What is the French moon-shaped pastry?

The French moon-shaped pastry is the croissant. Its crescent shape and flaky layers make it famous worldwide. The word "croissant" means "crescent" in French, highlighting its shape. Also, its buttery flavor and light texture make it a favorite in bakeries and cafés. If you’re asking, what French pastry is crescent shape , the answer is simple: the croissant.

What are crescent moon pastries called?

Crescent-shaped pastries have different names in various countries. The French call them croissants, while Austrians have the kipferl , a denser version. In the U.S., crescent rolls are a popular choice. However, only croissants have the flaky, layered dough that makes them unique. Thus, while many cultures have crescent-shaped pastries, the croissant stands out for its texture and buttery taste.

What type of pastry is crescent dough?

We use Crescent dough to make pastries shaped like crescents. Croissants use laminated dough , which folds layers of butter and dough together to create a flaky texture. On the other hand, crescent rolls use enriched dough, which is softer and less crisp. Crescent dough is versatile and works well with sweet or savory fillings.

What is France's most famous pastry?

France creates many famous pastries, but the croissant stands out as the most beloved. This crescent-shaped treat showcases the skill of French bakers and delights people around the world. Its place in French breakfasts has made it iconic. Other favorites, like pain au chocolat and éclairs, are also popular. However, the croissant’s global appeal makes it the top French pastry.

What French Pastry Is Crescent Shape? Discover the Croissant

Description

Learn how to make classic French croissants with their iconic crescent shape, buttery layers, and flaky texture. Perfect for breakfast or a special treat.

Ingredients

Scale

4 cups (500g) all-purpose flour
1/4 cup (50g) granulated sugar
2 tsp (7g) salt
2 1/4 tsp (7g) active dry yeast
1 cup (240ml) warm milk
1/2 cup (120ml) warm water
1 1/4 cups (280g) unsalted butter (for laminating)
1 egg (for egg wash)

Instructions

Prepare Dough: Mix flour, sugar, salt, and yeast. Add warm milk and water. Knead until smooth. Rest for 30 minutes.
Prepare Butter: Flatten butter into a rectangle between parchment sheets. Chill.
Lamination: Roll dough into a rectangle, place chilled butter on one half, fold over, and seal edges. Roll and fold three times, chilling for 30 minutes between folds.
Shape Croissants: Roll dough into a large sheet. Cut into triangles and roll from base to tip to form crescent shapes.
Proof: Place on baking trays. Cover and let rise for 2 hours or until doubled in size.
Bake: Brush with egg wash. Bake at 375°F (190°C) for 20 minutes or until golden brown.
Serve: Cool slightly before serving.

Notes

Ensure butter and dough stay cold during lamination.
Croissants can be frozen before baking and baked fresh as needed.
Use high-quality butter for the best flavor and flakiness.

Prep Time: 2 hours
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: French

Nutrition

Serving Size: Per Serving (approximate)
Calories: 320
Sugar: 3g
Sodium: 250mg
Fat: 21g
Saturated Fat: 13g
Carbohydrates: 27g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg

Keywords: What French pastry is crescent shape?, croissant, French breakfast pastry, flaky pastry, buttery croissant