No. 152: Train Station Croissants
croissant au jambon et fromage et croissant aux amandes
In a testament to how seriously the French take their pastries, I have found that even train station pâtisseries are delicious, and I’m not talking about the Paul chain of boulangeries. Even the less known and more mom-and-pop type stands sell high quality croissants and civilized, albeit, not spectacular, espressos.
My very last croissant au jambon before the real regime starts on March 1.
After nearly 2 weeks of travelling on the East Coast, and too many train, plane and ferry terminals (where we grabbed far too many crappy and prepackaged meals), I’m happy to be back in the land of buttery flakiness and artisanal bakers.
6 Comments
Post a comment
France sure knows how to do croissants. I made the mistake of buying some so-called croissants from my local grocer recently here in Ohio. Terrible mistake!
I hear you. Most American croissants are just a mere shadow of French croissants. Maybe I should learn how to make them?
One of my bucket list items to make are croissants Ah someday lotsa butter and patience
I was just thinking the same. Maybe I will take a class to learn how to make croissants this spring. If I do, I’ll post the step-by-step recipe, with pictures, bien sûr.
I want a proper croissant aux amandes… please. just one. You can do croissants. Try them there first though with a good french flour. Have you heard of http://www.promenadesgourmandes.com
Might be of interest to you 🙂
Thanks very much for the tip. Funny, because I have just started to help translate a French friend’s (and chef) recipes and promo material to do exactly the same thing as promenadesgourmandes…unfortunately Marie Françoise in not a baker.