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Croissant. A small, rich, crescent-shaped roll (q.v.) marked by a flaky, tender crumb (q.v.) and which may or may not contain a filling (q.v.). It is made by laminating (q.v.) a roll-in fat (q.v.) - often butter (q.v.) - into the yeast-fermented dough to yield the desired number of dough layers and reducing to a final dough sheet (q.v.) from which triangular shapes are cut and rolled into the traditional shape.