I recently saw a video about a japanese company that has started baking crustless bread by simply cooking it at a lower temp for a little longer, preventing the maillard reaction but still cooking the dough thoroughly.
Yeah, I don’t want the crispy OUTSIDE of the croissant nearly as much as I NEED to have the fluffy, chewy, glutinous inside of the croissant. Like, don’t get me wrong, I don’t dislike it, but it’s definitely not the part I bought the pastry for.
The sole exception is when there’s something else on the outside of the bread or pastry, at which point the turns table.
As someone who has had both of those options, I think I’d genuinely take the 100% chewy insides over a regular croissant any day, but I accept that I am abnormal in that and other regards. After all, I’m talking to someone who is Nor Real.
90% of cooking is that golden Maillard reactions… only exception is bread, where people want the ones with less Maillard reactions
I recently saw a video about a japanese company that has started baking crustless bread by simply cooking it at a lower temp for a little longer, preventing the maillard reaction but still cooking the dough thoroughly.
Yeah, I don’t want the crispy OUTSIDE of the croissant nearly as much as I NEED to have the fluffy, chewy, glutinous inside of the croissant. Like, don’t get me wrong, I don’t dislike it, but it’s definitely not the part I bought the pastry for.
The sole exception is when there’s something else on the outside of the bread or pastry, at which point the turns table.
they compliment each other so much, a 100% crispy croissant would be a disappointment, and a 100% fluffy croissant would be gross.
As someone who has had both of those options, I think I’d genuinely take the 100% chewy insides over a regular croissant any day, but I accept that I am abnormal in that and other regards. After all, I’m talking to someone who is Nor Real.