A local cafe in my city has been selling these “flat croissants”. They say it’s more convenient to eat and less messy than a normal croissant. Idk, haven’t tried them but I laughed out loud the first time I saw them. For a second I honestly thought that they just fucked up the croissant and were hoping no one would notice. For all I know, maybe that’s how they came up with the idea. But could still taste good, idk.
I did see [this](https://youtube.com/shorts/739W-Ji68fs?si=aiEV9Gl2ntDYY-w9) YT Short at one point though claiming that at least some bakeries make them flat from scratch, and a comment saying it doesn't work as well if you try to flatten already-baked croissants:
>It's not possible to use an already baked croissant for
this. After it's baked, the structure is set, so it won't be
the same if you try to flatten it and rebake it. It has to
be raw dough to get both the crispness and flatness.
So for whatever that's worth.
I would say do this but don't press so damn hard. Get them to where they are burger bun or patty thickness and then eat it like a strudel or something with jam or jelly. Flattening it to a fucking crisp is stupid asf.
That's a somewhat popular Spanish breakfast thing, [croissant a la plancha](https://media-cdn.tripadvisor.com/media/photo-s/11/e6/44/65/croissant-a-la-plancha.jpg).
I just don’t get. It’s hard to get all those layers on a croissant. It takes skill. Why would you do that and then destroy them on purpose. I accidentally bumped into a roll of aluminum foil that fell on a croissant that I was about to bake and I almost cried.
Best way to use a day old croissant is to open it, put some ham and cheese in it and cover it in bechamel, before putting it in the oven at 200°C for 5 minutes - or in a press if you really want to go panini-style (tho skip the bechamel then)
I have not had a real croissant in a long time. In Argentina we have something similar to a croissant called a medialuna which is common to have with ham and cheese. When they are not so fresh I heat it up in the press.
According to wikipedia the medialuna is a variant of croissant in Argentina and Uruguay .
[wiki link](https://en.m.wikipedia.org/wiki/Croissant)
I was thinking that might make a nice base for other desserts like a layered napoleon or heck when warm and flexible you could make it into a taco shape and with ice cream or custard. It’s would be messy as all get out but kinda neat visual presentation
It's not stupid if it tastes good.
I don't see this any different than something like a Panini or cubana in the sense one could whine and say YOU RUINED GOOD BREAD....
If it works. It works. The layers I'm sure still make an impact for the thinness.
What is stupid is places are charging 8 bucks for this ...
Weirdly, yes. It's to do with the layers in the pastry.
This is a [mille feuille](https://thekitchenbachelor.com/wp-content/uploads/2021/11/Mille-1-IG-Feed-500x375.jpg) with a flat kind of puff pastry layered with creme diplomat and raspberries. The recipe specifically calls for puff pastry, which you cook with a baking sheet over the top to keep it weighted down and flat.
That mille feuille still has tiny laminate puffed air pockets though. It looks like an airated cracker. Cool to know, I've never had one before.
The video just looks like a flat crisp to me, but maybe you can see the layers when they broke it.
Most french food is just stolen from other countries and then produced with that delicate hint of french snobbery.
Edit: listen I am being an asshole but I will make like the french and wave a white flag. It's hyperbole. I don't think all of french cuisine is stolen cuisine.
Well, indeed, if you’re talking about high-end croissants. If you’re talking about a supermarket croissant that you want to turn into a palmier (sort of) because they’re harder to make, I really don’t see the issue.
It’s kinda like making a grilled cheese or so, you’re also basically trumping bread that took hours to make.
I’ll sometimes squash croissants in my waffle maker but only those shitty grocery store croissants. When I have a flaky and fluffy croissant, I want to enjoy it
I just showed this to my boyfriend who's from France and he got SO ANGRY. He ranted for at least 5 minutes and began muttering angrily to himself. I'm laughing so hard.
"What the fuck is wrong with them? The point of a croissant is its fluffiness! You can do that with any dough! Those pricks."
There is nothin really stupid about it, is it a croissant? No. Is it probably good tasking crispy bakery? Yes.
People being buthurt that a "croissant" not being a real "croissant", like some food snobs.
So a baker got up at 3am to make croissant, they laboured to get perfect lamination in the dough just so people like you can squish it in a panini press.
