Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q207832> ?p ?o }
- Q207832 type "Breakfast".
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- Q207832 abstract "Template:ForA croissant (US /krwɑːˈsɒ̃/, /krwɑːˈsɒnt/; French pronunciation: [kʁwa.sɑ̃]) 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.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.".
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- Q207832 thumbnail Croissant.jpg?width=300.
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- Q207832 mainIngredient "Yeast-leavened dough, butter".
- Q207832 name "Croissant".
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