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



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