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A French-Inspired Garden and Home by Judith Stringham

French Croissants

Sunday, January 19, 2014

When thinking of eating in France, 
come to mind instantly. 

Rich, buttery, flaky, melt-in-mouth, 
fresh from the bakery 

Still warm from the oven... 
So rich, no extra butter is needed, 
but I still lavish more butter on mine. 

I've eaten croissants in lots of towns in France, 
in New Orleans, in Montreal, and 
in the French owned and run La Madeleine's bakery 
in the Dallas-Fort Worth area. 

By far, the best croissants are from France. 
Anywhere in France. 
In boulangeries or in patisseries
in restaurants, in hotel breakfast rooms,
from grocery stores, ...
So delicious and filling,
French breakfasts often are
a croissant, some Nutella spread, and
a hot chocolate or café au lait.
There is no comparison to authentic French croissants.

Until now... 

Where did we get those delectable croissants above?
The ones that practically fill a plate by themselves?
The golden flaky perfectly made and
perfectly tasting croissants?

A Christmas gift
that arrived in the mail...
Frozen croissants...
Yes, frozen. 
How could frozen croissants be good?

Take out however many you want to bake...
little, bitty frozen round mounds...
let them rise for 9 hours or overnight...
oh, my, how they rise into HUGE croissants...
bake in the oven for 15-20 minutes...
and out comes

Croissants worthy to be called croissants... 
Worthy to be fresh from ...gasp... France! 

So perfect! 
So flaky... crumbs everywhere! 
A true sign of an authentic croissant... 

Were these shipped from France?

From Williams and Sonoma. 
As seen in the Christmas catalog. 
Expensive? Yes. 
Worth every penny? 

I did not receive any compensation of 
any kind from Williams and Sonoma. 
They don't even know my blog exists, 
much less about this particular post. :)
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