Croissant

729 layers of buttery French engineering/Food & Drinks

A classic French croissant is made by folding butter into dough through a process called lamination, creating exactly 729 layers (3^6) of alternating butter and dough. It weighs about 60 grams and contains roughly 230 calories. Despite being synonymous with France, the croissant actually originated in Austria as the kipferl. The butter content is about 40% by weight.