"Croissant"@en . . . . . . "Yeast-leaveneddough,butter" . . . "A croissant (/kr\u0259\u02C8s\u0252nt/ or /\u02C8krw\u028Cs\u0252\u014B/; French pronunciation: [k\u0281wa.s\u0251\u0303]) is a buttery, flaky, viennoiserie or Vienna-style pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating."@en . "Breakfast" . . .