The blog of cooking-ez.com

The beautiful story of the croissants

Keywords for this post:BakeryBakersMineViennoiserieVienneCroissantHistoryAustriansTurksMarie-antoinette
The beautiful story of the croissants
As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very emblematic products of the bakery.

Well, here is the beautiful story of the "invention" of croissants.
5,242 7 5
Grade this page:

Last modified on: October 10th 2018

The beautiful story of the croissants

siège de Vienne


July 14, 1683, the Turks (at the time they were called "Ottomans") laid siege to Vienna for the second time. The city was, at the time, still fortified, and although it was the dawn of the Enlightenment, it was still a quasi-feudal attack that was being prepared: the Turks surrounded the city and cut off its supplies, thus hoping for a more or less rapid surrender of the Viennese.

It is a long siege war, but at the time already "mine" that is to say that the attackers not content with firing on the walls with cannons, dig galleries from their lines to the fortifications, and once arrived below fill with black powder and explode, hoping to create a breach in the walls and allow a rapid invasion.

The defenders are not idle, they dig galleries in the other direction, counter-mines, to try to eliminate the miners. To do this, they were listening, trying to detect the pickaxes of the Turkish miners' progression. Cleverly, the Turks decided to dig only at night, counting on the sleep of the Viennese to advance discreetly.

Bad luck for them, at night the bakers were at work, and in their bakeries they heard the miners digging, warned the authorities, who reacted to thwart the attack. The Viennese bakers saved the city from the Turk! (At least, that's the legend).

To celebrate this event, the bakers threw a small loaf of bread (probably brioche) in the shape of the crescent found on the Ottoman flag, this cake is called "hörnchen" ("little horn").

drapeau ottoman



This same bun was brought to France with the arrival of the Arch-Duchess Marie-Antoinette, future wife of Louis XVI and Queen of France. Over time, and especially at the beginning of the 20th century, the original bun, under the influence of the French bakers, Parisian in particular, became something more sophisticated, both leavened and flaky, it is the croissant that we know today, of which only the original shape remains.

croissant.jpg



Nice story, isn't it?

That's also why we talk about viennoiseries, in France only, to group together everything that concerns leavened dough(brioche dough, bread pudding, brioche bread, etc.) and leavened leafy dough (croissant, pain au chocolat, raisin bread, etc.).

Note: You will often read or hear "The world, or the future, belongs to those who get up early", this is completely false, because if it were true the bakers would have been the masters of the world for a long time!

Back to top of page

Lasts posts

Other pages you may also like

Salt and yeast
Salt and yeast
Let's look at the participants:- On the one hand, yeast, tiny fungi "Saccharomyces cerevisiae", living beings indeed that will attack the starch of the flour (I simplify) and produce CO2, this is fermentation.- On the other hand, the saltDo they react if you put them in contact? Yes, a...
41K4.4
Stand mixer tools
Stand mixer tools
1: WhiskMade up of lots of thin metal wires, this is mainly intended for whipping, to liquefy, mix and, above all, incorporate air with its rapid movement. Typical examples: beating egg whites or whipping cream.So this is a tool that needs to turn at high speed, in mixtures that are very fluid,...
16K3.6
A few tips for effective kneading at home
A few tips for effective kneading at home
Let's start with an observation: these mini-kneaders can handle all sorts of baking and preparation, and are no less effective, when it comes to making bread or viennoiseries, for working a dough using the dough hook. In practice, if we simply tip all the ingredients into the bowl and start the...
183K 23.7
The right weight of pastry for a pie
The right weight of pastry for a pie
This is not at all obvious actually, as ideally once the mould is lined it should only stick out about 1cm.You can of course use your own judgement, but at home I often use a 22 cm diameter (the small one), or sometimes 26 (the large one), and in any case I always get a 300 gr cake. And of...
17K3.7
The power of sayings and beliefs in the kitchen
The power of sayings and beliefs in the kitchen
One day, in the comments on the recipe for beaten egg whites, a young woman asked if you could beat egg whites stiff while having a period, as a friend had told her it wasn't possible.Sometime later another person commented that for mayonnaise it had been (get this!) scientifically proven that a...
26K3.5

Post your comment or question

I am not a leaving thing

Follow this page

If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page