Iris and I had fresh-baked croissants for breakfast. Seattle is lucky enough to be home to the world-class croissants of Cafe Besalu. This morning’s croissants weren’t in the same league, but they were better than any other croissants I’ve had in town: crisp and flaky, properly leavened, deeply browned, and not stomach-churningly huge. Here’s the arduous process by which I made them:
10pm last night: Take croissants out of the freezer and place on a parchment-lined baking sheet.
7am this morning: Preheat oven to 350°F.
7:45am: Place pan in oven.
8:05am: Remove pan from oven and transfer croissants to cooling rack.
These croissants came from Trader Joe’s, in a box of eight for $4. Here’s what they look like. They contain no weird ingredients, no margarine, no preservatives. They’re billed as “mini-croissants,” though to me they’re exactly the size a croissant should be. (I did eat a second one later in the day for purely scientific purposes, and they hold up very well, just sitting out on a plate.) This is one of the greatest convenience products ever, if you can call a product that has to be defrosted for 7 to 9 hours “convenient.” It’s as if Red Baron came out with a new line of frozen pizza comparable to Pizzeria Bianco, or Nalley’s chili won a cookoff.
Also available, dangerously enough, in chocolate.