So when you put some Jam and cream on a hot croissant, it doesnt run off the side...
mmm... floor croissant...-- JoeyJoJoShabadoo, Oct 19 2005 On? Should be "in", surely.-- squeak, Oct 19 2005 Cream? On a croissant? Are you quite mad?-- coprocephalous, Oct 19 2005 Do you think that a croissant dropped on the floor would still land buttered side down.-- hidden truths, Oct 19 2005 What [squeak] said. Who put stuff on top of a croissant? Sacrilege I tells ya!-- Shz, Oct 19 2005 The peas would fall off and roll around on the floor, better off inside.-- skinflaps, Oct 19 2005 Whipped cream and strawberry jam (jelly if you are in the USA...) PILED on top. Try it. You wont be disappointed !-- JoeyJoJoShabadoo, Oct 20 2005 Jelly? I rarely see jelly here in the US. Usually jam or preserves except for the oddball ones like mint jelly.
I think the title should be altered to "concave croissant."-- bristolz, Oct 20 2005 A concaved croissant is one that was struck by a ball-pean hammer.-- Shz, Oct 20 2005 I use the following croissant-eating technique:
Cut the end off one point of your croissant, revealing the bready insides.
Take a small amount of butter an smear onto the bready surface, apply jam and eat, revealing another bready surface.
Repeat until no more bready surfaces present themselves.-- zen_tom, Oct 21 2005 I use the fairly common [zen_tom] technique. On the odd occasion I have had, say, a ham and cheese croissant, it is invariably sliced through the middle with the extras shoved inside, sandwich stylee. I will eat my beautifully convex croissant myself and leave you a fish for your dinner.-- wagster, Oct 21 2005 random, halfbakery