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One of the most delicious things to come out of Austria must be croissants. These flaky, buttery, heavenly pastries can be eaten at any time of the day, and with pretty much anything on them. Whether you’re craving something sweet, something savory, or you want to try the French way, your imagination is the only limit when it comes to delicious croissant topping ideas!
If you haven’t tried a croissant yet, you’re missing out. It’s easy when you know how to make fresh croissants at home – you can try this croissant recipe. I suggest making more than you need and freezing some so you have for later (you’ll find all the info you need to do that below).
The best part about baking your own croissants is that you can eat them warm and fresh right out of the oven. But if you don’t get to do that, you can always heat them up when you’re ready to enjoy them.
How do the French say ‘croissant’
Ever wondered how to say that word in French? Well, here’s how the French pronounce croissant: KWA-son.
How to heat a croissant
If your croissants have cooled and need to be refreshed and reheated, then here’s how to do it quickly and easily:
- Preheat your oven to 365°F (180° Celsius, gas mark 4)
- Put the croissants on a baking tray and place the tray in the oven
- Wait 3 to 5 minutes, then check to see if the croissants are warm and toasty
How soon should you eat croissants?
Be sure to keep your croissants in a dry, cool area of the kitchen. It’s best to put them in a paper bag, close the bag tightly, and keep it closed until you need what’s inside.
Croissants should be eaten within two days of being baked.
How to freeze and thaw croissants
You can freeze whatever croissants you have left. Just remember that the sooner you freeze them after baking the better (you don’t want to be freezing stale croissants).
To freeze croissants, wrap them in plastic wrap and put them in a sealable plastic bag – I like the ones with the zip lock on top. Take out as much air as possible before sealing the bag.
The croissants can be thawed, heated and eaten for up to two months after that.
To thaw and freshen your croissants, take the plastic bag out of the freezer and leave the pastries to defrost completely to room temperature. Preheat your oven to 365°F (180° Celsius, gas mark 4). Take the croissants out of the bag and plastic wrap, then place them on a baking tray in the oven for 3 to 5 minutes.
Are you ready for some yummy croissant topping ideas?
Savory croissant toppings
- Grated cheese, ham, tomato, basil – in any combination
- Melted cheese topped with crispy bacon
- Scrambled eggs and fresh herbs
- Breakfast sausage
- Spinach and feta
- Tomato, mozzarella and basil
- Marinara sauce, pepperoni slices, grated cheese (pizza style)
- Brie and caramelized onion
- Creamed cheese and smoked salmon
- Shredded chicken and avocado
- Mushrooms in sauce
- Pulled lamb
- Pulled pork
- Chicken and cranberry sauce
Sweet croissant toppings
- Pumpkin puree
- Banana and Nutella
- Apple pie filling
- Grated dark chocolate
- Butter and cinnamon
- Cinnamon sugar
- Whipped cream and fresh berries (which are full of antioxidants)
- Whipped cream, Nutella and fresh fruit, such as peaches
- Caramel sauce, pear slices and chopped walnuts
- Cream cheese and strawberry jam
- Peanut butter and jelly
- Marshmallow fluff, crushed crackers and chocolate chips (smores style)
- Pastry cream
- Gelato or ice cream – topped with pomegranate seeds
- Toffee or caramel sauce
- Pineapple slices sprinkled with coconut flakes
Sweet and savory toppings
- Cheese slices and apricot jam
- Brie, bacon and honey
- Bacon and maple syrup
- Sugar and lemon juice
- Sour cream and berry jam
- Fig and prosciutto
- Crème fraiche and grated orange zest
- Cheese and mango chutney
The unusual French way to eat a croissant
Here’s how one Frenchman says he enjoys his croissants…
Bake fresh croissants or toast ready-made croissants in the oven.
While waiting for the croissants to warm, fill a bowl with three-quarters orange juice and one-quarter milk. Mix well.
Sit down with your croissant, mix, and a yummy cup of coffee.
Cut off the tips of the croissant and dip them into the orange-milk mixture. Eat these.
Now dip a section of the middle of the croissant into the mixture and bite it off. Dip and bite off sections as you go, until it’s all done.
I’ve never tried eating croissants this French way, but I think I should give it a go!
How do you enjoy your croissants? Do you have any good topping ideas I could add to the list? Leave a comment below and let me know.