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“Recently, Francis Lam from Gilt Taste, posed a question to me. He wanted to know if it was possible to fry a croissant. […] This worked beautifully. It fried like a doughnut (note the blond band around the midriff). In fact the best way to describe it is that it tasted like a flaky doughnut if you can picture that. I coated the already proofed croissant in wondra flour since I assumed this would create a seal (I was afraid the butter would seep out).” The Quenelle. 

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“Recently, Francis Lam from Gilt Taste, posed a question to me. He wanted to know if it was possible to fry a croissant. […] This worked beautifully. It fried like a doughnut (note the blond band around the midriff). In fact the best way to describe it is that it tasted like a flaky doughnut if you can picture that. I coated the already proofed croissant in wondra flour since I assumed this would create a seal (I was afraid the butter would seep out).” The Quenelle. 

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    What a gorgeous pastry!
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    To-do.
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