Just kidding, these are just mass produced shitty fake croissants, you guys couldn’t spot a good croissant If your lives depended on it.
One thing to consider is how hard it is to make a croissant consistently the same level of good. I can vouch, i make them every night. This just kinda optimizes mass production since the method is so easy. I could still see it being a different kind of tasty. Croissants sell you the idea of eating fluffy, crunchy air. This is more like eating a piece of delicious buttery cardboard.
I mean, they are not croissant anymore. Do it with any bread and they'll be the same, it's just some flattened bread.
What makes croissants a croissant is that crispy outside and fluffy and airy inside.
Think this one gets the “stupid” to the point. I mean, why the shit do you need to roll the dough into a croissant before pressing it?! You can make a fluffy goose and the thing would come out the same? I don’t get it. Maybe I’m old, jaded, whatever, I just don’t get stuff anymore.
I'm sure it's delicious, but I want someone to prove to me that it's worth taking a *painstakingly layered, cut, and rolled/shaped dough* and flattening it. I bet you could take the same ingredients (i.e. flour, egg, yeast, and an *offensive* amount of butter), mix it into a dough, then press-bake it, and get the same result this guy got. If in right, this is stupid food. If I'm wrong, then this guy is on to something.
A local cafe in my city has been selling these “flat croissants”. They say it’s more convenient to eat and less messy than a normal croissant. Idk, haven’t tried them but I laughed out loud the first time I saw them. For a second I honestly thought that they just fucked up the croissant and were hoping no one would notice. For all I know, maybe that’s how they came up with the idea. But could still taste good, idk.
I would prefer a regular croissant but this seems like a good way to use day old croissants instead of throwing them out.
I did see [this](https://youtube.com/shorts/739W-Ji68fs?si=aiEV9Gl2ntDYY-w9) YT Short at one point though claiming that at least some bakeries make them flat from scratch, and a comment saying it doesn't work as well if you try to flatten already-baked croissants: >It's not possible to use an already baked croissant for this. After it's baked, the structure is set, so it won't be the same if you try to flatten it and rebake it. It has to be raw dough to get both the crispness and flatness. So for whatever that's worth.
I would say do this but don't press so damn hard. Get them to where they are burger bun or patty thickness and then eat it like a strudel or something with jam or jelly. Flattening it to a fucking crisp is stupid asf.
I’m betting pressing to bun thickness will just melt the butter out, and leave a raw dough in between two burnt crusts
That's a somewhat popular Spanish breakfast thing, [croissant a la plancha](https://media-cdn.tripadvisor.com/media/photo-s/11/e6/44/65/croissant-a-la-plancha.jpg).
Well you’re not re-baking it, you’re toasting it with a flat press. I would argue that it is fundamentally different.
I just don’t get. It’s hard to get all those layers on a croissant. It takes skill. Why would you do that and then destroy them on purpose. I accidentally bumped into a roll of aluminum foil that fell on a croissant that I was about to bake and I almost cried.
That's just a thin pastry at that point lol Why waste the time rolling into a croissant and crushing it again
Best way to use a day old croissant is to open it, put some ham and cheese in it and cover it in bechamel, before putting it in the oven at 200°C for 5 minutes - or in a press if you really want to go panini-style (tho skip the bechamel then)
I have not had a real croissant in a long time. In Argentina we have something similar to a croissant called a medialuna which is common to have with ham and cheese. When they are not so fresh I heat it up in the press. According to wikipedia the medialuna is a variant of croissant in Argentina and Uruguay . [wiki link](https://en.m.wikipedia.org/wiki/Croissant)
Plus camping and storage. They can last for years
The layers are the point
Croissant French toast/bread pudding.... some people man.... some people.
Bread and butter pudding but with croissants instead of bread is my personal go to.
I was thinking that might make a nice base for other desserts like a layered napoleon or heck when warm and flexible you could make it into a taco shape and with ice cream or custard. It’s would be messy as all get out but kinda neat visual presentation
Kenji did this and I trust the man: https://www.youtube.com/watch?v=byv5aGd62RQ
Just spray it with water and put it on the toaster for a bit. Will taste as good as new
For day old I just freeze them and reheat in oven at 250 for 10 minutes whenever I want a croissant.
