A ridiculously delicious guide to the best sweets in New York and Paris.
Tuesday, October 05, 2010
Croissant or pain au chocolat?
Do you like your buttery layers of puff pastry pure? Or shot through with chocolate? Airy and flaky? Or hiding something melty in the middle? (Maybe even a choco-raspberry melty middle.) Classic? Or always with chocolate?
flaky buttery pastry croissant lightly dipped in café creme ~ mmmmm!! but oh! ever so lightly dipped because otherwise kaplonk!! both croissant and coffee are ruined~ believe me it's happened to me, but the French know just the precise moment to remove ~le croissant. ~Dianne~
Croissants, hands down. And they are so different from bakery to bakery and country to country. I love buttery French ones and dense Italian ones. Yumm! Erica
maybe the raspberry gooey one.. I don't really like laminated stuff unless it's slathered with jam.. why not have jam on it's own? I learned the word 'laminated' (layered) from Sarabeth. That's what you get hanging with the pros...
12 comments:
I won't turn down a flaky croissant if someone offers it to me, but every day of the week I'll pick pain au chocolat.
Ditto what Allison said. Pain au chocolat all the way.
Chausson aux pommes ;-)
Chocolate.
Merci~
Pain au chocolat -- yay!
Love a flaky croissant but put them side by side and you better watch your hand while I grab for the chocolate one!
Genie
flaky buttery pastry croissant lightly dipped in café creme ~ mmmmm!! but oh! ever so lightly dipped because otherwise kaplonk!!
both croissant and coffee are ruined~ believe me it's happened to me, but the French know just the precise moment to remove
~le croissant.
~Dianne~
Croissants, hands down. And they are so different from bakery to bakery and country to country. I love buttery French ones and dense Italian ones. Yumm! Erica
For me, pain au chocolat, s´il vous plaît. Or, even better, croissant aux amandes ;-)
i agree - chocolat - bien sur!
Plain, dense, with lots of extra butter and jam! Miam miam!!!
maybe the raspberry gooey one..
I don't really like laminated stuff unless it's slathered with jam..
why not have jam on it's own?
I learned the word 'laminated' (layered) from Sarabeth.
That's what you get hanging with the pros...
I will take the plain chocolate one...looks wonderful !!
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