaijani pakhlava
3112:Steak and kidney pie
2911:Chinese flaky pastry
2217:"Information Sheets"
2096:. 14 February 2016.
1720:3 March 2016 at the
1554:Smithsonian Magazine
1406:List of brunch foods
1014:. It is filled with
664:improve this article
509:Sylvain Claudius Goy
468:) of "the workman's
131:Media: Croissant
3704:Prekmurska gibanica
3369:Curry beef turnover
3198:Prekmurska gibanica
3178:Međimurska gibanica
2070:. 23 October 2014.
2068:"Pastane Ay Çöreği"
1731:29 May 2012 at the
1401:List of bread rolls
916:or other toppings.
544:Stories of how the
36:
3609:Milk-cream strudel
3419:Fish-shaped pastry
3122:Tarte conversation
2478:www.bakeinfo.co.nz
2221:www.bakeinfo.co.nz
1639:on 1 October 2015.
1594:. 8 September 1980
1498:. Chez Jim Books.
1257:
1203:
1056:
949:
834:medialuna de grasa
704:
542:
472:and the soldier's
465:All the Year Round
410:
379:Origin and history
32:
4876:
4875:
4704:
4703:
4579:Bündner Nusstorte
4090:Conversation tart
3644:Pain à la grecque
3554:London Cheesecake
2946:Shortcrust pastry
2852:
2851:
2824:Sacramental bread
2657:10.1021/jf4010466
2651:(19): 4646–4654.
2286:Food Microbiology
2166:(13): 2101–2114.
1979:The Food Timeline
1962:978-0-19-211579-9
1856:. 30 January 2023
1835:978-0-19-104072-6
1660:. 30 January 2023
1505:978-1-4486-6784-0
1478:978-0-19-104072-6
1376:Media related to
1278:Starch undergoes
898:crema pasticciera
696:
695:
688:
585:siege of the city
278:[kʁwasɑ̃]
139:
138:
16:(Redirected from
4906:
4894:Austrian cuisine
4866:
4865:
4856:
4846:
4845:
4836:
4835:
4826:
4825:
4808:World Pastry Cup
4758:List of desserts
4155:Pain aux raisins
4150:Pain au chocolat
4060:Bichon au citron
3907:
3906:
3819:Toast'em Pop Ups
3549:Leipziger Lerche
3434:Flies' graveyard
3244:Bakewell pudding
3072:Galette des rois
2879:
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2540:Goesaert, Hans;
2537:
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1641:
1640:
1635:. Archived from
1629:"Wörterbuchnetz"
1625:
1619:
1610:19 July 2012 at
1603:Bertrand Rothé,
1601:
1595:
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1421:List of pastries
1395:
1390:
1389:
1375:
1054:Croissant rising
1001:
996:
895:
892:
886:
883:
880:
721:pain au chocolat
702:Baked croissants
691:
684:
680:
677:
671:
648:
640:
630:Syrian civil war
620:
528:Culinary legends
510:
501:, in Colombié's
474:pain de munition
453:rue de Richelieu
366:La Croissanterie
288:
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129:
115:pain aux fraises
110:pain au chocolat
104:Pain aux raisins
81:Main ingredients
44:
37:
35:
31:
21:
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4909:
4908:
4907:
4905:
4904:
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4899:French pastries
4879:
4878:
4877:
4872:
4828:Food portal
4820:
4812:
4710:
4700:
4696:Torpedo dessert
4644:
4615:Egg yolk pastry
4603:
4599:Spanisch Brötli
4557:
4511:
4475:
4376:Biscotti regina
4354:
4313:
4255:
4199:
4180:St. Honoré cake
4038:
3936:
3898:
3839:Torpedo dessert
3829:Toaster Strudel
3809:Sweetheart cake
3334:Coussin de Lyon
3212:
3193:Poppy seed roll
3141:
3132:Torpedo dessert
3052:Beef Wellington
3038:
3034:St. Honoré cake
3019:Pommes dauphine
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1881:Frey Fine Books
1873:
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1733:Wayback Machine
1722:Wayback Machine
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1622:
1618:, 11 March 2008
1602:
1598:
1586:Wayback Machine
1577:
1573:
1563:
1561:
1548:Fiegl, Amanda.