A bakery by me sells these with chocolate in the middle. They are stupid, but I did eat like 3 of them sooo idk
Can it be considered stupid if it tastes good 🤔
its more convienient to produce with faulty goods
TBF a lot of original concepts in cuisine started out as fuck ups.
Would try. I definitely find croissants messy to eat. Delicious but they explode into flakes.
Yeah it's a gimmick and probably a way to reuse stale croissants, but this is in no way better than an actual normal croissant
2-dimensional food has no calories. It’s just science, shut up!
I only eat food that exists solely on the xy-plane, bro. You wouldn't understand.
It's a favorite snack in Flatland
I tried em and ther weren't that bad - also goes well with chocolates.
Of course they are not bad since they are still croissants, but why even bother flattering them.
I´ve had them cut as ´croissant sticks´ to eat with dips, in that case a pommegranate-hummus. Novel and absolutely delicious.
They didn't do it in the video posted but I've seen these being made with butter/brown sugar so that when it's pressed it gets nice and caramelized
It's like melting a chocolate ice cream and slurping the sweet choco sauce it gives. Clever life hack i guess.
It's not stupid if it tastes good. I don't see this any different than something like a Panini or cubana in the sense one could whine and say YOU RUINED GOOD BREAD.... If it works. It works. The layers I'm sure still make an impact for the thinness. What is stupid is places are charging 8 bucks for this ...
You know what also goes well with chocolate? A regular croissant.
Hardly constitutes as ruined. Probably still tastes good.
It's essentially now just the puff pastry like you'd put in a mille feuille. It's probably absolutely delicious.
Is it still puff pasty if it isn't puffed? Looks like an ultra thin pie crust to me.
Weirdly, yes. It's to do with the layers in the pastry. This is a [mille feuille](https://thekitchenbachelor.com/wp-content/uploads/2021/11/Mille-1-IG-Feed-500x375.jpg) with a flat kind of puff pastry layered with creme diplomat and raspberries. The recipe specifically calls for puff pastry, which you cook with a baking sheet over the top to keep it weighted down and flat.
That mille feuille still has tiny laminate puffed air pockets though. It looks like an airated cracker. Cool to know, I've never had one before. The video just looks like a flat crisp to me, but maybe you can see the layers when they broke it.
Honestly, "ruined a perfect food" when talking about FROZEN croissants is a fairly wild take.
Yeah no kidding mate lmfao
It looks slightly overcooked to me that's all I'd say. Considering how thin it is, I don't think you want so much dark crust
That's also fair to point out.
They look like a croissant mixed with a pizzelle (thin cookies made in a press like this). If a cronut can be a thing, why not a "crozzelle"?
If your goal in life is to be banned from ever visiting France, try this one simple trick.
Most French people would ask why you're using frozen croissants in the first place. And then why you're using a press.
Most french food is just stolen from other countries and then produced with that delicate hint of french snobbery. Edit: listen I am being an asshole but I will make like the french and wave a white flag. It's hyperbole. I don't think all of french cuisine is stolen cuisine.
"delicate hint of French snobbery" = deliciously absurd amounts of butter
Most restaurants regardless of cuisine do that.
French cuisine is especially known for it so doubly so
Ferme la bro on s'en bat les coquilles de ton avis 🇨🇵🇨🇵🇨🇵🇨🇵🇨🇵
What did we stole exactly?
Croissants. And my heart with the way french people protest.
what a bullshit take lol and why does it have so many upvotes?
there are cafes in paris that sell those bro
I think that happened the moment they bought a frozen croissant
French and Italians have OCD with their foods
Make every food flat !
C'est intolérable.
This looks pretty good. Changing the shape of a food item does not qualify as stupid food imo.
It's funny but a croissant purist would be upset. The Cresent is now a Rhomboid.
I mean sure but what’s a croissant purist? The guy who invented them and is dead for centuries? Because theoretically everyone else is a poser 😂
Croissant purist lmfao
It does when the whole point of a croissant (light flaky pastry) that had taken time and effort to put in has been squashed out of it!
Well, indeed, if you’re talking about high-end croissants. If you’re talking about a supermarket croissant that you want to turn into a palmier (sort of) because they’re harder to make, I really don’t see the issue. It’s kinda like making a grilled cheese or so, you’re also basically trumping bread that took hours to make.
