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Learn the History Behind the French Croissant

Contributor blog post by Margo Lestz:

The flaky, buttery croissant is as French as a beret or a baguette, but its roots lie in a seventeenth century Austrian battle.

Croissant Origin Legend

The legend of the croissant traces this pastry’s ancestry back to the 1683 Battle of Vienna…

The city was under siege. It had been surrounded by thousands of Ottoman soldiers for two months. Supplies and morale were running low. Messengers had been sent to neighboring countries begging for help, but as yet, there had been no response.

…Continue reading here to learn how the bakers of Vienna saved the day and went on to create a special pastry to celebrate the city’s liberation. Margo uncovers the legend of how the croissant (French for crescent) made its way to France. She also dispels the mystery behind the form of the croissant ordinaire and the croissant à beurre.Croissant Pain aux Chocolate Recipe @ATableenProvence

Weekend Baking Project

Make your own croissants and pain au chocolat with this recipe from Paula’s kitchen at A Table en Provence. The key is finding butter with a high fat content, as North American butter tends to be quite different (read lower fat) than the European the baking results will not be the same.

Croissants Pain aux Chocolate Recipe @ATableenProvence

In 2017, there was a butter shortage for a period of time in part of France. The rumour was that North Americans had discovered the merits, and taste of real butter causing a spike in demand and lack of supply. We are not convinced that was the case, but there was certainly a lack of inventory our local grocery store.

Butter Shortage in France 2017

No Nudity add Some Jam

Of course croissants are delicious on their own, but if you like a sweet side add some jam. Read about Isabelle Jouhanneau who makes her Un Jour à la Campagne jams the traditional way; in copper pots with fresh ingredients and no additives. Un Jour à la Campagne jams are made with fresh and mostly regional fruit. Her recipes involve 3-4 kilograms of fruit, the smallest about of sugar possible (she tells me that is roughly 55%) and the knowledge on how to make jam the time-tested way.

Jam Un Jour a la Campagne @IsabellaIbba

Via:: The Curious Rambler



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Margo Lestz

Margo is a British/American who has lived in Nice, France for the past nine years. She loves digging into the history of an area and discovering the tales behind local customs and traditions. She blogs about her discoveries on The Curious Rambler . She is also the author of two books, French Holidays & Traditions, and Curious Histories of Nice, France. Click here for Margo's books.

She describes herself as a perpetual student and is always taking some kind of course or researching a moment in history that has caught her fancy. She’s curious by nature and always wondering who, what, why, when, where, and how.

Margo shares her adventures (and her questions) with Jeff, her husband of many years. She enjoys travel, history, observing cultures and traditions – and then writing about them, of course.

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