1546:
1542:
1526:
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1490:
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1459:
1448:
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1391:
1384:
1369:
1346:as a result of
1313:
1265:disulfide bonds
1249:
1242:
1231:
1226:
1195:
1172:laminated dough
1160:
1108:
1103:
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1008:
994:
987:
976:consistency to
973:
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794:Laugencroissant
692:
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649:
638:
621:
609:
600:
565:Battle of Tours
530:
518:Frey Fine Books
460:Charles Dickens
381:
362:unskilled labor
282:
281:
273:
245:
218:
209:
208:
180:
156:
147:
146:
135:
71:Place of origin
33:
28:
23:
22:
15:
12:
11:
5:
4912:
4902:
4901:
4896:
4891:
4874:
4873:
4871:
4870:
4860:
4850:
4840:
4830:
4817:
4814:
4813:
4811:
4810:
4805:
4800:
4795:
4790:
4785:
4783:Pastry blender
4780:
4775:
4770:
4765:
4760:
4755:
4750:
4745:
4740:
4735:
4730:
4725:
4720:
4714:
4712:
4706:
4705:
4702:
4701:
4699:
4698:
4693:
4688:
4683:
4678:
4673:
4668:
4663:
4658:
4652:
4650:
4646:
4645:
4643:
4642:
4637:
4632:
4627:
4625:Pineapple cake
4622:
4617:
4611:
4609:
4605:
4604:
4602:
4601:
4596:
4591:
4586:
4581:
4576:
4571:
4565:
4563:
4559:
4558:
4556:
4555:
4550:
4545:
4540:
4535:
4530:
4525:
4519:
4517:
4513:
4512:
4510:
4509:
4504:
4499:
4494:
4489:
4483:
4481:
4477:
4476:
4474:
4473:
4468:
4463:
4458:
4453:
4448:
4443:
4438:
4433:
4428:
4423:
4418:
4413:
4408:
4403:
4398:
4393:
4388:
4383:
4378:
4373:
4368:
4362:
4360:
4356:
4355:
4353:
4352:
4347:
4342:
4337:
4332:
4327:
4321:
4319:
4315:
4314:
4312:
4311:
4306:
4301:
4296:
4291:
4286:
4281:
4280:
4279:
4269:
4263:
4261:
4257:
4256:
4254:
4253:
4248:
4243:
4238:
4233:
4231:Galaktoboureko
4228:
4223:
4218:
4213:
4207:
4205:
4201:
4200:
4198:
4197:
4192:
4187:
4182:
4177:
4172:
4167:
4162:
4157:
4152:
4147:
4142:
4137:
4132:
4127:
4122:
4117:
4112:
4107:
4102:
4097:
4092:
4087:
4082:
4077:
4072:
4070:Broyé poitevin
4067:
4062:
4057:
4052:
4046:
4044:
4040:
4039:
4037:
4036:
4031:
4026:
4021:
4016:
4011:
4006:
4001:
3996:
3991:
3986:
3981:
3975:
3970:
3965:
3960:
3955:
3950:
3944:
3942:
3938:
3937:
3935:
3934:
3929:
3924:
3919:
3913:
3911:
3904:
3900:
3899:
3897:
3896:
3891:
3886:
3881:
3876:
3871:
3866:
3861:
3856:
3851:
3846:
3841:
3836:
3831:
3826:
3824:Toaster pastry
3821:
3816:
3811:
3806:
3801:
3796:
3791:
3786:
3781:
3776:
3771:
3766:
3761:
3756:
3751:
3746:
3744:Runeberg torte
3741:
3736:
3731:
3726:
3721:
3716:
3711:
3706:
3701:
3696:
3691:
3686:
3681:
3676:
3671:
3666:
3661:
3656:
3651:
3646:
3641:
3636:
3631:
3626:
3621:
3616:
3611:
3606:
3601:
3596:
3591:
3589:Marillenknödel
3586:
3581:
3576:
3571:
3566:
3561:
3556:
3551:
3546:
3541:
3536:
3531:
3526:
3521:
3516:
3511:
3506:
3501:
3496:
3494:Hwangnam-ppang
3491:
3486:
3481:
3476:
3471:
3466:
3461:
3456:
3451:
3446:
3441:
3436:
3431:
3426:
3421:
3416:
3411:
3406:
3401:
3396:
3391:
3386:
3381:
3376:
3371:
3366:
3361:
3356:
3351:
3346:
3341:
3336:
3331:
3326:
3321:
3316:
3311:
3306:
3301:
3296:
3291:
3286:
3281:
3276:
3271:
3266:
3261:
3256:
3251:
3246:
3241:
3236:
3231:
3226:
3224:Alexandertorte
3220:
3218:
3214:
3213:
3211:
3210:
3205:
3200:
3195:
3190:
3185:
3180:
3175:
3170:
3165:
3160:
3155:
3153:Chatti pathiri
3149:
3147:
3143:
3142:
3140:
3139:
3134:
3129:
3124:
3119:
3114:
3109:
3104:
3099:
3097:Pastel de nata
3094:
3089:
3084:
3079:
3074:
3069:
3064:
3059:
3054:
3048:
3046:
3040:
3039:
3037:
3036:
3031:
3026:
3021:
3016:
3011:
3006:
3001:
2996:
2991:
2986:
2981:
2976:
2971:
2966:
2960:
2958:
2952:
2951:
2949:
2948:
2943:
2938:
2933:
2928:
2923:
2918:
2913:
2907:
2905:
2901:
2900:
2898:
2897:
2896:
2895:
2882:
2881:
2874:
2867:
2859:
2850:
2849:
2847:
2846:
2841:
2836:
2831:
2826:
2821:
2816:
2811:
2805:
2802:
2801:
2796:
2795:
2788:
2781:
2773:
2765:
2764:
2753:(2): 144–151.
2733:
2690:
2631:
2604:
2589:
2563:
2552:(3): 345–352.
2532:
2495:
2465:
2458:
2436:Baked Products
2421:
2394:(1): 241–269.
2378:
2367:(3): 639–646.
2350:
2339:(1–3): 12–30.
2319:
2292:(2): 115–119.
2276:
2269:
2238:
2201:
2111:
2085:
2059:
2036:Flink, Tanya.
2028:
1997:
1961:
1935:
1914:
1905:
1893:
1867:
1841:
1834:
1828:. OUP Oxford.
1814:
1805:
1796:
1787:
1778:
1769:
1757:
1737:
1702:
1671:
1642:
1620:
1596:
1571:
1540:
1519:
1504:
1484:
1477:
1457:
1441:
1440:
1438:
1435:
1434:
1433:
1428:
1423:
1418:
1413:
1408:
1403:
1397:
1396:
1368:
1365:
1315:The effect of
1312:
1309:
1280:gelatinization
1248:
1245:
1240:
1229:
1224:
1194:
1191:
1159:
1156:
1107:
1104:
1102:
1099:
1047:
1044:
1007:
1004:
999:[ʃuʃu]
986:
983:
972:
969:
953:Greater Poland
933:
930:
914:powdered sugar
875:cornetto vuoto
841:
838:
811:
808:
694:
693:
652:
650:
643:
637:
634:
607:
559:forces by the
529:
526:
470:pain de ménage
380:
377:
137:
136:
134:
133:
121:
118:
117:
100:
96:
95:
82:
78:
77:
72:
68:
67:
62:
58:
57:
50:
46:
45:
26:
9:
6:
4:
3:
2:
4911:
4900:
4897:
4895:
4892:
4890:
4887:
4886:
4884:
4869:
4861:
4859:
4855:
4851:
4849:
4841:
4839:
4831:
4829:
4824:
4819:
4818:
4815:
4809:
4806:
4804:
4801:
4799:
4796:
4794:
4791:
4789:
4786:
4784:
4781:
4779:
4776:
4774:
4771:
4769:
4766:
4764:
4761:
4759:
4756:
4754:
4751:
4749:
4748:List of cakes
4746:
4744:
4741:
4739:
4736:
4734:
4731:
4729:
4726:
4724:
4721:
4719:
4718:Confectionery
4716:
4715:
4713:
4707:
4697:
4694:
4692:
4689:
4687:
4684:
4682:
4679:
4677:
4674:
4672:
4669:
4667:
4664:
4662:
4659:
4657:
4656:Bülbül yuvası
4654:
4653:
4651:
4647:
4641:
4638:
4636:
4633:
4631:
4630:Naiyou subing
4628:
4626:
4623:
4621:
4620:Lek-tau-phong
4618:
4616:
4613:
4612:
4610:
4606:
4600:
4597:
4595:
4592:
4590:
4587:
4585:
4582:
4580:
4577:
4575:
4572:
4570:
4567:
4566:
4564:
