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Do you like crescent rolls?I do.

ChristineM

"Be strong", I whispered to my coffee.
Premium Member

Similar but not exact

images (17).jpeg

Cresent roll

IMG_2546-1-1200x1600.jpg

Croissant
 

Shadow Wolf

Certified People sTabber
No, a croissant is made with a puff pasty which gives them a flaky texture
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.
 

exchemist

Veteran Member
I find they tend to be greasy (Croissants, I mean - I've never had a crescent roll).

The best, in my opinion, are not the ones made with butter, which is what one always gets outside France, but the more traditional "croissants ordinaires" (as opposed to "au beurre"), which one can still sometimes find in French boulangeries. These are ones you can choose to put butter on yourself, or not, and are much more like a cross between bread and pastry. I wish I could get these in London but no chance - it's even getting hard to find them in France.
 
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exchemist

Veteran Member
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.
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.

I prefer them more bread-like and less pastry-like, which is why I prefer the "ordinaire" version, when I can get it.
 

Watchmen

Well-Known Member
Premium Member
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.
 

Terrywoodenpic

Oldest Heretic
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.
 

ChristineM

"Be strong", I whispered to my coffee.
Premium Member
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.
 
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