I worked on Dominique Ansel's cookbook, and would be surprised if a home cook could successfully complete any recipe and achieve anything edible. It might be a thrill to attempt one, but these items are best made by professionals with years of practice. (Or better yet, not made at all.) I've had items from Ansel's bakery, and agree with him that they are best when absolutely fresh. The great pleasure of a fresh croissant shattering in one's mouth is unrivaled. But this is unlikely to be the case when laminated doughs are stuffed and coated with goo that diminishes the crispness and flakiness that define them.
If you are in NYC and want traditional croissants (plain or as chocolate-filled pain au chocolat) and kouign amann (regular, brown-sugar, or chocolate-dipped), come up to Inwood to visit ChocNYC. The co-owner and pastry chef, Jemal Edwards (formerly of Nobu), makes these as classically as can be, and unlike Ansel, without using so much sugar as to send a healthy person into insulin shock.
7
i have no objections to experimenting with changes in simple food, some of the flavorings sound intriguing (although really? three or four flavors in a croissant?) but i cannot abide "embiggening" food -- even as a child i couldn't bear the extra large cookies at the neighborhood bakeries (though they look small by today's standards). for me there are few things as satisfying as a simple, well made croissant, or simple butter cookies, or a regular chocolate cake. still, i applaud those who are so creative.
4
Croissant is the standard bearer for the fusion of bread and pastry. It’s a difficult and laborious process to make correctly and most trends butcher the entire concept. Many have nd we even eaten a croissant made to a high standard. Good luck to all the new trends. We are still baking it the old-fashioned way at our bakery.
Michael Dolich
Head Baker, Four Worlds Bakery
West Philadelphia
5
Unfortunately, as creative as many of these may be. It all boils down to the same thing, Greed! How much can I sell these for? How can I outdo my competitor? The world today, has foregone creativity for monetary reward. It's no longer about the food, but how much money, the food will bring to it's creator.
6
I believe everyone will agree that the Croissant is the greatest achievement of Civilization; it covers all bases of intellectual and spiritual desire with perfect intellectual and spiritual understanding. All of this new activity is both uplifting and dangerous...the prefect allegory of human life and achievement. Some of these pastries are a little silly, too big or too small, but some are genuinely of interest. There is no fear that the classic model will be displaced; all these new items are merely acolytes to them, and welcomed for that.
5
Here's an idea: how about make one that's fresh? A novel idea in the USA, I know.
16
In Park Slope Brooklyn, we have the bakery at Runner and Stone that specializes in the best baguettes and croissants. No Franken-food needed, here.
4
Unconvincing story - I am not conventional with food but what you portray is a monstrosity - in size first of all (who should eat that?) and in fake looking color too. Small remains beautiful, often tastier (perhaps by the law of diminished return) and healthier.
16
The same has been happening to french macarons. So sad...
3