Who / Croissant/ here?

>>9032570
I personally like to eat them with cheese cubes.

I like to let them dry out for a couple days, adding some spices every now and then along the way. Then i gather my assorted bunch when i have a relaxing day with my bottle of 10 year old fine wine. I down the whole bottle and peel off the first layer of crust off the Croissant, stick it up my rear end and finagle it for a bit. Blah blah blah dino saur.

>>9032570
>Can we get a mother-fucking comfy Croissant thread going?
>Croissant thread, I guess.
Faggot

http://www.veganbaking.net/recipes/pastries/croissants

I used that recipe once. Result was pretty good. Not the kind of thing I like eat regularly and isn't very appealing to me most of the time. I usually eat clean at home.

There's a factory bakery in Spain that makes some chocolate dipped spelt croissants that are good for snacking. A couple times I've made whole wheat croissants with a square made mostly of peanut butter. Was alright, but my skin didn't like it.

Grate thred ngers.

>round croissants
Straight croissants are more aesthetic and much less labor intensive to make when producing large quantities
Prove me wrong fags
Pro-tip: you can't sweetie

>>9032998
>less labor intensive
Like the 10 seconds it takes to make a crescent instead of a log matters when the recipe takes fourteen fucking hours in the first place? If you're going to the effort of making your own croissants then you might as well make them look nice.

>>9033345

> 14h
kek'd a bit

>>9033380
With all of the rising and proofing that's what you're looking at for a classic croissant recipe.

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LIDL's ham&cheese croissants are the best.

>>9032570
Hot croissant with some jam to dab it in.
I usually just eat them cold.
All butter croissants are the best.

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>>9032596
>stick it up my rear end and finagle it for a bit. Blah blah blah dino saur.

>>9033606
>grocery store '''''''croissants''''''
gross

>>9032570
i love them, only in france though
sucks but apparently no baker outside of france is able to make them taste good

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>>9033618
>being hung up about buying things from a shop
Hows the air up there anon?

>>9032605
>sounds French
>gets triggered
Drumpff.

>>9033380
>americans
Enjoy your shit tier croissants

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>>9032998
>>9033345
Isn't this why some are straight? French law says only croissants made with butter can be straight? But curved can be either?

>>9033628
but I buy my croissants from a shop all the time

is aldi the only source of food in your food desert?

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>>9033686
Regular croissants in France are curved. Chocolate ones are straight because the chocolate bar they put inside is straight.
Also spreading anything on a croissant is heresy.

>tfw dipping your morning, still-lukewarm Croissant in your black sugarless coffee

>>9033699
"chocolate" ones are called pain of chocolate because it's too much of a pain to preserve the croissant shape when you're also trying to keep the chocolate from leaking out

only dumb ass sharts call them "chocolate croissants" much like how they say "plant of eggs" instead of aubergine like everyone else

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>>9033708
Pains au chocolat and Croissant au chocolat are two different things.
Pains au chocolat are rectangle-shaped with two chocolate bars. Croissants au chocolat are straight croissants with a chocolate bar inside, and sometimes sugar on top

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Hey guys I just baked this bread the other day and some people on a different forum complained about the "crumb". I thought he was being ridiculous.

>>9033957

stale pasta

>>9033708
Pastry Chef/baker here.
1. You're retarded. It's pain au chocolate like the other anon said. Essentially translated to "bread of chocolate"

2. >>9033957
Your crumb structure is terrible. Your bread is far too dense yet somehow has large air pockets, probably because it wasn't shaped tightly before final proof. How long did that take you, 3 hours?

>>9033980
eat shit,crumbfag

>>9032575
I prefer cheese spheres myself

>>9033980
Fellow pastry chef/baker here
You can definitely see the result of poor all around shaping here
I'm surprised there was any oven spring given how dense it is

>>9033957
What is it supposed to be a croissant for a giant?

>putting cheese and meat in a croissant

butter
nothing/dunking
POWER GAP
jam
POWER GAP
cheese and meat
POWER GAP
anything else

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How's my bread? Definitely over proofed plus dough was sticky and I did a shit job shaping and building tension and then it stuck to the bowl I did my final rise in so I pulled a sticky mess out and through it into a dutch oven but given all that tastes good enough lol.

Also wtf is with the shiny wet looking texture of the interior?