#crispy croissant

[eobe]

Dank farrik 🙈 I tried to make a face by template concepting video à la Eobe and it turned out fun chaos so I have to show it! 😂🙏✨

I picked Crosshair, because he‘s got the most uncommon clone face shape in my opinion and because he got to few friendly attention from my side in the last time (only fun attention, poor kitty Croissant actually not sorry) AND OF COURSE he jinxed it 🖤💀

While drawing I collected my thoughts, fails and drawing frustrations and I drew little funny extras so that it‘s possible to read decipher the notes despite the rush of the timelapse 😀 And I already thought yeah, this is getting a messy thing… 👀

… AND THEN my screen bugged and crashed my brush!! 😱😂 Aaahh sweet chaos! But great, I go for it, let’s look how far I get before my drawing device starts burning or something 🤷🏽‍♀️

Is making ‚Fun drawing process à la Eobe‘ a thing? 👀 I giggled and definitely had fun like a child playing and hope you have fun with my weird and quite ADHD coded timelapse too! 😂 And also I hope besides fun, it’s maybe a bit inspiring to try out (what was the original intention before I noticed that it’s getting chaotic 😅)

The result is super messy speedy hatched Crosshair! And I kind of like it! It’s hiv vibe 🤷🏽‍♀️ So have a look:

The finished colored Crosshair get‘s his own posting, grumpy sniper deserves it and a hug 🖤✨I think he wrote the ALT text

Vod, vor entye for giving me the push to do this and sharing @wings-and-beskargam 💙✨🫶 This is the way!

Nix, here it is, have a ☕️ to that dry 🥐✨ @crosshairs-dumb-pimp-gf

Taglist: @eclec-tech @lonewolflupe @bixlasagna @returnofthepineapple @sunshinesdaydream @covert1ntrovert @general-ida-raven @vrycurious @dystopicjumpsuit @chaicilatte @groguandthebadbatch @justanotherdikutsimp @ladylucksrogue @spaceyjessa @morerandombullshit

[toyastales]

Crispy Chicken Croissant Sandwich

[buffetlicious]

Me and mum took the bus to Northpoint City on a rainy Saturday afternoon for our usual weekends “date”. As Chinese New Year is just around the corner, everyone seems to be in a buying mood and the shopping mall is packed with customers. Thought of buying some sushi home but CROLO by Swee Heng had a better offer to entice me. The promotion said buy any two chilled items for just S$5. And I can choose from the assortment of sweet or savoury pastries.

Chilli Crab Stick Mayo Croissant (S$3) has a flaky and buttery pastry filled with savoury crab stick, creamy mayo, and a kick of chili for an explosion of flavour in every bite. While it isn’t bad tasting, the lack of real seafood did detract me from liking it. I think adding a few chunky prawn meats might just do the trick.

On the other hand, I absolutely love the Tiramisu Croissant (S$2.80). It’s perfect blend of espresso and mascarpone cheese combined with the buttery, flaky croissant takes your taste buds on a sensational journey. The crunchy and nutty walnuts add to the overall enjoyment.

Topmost image courtesy of CROLO.

[scoutingthetrooper]

[frantasies]

Chicken burger and choco croissant mukbang is live! Link in bio and head over to my ALL THINGS FOOD playlist for the full episode ! #food #foodie #foodporn #foodphotography #foodstagram #instafood #yummy #delicious #foodlover #foodblogger #foodgasm #tasty #foodiesofinstagram #eats #eeeeeats #foodpics #nomnom #forkyeah #dinner #lunch #chocolate #chocolatemukbang #crispychicken #chickensandwich #crispychickensandwich #chocolatecroissant #chickenmukbang #chocolatecroissantmukbang

[appleslices]

what do i want for Dinner….

[tilbageidanmark]

[girltakovic]

casting fireball on my take-n-bake croissants to give myself better chances of rolling low on a food poisoning debuff

[phantom-of-the-501st]

I appreciate it. Sending one back your way. 😉 @eriexplosion gets one too.

Reblog to give the person you reblogged this from a Croissant (🥐).

