Nutrition
270 kcalper portion of about 70 g
- Protein5 g
- Fat15 g
- Carbohydrates28 g
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A flaky, buttery, crescent-shaped pastry made from laminated yeast dough.
- Cuisine
- French
- Origin
- France
Typical ingredients
- flour
- butter
- milk
- yeast
- sugar
History
Traditionally associated with the evolution of the Austrian kipferl into the French croissant in the 19th century.
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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