2. A croissant (/krəˈsɒnt/ or /ˈkrwʌsɒŋ/; French - TopicsExpress

2. A croissant (/krəˈsɒnt/ or /ˈkrwʌsɒŋ/; French pronunciation: [kʁwa.sɑ̃] ( listen)) is a buttery, flaky, viennoiserie 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.

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