What are the important characteristics of a croissant? A loaded question. It’s all about texture, and the butter’s flavor should be front-and-center. In essence, a croissant should be a crescent of butter, held together with just enough flour. The pastry itself should be very light in the hand, and bound just so—in that elegant, new-moon shape. The outside should form flakes that fall away as you pull the pastry apart. I like to tear mine in half and take a look inside…A first-class croissant will have tender layers that turn over themselves and melt away in your mouth. The butter flavor should linger on the tongue; that sweet, subtle tang is enough to make one sing. Ting-tang-walla-walla-bing-bang.
That’s what a croissant tastes like.
At last month’s supper, David stayed up into the wee hours baking miniature croissants for all! What a treat. Lately, we’ve all been inspired by Chad Robertson’s new book, Tartine Bread. Croissants from San Francisco’s Tartine Bakery have always been a constant muse, inspiring that kind of deep appreciation for someone who gets it just right.
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