Apart from the story that they were created in Vienna
to celebrate the defeat of the Ottoman forces
whose standard was the crescent moon
(in which case, why are they not cruciform ?) —
there is a much more important thing to know:
they should be made - or at least be baked - at home.
The perfect croissant will mis-shape or deflate
when picked up, so most people eat imperfect ones,
over-cooked (and tasting overcooked) to keep a rigid shape
for the world of mere appearance.
1 comment:
I don't actually make my own croissants, but get them frozen from an enthusiastic amateur baker a few miles away. I leave them to rise overnight, then pop them into a hot oven for 5-10 minutes, taking them out JUST as they begin to brown. They are both much lighter and much less flaky than commercial croissants, which are often lightly glazed to make them even more rigid.
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