h a l f b a k e r yBaker Street Irregulars
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Surely, even though they were flavoured strawberry, they
would still taste of croissant *as well*? |
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Anyway, I would have thought the main objection to
croissants is that they're flaky as hell, and by the time
you've finished eating one, a good 10% is on your plate,
taunting you. (If that hasn't happened to you, you haven't
eaten a real croissant, BTW.) |
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Besides, there's an easy way to have a strawberry
croissant. Take a croissant. Split half-ways. Spread with
strawberry jam (and whatever else you choose to put in
your croissant). Eat. |
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Flavored croissants get fish and flavored communion wafers get croissants? |
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The world ain't fair, is it? |
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When I was a teen, one of my favorite munchies was pain-de-chocolate, a French delight consiting of a rectangle of croissant dough (nice and flaky) filled with a fudgy, yummy chocolate filling. Ooey-gooey DELECTABLE! Probably 1,000 Weight Watchers Points though! |
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I don't know if it's true for the OP, but
there are plenty of people who've never
really had a decent croissant. I can't
blame anyone for not likeing the
croissant analogues that they use for
such things as the "Croissandwich." And
the ones you buy at your local
megamart were made on an industrial
scale with industrial ingredients,
partially baked, frozen, and then baked
again at the store. That doesn't
necessarily make them bad, but it's a
good guess that they weren't made with
the highest quality ingredients. |
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Go find a really good French bakery and
try a croissant there, perhaps with a
little jam. You might be surprised. |
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