Must return to broccoli now...

Hopefully not day old. Or if it is, hopefully refrigerated. Rather than hidden in sweatpants pocket and forgotten in a pile of laundry by a daughter who didn’t feel like eating her vegetables one night, resulting in a stink around the house that takes about a week to locate as you frantically sniff every outlet box and other wall penetration for signs of a dead animal.

Yes, mystery FINALLY solved yesterday.

ETA - Sorry, your croissant sounds great. Especially with a soft cheese oozing from it masking any dayoldness!

For one church fundraiser luncheon/style show, a member volunteered to make the 80 or so croissants we needed. About 10:30 the morning of the luncheon she staggered into the kitchen with boxes of fabulous fresh croissants. she had rolled and baked all night. I am sure most didn't appreciate how fabulous they were....but I sure did!

There are good ones and bad ones everywhere. So many good things to do with them. Yours sound very good! Mmmmmmmm

https://www.google.com/search?q=utiliser+vieux+croissants&client=tablet-android-samsung&prmd=ivsn&sxsrf=ALeKk03B_6L6KoAJsgA0t40PL5A_S2BPWw:1604908728704&source=lnms&tbm=isch&sa=X&ved=2ahUKEwj3_6

mmm .... broccoli begneit

Oh, gosh, I absolutely HATE croissants. At least the ones they sell in the Midwest. Even at the better grocery store. Soft spongy things -- yuck and often you find them at ladies lunch with chicken salad in the middle -- double yuck. But give me a good croissant -- one that leaves crumbs with every mouthful . . . oh, my! But they are rare here -- very rare!

Gotta make them yourself....or know a good cook!

Martha, you're a good baker! You can do it. The pictured one is the real thing. The only kind worth eating. Shattery crisp on the outside, very lacy, tender but not soft crumb. Not salty for goodness's sake, unlike the pale imitations. Not lacking salt, just not salt flavored. Flavor is butter first, toasted wheat flour second, nothing else either in front or back to spoil the lovely brie flavor (even though it's made in California, the only thing that differentiates it from proper young brie is that it's made in California). Croissants are a rich rolled dough, cut in elongated triangles and rolled up. The hard part is getting the oven/bake just right. I have confidence that you can do it. (I don't because i don't want to—they're an impulse buy treat only—and I'm not making broccoli beignets, either, nor stuffing broccoli in my pockets (poor dead broccoli, as stinky in death as it was in life) though I have broccoli squash egg bake in the fridge...).

There was an excellent French bakery two very short blocks from the apartment we rented in Copacabana, and I would go there every morning to buy croissants, especially the chocolate ones. They were fresh every morning instead of day old, however. One reason I liked this bakery was that I could order in French, since I know very little Portuguese.

I prefer to buy them than to make them, since I only want one at a time.

Has anyone tried the Williams-Sonoma croissants?

Those look potentially real, but I wonder about frozen dough. I do not get the appeal of commercial frozen puff pastry. It's a heavy gluey mess when baked, at the very best. Nothing like the lofty wonder of proper puff. Croissant dough is similar to puff. A lot of the perfection of a proper croissant is in the baking. The texture has to be just right. You can tell the difference even when they're stale. But if you don't have a French bakery with the real thing, it might be the next best thing. Bake yourself has to be better than frozen finished croissants, which don't thaw well.

I bought some frozen pain au chocolat, thinking they might be a good idea when grandson n°3 comes to stay and they were really bad. A good croissant is hard to make at home. A friend who is a great Baker made some and they were HEAVY......

I have lived all over North America and truly believe that the only worthy croissants are made fresh in San Francisco. It has something to do with the water and the wild yeast - same as sourdough bread. It's the water and the wild yeast, I'm sure. I have made both in just about every State and Province and also in the Caribbean Islands and Mexico/South America. It is what it is.