Croissant

Tap it to slice it open and melt a pat of butter inside. Hands-on: lift the top off like a lid.

A croissant is a flaky, crescent-shaped pastry; its name is the French word for crescent. The dough is folded around a slab of butter again and again, making dozens of thin layers. In the hot oven, the water in the butter turns to steam and puffs the layers apart, so the inside is soft and full of holes and the outside is crisp.

Tap it and it is sliced open along its middle. The top lifts and tips back like a lid, showing the soft layers inside, where a pat of butter melts and spreads. Then the top settles back down. With ✋ Hands-on on, lift the top off like a lid and set it back: brought close to its place, it settles home.

Made in Splashery. Its code is MIT.

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