Our Scotland and Ireland tour began with a 2-night stay at a Marriott property just outside Edinburgh. Amongst other delights on the breakfast buffet (yes, I ate the haggis), there were some lovely seeded croissants.
You might think that it is boldly baked. You would be right and wrong. The crumb was a deep tan color, with scattered poppy seeds. If it was made with whole wheat flour, then the flour was every finely ground, since there were no discernable flecks of bran. I couldn't detect any flavors beyond the usual buttery goodness of a croissant, so I don't think the coloring was due to malt syrup or cocoa or caramel coloring.
Whatever the source of the coloring, it was delicious. The black currant preserves didn't hurt, either.
I enjoyed a luscious tarte aux framboise with yesterday's tea, too.
Paul
Wow, I don't think I've ever had anything like that. It sounds lovely.
Very well made and baked, it was almost pretzel colored. The seeds added a bit of crunch to the shatteringly crisp crust but the flavor was nearly the same as a typical croissant.
Paul
sound lovely and I'm guessing txfarmer could get huge holes in hers just like she does her WW baggies! So what does the crumb look like Paul? The crust looks delicious! Just think, a more healthy croissant is possible.
Enjoy your Holiday.
But not quite haneycomb. Poppy seeds were included in the dough but there's no way these could be healthy! The baker didn't skimp on the butter.
Paul
ye ate t'a haggis, laddie. It's the best part o' the day. Oh for a fine slab 'o the cheiftain o' tha puddin' race here in the US! Breaks m' heart, it does!
Hope you are having a wonderful time and if they didn't take you to the whiskey museum as part of your tour - you was robbed :>)
Pat
Wednesday was better. Maybe it had something to do with the whisky and onion sauce.
No, we didn't see the whisky museum but we did tour a distillery, which included a wee dram.
Paul
As long as a wee dram was consumed...
I have some unclear memories of haggis with whiskey and onion sauce - but can't remember where...
On the croissant topic - this has been my practice area for the last so many months. Too hot to make them now - but now I'm inspired to do a whole wheat version. My home milled if properly sifted shows no bran flakes. Sounds like a good Fall project in honor of one of my favorite places...
and I hope it hides the sawdust taste of WW equally well:)
Was just what you want in a croissant, buttery.
Paul
That looks great Paul. Thanks for sharing with us. Have a great trip.
Ian
It was. And I am.
Paul