Monday, October 29, 2012


I'm licking my lips after finishing one
of my favorite morning pastries.   

I leave it to a bakery to create croissants.  While a dough of flour and butter sounds easy it is quite difficult, almost magical, to end up with those delicate, flaky layers that melt in your mouth.  I enjoy a croissant with tea and while it needs no accompaniment (butter would be gilding the lily) a spread of a good preserve (my favorite is raspberry) or Nutella (makes a mock pain chocolat) elevates the enjoyment.  Croissants also make a lovely sandwich filled with chicken or egg salad. Once I let some go stale for a day to create a bread pudding with sliced almonds that resulted in a delectable dessert. Very versatile.

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