Croissants and crescent rolls are two popular baked goods that look similar but have some key differences. Both are made from dough that is rolled up into a crescent shape, but the dough and baking methods used result in very different textures and flavors.
Origins
Croissants originated in Austria in the 13th century and became popular in France in the 1900s. The dough is made from flour, butter, milk, yeast, salt and sugar. Crescent rolls likely originated in the United States in the 1950s. They are made from flour, milk, butter, yeast and salt.
Ingredients
The main ingredients in croissants and crescent rolls are similar – flour, milk, butter, yeast and salt. However, the proportions differ significantly:
| Ingredient | Croissant | Crescent Roll |
|---|---|---|
| Flour | 100% | 100% |
| Butter | 30-50% | 10-15% |
| Milk | 10-20% | 10-20% |
| Yeast | 2% | 2% |
| Salt | 1-2% | 1-2% |
| Sugar | 5-10% | 0% |
The most significant difference is the high butter content in croissants compared to crescent rolls. Croissants contain 30-50% butter in relation to the flour weight, resulting in flaky, rich layers. Crescent rolls only have 10-15% butter, resulting in a more bread-like texture.
Preparation
The preparation method also differs significantly between croissants and crescent rolls:
Croissant Preparation
- The dough is made using a laminating technique that creates layered sheets of dough and butter.
- The dough is chilled and folded multiple times to create flaky layers.
- The croissant dough is rolled and shaped into crescents.
- Croissants are allowed to proof and rise fully before baking.
- Croissants are egg washed before baking for a golden crust.
- They are baked at a low temperature for 15-20 minutes until golden brown.
Crescent Roll Preparation
- The dough is made in a single step mixing flour, milk, butter, yeast and salt.
- The dough is briefly kneaded then chilled.
- The chilled dough is rolled into a log and sliced into discs.
- The discs are shaped into crescents.
- Crescent rolls only proof briefly before baking.
- They are baked at a higher temperature for 8-12 minutes.
The lamination technique and prolonged proofing give croissants a flaky and airy texture. Crescent rolls have a breadier, denser texture due to the quicker preparation method.
Flavor
The flavor also differs between the two baked goods:
- Croissants – The high butter content gives croissants a rich, indulgent and flaky texture. They have a layered complexity to the flavor.
- Crescent Rolls – With less butter and no sugar added, crescent rolls have a bread-like taste. The flavor is simpler compared to croissants.
Croissants often taste best on their own, while crescent rolls are commonly served with savory foods or used to make sandwiches.
Calories and Nutrition
Due to the higher fat and sugar content, croissants also tend to be higher in calories than crescent rolls:
| Nutrition Facts | Croissant | Crescent Roll |
|---|---|---|
| Calories | 330 cal | 130 cal |
| Fat | 19 g | 5 g |
| Carbs | 34 g | 21 g |
| Protein | 6 g | 4 g |
Croissants have nearly 3 times as many calories and 4 times as much fat as crescent rolls. Crescent rolls have slightly less carbs and protein.
Uses
Due to their distinct textures and flavors, croissants and crescent rolls are used differently:
- Croissants – Often eaten alone as a breakfast pastry or dessert. Sometimes used for sandwiches or topped with chocolate, fruit or nuts.
- Crescent Rolls – Commonly served along with dinner meals. Frequently used to make appetizers, breakfast rolls or mini sandwiches.
Price
Croissants tend to be more expensive to purchase than crescent rolls. Some average prices are:
- Croissants – $1.50 – $3 each
- Crescent rolls – $2 – $4 for 8-12 rolls
The higher butter content and more complex production method makes croissants cost more per serving compared to crescent rolls.
Availability
Both croissants and crescent rolls can be found in most grocery stores and bakeries, but availability may vary:
- Croissants are very common at bakeries, French restaurants and cafes.
- Crescent rolls are easy to find in the frozen food aisles of grocery stores.
- Ready-to-bake croissants can be found in some grocery stores, but are less common than crescent rolls.
- Crescent rolls are more likely to be stocked at stores year-round. Croissants may be harder to find depending on the season and location.
Storage
Croissants and crescent rolls have slightly different storage requirements:
- Croissants – Best stored at room temperature the day of use. Can be refrigerated 1-2 days or frozen for 1-3 months.
- Crescent Rolls – Can be kept at room temperature a few hours. Can be refrigerated 3-5 days or frozen 1-3 months.
Crescent rolls tend to keep longer thanks to higher salt and lower fat content. Croissants become stale more quickly.
Gluten-Free Options
Those avoiding gluten may have an easier time finding gluten-free crescent rolls than croissants:
- Gluten-free crescent rolls are readily available in stores and online.
- Gluten-free croissants are harder to find and are primarily sold by specialty gluten-free bakeries.
- The flaky, layered nature of croissants makes producing satisfying gluten-free versions more difficult.
Vegan Options
It is possible to find vegan versions of both items:
- Vegan croissants substitute plant-based butter or margarine for the dairy butter.
- Vegan crescent rolls use plant-based milk and butter substitutes.
- However, vegan options for both are uncommon in regular grocery stores.
- Specialty bakeries focused on vegan fare will be more likely to offer vegan versions.
Conclusion
While croissants and crescent rolls may look similar, they have distinct differences when it comes to their origin, ingredients, texture, taste, uses and nutrition. Croissants require a more complex preparation method using layering and lamination that results in a flaky, buttery pastry best enjoyed on its own. Crescent roll dough comes together quickly with fewer ingredients, creating a bread-like roll commonly served alongside meals or used for sandwiches. In terms of nutrition, croissants are higher in calories and fat compared to crescent rolls. Both offer delicious baked goodness, but fulfill different culinary roles.