Curled or straight?

Ever wondered why some croissants are curled, and others are straight?

It’s a simple difference, but one that can help you quickly identify which are made with butter, and which are made with margarine.

The croissant beurre – some would say this is the more decadent of the two. They are soft to tear, and light to eat, with a rich, melted butter taste, and maybe a little sweet.

The croissant ordinaire – this is anything but ordinary. They can be slightly darker in colour, are often crisper and more airy, slightly chewy, and sometimes have an almost nutty aftertaste.

There is no official legal control over the shape, but there is an implicit agreement amongst pastry chefs to obey the rule, so that you know what you’re getting. But which is which?

The straight one is the croissant beurre, whilst the curled one is the ordinaire.

Which one is your favourite?