Croissants and croissants are two common pastry products that differ in their craft, texture, and shape.
Craft: Croissant is a French pastry made by folding layers of pastry. A large amount of butter is added to the dough, which is folded and fermented several times to form a multi-layered flake structure. Danish pastry, on the other hand, is a Danish-style pastry in which butter is added to the dough, but the process is relatively simple, usually in a single fold.
Palate: The croissant is light and crispy, with a golden yellow exterior and a pronounced layering on the inside. The croissant also has a crispy texture, but compared to croissants, it is softer, moister, and slightly thicker on the mouth.
Shape: The croissant has a curved crescent moon shape and a distinctly layered appearance. Croissants usually come in a triangular or square shape, but there are variations of other shapes as well.
In general, croissants and croissants differ in their craftsmanship, texture and shape. The croissant pays more attention to the process of folding layer by layer, and the texture is crispy and crunchy, while the croissant has a soft and moist texture and a slightly thick feeling. Both have unique flavors that can be chosen according to individual tastes and preferences.