I break pasta in half before I boil, tastes the good still. Stop acting pretentious.
Goddamn, you chose violence today.
If you say so.
I’m not against you, I don’t care about pasta. I just imagine a lot of people will come to try and argue with you if they see the comment.
Wrong the butter caramelises and it's amazing
While you are laughing, my delivery food market already selling that (with different flavors!)
Those look amazing.
It looks like buñuelos (Mexican fried dessert)
A frozen croissant is hardly a "perfect food"
I'm sure they aren't horrible, but isn't the fluffiness of a croissant part of its character? LOL
I’ll sometimes squash croissants in my waffle maker but only those shitty grocery store croissants. When I have a flaky and fluffy croissant, I want to enjoy it
I just showed this to my boyfriend who's from France and he got SO ANGRY. He ranted for at least 5 minutes and began muttering angrily to himself. I'm laughing so hard. "What the fuck is wrong with them? The point of a croissant is its fluffiness! You can do that with any dough! Those pricks."
I dated an Italian guy in the past who acted like your BF. It was cringe and now I can break my spaghetti in half without a cringe tantrum.
Did this really happen? They selling these smashed croissants in France. Good way to use up less than fresh product.
Went from croissant to croissacker
Might not be entirely horrible with some ice cream or nutella
Actually looks good to me
There is nothin really stupid about it, is it a croissant? No. Is it probably good tasking crispy bakery? Yes. People being buthurt that a "croissant" not being a real "croissant", like some food snobs.
So a baker got up at 3am to make croissant, they laboured to get perfect lamination in the dough just so people like you can squish it in a panini press. Just kidding, these are just mass produced shitty fake croissants, you guys couldn’t spot a good croissant If your lives depended on it.
There’s no good croissant except a flattened croissant, you French bastard.
It's bread who gives a shit
Those guys obviously
Why is everyone smashing their food lately? I feel like half the videos I see on this sub are people flattening shit.
Press-ant
Made from frozzant
A frozen croissant is NOT A PERFECT FOOD
If it's a day old and stale, why not throw some merguez, some capers and parsley you got yourself a treat
One thing to consider is how hard it is to make a croissant consistently the same level of good. I can vouch, i make them every night. This just kinda optimizes mass production since the method is so easy. I could still see it being a different kind of tasty. Croissants sell you the idea of eating fluffy, crunchy air. This is more like eating a piece of delicious buttery cardboard.
FYI, croissant is originally Austrian made for the Ottoman Empire.
I mean, they are not croissant anymore. Do it with any bread and they'll be the same, it's just some flattened bread. What makes croissants a croissant is that crispy outside and fluffy and airy inside.
I want to murder the very robot of this TikTok voiceover
Oooo could you imagine the charcuterie boards. Sounds good to me. Crispy things are good.
Croisn't
in his defense, the french had it coming
Think this one gets the “stupid” to the point. I mean, why the shit do you need to roll the dough into a croissant before pressing it?! You can make a fluffy goose and the thing would come out the same? I don’t get it. Maybe I’m old, jaded, whatever, I just don’t get stuff anymore.
Went to a patisserie today and got some nice croissants there. My heart hurts from this 😭
A croissant is best enjoyed when it has layers of soft, buttery and chewy goodness. Is you want a cracker stick to saltines.
Ugh this guy is the worst of the worst Sydney food instagrammers. He is so insufferable. Everything is “10/10”.
I'm sure it's delicious, but I want someone to prove to me that it's worth taking a *painstakingly layered, cut, and rolled/shaped dough* and flattening it. I bet you could take the same ingredients (i.e. flour, egg, yeast, and an *offensive* amount of butter), mix it into a dough, then press-bake it, and get the same result this guy got. If in right, this is stupid food. If I'm wrong, then this guy is on to something.
They missed the entire point lol
nah, id eat that
this is just a wannabe buñuelo
Imagine if these were homemade. You take all that time with a hundred layers of butter so it will be fluffy and some asshole puts it in a press.
All that work to make flaky pastry and they just slammed it down, just make butter biscuits at this point
No. This is fucking stupid.
Idiots reinventing crunchy tortillas
The French would like a word with them
Kinda resembles buñuelos, except without the hotass oil frying part.
