- Kouign Amann
- Pain au Chocolate
- Lemond Curd Cruffin
The croissant once again was extraordinary soft and fluffy, enclosed in an flakey and crispy crust. Buttery flavour was lacking this time, but glaze on top was just the right amount and this made for a pretty much perfect croissant.
The Kouign Amann was extraordinarily crunchy on the outer layers. While it got less and less crunchy and flakey as you worked your way towards the middle of the scroll, the flavours came through more due to added chewyness.
The Pain au Chocolate carried with it a much bolder and more prevelant buttery flavour. The chocolate was definitely of the dark variety on this occasion and, with just the right amount, managed to complement the pastry very well.
Both cruffins were okay. The crust was nowhere near as flakey as the croissants. The inners were not soft and spongy enough to qualify as a quality muffin. It was neither here nor there to be honest.
The only saviours were the lemon curd and goat cheese, had a good balance of sweetness and other flavours. However, given the prominence of the curd, this overpowered all the flavour in the pastries.
Once again, amazing pastries by this French bakery. I can’t emphasise enough how much better their ‘traditional’ pastries are though than the fancy swanky ones.
Would Penguin Eat Again?
Yes. Of course.