Croissants
A Kipferl ( plural Kipferl or Kipferln ) is an elongated, curved baked good . You can of sweet dough ( mature croissant ) or brioche dough ( Briochekipferl ) are produced. The name Kipferl is mainly used in Austria and Bavaria and is also used for seasonal biscuits such as vanilla kipferln . In southwest Germany the pastry is called a summit , in other areas of Germany it is called a croissant . In Switzerland, a filling with hazelnut (nut croissants) or almond paste (almond croissants) is common.
In Hungary there are croissants under the Austrian name kifli , while in Croatia it is known as kifla and in Italy as kifel . The croissant is not to be confused with the Austrian croissant , a pastry made from yeast dough.
history
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The croissants in their typical shape are said to come from a Baden master baker.
According to legend, it was created in Vienna as a mockery of the unsuccessful Second Turkish Siege. However, there is no evidence that the shape of the croissant is related to the Turkish crescent. Rather, the croissant is already mentioned in a document from the 12th century. It is also proven in the late 17th century in connection with a bakery in Mödling :
"Heunt has let Hr Viechtl through the Feringer the Hr market judge and an honor (samen) Rath Erinders, that Ihro Maye (stät) the Roman Empress already Quite a few times and heunt again sent Umb Mödlinger Kipfl a regretting Poth, man kunte but nothing have (s), or sye syn zimblich black, so want Ein Löbl. Magistrate go (s) there, and the confess to it persist (s) so that Mödlinger fame will be preserved. "
The term Roman Empress refers to Eleonore Magdalene von Pfalz-Neuburg , the mother of Joseph I and Charles VI.
By Marie Antoinette , daughter of the Austrian Empress Maria Theresia , the crescent shape of croissants allegedly came in the 18th century to France. However, they were made from yeast dough ( brioche ) and renamed after the sickle shape of the waxing moon ( croissant de lune ). It wasn't until the end of the 19th century that today's croissant made from Danish pastry appeared in France .
See also
- Schwarzer-Kipferl , a flavored caraway roll
- Kipferlkoch , an Austrian pastry
- Kipfler , a waxy variety of table potatoes
literature
- Reingard Witzmann: K. u. K. - Coffee a. Croissants. Vienna: Self-published by the Museums of the City of Vienna 1983 (Catalog of the Historical Museum of the City of Vienna, 82)
Web links
- Kipferl (croissant) on www.mehl.at
Individual evidence
- ^ A b Johannes Feichtinger : Das Wiener Kipferl. The symbolic value of a pastry. In: Moritz Csáky , Georg Christian Lack (ed.): Culinary and culture. Food as cultural codes in Central Europe. Böhlau Verlag, Vienna a. a. 2014, ISBN 978-3-205-79539-1 , pp. 102-120 ( excerpt from Google Books ).
- ↑ Cf. Der Bäckeraufzug [Sage from Vienna] . On: www.sagen.at; accessed on October 8, 2014.
- ^ Turkish cultural property in Vienna ( Memento from September 4, 2003 in the Internet Archive )
- ↑ How the Kipferl came from Mödling to Vienna ... ( Memento from October 14, 2014 in the Internet Archive ). On: Website of the food trading company Pöhl am Naschmarkt , Vienna; accessed on October 8, 2014.
- ↑ Katja Petrovic: the subject: the croissant ( memento of the original from October 13, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . Text contribution to the TV broadcast in Arte on March 12, 2006, on www.arte.tv; accessed on October 8, 2014.
- ↑ Hermann Unterstöger: The story of the croissant. "Two of the things there" . On: Süddeutsche.de of May 17, 2010; accessed on October 8, 2014.
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