Croissant

These soft, flaky crescents, which are such an essential part of the continental-style breakfast, are made from a rich dough of milk, yeast and white wheat flour interleaved with butter. Although probably invented in Austria in 1683 to celebrate the defeat of the Turkish siege of Vienna, these buttery pastries (originally known as Viennoiserie) have come to be more firmly associated with France.

Croissants are not only eaten at breakfast, with butter and jam or plain with a cup of milky coffee, but they may also be split and filled with savoury fillings such as cheese, ham or chicken. They have the best flavour when they are fresh and served slightly warm; however, stale croissants may be used to make an alternative version of bread and butter pudding - simply substitute buttered croissants for the bread and butter.