Croissant

A croissant (US /krwɑːˈsɒ̃/, /krwɑːˈsɒnt/; French pronunciation: [kʁwa.sɑ̃]) is a buttery, flaky, viennoiserie or Vienna-style pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Crescent-shaped food breads have been made since the Middle Ages, and crescent-shaped cakes possibly since antiquity.

Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissanterie was explicitly a French response to American-style fast food, and today 30–40% of the croissants sold in French bakeries and patisseries are baked from frozen dough. Today, the croissant remains popular in a continental breakfast.

Croissant (magazine)

Croissant (クロワッサン, Kurowassan) is a biweekly Japanese women's magazine for middle-aged women.

History and profile

The first issue of the magazine is dated 1 May 1977; the magazine is published twice a month, generally on the 10th and the 25th. Croissant is published by Magazine House (マガジンハウス, Magajin hausu). The target audience is middle-aged and married women. The frequent topics covered include home decoration, cooking, health, and beauty.

In 1980 the circulation of Croissant was 450,000 copies.

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