On food and cooking the science and lore of the kitchen ( PDFDrive ) 1074

Croissants According to Raymond Calvel,
croissants first made a splash at the 1889
Paris World’s Fair, where they were one of
many kinds ofWienerbrod, or Vienna goods
broughtfromthecitythatspecializedinrich,
sweet pastries. The original croissants were
enriched yeast-raised breads shaped into a
crescent. It wasn’t until the 1920s that
Parisianbakershadtheideaofformingthem
from a laminated dough, thus creating a
marvelous pastry that is both flaky and
moistly,richly,tenderlybready.
Croissantsaremadebypreparingafirm
butmalleabledoughwithminimalkneading
fromflour,milk,andyeast;theproportionof
liquidis50–70partsto100flour.Somebutter
maybeaddedtothedoughduringmixingto
makethedoughmoreextensibleandeasily
rolledout.Inearliertimes,thedoughwas
allowedaninitialriseofsixtosevenhours;
todayit’sonlyaroundonehour.Themore
timeallowedforfermentation,thefullerthe


flavorandthelighterthefinishedpastry.The
risendoughisdeflatedandchilled,thenrolled
out,coveredwithalayerofbutterorpastry
margarine,andrepeatedlyfolded,rolledout,
andchilledaspuffpastryis,foratotaloffour
tosixturns.Thefinisheddoughisthenrolled
outtoaroundaquarterofaninch/6mmthick,

cutintotriangles,thetrianglesrolledupinto
taperedcylindersandallowedafinalriseof
aboutanhouratatemperaturecoolenoughto
preventthefatfrommelting.Whenbaked,the
outerlayersofthedoughexpandanddryout
toformflaky,puffpastry–likesheets,while
theinnerlayersremainmoistandbakeinto
exquisitelydelicatesheetsofbread,
translucentandpebbledwithtinybubbles.
Danish Pastries What Americans call
“Danish” pastries also originated as Vienna
goods, but were introduced to the United
States via Copenhagen. In the 19th century,
DanishbakerstookabasicVienneseenriched