My little croissant revelation

I have developed an opinion on what a proper croissant should taste and feel like. This opinion came form my sister, she is quit the expert. Lucky for me i got to test lots of croissants this past weekend while I was in Paris.

So for those of you that are interested in my croissant opinion here it is. To me, a good croissant needs to crumble, leaving lots of flakes all over your fingers, plate, table, lap. The taste should be slightly buttery and sweet but neither should be over powering. The croissant should leave oil stains on the paper bag its been in. Best of all you should always want another halfway through your first. A good croissant should not need any other accompaniment such as butter or jam, that doesn't mean you should have some with it, but it should be good enough on its own.

While in Paris I got the perfect opportunity to try an almond croissant. All I can say about this amazing creation is WOW.  To be more exact, this is a croissant stuffed with a mix of ground almond, egg and a little sugar. The outside is covered in flaked almond, and powder sugar. Yum, Yum, Yum, one of these babies and your set for half a day. Not recommended for anyone on a diet.

I noticed in Paris that the recipe (thus look, feel and taste) varies per bakery or rather patisserie. If your in paris, in the Montmartre area then you must try to almond croissant from this bakery on Rue Coustou.

If you want to have a go at making your own almond croissant, here is a good recipe: http://www.deliciousdays.com/archives/2010/10/27/almond-croissants-a-very-special-breakfast-treat/

I myself need to build up the courage to try it out, considering that by now, my expectations are so very high.