4560:
4554:
4551:
4549:
4546:
4544:
4541:
4539:
4536:
4534:
4531:
4529:
4528:Danish pastry
4526:
4524:
4521:
4520:
4518:
4514:
4508:
4505:
4503:
4500:
4498:
4495:
4493:
4490:
4488:
4485:
4484:
4482:
4478:
4472:
4469:
4467:
4464:
4462:
4461:Torta caprese
4459:
4457:
4454:
4452:
4449:
4447:
4444:
4442:
4439:
4437:
4434:
4432:
4429:
4427:
4424:
4422:
4419:
4417:
4414:
4412:
4409:
4407:
4404:
4402:
4399:
4397:
4394:
4392:
4389:
4387:
4384:
4382:
4379:
4377:
4374:
4372:
4369:
4367:
4364:
4363:
4361:
4357:
4351:
4348:
4346:
4343:
4341:
4338:
4336:
4333:
4331:
4328:
4326:
4323:
4322:
4320:
4316:
4310:
4307:
4305:
4302:
4300:
4297:
4295:
4292:
4290:
4287:
4285:
4282:
4278:
4277:Bakpia pathok
4275:
4274:
4273:
4270:
4268:
4265:
4264:
4262:
4258:
4252:
4249:
4247:
4244:
4242:
4239:
4237:
4234:
4232:
4229:
4227:
4224:
4222:
4219:
4217:
4214:
4212:
4209:
4208:
4206:
4202:
4196:
4193:
4191:
4188:
4186:
4183:
4181:
4178:
4176:
4173:
4171:
4170:Puits d'amour
4168:
4166:
4163:
4161:
4158:
4156:
4153:
4151:
4148:
4146:
4143:
4141:
4138:
4136:
4133:
4131:
4128:
4126:
4123:
4121:
4118:
4116:
4113:
4111:
4108:
4106:
4103:
4101:
4100:Croquembouche
4098:
4096:
4093:
4091:
4088:
4086:
4083:
4081:
4078:
4076:
4073:
4071:
4068:
4066:
4063:
4061:
4058:
4056:
4053:
4051:
4048:
4047:
4045:
4041:
4035:
4032:
4030:
4027:
4025:
4022:
4020:
4017:
4015:
4012:
4010:
4007:
4005:
4002:
4000:
3997:
3995:
3992:
3990:
3987:
3985:
3982:
3979:
3976:
3974:
3971:
3969:
3966:
3964:
3961:
3959:
3956:
3954:
3951:
3949:
3946:
3945:
3943:
3939:
3933:
3930:
3928:
3925:
3923:
3920:
3918:
3915:
3914:
3912:
3908:
3905:
3901:
3895:
3892:
3890:
3889:Zeeuwse bolus
3887:
3885:
3882:
3880:
3877:
3875:
3872:
3870:
3867:
3865:
3862:
3860:
3857:
3855:
3852:
3850:
3849:Tortita negra
3847:
3845:
3842:
3840:
3837:
3835:
3832:
3830:
3827:
3825:
3822:
3820:
3817:
3815:
3812:
3810:
3807:
3805:
3802:
3800:
3797:
3795:
3792:
3790:
3787:
3785:
3782:
3780:
3777:
3775:
3772:
3770:
3767:
3765:
3762:
3760:
3757:
3755:
3752:
3750:
3747:
3745:
3742:
3740:
3737:
3735:
3732:
3730:
3727:
3725:
3722:
3720:
3719:Punschkrapfen
3717:
3715:
3712:
3710:
3707:
3705:
3702:
3700:
3697:
3695:
3692:
3690:
3687:
3685:
3682:
3680:
3677:
3675:
3672:
3670:
3667:
3665:
3662:
3660:
3657:
3655:
3652:
3650:
3647:
3645:
3642:
3640:
3637:
3635:
3632:
3630:
3627:
3625:
3622:
3620:
3617:
3615:
3614:Mille-feuille
3612:
3610:
3607:
3605:
3602:
3600:
3597:
3595:
3592:
3590:
3587:
3585:
3582:
3580:
3577:
3575:
3572:
3570:
3567:
3565:
3562:
3560:
3557:
3555:
3552:
3550:
3547:
3545:
3542:
3540:
3537:
3535:
3532:
3530:
3527:
3525:
3522:
3520:
3517:
3515:
3514:Kitchener bun
3512:
3510:
3507:
3505:
3502:
3500:
3497:
3495:
3492:
3490:
3487:
3485:
3482:
3480:
3477:
3475:
3474:Haitian patty
3472:
3470:
3467:
3465:
3462:
3460:
3457:
3455:
3452:
3450:
3447:
3445:
3444:Gâteau Basque
3442:
3440:
3439:Franzbrötchen
3437:
3435:
