Ok, so I'm a little hungry right now(J'ai faim un peu, maintenant-zhay fah uhn puh, mahn teh noe), & one of my favorite desserts (?) is a croissant.
Croissants are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and folding a few times in succession, then rolling. Making croissants by hand requires skill and patience; a batch of croissants can take several days to complete. However, the development of factory-made, frozen, pre-formed but unbaked dough has made them into a fast food which can be freshly baked by unskilled labor. Indeed, the croissanterie was explicitly a French response to American-style fast food. This innovation, along with the croissant's versatility and distinctive shape, has made it the best-known type of French pastry in much of the world.
I am dying to see if the French croissants are (hopefully) even better than the good ones I've had here in the states.