[aroyams]

i just have one question about savanarook:

where the fuck is his tan

[jayhkrulewitch]

Pastries - Croissant Ice Cream Cones Recipe Use crescent dough and foil to create these fun, flaky croissant ice cream cones that can be filled with a variety of savory or sweet treats.

[diggers-colorful-world]

How to Make Cronuts, Part I The Dough Cronuts are doughnuts in appearance and flavor, but they have the crisp, flaky texture of croissants. Discover how to make the dough with Chef John's recipe.

[pierrearnold]

Yeast Bread - How to Make Cronuts, Part I The Dough Cronuts are doughnuts in appearance and flavor, but they have the crisp, flaky texture of croissants. Discover how to make the dough with Chef John's recipe.

[buffetlicious]

CROLO by Swee Heng’s Chinese New Year Buy 2 for S$5 promotion is still on, so I picked up two desserts. The promo is only valid if you choose from the chiller selections which is the second picture below. The prices of the items ranged from cheapest S$2.80 to most expensive at S$3.20.

The first dessert I chose is this Kinder Bueno Croissant (S$3). A perfect blend of crispy croissant and rich, creamy filling with half a stick of Kinder Bueno embedded. The flaky pastry is drizzled with stripes of dark chocolate and filled with heavenly flavours of milk chocolate and hazelnut inside.

The moment I set my eyes on the pile of cubed mango; I knew I just had to choose the Fresh Mango Custard CroRoll (S$3.20). The perfect combination of flaky croissant-roll topped with a smooth custard cream and freshly cut juicy mango chunks. The sweet tropical fruit with hint of acidity and creamy custard cream transports one to a sunny island paradise.

[crazyblondelife]

Crispy Croissants with Ricotta, Lemon, Prosciutto and Hot Honey

A crunchy croissant, creamy lemony ricotta cheese, salty prosciutto, pistachios and hot and sweet honey…these are the elements that make up this delicious recipe for Crispy Croissants with Ricotta, Lemon, Prosciutto and Hot Honey! There really are no rules when it comes to making this delectable dish…don’t have croissants, use sourdough or and English muffin! Don’t have ricotta, use Burrata, but whatever you do, try some version of this recipe! It’s perfect for brunch, just add a mimosa and some sliced fruit and enjoy!

{"image":"https://i.imgur.com/eAtopqH.png","name":"Crispy Croissants with Ricotta, Lemon, Prosciutto and Hot Honey","description":"This fabulous recipe is so mouthwatering and easy that you won't believe it!","author":{"@type":"Person","name":"Suzanne Smith"},"recipeIngredient":["Croissants","Butter","Honey","Ricotta cheese or Burrata","Chopped pistachios or any nut you like","Lemon zest","Prosciutto","Salt and freshly ground pepper to taste","Hot honey to drizzle at the end"],"recipeInstructions":["Roll the croissants flat with a rolling pin or a glass","Melt about a tablespoon of butter in a non stick skillet over medium heat and add croissant. Drizzle honey over the top of the croissant and turn over. Be very careful not to burn at this point...it cooks quickly. Turn croissant over and add honey to the other side and flip again to cook.","Remove croissant from pan to a plate lined with parchment paper (it is very sticky until it cools). When somewhat cool and crunchy, spread with ricotta or burrata cheese, grate lemon zest over to taste, sprinkle with a little bit of flakey sea salt and a grind of pepper, top with pistachios and prosciutto and a few more pistachios and drizzle with hot honey.","Enjoy"],"@context":"http://schema.org","@type":"Recipe"}

I wrote this in the recipe, but it’s worth saying again…the croissants will burn very quickly and the honey gets very sticky. Spray your spatula with non-stick spray and use parchment to line your plate when you take the croissant out of the skillet. This is an indulgent dish, but so worth it. I only ate half and saved the rest for later.

Also, don’t be tempted to leave out the lemon zest because it adds an extra element of flavor that is just delicious!

This post is just in time for the weekend! Make it for a fun Easter Brunch on Saturday! I love it served on the blue plates for a special presentation! Have a wonderful weekend and a Happy Easter!

