In that year, Marie Antoinette, a 15-year-old Austrian Princess, married King Louis XVI of France. To honor their new queen, the bakers in Paris made some “kipfels” of their own. The only difference was that they called it by the French word for crescent, “croissant”. The pastry proved as popular in Paris as it had in Vienna and Parisian bakers have been making it ever since as have bakers around the world who learned it from the Parisians.

The flavor of a croissant should be intensely butterywith a natural dairy sweetness. It should not taste like added sugar or be cloying. It should be well-seasoned, but not so salty that you can’t imagine eating it with jam or preserves. The ideal crust should be distinct from the softer interior. It should be extremely flaky and shatter when torn or bitten into. It should be extremely crisp, but not crunchy or tough. Each layer of flaky pastry should virtually melt on the tongue, but not feel greasy in your hands. It should be an even, golden brown color all around.

The interior should be feather-light with many layers. It should be tender and moist but not gummy ordoughy. The layers of dough should show plenty of stretch and separate gently from each other when you pull at them with your fingers.

Today, the croissant is both a symbol of French culture and tradition.

牛角面包这种广受欢迎的糕点是对擀成薄片的发酵面团进行烘烤制成，或者是纯面团，或者配上馅料和装饰配料，通常是巧克力。

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