Quote:
Originally Posted by roKWiz
Problem with so many croissant these days is they are bready tasting and not flaky pastries.
Bad habit I discovered is buying a sausage roll and placing it inside a fresh crispy croissant.
Chiltern bakery this morn, nice flaky sausage rolls, still not convinced about the pies, apple turnovers are great.
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I can relate.
One of my favourites is making a sausage roll sandwich with cheese and sauce. The sausage roll must be good quality with meat that's firm, not like the consistency of saw dust, bread must be fresh/squishy and coated with lots of butter.