How to pronounce “croissant” in English

A croissant, it's like very thick.

The croissant should be shiny.

A croissant should be classic.

butter croissants and just it was crazy it was so great you felt like you're in this little neighborhood Cafe and everyone talks to everyone which doesn't

It's good croissant, I'll say, in general.

while you have your croissant.

That wasn't a croissant.

This is a croissant.

We've got the croissant bread pudding.

It is basically a croissant that is made with extra butter and extra sugar so that it becomes really, really crispy

coffee and a croissant for breakfast it and you're going to pay for it by a credit card that credit card approval is

We have our croissants.

We make pretzel croissants.

So things like croissants, artisan breads, like I said some pastas, because a lot of pastas it's hard to make them at home because

We do all our croissants and all these en pomme, the apple-filled ones, and pan au chocolat, and things like that.

then half of the croissants, and then I take, this is two cups of

You can eat your croissants and enjoy your hot chocolate.

So could you please define the perfect croissant?

And this will tell me that the croissant was probably baked for a little too long.

But-- I want to become a croissant snob.

All these little details that makes the croissant is good.

That's the beauty of a croissant.

And then she tells me about the croissant butter she buys at the specialty store.

And I have never heard of croissant butter.

But I wouldn't call it a croissant.

The cronut is the donut and the croissant.

to speak and the wonderful chocolate croissant um um so my question is so you've had a

And like you were talking about with the croissant, you're creating flaky layers here.

The baguettes, the butter croissant, pain au chocolat, apricot turnovers, flan, pain croissant.

But I made it with something similar to a croissant, the same techniques.

It's essentially almost like a flaky caramelized croissant, with like a nice crunchy shell on the outside.

We're not trying to like to become a croissant master, or a cookie master, or whatever, you know?

So you just kind of break up-- tear up the croissant, you add your chocolate, your pudding cream-- now, is pudding cream--

Yeah, croissant and pudding cream.

There's something that we like to call the CHAYA chocolate croissant bread pudding face, because-- have any of you had it, the bread pudding at CHAYA?

And if it had a blemish-- like a micron of croissant skin off, in the box.

uh, with fresh croissants and coffee and let's just say we sailed a long way and we needed it that morning.

And I can tell by just looking at the photo if it's a good croissant or not.

So I always, always looking for perfect croissant every single day.

Essentially, it's the structure of the croissant.

So to avoid and prevent from this crisis from happening and the croissant to dry out from the outside.

So all of this will make that you are making a beautiful croissant.

Here's one more croissant.

And then-- Yeah, this is not the best croissant.

So, if it's a croissant I don't know, you kn ow, there's hundreds of recipes of croissant.

And sure, the butter rolled into a croissant in Brittany might be a little bit saltier than the one outside of Nice.

And then I go ahead and I take the rest of the croissants and I put it on, so it's like you're building a sandwich.

And he learns all the techniques on the sweet side, so from-- --croissant baking, it's the first encounter with chocolate.

in the pandemic, and his breakdown of the perfect croissant.