What's the middest of all pastries and why is it pain au chocolat
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What's the middest of all pastries and why is it pain au chocolat
What's the middest of all pastries and why is it pain au chocolat
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real butter crooissant dough is never mid tier, so your experiences must be low end mass produced versions
I've been to some of the best bakeries in Europe so I doubt that
I doubt that you’ve been to some of the best bakeries in Europe
makes no difference to me
Yeah I went to magnolia bakery too
OP is American so really, don't be surprised.
re: won't let me post without an image wtf
I am. Or American and you are wrong
The dough is always a worse denser version of the croissant, probably because they have to shape and handle it more and the chocolate is never good enough to offset that.
>The dough is always a worse denser version of the croissant, probably because they have to shape and handle it more
literally, it is the same, thus we now know you had shitty versions
It's not the same they have to handle it more because there is 2 lines of chocolate in there. You're getting really defensive for no reason I'm clearly not OP. I'm not even talking to you.
>2 more fold or whatever.
Like it makes any meaningful difference and you burger can tell or care. Get a better frick obsession you dork.
There’s a monastery near me where nunz make bread and croissants like that. The bread is a lace of flour and butter, and filled with chocoate? idk what the hell you want anon, try heroin.
Maybe anon should try Kouign Amann
I'd rather take a mid pastry than a shitty one. Frick sfogliatelle. They fricking blow.
What the frick dude? Sfogliatelle rules, "lobster tails" suck though
I think I agree OP. The undisputed master is the Almond Croissant however.
>nobody likes the almond croissant
>always more for me
The filling freaks people out. I worked in a place that sold them and an old man tried to return it because he thought it was raw dough. At the end of the day there was usually some left behind because they weren't as popular, so I would always take it home.
that mexican shell bread
it's incredibly mid
unironically not a pastry
Can you ask ChatGPT if men can get pregnant?
How would a donut not be a pastry
conchas are dry and mild because you're meant to dunk them in hot chocolate
unironically donuts
Canelé > kouign amann > chouquette > éclair au café > croissant > almond croissant > torsade > galette à l'angélique > raisin bread > pain au chocolat >>> cinammon roll > cookie > beignet >>>>>> (lightyears) >> muffin > donut
Caneles suck ass
You just got ones from a shitty place.
When they're caramelized on the outside and juicy and mushy on the inside, they're delicious.
The king and it's not even close
Cannoli are disgusting about you ought to be ashamed.
Agreed
nice samegayging.
Incorrect. I posted
and
, tho.
I'm from Italy and think most of our sweets are awful.
Raffaello, Ferrero Rocher, and Kinder are delicious anon. Stop self hating humiliation ritual.
Yes, those are good. Our factory made stuff is great. But things from proper bakeries tend to just be awful and either dry as a nun's c**t, overly fricking sweet or absolutely sopping with rum.
lol
you don't like panettone?
sure there is stuff to better but don't throw the baby out with the bathwater
>you don't like panettone?
I can manage it once a year. Colomba Is better, imo.
Weirdly, it's the chunks of dried fruit I don't like about panettone which is weird because I like panforte and panpepato which are literally just the fruit chunks and no bready cake.
>"lobster tails" suck
I'm not sure what you mean. I can guess: is that an American style sfogliatella?
Sfogliatelle have the traditional ricotta filling maybe with some citron. Lobster tails are usually bigger and filled with some generic whipped cream that tastes way less substantial. A lot of bakeries might cheap out and just do lobster tails.
>Sfogliatelle have the traditional ricotta filling
That's only one version, though admittedly the most common, it seems. In my part of the country, due to heavy French culinary influence, they're filled with pastry creme/custard. I still don't like them but I prefer pastry creme to ricotta in all applications, another reason I don't like our sweets.
And yeah, as soon as I read "lobster tail" I figured it's because they kinda look like lobster tails which is why I guess it was American style.
Try again, you stupid homosexual
>Poodroid
Good morning sir
Woah how did you know?
truth. they are always underwhelming, the king of meh
only an American would post this. Or a complete moron. Anyways anyone living in any of the areas where this type of breakfast pastry is and has been a staple for over a 100 years probably would know that alongside the croissant and maybe the raisin danish you will find this in any store. Therefore it is a victim of it's own popularity. If you get one from a half decent bakery it is a top rated pastry and everyone knows this no discussion. Who would even think of making a thread like this. it is quite nonsensical and useless like OP's brain I would think.
Also who else here loves the ones that have cream filling?
Oh wow I wish cannoli was more common where I live.
>re: won't let me post without an image wtf
Very strange.
Anyways how common is picrel in your area? This is a staple where I live but I never see it discussed much on Culinaly it is like a raisin danish kind of but different shape with cream inside and glazing on top.
>Proef maar, ze zijn heerlijk.
i thought this was a ham and cheese pastry for a second and now i'm disappointed
CHOCOLATE PAIN
mid af fr sheesh
>blows donkey dick in your path
I love pain au chocolat. Maybe it's because I don't like things that are overly sweet.
Cannoli and baklava
Its good once , then never again.
>cannoli
Yes
>baklava
Tastelet
These were hyped up so much to me, but it's very disappointing.
american thread?
pain au chocolate is fricking amazing. it's the perfect middle ground of sweetness.