Quote:
Originally Posted by roKWiz
Well after getting trenched in the quarry, I was looking forward to a fresh apple cake. Two bakeries later, all sold out, came home with another apple turnover.
Oh well maybe next week.
On the croissants....
there are a many good places where they are crispy and flaky but have had others made of a bread consistence.
Anyone else notice this ? p*sses me off because you can not tell looking at them from the outside.
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I have also noticed differing textures with croissants from bakery to bakery. Now i think the ratio of crisp on the outside to internal consistency isnt a debate, its more personal prefference, so its not really which is better, its up to the eater. I personally like them flaky on the outside with a bit of chew on the inside, especially when they are still warm.