3432:
3430:
3427:
3425:
3422:
3420:
3417:
3415:
3412:
3410:
3407:
3405:
3402:
3400:
3397:
3395:
3392:
3390:
3387:
3385:
3382:
3380:
3377:
3375:
3372:
3370:
3367:
3365:
3362:
3360:
3357:
3355:
3352:
3350:
3347:
3345:
3344:Cremeschnitte
3342:
3340:
3337:
3335:
3332:
3330:
3327:
3325:
3322:
3320:
3317:
3315:
3312:
3310:
3307:
3305:
3302:
3300:
3297:
3295:
3292:
3290:
3287:
3285:
3282:
3280:
3277:
3275:
3272:
3270:
3267:
3265:
3262:
3260:
3257:
3255:
3252:
3250:
3247:
3245:
3242:
3240:
3237:
3235:
3234:Apple strudel
3232:
3230:
3227:
3225:
3222:
3221:
3219:
3215:
3209:
3206:
3204:
3201:
3199:
3196:
3194:
3191:
3189:
3186:
3184:
3181:
3179:
3176:
3174:
3171:
3169:
3166:
3164:
3161:
3159:
3156:
3154:
3151:
3150:
3148:
3144:
3138:
3135:
3133:
3130:
3128:
3125:
3123:
3120:
3118:
3115:
3113:
3110:
3108:
3105:
3103:
3100:
3098:
3095:
3093:
3090:
3088:
3087:Mille-feuille
3085:
3083:
3080:
3078:
3075:
3073:
3070:
3068:
3065:
3063:
3060:
3058:
3055:
3053:
3050:
3049:
3047:
3045:
3041:
3035:
3032:
3030:
3027:
3025:
3022:
3020:
3017:
3015:
3012:
3010:
3007:
3005:
3002:
3000:
2997:
2995:
2992:
2990:
2987:
2985:
2982:
2980:
2979:Croquembouche
2977:
2975:
2972:
2970:
2967:
2965:
2962:
2961:
2959:
2957:
2953:
2947:
2944:
2942:
2939:
2937:
2934:
2932:
2929:
2927:
2924:
2922:
2919:
2917:
2914:
2912:
2909:
2908:
2906:
2902:
2894:
2891:
2890:
2889:
2886:
2885:
2880:
2875:
2873:
2868:
2866:
2861:
2860:
2857:
2845:
2842:
2840:
2839:Hot cross bun
2837:
2835:
2832:
2830:
2829:Paska (bread)
2827:
2825:
2822:
2820:
2817:
2815:
2812:
2810:
2807:
2806:
2803:
2794:
2789:
2787:
2782:
2780:
2775:
2774:
2771:
2760:
2756:
2752:
2748:
2740:
2738:
2729:
2725:
2721:
2717:
2713:
2709:
2705:
2701:
2694:
2678:
2674:
2670:
2666:
2662:
2658:
2654:
2650:
2646:
2642:
2635:
2627:
2623:
2619:
2615:
2608:
2600:
2596:
2592:
2590:9783527306732
2586:
2582:
2578:
2574:
2567:
2559:
2555:
2551:
2547:
2543:
2542:Slade, Louise
2536:
2528:
2522:
2514:
2510:
2506:
2499:
2483:
2479:
2475:
2469:
2461:
2459:9780470995907
2455:
2451:
2447:
2443:
2438:
2437:
2428:
2426:
2417:
2413:
2409:
2405:
2401:
2397:
2393:
2389:
2382:
2374:
2370:
2366:
2362:
2354:
2346:
2342:
2338:
2334:
2326:
2324:
2315:
2311:
2307:
2303:
2299:
2295:
2291:
2287:
2280:
2272:
2270:9780387385631
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4788:Pastry brush
4691:Sütlü Nuriye
4671:Lady's navel
4666:Kalburabastı
4516:Scandinavian
4451:Sfogliatella
4426:Pasticciotto
4246:Moustalevria
4211:Amygdalopita
4190:Viennoiserie
4094:
4085:Choux pastry
3963:Daral (food)
3789:Spritzkuchen
3664:Pastry heart
3539:Kürtőskalács
3384:Dutch letter
3379:Dabby-Doughs
3364:Cuban pastry
3319:Chorley cake
3279:Bethmännchen
3107:Sausage roll
3066:
3057:Cheese straw
2999:Lady's navel
2956:Choux pastry
2926:Flaky pastry
2916:Choux pastry
2813:
2750:
2746:
2703:
2699:
2693:
2681:. Retrieved
2648:
2644:
2634:
2620:(1): 55–74.