[writingwithfolklore]

Describing Foods - A Masterlist

                As a broke university student, I love reading about food. It’s almost like eating a real meal myself <3.

I get a little angry when characters are eating a meal and I barely get to experience it with them. In that, I mean I don’t just want to know what it is, but what it’s like to eat that food—how it tastes, smells, sounds, and feels. Is a perfect croissant still a perfect croissant without the crack of the exterior, the airiness of the pastry inside, the smell of yeast?

                Probably not. When writing about a dish, the smell, texture, technique, taste, and how it looks are all important to painting the experience, so here’s some words to use when describing a meal:

Taste:

Acidic: Sharp tasting. Often used to describe tart or sour foods as well.

Aftertaste: A different taste that remains in the mouth after eating something

Bitter: Tart, sharp, and sometimes harsh flavour.

Bittersweet: Less harsh than bitterness. Tartness + sweetness.

Bland: Has no significant flavor or texture

Briny: Just means salty. Often describes pickled foods.

Citrusy: Bright flavour like… well citrus fruits—oranges, lemons, limes, etc.

Cooling: Mimics that cooling feel—like mint.

Earthy: Reminiscent of soil. Can be used to describe wines, root vegetables, and mushrooms.

Fiery: Another word for spicy.

Fresh: Light and crisp—describes produce or herbs.

Fruity: Sweet and reminiscent of fruit.

Full-bodied: Rich and ‘feels heavy’ in your mouth. Can describe wines or soups.

Herbal: Bright, fresh, sometimes earthy from the presence of herbs

Honeyed: Sweet or candied taste like honey.

Nutty: Taste similar to the flavors of nuts. Often used to describe certain cheeses.

Rich: Full, heavy flavour. Often dishes that contain cream taste rich.

Robust: Rich + Earthy. Used for lots of wines or aged liquor.

Savory: Describes meaty, earthy dishes and soups.

Sharp: Harsh, bitter, or tart taste. Used to describe acidic foods.

Smoky: Reminiscent of the smell of smoke.

Sour: Biting, tangy, tart flavor.

Spicy: Burning taste.

Sweet: Sugary.

Tangy: Tart, biting taste—feels tingly

Tart: Sharp, bitter, or sour flavour. Used to describe acidic foods.

Woody: Earthy, sometimes nutty taste. Describes some coffees or cheeses.

Yeasty: Earthy taste reminiscent of yeast. Describes beer and bread.

Zesty: Fresh, vivid, or invigorating flavour.

Sound/Texture:

Sound has a lot to do with texture, so I've combined them for this section!

Airy: Light, pillowy texture (think inside of croissant)

Brittle: Hard but easy to break

Bubbly: Usually during heating, when bubbles rise to the surface—low sound.

Buttery: Smooth, creamy texture (think certain pasta sauces)

Chewy: Food that needs to be chewed thoroughly. Can be light and bouncy (chewy bread) or heavy (steak) and sticky (candy)

Creamy: A smooth and rich texture, comes from dairy.

Crispy: Light texture with slight crunch.

Crumbly: Food with loose structure that falls apart into crumbs.

Crunchy: Firm, crisp texture with a sharp, loud noise.

Crusty (behave): Food with a hard outer layer and soft interior (many loaves and breads)

Delicate: Light and fine, feels like it can come apart easily.

Doughy: Soft and heavy, usually pale colouring.

Fizzy: Usually liquids—a hissing sound, feels like ‘static’

Flaky: Light, characterized by layers that come apart during eating.

Fluffy: light and airy.

Frothy/Foamy: Airy bubbles, usually in a drink like a latte.

Gamey: Usually refers to meats when they’re very “meaty”

Gooey: Viscous, sometimes sticky texture from moisture in a dense/solid food.

Hearty: Firm, robust texture.

Juicy: Tender and succulent texture from liquid in a solid food (steak)

Molten: Hot, gooey

Oily: Slick, heavy, lingers on the tongue.

Silky: Fine, smooth texture that feels sleek.

Smooth: Texture free of grit, lumps, or edges.

Snap: A quick, sharp, crackling sound when broken.

