The Art of the Croissant
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The golden rule is to eat a freshly baked croissant. That’s a golden rule for every French bakery. Follow the below tips on how to make the most of every mouthfull.
Choose a croissant made with pure butter and eat it warm or at room temperature
The golden rule is to eat a freshly baked croissant. That’s a golden rule for every French bakery. At PAUL our croissants are never more than 4 hours old. We prove and bake throughout the day because croissants must be fresh from the oven to be at their very best.
Choose a croissant that’s made with pure butter. This is a crucial component of an authentic croissant.
Gently warm is best. If you’re at home, you can warm your croissants through by popping them in the oven for 5 minutes at 175° C (155° fan). Second best is to eat your croissant at room temperature.
Take the time to enjoy a croissant, it's better than eating it on the run!
The pâte Viennoise used to make a croissant takes a long time and a lot of patience and skill to make. The resulting gloriously golden, crisp crust and deliciously soft centre deserve to be savoured. Allow yourself the time to sit down with your favourite hot drink and really enjoy every mouthful of your croissant.
How to avoid getting covered in buttery croissant flakes
One simple way to do this is to get a big napkin and wrap it around the bottom half of the croissant, then eat it from the top down. This certainly avoids having buttery, pastry-covered fingers.
Another very French habit is to dunk your croissant briefly in your favourite hot drink – we recommend a nice milky coffee – before each bite. OK, some pastry flakes in your coffee, but not all over you!
Some people advocate eating your croissant with a knife and fork. Whilst this does solve the buttery fingers problem, it's less fun!
The best additions to a croissant
Yes, we know that a croissant is already filled with butter, but adding a generous smear of cold salted butter is absolutely delicious. A dab of a really good quality jam is divine too.
Filled with sliced fruit such as strawberries and a dollop of whipped cream, a croissant turns into a lusciously sweet treat to be enjoyed at any time of day.
Croissants make for versatile and satisfying ‘sandwiches’ when cut in half and filled with savoury delights such as sliced Gruyère or Emmental cheese, thinly sliced ham, cheesy scrambled eggs, fried egg, omelette, or any combination of these.
. . . we don’t think you need to watch any YouTube videos on Croissant-eating Etiquette. Such things exist, amazingly, but for us it’s a simple matter of fetching a plate to catch the crumbs and a napkin for our fingers, joyfully tearing our croissant apart and tucking in. It’s one of life’s little pleasures and a wonderful way to start the day. We recommend it – bon appétit!