2617:
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2486:. Retrieved
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2229:. Retrieved
2220:
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2102:. Retrieved
2088:
2076:. Retrieved
2062:
2050:. Retrieved
2041:
2031:
2019:. Retrieved
2010:
2000:
1988:. Retrieved
1977:
1974:"Croissants"
1970:Olver, Lynne
1946:
1938:
1924:
1917:
1908:
1884:. Retrieved
1880:
1870:
1858:. Retrieved
1853:
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1790:
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1710:
1705:
1693:. Retrieved
1685:Alto Hartley
1684:
1674:
1662:. Retrieved
1657:
1637:the original
1632:
1623:
1615:
1599:
1589:
1574:
1562:. Retrieved
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1234:
1217:fermentation
1206:
1204:
1193:Fermentation
1176:
1169:
1161:
1152:
1144:
1128:
1115:viscoelastic
1109:
1096:
1089:
1084:fermentation
1081:
1073:
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1057:
1040:İzmir çöreği
1039:
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793:
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719:
712:almond paste
705:
682:
673:
662:Please help
657:verification
654:
623:
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597:
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554:
549:
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487:
485:La Varenne's
478:
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427:viennoiserie
425:
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309:
302:viennoiserie
300:
298:
142:
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114:
108:
102:
54:Viennoiserie
52:
29:
4868:WikiProject
4798:Pastry fork
4793:Pastry chef
4681:Saray helva
4640:Taro pastry
4533:Joulutorttu
4350:Sohan asali
4340:Komaj sehen
4309:Roti tissue
4241:Koulourakia
4221:Fanouropita
4195:Vol-au-vent
4165:Paris–Brest
4145:Nun's puffs
4050:Angel wings
3922:Jiucai hezi
3814:Tahini roll
3759:Schaumrolle
3734:Roti tissue
3714:Punsch-roll
3709:Profiterole
3389:Eccles cake
3127:Tarte Tatin
3044:Puff pastry
3024:Profiterole
3014:Paris–Brest
3009:Nun's puffs
2969:Bossche bol
2941:Puff pastry
2706:(1): 1–21.
2488:14 December
2231:14 December
2104:11 December
2078:11 December
2052:27 November
1854:www.ice.edu
1658:www.ice.edu
1393:Food portal
1329:crystalline
1325:Amylopectin
1285:amylopectin
1213:respiration
906:apricot jam
800:Switzerland
761:feta cheese
676:August 2019
492:vol-au-vent
481:puff pastry
422:Vienna loaf
414:August Zang
335:Renaissance
328:puff pastry
4883:Categories
4803:Pâtisserie
4778:Pastry bag
4738:Konditorei
4523:Butterkaka
4507:Sfințișori
4416:Ladyfinger
4381:Bocconotto
4325:Gosh-e fil
4284:Curry puff
4260:Indonesian
4251:Pastafrola
4236:Karydopita
4175:Religieuse
4130:Ladyfinger
4080:Chouquette
3999:Napoleones
3903:By country
3804:Stutenkerl
3769:Schneeball
3674:Pâté chaud
3629:Napoleonka
3599:Miguelitos
3579:Mandelkubb
3524:Knieküchle
3504:Khachapuri
3489:Huff paste
3484:Heong Peng
3469:Haddekuche
3374:Curry puff
3339:Cream horn
3304:Bruttiboni
3146:Poppy seed
3082:Miguelitos
3029:Religieuse
2974:Chouquette
2683:5 February
1437:References
1378:Croissants
1158:Lamination
1068:lamination
995:pronounced
928:in Italy.
