Photo of the Day: Croissant Innards
How can you resist a croissant whose "innards are like labyrinths, each encapsulating pockets of deliciousness"? Danny of Food in Mouth enthusiastically praises the butter-loaded croissant from the New York-based café, Petrossian. I can almost smell the butter wafting out of the croissant's golden crust from here.
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14 Comments:
Not a lot better than a light and flaky croissant in the morning; and nothing a lot worse than a chewy, greasy croissant. Big beta risk with the croissant. But the ones from Petrossian look amazing! Anyone have a good home recipe?
mihirhazel at 6:42PM on 03/04/08
So beautiful... Excellent pic, really does the croissant justice.
levinedym at 6:42PM on 03/04/08
Wow, perfection.
seyo at 7:08PM on 03/04/08
Please send me one immediately. Very nice picture.
The New Cook
apsteph at 7:41PM on 03/04/08
Reminds me of a Nautilus - the shell, not one of those instruments of torture found in a gym designed to work off the results of eating such deliciousness.
SayWhat at 7:42PM on 03/04/08
I'm imagining molten chocolate flowing out of the crevices. oh. wow.
onedaylingers at 9:20PM on 03/04/08
food porn at its finest
woodenspoon at 9:42PM on 03/04/08
WHY CAN'T ALEX STILL BE IN PARIS?????
chasgoose at 11:51PM on 03/04/08
It's the most beautiful thing mother nature ever gave us. I'm gonna make it my desktop.
OneWallKitchen at 10:29AM on 03/05/08
@chasgoose: I know... :'[ I wonder that all the time. We should all just move to Paris, dude. Tell him to go to grad school there.
roboppy at 10:45AM on 03/05/08
I will. I was just thinking that a year ago I was all excited to head to Paris for Spring Break. Now all I have to look forward to this Spring Break is writing a 40 page paper! Awesome.
Also, on another note, I have recently discovered whole wheat croissants. It may sound like a sacrilege, but I find that they are quite delicious and oftentimes resolve a lot of the issues that I have with American croissants. The whole wheat adds a slightly sweet nuttiness that sort of provides a stronger base that doesn't get overwhelmed by the butter like the bland pastry used for American croissants so often do.
chasgoose at 10:55AM on 03/05/08
@chasgoose: :( Your paper-writing pain is almost over, remember that...weee!
Whole wheat croissants? Never had em! But if you say it's good, I believe you.
And omg dude, pizza...what's up with my unused pizza gift certificate?!
roboppy at 11:08AM on 03/05/08
AFTER APRIL 4th!
chasgoose at 11:13AM on 03/05/08
"innards are like labyrinths, each encapsulating pockets of deliciousness"
Actually, croissants have interiors, not innards, and labyrinths are tunnels or paths, and encapsulate nothing. Thanks for not using "ethereal" though.
I love croissants, by the way.
Don Luis at 1:39PM on 03/05/08