Croissant is a French word that defines a kind of sweet, soft and puffy bun made with leavened dough, more or less "fine" depending on the proportion of butter and eggs used. The dough, prepared with brewer's yeast, must rise in a rather warm environment (about 82°F) and be manipulated for a long time in order to acquire its classic lightness. Then it is placed on the greased oven plate or in special round molds that must be filled only halfway so that, during cooking, the dough can swell without protruding from the mold. At the center of the croissant, before cooking, a ball of the dough is inserted which, in the end, will constitute the classic "hat" of the croissant.