Butter croissants

Butter croissants are a classic pastry product of French origin, known for their flaky, light texture and characteristic buttery flavor. They are made from a fermented dough based on flour, butter, sugar, yeast, and salt, which is repeatedly folded to create multiple thin, crispy layers when baked.

Their origin dates back to 17th-century Vienna, although it was in France where they gained their popularity and perfection, becoming a symbol of French baking. The traditional croissant uses high-quality butter, which gives it its distinctive flavor and irresistible aroma.

From a nutritional point of view, butter croissants are a source of quick energy due to their carbohydrate and fat content. While they provide saturated fats from the butter, when consumed in moderation they can be part of a balanced diet, especially as an accompaniment for breakfasts or snacks.

In different Latin American countries, butter croissants may be known simply as croissants or in some places also as medialunas de manteca (Argentina, Uruguay), referring to the close relationship with similar products made with butter.

Their versatility in the kitchen is wide: they can be enjoyed plain, filled with sweet ingredients like jams or chocolate, or in savory preparations with ham, cheese, and other accompaniments.