926:breakfasts
922:cappuccino
826:medialunas
397:a form of
324:laminating
99:Variations
87:-leavened
18:Croissants
4686:Şekerpare
4608:Taiwanese
4594:Schenkele
4574:Blue cake
4487:Cornulețe
4456:Struffoli
4436:Pignolata
4386:Bombolone
4335:Koloocheh
4304:Roti john
4140:Madeleine
4115:Financier
4105:Croustade
4095:Croissant
3984:Ensaïmada
3869:Vatrushka
3764:Schnecken
3739:Roze koek
3699:Pop-Tarts
3649:Pan dulce
3584:Mantecada
3519:Klobásník
3399:Ensaïmada
3329:Coulibiac
3314:Bundevara
3269:Bear claw
3158:Hamantash
3137:Turnovers
3102:Pithivier
3067:Croissant
2936:Pan dulce
2834:Prosphora
2814:Croissant
2720:1541-4337
2665:0021-8561
2599:137346105
2521:cite book
2513:457130408
2408:1941-1413
2306:0740-0020
2180:1040-8398
1754:Tom Jaine
1726:Ess-Stile
1664:9 January
1514:903249778
1187:emulsions
1183:margarine
1164:laminated
1147:viscosity
1012:ay çöreği
910:chocolate
816:aperitivo
767:. In the
744:filling.
716:chocolate
436:croissant
358:fast food
339:antiquity
143:croissant
65:Breakfast
34:Croissant
4858:Cookbook
4838:Category
4733:Doughnut
4709:Related
4676:Qurabiya
4569:Birnbrot
4548:Rosettes
4502:Plăcintă
4497:Papanași
4480:Romanian
4446:Pizzelle
4431:Pevarini
4411:Frittole
4401:Cornetto
4396:Ciarduna
4371:Biscotti
4330:Kolompeh
4294:Milk pie
4216:Bougatsa
4004:Ngohiong
3980:(Pastil)
3978:Empanada
3968:Dinamita
3953:Buko pie
3948:Biscocho
3941:Filipino
3894:Žemlovka
3859:Turnover
3834:Tompouce
3794:Streusel
3754:Sad cake
3694:Plăcintă
3689:Pirozhki
3679:Peremech
3639:Öçpoçmaq
3604:Milhojas
3574:Malsouka
3569:Makroudh
3564:Ma'amoul
3534:Kroštule
3479:Hellimli
3449:Gibanica
3414:Fig roll
3409:Fazuelos
3394:Empanada
3289:Bizcocho
3259:Bánh pía
3203:Rugelach
3188:Nut roll
3173:Kūčiukai
2994:Karpatka
2888:Pastries
2728:33451240
2677:Archived
2673:23631677
2482:Archived
2416:22129337
2314:17008153
2225:Archived
2188:26177127
2098:Archived
2072:Archived
2046:Archived
2042:Veg News
2021:9 August
2015:Archived
1990:29 March
1984:Archived
1930:Archived
1886:23 March
1860:23 March
1729:Archived
1718:Archived
1689:Archived
1608:Archived
1582:Archived
1564:26 April
1558:Archived
1426:Cornetto
1367:See also
1273:glutenin
1120:glutenin
1106:Predough
1076:crescent
1061:pastries
1024:hazelnut
1016:cinnamon
971:Portugal
947:, Poland
918:Cornetto
890:cornetto
871:cornetto
865:(in the
853:(in the
850:cornetto
821:merienda
785:persipan
730:sultanas
636:Variants
608:—
581:Ottomans
569:crescent
420:and the
395:rugelach
316:crescent
307:Austrian
4848:Commons
4728:Custard
4649:Turkish
4635:Suncake
4589:Cholera
4543:Kringle
4471:Zippula
4466:Zeppola
4441:Pignolo
4421:Pandoro
4391:Cannoli
4366:Baicoli
4359:Italian
4318:Iranian
4299:Pie tee
4160:Palmier
4135:Macaron
4125:Jésuite
4120:Gougère
4055:Beignet
4024:Pilipit
4009:Ohaldre
3973:Egg pie
3932:Sachima
3910:Chinese
3879:Vetkoek
3864:Uštipci
3844:Tortell
3799:Strudel
3779:Şöbiyet
3774:Schuxen
3729:Remonce
3724:Quesito
3659:Pastizz
3619:Moorkop
3594:Mekitsa
3544:Lattice
3499:Jachnun
