Waiting until my husband gets home to try it! I'll let you know. So far, I would say that the surface texture is a little too firm for my ideal croissant, like one from a fancy coffee shop where they know you're going to eat it walking around so it's not really flaky, you know?
I would agree! It was actually really croissant-y on the inside, had the right texture and everything despite the size. Sadly, despite the good texture, it was a meh croissant, not much flavor. But still, I'm gonna make a sliced croissant sandwich for lunch, and I think it will be good!
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