Improve the croissant...

Forget that old blob of strawberry jam, the French want something inspired to sex up their old hat food now that the English have got over boiling things down to primordial sludge & are the new culinary masters of the world. I'd like to start this one off with a few ideas of my own.

Improve away:

1) Put Marmite on the croissant. I can hear all you French people clapping in admiration already.

                        PS. I have tried #1 and it is the biz.

2) Coat in wasabi - obvious of course.

3) Waste not want not - coat in last nights left over curry. Oh yesss.

Feel free to join in.

Comments

  • fat buddhafat buddha ✭✭✭

    that's easy for you to say...image

  • 4) Dip in hot chocolate. Not the nasty powdered stuff, actual hot melted chocolate. Or is that just not cricket?

  • Nutella!

  • Wetter is Better! wrote (see)

    Nutella!

    Yes, nice.

    And then there's:

    6) Tea, or if it's after elevensiz, beer of course.

  • In addition to jam, Bonne Maman makes something called Fruitee Intense (which you can get in French supermarkets, but not British ones).

    The apricot (or should I say abricot?) version is the business.  I realise that that doesn't de-Frenchify the croissant in the slightest, but is nonetheless excellent.

    The strawberry and orange versions are pretty damn good too, btw.

  • See Wilkie, those nice French people need all the help they can get. Come along now everyone, outside the box...image

    And after a hard day trucking there's:

    7) HP sauce. Fruity too if that's your thing. Ohhh la la.

     

  • Peanut butter? image

  • I tell you what might be good - Italian Marmelatta di Limone image

    I'll get some croissants at the weekend and let you know.  Purely in the interests of science, of course.

  • That limone stuff, sounds like jam. I do like the sound of it, infact my mouth's watering damn it... but not as much as when...

    I explained to Mrs PR that croissants, they'd go well with pickled eggs. I'm sure that she's frowning with agreement.

  • Marmelatta di Limone is not really like jam, it has a grainy texture and is good and sharp.  It's made with whole, pulverized lemons.

    Lemon curd might be good, too.....

  • HEY...leave our croissants alone! And they should be eaten warm...no marmite, certainly not marmelade. Butter possibly, jam (Bonne Maman Strawbery only) if absolutely unavoidable, but sometime dipped in a bowl of tea. Yes, a bowl.

    Humph.

  • Cut them open, fill with scrambled eggs and cheese. Bung in the oven for a few minutes to let the cheese melt. Nom nom nom image

  • I put cheese & bacon in mine then, like Sarah's, back in the oven to melt the cheese.

    Need a salivating smiley.

  • Hog-mouseHog-mouse ✭✭✭

    Rasberries and cream, or icecream for Piggyback.

  • Hmmm Bookie - that does sound good...but the purist in me is shaking her head in disbelief.

  • Well, I will present some of your ideas when I see the French ambassador later.

    I'm not sure which should go on the doily, the croissant or the pickled egg? Or I could chop the egg up, stuff it inside & watch the delight on the ambassadors face when he gets to the eggy bit he didn't know was there. Yes, that's it.

    Talking of fillings:

    47) Mushy peas.

     

  • Hog-mouseHog-mouse ✭✭✭

    You might as well add black pudding to the list, along with jelled eels.

  • A big bowl full of birds instant Custard.
  • Scrambled egg and smoked salmon is a good filling.

    Dipping a croissant in hot chocolate is very French already, non?

  • Mushy peas and gravy image

  • sarah the bookworm wrote (see)

    Mushy peas and gravy image

    Oh yes!

  • Hog-mouseHog-mouse ✭✭✭
    Piggyback Rideplease wrote (see)
    sarah the bookworm wrote (see)

    Mushy peas and gravy image

    Oh yes!

    Might as well just give a Yorkshire pudding and be done with it.

  • Having just had breakfast with the French ambassador the winner is...

    Marmite. He said something like zut alours, eef onli wi had nown all sis time, yum yum yum.

    He said that it was time to go up market from jam & that the Marmite one was so good that he did not even need to try the others for some reason. He went on to say that he thanks you all for your input and will keep an eye on the forum for even more great ideas any day now.

     

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