Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 20-02-2004, 12:14 PM
al
 
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what's the differences between butter croissant and cafe croissant?


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Old 20-02-2004, 09:28 PM
Roy Basan
 
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"al" wrote in message ...
what's the differences between butter croissant and cafe croissant?

--

It can have varied meanings.....But
IMO a cafe croissant can be made with either pastry margarine or
butter.
But a butter croissant is made with real butter only.
I have seen croissants sold in cafes and they do not have strick
classification either. They will sell it as croissants regardless of
the fat component used in the lamination.
It is just the same as the bakery and patisserie croissant that can
have variations I mentioned .
They can be soft roll shaped like a croissant and the cafe manager
can label that as croissant as its horn shaped( crescent).
If your reason in discriminating was about quality it is about that
a good croissant is flaky, buttery taste and with really good eating
quality then the butter croissant is what you are after. It can be
eaten by itself with no need for filling.
There are croissants that are less flaky and was designed for easier
slicing and placing desired fillings. Usually that item is made with
pastry margarine.
A lot of people have mixed opinion what a croissant should be .
Some want it substantial and like bread in order to accommodate enough
filling; others want it to be good to be eaten by itself
Therefore you are the judge of what you want from a croissant., and
it does not matter what ever how you call it; but rather how you like
the particular croissant. Did it fit your particular requirement.
Roy


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