3459:Gundain
3454:Gözleme
3359:Cruller
3349:Croline
3309:Bulemas
3299:Briouat
3284:Bierock
3264:Banitsa
3254:Baklava
3117:Strudel
3092:Palmier
3062:Croline
3004:Moorkop
2989:Gougère
2964:Beignet
2844:Pretzel
2819:Opłatek
1695:16 June
1534:Astarte
1431:Cruffin
1311:Storage
1293:amylose
1269:gliadin
1221:ethanol
1139:milling
1124:gliadin
978:brioche
902:custard
882:
863:brioche
846:Italian
804:Gipfeli
781:Nutella
777:Germany
765:spinach
747:In the
734:raisins
726:savoury
708:praline
563:at the
557:Umayyad
550:kipferl
546:kipferl
538:kipferl
432:kipferl
418:kipferl
399:kipferl
391:kipferl
386:kipferl
347:kipferl
311:kipferl
289:) is a
274:French:
4711:topics
4661:Güllaç
4538:Klenät
4492:Gogoși
4345:Qottab
4289:Makmur
4272:Bakpia
4267:Bahulu
4110:Éclair
4075:Canelé
4043:French
4029:Shakoy
3994:Lumpia
3958:Caycay
3917:Chasan
3654:Pastel
3559:Lukhmi
3529:Kolach
3509:Knafeh
3404:Fa gao
3354:Cronut
3249:Banket
3168:Kolach
3077:Jambon
2984:Éclair
2726:
2718:
2671:
2663:
2597:
2587:
2511:
2456:
2414:
2406:
2312:
2304:
2267:
2196:566664
2194:
2186:
2178:
1959:
1832:
1512:
1502:
1475:
1356:gluten
1352:starch
1344:starch
1340:gluten
1317:gluten
1261:gluten
1247:Baking
1179:butter
1135:gluten
1130:Starch
1111:Gluten
1036:pastiç
1032:raisin
1020:walnut
1006:Turkey
991:Xuixos
957:Poznań
945:Poznań
932:Poland
888:empty
855:center
773:zaatar
769:Levant
757:cheese
742:almond
738:apples
577:Vienna
561:Franks
354:frozen
343:French
320:butter
294:pastry
291:French
124:
93:butter
75:France
61:Course
4723:Crust
4584:Carac
4562:Swiss
4553:Semla
4204:Greek
4185:Tuile
4034:Turon
4019:Piaya
3989:Hopia
3927:Masan
3884:Yurla
3749:Runza
3684:Pirog
3669:Pasty
3634:Nokul
3624:Mouna
3294:Boyoz
3217:Other
3163:Kifli
2904:Types
2809:Artos
2595:S2CID
2444:–98.
2192:S2CID
1304:steam
1237:steam
1092:steam
1028:cacao
985:Spain
943:from
920:with
867:north
861:) or
859:south
840:Italy
775:. In
759:, or
714:, or
499:Paris
89:dough
85:Yeast
4226:Filo
4014:Otap
3874:Veka
3429:Flia
3424:Flaó
3324:Coca
3183:Nunt
2921:Filo
2893:list
2724:PMID
2716:ISSN
2685:2019
2669:PMID
2661:ISSN
2585:ISBN
2527:link
2509:OCLC
2490:2016
2454:ISBN
2412:PMID
2404:ISSN
2310:PMID
2302:ISSN
2265:ISBN
2233:2016
2184:PMID
2176:ISSN
2106:2016
2080:2016
2054:2021
2023:2013
2011:Time
1992:2016
1967:via
1957:ISBN
1888:2023
1862:2023
1830:ISBN
1752:and
1697:2019
1666:2024
1591:Time
1566:2022
1510:OCLC
1500:ISBN
1473:ISBN
1271:and
1030:and
879:lit.
857:and
763:and
755:and
617:s.v.
573:Buda
479:The
383:The
49:Type
3784:Sou
2755:doi
2708:doi
2653:doi
2622:doi
2577:doi
2554:doi
2446:doi
2396:doi
2369:doi
2341:doi
2294:doi
2257:doi
2168:doi
1953:232
1342:to
1181:or
1162:In
1038:or
908:or
904:),
789:lye
783:or
753:ham
732:or
666:by
455:".
448:sic
401:).
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3854:Tu
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256:ɑː
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211:US
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