There. Croissants taste good because of the butter content. When you chew a croissant, its flattened regardless; the flavour is the most prominent when chewed up, that is, densely packed.
Lamination is so overrated, the croissant that is denser (or dare I say, doughy) has an almost mochi like quality that renders consumption of the pastry an overall a texturally enjoyable experience. Duh.
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Yeah, this is an unpopular opinion. So congrats.
I’d argue that a non laminated croissant isn’t a croissant.
Same with doughnuts. Denser is better.
Croissants are laminated. Whatever you’re having that’s not laminated is just a pastry I guess?
Oof yeah. Take that upvote!
A croissant isn’t a croissant if it is dense. Just get a doughnut
100%. This is probably why cruffins are a thing. You put croissant dough into muffin tin so it doesn’t expand as much creating this incredible soft buttery filling.
You’re just describing a different pastry
>Lamination is so overrated
I’m curious how OP thinks croissants can be made without lamination?
without lamination it would be… bread. You want crescent shaped bread.
Paul and Prue side-eying that disgusting lump of paste that you dare refer to as a croissant. No Start Baker for you!
C’est pour ce genre de truc qu’on a inventer la guillotine.
Do you mean like an almond crossiant or something? Im very confused.
99% sure this is trolling, but regardless, not sure OP knows that a croissant and a scone are different things
I usually tear strips of mine off when I eat them so it still has that airy taste for me…
Then don’t eat croissants lol.
Then what you like are not croissants.