Mini Croissants by Ci√áou | ūü¶ÜThe Bow Tie Duck Manila
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Mini Croissants by CiÇou

The classic

A French sta¬≠ple from famed Chef Cyrille Soe¬≠nen of Ci√ßou √° la Mai¬≠son, these crois¬≠sants are deli¬≠cious and light.

TAST­ING NOTES FROM THE CURATOR

These vien¬≠nois¬≠eries come in a box of 12. They‚Äôre small, but pack a lot of fla¬≠vor, and are so addict¬≠ing, you just might fin¬≠ish the whole box.

Made of real French but­ter, you notice the dif­fer­ence in qual­i­ty from aro­ma alone. Bit­ing into its crust, you find gor­geous lam­i­nate lay­ers. These crois­sants from Chef Cyrille Soe­nen are so light and flaky, but full of but­tery goodness.

PREPA­RA­TION AND PAIRINGS

Crois¬≠sants are a con¬≠stant in most Euro¬≠pean break¬≠fasts, espe¬≠cial¬≠ly French. It needs no addi¬≠tion¬≠al frill. Although, if you wish, you could have it with jam, cheese, or choco¬≠late spreads.

A good, steam¬≠ing cup of cof¬≠fee is the per¬≠fect part¬≠ner to a crois¬≠sant. Have it on a lazy morn¬≠ing, so you tru¬≠ly savor its but¬≠tery, flaky goodness.

FROM VIEN¬≠NA TO PARIS

Despite being an icon of French cui­sine, the croissant’s ori­gins don’t actu­al­ly come from France.

Its begin¬≠nings can be traced to as far back as 13th cen¬≠tu¬≠ry Aus¬≠tria, with the kipferl, a yeast bread roll that came in many dif¬≠fer¬≠ent shapes, one of which is a crescent.

His¬≠tor¬≠i¬≠cal records show that the crois¬≠sant as we know it now finds its ori¬≠gins in at least 1839, when an Aus¬≠tri¬≠an artillery offi¬≠cer, August Zang, put up a Vien¬≠nese bak¬≠ery on rue de Riche¬≠lieu in Paris, called Boulan¬≠gerie Vien¬≠noise. The place and its fare quick¬≠ly became pop¬≠u¬≠lar‚ÄČ‚ÄĒ‚ÄČespe¬≠cial¬≠ly the kipferl, and spawned many an imitation.

The French ver¬≠sion of the kipferl was then named crois¬≠sant, for its cres¬≠cent shape.

Storage Instructions

Baked on the morn¬≠ing of your expect¬≠ed deliv¬≠ery day.

Best con¬≠sumed upon arrival, but you can store it at room tem¬≠per¬≠a¬≠ture for up to two days in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. For stor¬≠age up to a week, wrap them in parch¬≠ment paper or plas¬≠tic wrap and refrig¬≠er¬≠ate. Alter¬≠na¬≠tive¬≠ly, you can freeze your parch¬≠ment-wrapped vien¬≠nois¬≠erie in a ziplock bag for up to two weeks.

To refresh refrig¬≠er¬≠at¬≠ed vien¬≠nois¬≠erie, pre¬≠heat your oven to 200¬įC and place the pas¬≠try on a bak¬≠ing tray with a loose cov¬≠er¬≠ing of foil. Bake for 5‚ÄČ‚Äď‚ÄČ10 min¬≠utes (depend¬≠ing on your oven) then allow to cool to desired tem¬≠per¬≠a¬≠ture. The same process applies to frozen vien¬≠nois¬≠erie. Just thaw them overnight first!

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