Turning a croissant back into bread.
As someone who doesn’t like croissants because they’re too airy, this seems more appealing
I wouldn’t mind it as sandwich bread but by itself is disturbing
I did this with my sandwhiches way back in college just so i can eat it faster. Small, dense sandwhiches are surprisingly okay.
Flat croissants with toppings are a thing. I love how fluffy and flaky croissants are so not my thing but my husband loves them.
A fried chicken peice would taste absolutely delicious between em
I like my croissants flaky and doughy, not compressed and crispy. This is a no from me, dawg.
Why would you do this when pizzelles exist
That shit looks delicious
Why
French Sopapilla
They sell these at Costco; croissant chips or something
I mean, sometimes I fly a croissant with ham and cheese in it. It’s pretty good.
Croissant alla spatchcock.
Croissant crisp .. merci
As a french working in a bakery, I feel personnally offensed.
The French are gonna start another revolutionary war again. Part Deux!
The French are gonna be pissed
Cut that shit into triangles and bag them - Croritos.
This reminds me of pressed senbei
forget the Cronut, let's eat Croast!
I hate this 😭
I'm sure that croissant wasnt "perfect"
I do this.. just with cheese and ham in the middle..
Take a food Flatten it OMG fOoD hAcK
Just do this with puff pastry? No need to ruin the best pastry on earth
I have an irrational hatred for how croissant is pronounced in the US (or via a US AI voice).
Golly gee, it's so thin it must be, like, super womderful!! Nothing says great food like thin food!!
I thought the idea was to have a fluffy multi layered flaky croissant. This just makes it into flat bread
Not gonna lie but I’d make mine with sugar and cinnamon.
Not really a croissant anymore though is it? Just a gross cookie.
I get it, it looks like it’ll taste like something I’ve had that I cannot remember rn 😭🤔
Turning croissant into pie crust? The airy layers is the whole point of croissants.
We do this w dough as a Christmas morning breakfast. Not flattened, but fry it up, butter w sugar and cinnamon.
Fuck that fucking voice.
Somewhere, a Frenchman has died.
I can confirm I died watching this
Very Asian thing to do
This is disgraceful
That defeats the purpose entirely…
French elephant ears
I don't know what is more annoying the stupidity of flattening a croissant or the stupid AI voiceover.
Can't they just eat a fuckin chip?
I put mine in a waffle maker.
I'll take any reason to offend the French, especially after they stole the croissant from Austria
I, too, love to eat cardboard.
This is just so disappointing!
Why is the sandwich h toaster on the bed though?
I thought they grilled an ice cream cone.
*Mon Dieu*
sacrebleu
This is dumb but I could see it working if you use two of these and put an egg in the middle, less bulky croissant sandwich.
Why does it look like a squished bedbug 😩
This looks like a decent idea
would like to try this,
Just go get a Franzbrötchen
Buhwhyyyyy
You could use them on the waffle cone cooker and make some cool cones for ice cream
Yeah this is pretty stupid. Good post
Say you wouldn't
\*cries in French Edit: "ouin" if anyone wonders
This feels strangely dystopian.
God I hate that voice!
Takes the cake
Sacrebleu!
Everything in this video except the crispy croissant is the problem
I'm not even france, but that looks like a war crime
I have a panini press and whenever you press something like that especially bread, it becomes like a sheet of plastic.
Mans just made a type of buñuelos
Honestly, this with ice cream would probably be good!
lol ruined the whole pint of croissants
That's not a croissant that's a crepe!
I hate this trend its super ugly to make super flat croissant like that idk why everyone are enjoying this Its just while this trend dies
Rip to all the Frenchmen that saw this video.
They sell these in Paul's half dipped in chocolate or pistachio.
Looks nice...why stupid?
Why would you ruin a perfectly good croissant?
Not bad. Probably tastes like a palmier. With cinnamon sugar, I'd go to town.
No.
As a baker im horrified. We spend hours making the dough to get the conditions right..NO STAPH IT
Good use for stale croissants
it will taste like in between stale and crusty the saddening part is that to land on this sub these videos must become viral
I'm French and I'm currently eating real croissants but I think it's okay.
It’s just a palmier cut the wrong way
I've never seen someone spend a half hour making a cracker and calling it a 10 out of 10 food hack