I realize that French food connoisseurs might have something against this, but for me, this is a way of living. I will never eat croissants the same way again.
A flaky, buttery, warm, crunchy, delicious start to the day.
It’s especially delicious when you use a big fluffy croissant, snatched right out of the glass bakery display of your local grocery store.
Unfortunately, I didn’t have that luxury this morning, so a pathetic little croissant bought in bulk had to suffice. But hey, I’m not complaining.
Never again will you settle for the plain old croissant. This is Croissant 2.0.
Okay, let’s go. To start off, you want to cut your croissant in half, just like so:
Now here’s the toughest part. Carefully, pick up each croissant half and translocate it from the plate to the toasting machine. You can either broil it in the oven for a minute, or toast it in the toaster. If you’re using the toaster, be careful to not damage the croissant during placement into the toasting bay. This is crucial for an enjoyable croissant experience.
Once finished, you’ll have something like this:
You are now finished. You may enjoy your croissant, or you may make your breakfast experience even more enjoyable by spreading extra butter over the croissant.
In the words of Paula Deen, “You can never have enough butter.”
Now admire the flakiness of the croissant, the layers, the beauty. Take it all in before you take a bite.
Happy morning. You have survived your first challenge of the day.