Croissant

A croissant (t or ŋ; fr-croissant.ogg) is a buttery, flaky, viennoiserie 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. The proc...
Found on http://en.wikipedia.org/wiki/Croissant

croissant

(kruh-SAHNT) - Croissant is the French word for "crescent-shaped." Originally the croissant was made from rich bread dough but is now usually made with dough similar to puff pastry. Layers of dough are separated by butter creating a flaky, moist, richly flavored pastry. They can also be served stuffed.
Found on http://whatscookingamerica.net/Glossary/C.htm

Croissant

[magazine] The first issue of the magazine is dated 1 May 1977; it is published twice a month, generally on the 10th and the 25th. In early 2007 the price was ¥380 per copy. ...
Found on http://en.wikipedia.org/wiki/Croissant_(magazine)
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