• Droggelbecher@lemmy.world
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          22 hours ago

          Absolutely! If you want an easy version that’s close to as good, you can cut store bought puff pastry into triangles, spread jam on them, then roll them into crescents and bake. It’s what I do since I’ve gone vegan, since they’re otherwise full of cow butter, and I recommend.

    • Fushuan [he/him]@lemm.ee
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      22 hours ago

      There’s plenty innovative croissant shops in paris too. Bet the threats they received were from “French” Americans.

    • Geth@lemmy.dbzer0.com
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      22 hours ago

      The origin sure, as much as bread’s origin is in wheat. Croissant as you know it is French, from Paris specifically. Not that I condone them having some kind of veto on how people get to use this invention now.

      • RowRowRowYourBot@sh.itjust.works
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        22 hours ago

        No, the shape and most of the composition. The French are just entitled enough to pretend it is theirs. Western European nations seem to like doing this.

        • Geth@lemmy.dbzer0.com
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          20 hours ago

          What you are talking about is kipferl which is definitely Austrian. But someone took that and made it into something new using yeast-leavened laminated dough, called it croissant, and where they did that was 100% in Paris, France. There is no doubt about it because it happened recently enough. They are absolutely not the same end product and I would be outraged if someone served me half-moon shaped bread roll, which is what the Austrian thing is, while trying to pass it off as a croissant.