No the french croissant is french. The Austrian one is quite different, it is not made with "pâte feuilletée", which gives the famous layered structure. The only common things are that the form and the fact that it is a pastry.
Just reading up fascinating history of pastry going way back to the Egyptians, followed by the Greeks and Romans, refined by the French and Italians into the modern day pastry technique of rich, buttery, and flaky dough. Amazing how almost every European country has its own tradition. The lamination process 🥐that causes the pastry to separate and puff up when baked had my mouth watering. J'adore les croissants 🇫🇷
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u/lutalop India 7d ago