Frank Goad
Well-Known Member
Do you like crescent rolls?I do.
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What's a crescent roll? One of them French things?
A crescent roll is also called a croissant.If that helps.
A crescent roll is also called a croissant.If that helps.
No, a croissant is made with a puff pasty which gives them a flaky texture
Erroneous, but Americans are prone to using them interchangeably.No, a croissant is made with a puff pasty which gives them a flaky texture
I find they tend to be greasy
Do you like crescent rolls?I do.
The difference from puff pastry, I think, is that there is yeast in the dough, which makes - or should make - the texture more bread-like (more chewy, more elastic) than simple pastry.Erroneous, but Americans are prone to using them interchangeably.
I like them both. I haven't tried making croissants, but I was surprised to learn they dough gets a good working to prepare them for baking. I assumed it would have been ultra minimal handling like a pie crust or scones.
I’ve never met an American who uses them interchangeably.Erroneous, but Americans are prone to using them interchangeably.
I like them both. I haven't tried making croissants, but I was surprised to learn they dough gets a good working to prepare them for baking. I assumed it would have been ultra minimal handling like a pie crust or scones.
This!!!Croissants are great with french black coffee,croissants with chocolate dipping sauce and coffee is a great threesome.
Churros are best straight into the dustbin.More than anything croissants need to be eaten still fresh. Just minutes old..
I like them with butter and any sort of jam.
Churros are also best straight out of the pan with hot chocolate.
More than anything croissants need to be eaten still fresh. Just minutes old..
I like them with butter and any sort of jam.
Churros are also best straight out of the pan with hot chocolate.
Have you ever had croissant almond? Croissants injected with almond paste and topped with almond paste and sliced almonds and baked for about 20 minutes... Delightful... Its how many patisseries use up left over croissants from the day before.