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Wat (wie) is croissant$17728$ - definitie
BAKED GOODS MADE FROM A FAT-ENRICHED YEAST-LEAVENED DOUGH
Viennoiseries; Croissant dough; Croissant pastry
![[[Croissant]]](https://commons.wikimedia.org/wiki/Special:FilePath/Croissant.jpg?width=200 "[[Croissant]]")
![[[Brioche]]](https://commons.wikimedia.org/wiki/Special:FilePath/Brioche.jpg?width=200 "[[Brioche]]")
![Chausson aux pommes]]](https://commons.wikimedia.org/wiki/Special:FilePath/Appleturnover.jpg?width=200 "Chausson aux pommes]]")
![[[Pain aux raisins]]](https://commons.wikimedia.org/wiki/Special:FilePath/Pain aux raisins.jpg?width=200 "[[Pain aux raisins]]")
![[[Danish pastry]]](https://commons.wikimedia.org/wiki/Special:FilePath/Glazed apple Danish.jpg?width=200 "[[Danish pastry]]")
![Oranais]]](https://commons.wikimedia.org/wiki/Special:FilePath/Oranais (pâtisserie).jpg?width=200 "Oranais]]")
![[[Xuixo]]](https://commons.wikimedia.org/wiki/Special:FilePath/Xuixo obert.jpg?width=200 "[[Xuixo]]")
Lieu-Croissant Abbey
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ABBEY LOCATED IN DOUBS, IN FRANCE
Abbey of Lieu-Croissant; Abbaye de Lieu-Croissant
Lieu-Croissant Abbey () was a Cistercian abbey in Mancenans, a commune of Doubs in France. It was first built in 1134 and it was destroyed during the French Revolution in 1791.
Viennoiserie
Viennoiseries (, "things of Vienna") are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. The dough is often laminated.
St. Martin's croissant
POLISH SWEETROLLS
Rogal świętomarciński; St. Martin croissant; St Martin croissant; St. Martin's Croissant; Ponznan croissant; Ponznan croissants
St. Martin's croissant () is a croissant with white poppy-seed filling traditionally prepared in Poznań and some parts of Greater Poland region on the occasion of St.
Wikipedia
Viennoiserie
Viennoiseries (French pronunciation: [vjɛnwazʁi], "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. The dough is often laminated.
The name viennoiserie was given because Vienna had an image of luxury in the 19th century but the origin of these pastries is totally French.
Viennoiseries are typically eaten at breakfast or as snacks.
