Subj : Re: Problem at your system
To   : Mike Powell
From : Ward Dossche
Date : Tue Jan 24 2023 01:44 am

MP> Crousant (sp?).  Based on the description, I suspect that is what many
MP> North Americans would call it.  Those are, too, sometimes all soft.
MP> Fancier ones are crisp on the outside, while flakey on the inside.

Croissant ... :-) ... it's puff pastry dough ... a thin layer on the outside may be crunchy.

MP> If you overbake, or let one sit out too long, they get crunchier inside.

Gotta love that burned campfire-taste.

Trivia ... during the summer months of July and August there's a mass migration in Europe of tourists to the south ... Spain, Portugal, Italy, Greece, Turkey ... and France.

Suddenly in the south of France there's an influx of 2 million tourists and bakeries simply cannot keep up with the demand for croissants at breakfast.

So industrial bakeries in Belgium bake humongous anounts of croissants, every day for 2 months, sometime during the afternoon. they are trucked in a system timed like a Swiss clockwork to brussels airport, containerized and flown to the south of France in 4 freight 747s one to Marseille, one to Nice and the 2 others also go somewhere. They arrive after midnight, are immediately unloaded and the goodies are devived over an army of delivery vans setting off to supermarkets, hotels, restaurant chains etc so that by 8am the vacationers can enjoy a freshly baked typical French croissant.

\%/@rd

--- DB4 - 20220517
* Origin: Hou het veilig, hou vol. Het komt allemaal weer goed (2:292/854)

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