Some plain croissants are straight, and some are joined together at the ends in a sort of crescent moon shape. I never knew that this actually meant something. I thought the shape of the croissant was simply the preference of the person who had shaped them.
What I learned recently is that the shape of the croissant - straight across or crescent moon, reflects the ingredients inside... in France at least. In France, it is the law, that only a croissant made with pure butter can be straight. If a croissant is made with any other sort of fat, for example, margarine, it must be joined at the ends to form a crescent moon shape.
The next time you buy a croissant, you might be a little more inquisitive about what it's made of...
13 comments:
wow these look great,pam
How interesting, I never knew that and have been to France so many times!!
I learned of your blog through my friend Kat Burchell (through Mt. Holyoke), and I just started food blogging! I love your blog; I will be sure to keep up.
interesting little croissant tidbit. i'd love to know what the penalty is for breaking that law.
Just found your blog today it's wonderful. I just reading this blog nice very nice. Your explanation was very easy to read and understand. Very intrinsic and technically perfect.
I never known before that the shape of Croissant actually reflect the ingredient in it. This is very helpful.
Thank you so much for posting this.
See you next post.
-Green
www.ahacook.com
That was a real enlightenment!
Thanks a lot for the information...
I did NOT know that! Cool!
Isn't that the other way around?
"Croissant" means "crescent" (as you can guess), and to me (I'm French FYI), the good ones tend to be the ones in a… crescent shape.
My point is that croissants have been around for a long long time and they're called "croissants" because of their crescent shape. But making them without pure butter is fairly new. So, if a law exists on the matter, I'd imagine that only the pure butter one can have the crescent shape.
Ok, I got confirmation from one of my friends who is a French bakery chef, and you're right: the straight one is the one with pure butter.
The curved ones tend to have margarine or something like that.
Two other pieces of info: he works in the US and tried to make croissants straight, explaining that in France the good ones are straight, but customers and hotels wanted them curved :) ; in France at least, the pure butter ones are actually less popular than the regular ones, sometimes to a ratio of 10:1.
Cheers!
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