I have to admit, I am mildly disappointed. I went to Europane this morning to try a butter croissant, chocolate croissant, and coffee, after reading the rave reviews by the hounds.
Butter: First of all, not the right shape. Most of the croissants I've had in France have the characteristic crescent shape. There is a reason for this... It is easier to separate the arms from the body for dipping into coffee or hot chocolate (probably not the official reason, but reason enough for me). This also adds a unique quality: The arms of the croissant get slightly more cooked than the body, and add different textures to the overall "meal". Also note, when separating the arms from the body, the moister inside, if done right, tends to unravel away from the body slightly, leaving the body slightly more hollow. Crunchy on the outside, delectable and tender on the inside. The flavor at Europane was more like a costco croissant, close to, but still not comparable to, French ones. Still kind of too "bready/yeasty". I can't believe I am going to write this, and I'm sure I will get "hounded", but Oprah was actually right about something. You can order croissants from Williams Sonoma that are the closest to authentic if cooked correctly. Right shape, flavor, and texture. This will give you an idea of a more worthy croissant... I found a place in Santa Barbara that was closer to the real thing, still haven't found one in LA.
Chocolate croissant: never really like them anyway, so can't really say I was blown away, or not. Just ok is basically how I always feel.
Small coffee: delicious.
Overall: just okay. Not blown away. Any suggestions for a croissant more like I describe here?
Hopefully the egg salad sandwich, which I will have some other day, can redeem them for me.
Updated 1 year ago | 0
Updated 2 years ago | 8
Updated 2 years ago | 0
Updated 1 year ago | 5
Updated 1 year ago | 45