The difference between Bamberger and croissant

It's a croissant

• The origin of the croissant comes from France. There are two variations of the crumbly pastry. The simple puff pastry is made from the fat margarine. The nobler and more expensive breakfast item - al buerre - is baked with pure butter.
• A croissant is always a Danish pastry. Danish pastry is the intermediate between yeast dough and puff pastry. Danish pastry contains less fat than puff pastry. But it is because the layers are between dough and fat are not so diverse, also a bit stronger in taste and harder in consistency.
• A simple croissant, on the other hand, uses the same amount of fat, and the layers are beaten up just as often as is the case with a classic puff pastry. For this reason, the simple representatives of this type of pastry are more tender and fatty than croissants al buerre. That is the difference between the two types of French breakfast pastries.
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That is the difference to a Bamberg

• A Bamberg Hörnla is narrower in size. In contrast to the croissants, the yeast dough is made with milk manufactured. The Bamberg Hörnla is more closely related to the milk squirrels. Here is a difference to a French croissant.
• Since Bamberg's yeast dough is kept overnight, a completely different consistency and taste can develop. Croissants are never sold overnight. This is more of a quick guide to the yeast dough. This preparation method also influences the taste.


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Bamberger Hörnchen, also called Bamberger Hörnla, is a type of potato that is made from ...

• Since the butter content of the Bambergers must be at least 20%, this is a Pastries, which thus has several differences to its French counterpart.

Bamberger must always be enjoyed solo due to the fat content. Croissants are more likely to taste good if they are given extra calories that minimize the taste of fat. This is why chocolate additions to croissants are so popular.