Squelch: A soft sucking sound when pressure is applied. Somewhat gross.

Sticky: Gluiness in the mouth.

Succulent: Tender and juicy

Tender: Soft and easy to break down

Velvety: Smooth and rich

Smell:

Acrid: Strong, bitter, unpleasant

Comforting: pleasant, probably calls back to a nice memory

Damp: Wet smelling—probably a bit earthy

Delicate: subtle, faint, not overpowering

Earthy: reminiscent of soil

Fetid: Caused by decay—unpleasant

Fishy: reminiscent of fish

Floral/flowery: Reminiscent of flowers

Fragrant: Sweet or pleasing

Fresh: Cool, crisp, refreshing—produce, probably not cooked

Funky: Something’s gone off

Heady: Strong smell, pungent, rich

Musty: Not fresh

Perfumed: Pleasant, reminiscent of something (can be perfumed with citrus, say)

Piquant: stinging, pungent—tickles the nose

Powerful: strong

Rancid: Definitely gone off, decomposing

Ripe: Strong, usually unpleasant smell

Savory: spicy, salty, no elements of sweetness

Sour: has gone off

Spicy: Sharp, tingles the nose

Tangy: Strong and bitter but in a good way

Tart: Sharp

Woody: earthy smell, reminiscent of wood

Sight:

Usually texture gives us a really good picture of what a food looks like, so here’s some non-texture sight additions:

Blistered: Bumpy exterior.

Caramelized: Usually golden brown

Cloudy: Splotched. Almost see through if not for a slight white or grey mist.

Colourful: Bright and vibrant

Glassy: Resembling glass

Glossy: Smooth, shiny

Marbled: Two colours intertwined

Opaque: Not transparent. Can’t see through.

Ripe: Colourful (can be to a fault). Nearing the end of its edible state.

Scaly: Covered in scales, fish.

Shiny: Appears wet or glossy

Sparkling: Glimmers under the light

Stuffed: An ingredient placed inside a larger part with no additional space.

Translucent: Allows light through

Vibrant: Striking, bright

Food Prep:

How the food is prepared gives it these other attributes. If your character is familiar with cooking (or is the cook themselves!) they may describe food this way.

Baked: Cooked in an oven. Results in browned or crispy outer layer.

Blackened: When food is dipped in butter and coated with spices then cooked in a hot pan—spices darken, making it appear ‘blackened’

Blanched: Food scalded in boiling water and moved to cold water so it stops cooking. Texture comes out soft.

Braised: Food that is briefly fried in fat and then stewed in a pot. Results in seared, crispy exterior with a tender interior.

Breaded: Coated with breadcrumbs/batter then baked or fried so it turns crispy

Broiled: Food cooked with intense radiant heat in an oven or on the grill. Results in a darkened appearance and crispy texture.

Caramelized: Food slow-cooked until it’s browned, nutty, and has a bit of sweetness.

Charred: Grilled, roasted, or broiled and gains a blackened exterior and smoky flavor.

Fermented: Food that’s sat with bacteria, yeast, or another microorganism and has produced acids, alcohols, or gases. Results in a biting, pungent flavor. (Kimchi is fermented)

Fried: Food cooked by submerging in hot oil. Creates crispy, crunchy texture and golden colour.

Glazed: Food with a coating brushed onto its surface. Appears glossy with a thin, flavorful, and crisp outer layer.

Infused: Food steeped in liquid with another ingredient so it carries the essence of that ingredient. Used with herbs usually.

Marinated: Usually meat soaked in liquid containing flavourful herbs, spices, vinegar, or oil.

Poached: Food cooked in near boiling water. Results in tender, moist texture.

Roasted: Food cooked with dry heat in an oven or over the fire. Results in browned exterior and crisp coating.

Sautéed: Food cooked quickly in small amount of fat.

Seared: Food cooked in small amount of fat until caramelized. Finished by roasting or grilling. Results in crisp exterior and tender interior.

Smoked: Food exposed to smoke from smoldering wood for a long time. Results in that distinctive smoky flavor.

Whipped: Food beaten to incorporate air. Light and fluffy.

What did I miss?