I prefer a heated plain Croissant with coffee in the morning. When I have them in bed it's a flakey affair. I usually have the L.A. Times newspaper laid out underneath my chin to catch the crumbs. That's how I like to start National Croissant Day.
Croissants can be filled with chocolate or feta cheese and spinach along with many other sweets or savories. Usually associated with the French, Croissants originated in mid 1800s Austria. The pastry is layered with butter so you get a puffy and airy interior with a hard flakey brown exterior.
While not the same by any means, Flakey Biscuits and Crescent Rolls in the can/cardboard roll give you a rough idea if you have never had a Croissant.
Croissants are now featured on many breakfast menus, even in fast food joints like a Jack in the Box Supreme Croissant made with scrambled eggs, cheese, ham, and bacon, and they are pretty tasty, too. If you are staying at a vacation B & B (Bread and Breakfast) they often serve a Continental Breakfast that includes Croissants. But Croissants are best fresh from a bakery deli case.
Lately, I get mine cheaply from my local Ralphs supermarket bargain bin. They may be a few days old, but because I like them warm they reheat to an almost fresh state, crunchy on the outside, and buttery soft on the inside.
I like to buy a container or two at a time as they freeze and defrost fine. Since I get a great deal there is no reason to make my own...maybe one day I'll give it a shot.
I reheat them on the stovetop in a pan, just for a minute on each side. A toaster oven works quite well, too. If I am heating up a few Croissants then I will heat them in the oven at 350 degrees for 5 minutes or so - they don't need to brown anymore, just heat through - so check on them frequently just in case - warm to the touch is enough. Of course, they are delicious at room temperature.
I like my Croissants warm and plain, but lately, I've been making stuffed Breakfast Croissant Sandwiches. Check out my Scrambled Egg Croissant Sandwich video below. Nothing to it really just scrambled eggs anyway you like it, then load them into a sliced-open Croissant. I finally heat the Croissant for about a minute on each side.
For my next recipe video, I add cheese on top of the scrambled eggs. I use American cheese, but you can use any favorite cheese. Again, nothing to this simply delicious Scrambled Egg and Cheese Croissant Sandwich, it's so quick and easy to do!
My last Breakfast Croissant Sandwich is the most decadent with not only scrambled egg and cheese but add a slice of ham -- check it out below.
I'll celebrate National Croissant Day any day of the year, and when you try my above Croissant Breakfast Sandwiches you will, too.