Wednesday, November 5, 2014

No nuts for you!

Croissant dough formed into a circle and fried -- what's not to like?
Well, it's not as good as it sounds, at least not to me.  OK, but not worth the raves.  I wonder how it would be in Japan, if this craze crosses the Pacific?
Bakers in Japan are experts at European pastry, but there is often a twist to make the result purely Japanese.  The twist often involves sweet red or white bean paste.  I like them both, but prefer the white because it tastes like chestnuts.
Maybe a filling of white bean paste?  And no glaze?
That sounds pretty good.
I like my pictures of this one, though.


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