Mini Croissants by CiÇou
A French staple from famed Chef Cyrille Soenen of Ciçou á la Maison, these croissants are delicious and light.
TASTING NOTES FROM THE CURATOR
These viennoiseries come in a box of 12. They’re small, but pack a lot of flavor, and are so addicting, you just might finish 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
Croissants are a constant in most European breakfasts, especially French. It needs no additional frill. Although, if you wish, you could have it with jam, cheese, or chocolate spreads.
A good, steaming cup of coffee is the perfect partner to a croissant. Have it on a lazy morning, so you truly savor its buttery, flaky goodness.
FROM VIENNA TO PARIS
Despite being an icon of French cuisine, the croissant’s origins don’t actually come from France.
Its beginnings can be traced to as far back as 13th century Austria, with the kipferl, a yeast bread roll that came in many different shapes, one of which is a crescent.
Historical records show that the croissant as we know it now finds its origins in at least 1839, when an Austrian artillery officer, August Zang, put up a Viennese bakery on rue de Richelieu in Paris, called Boulangerie Viennoise. The place and its fare quickly became popular — especially the kipferl, and spawned many an imitation.
The French version of the kipferl was then named croissant, for its crescent shape.
Baked on the morning of your expected delivery day.
Best consumed upon arrival, but you can store it at room temperature for up to two days in their original packaging. For storage up to a week, wrap them in parchment paper or plastic wrap and refrigerate. Alternatively, you can freeze your parchment-wrapped viennoiserie in a ziplock bag for up to two weeks.
To refresh refrigerated viennoiserie, preheat your oven to 200°C and place the pastry on a baking tray with a loose covering of foil. Bake for 5 – 10 minutes (depending on your oven) then allow to cool to desired temperature. The same process applies to frozen viennoiserie. Just thaw them overnight first!