We also glaze the croissants with syrup when they have finished baking.

I use all of the 5 senses to assess the quality of a good croissant. First of all, the sight, then the touch and finally the sound. The crust should be crisp and with an excellent lamination, and the crumb must be fresh and moist.

As for texture, the croissant must feel crunchy in the mouth. Regarding smell and taste, the croissant must first be buttery, creamy with sweet notes alongside lactic notes, slightly acidic and with some flavours of dried fruits. Tasting must be a complex and long-lasting experience!

Another difference between the French croissant and the Argentinian medialuna is the appearance of the crumb: the crumb of the French croissant has more irregular cells, while the crumb of the Argentinian croissant is tight and closed.

Moreover, it is interesting to note that in Argentina the croissants are not filled.

Croissant or medialuna, the tradition is to eat them at breakfast accompanied by coffee or coffee with milk.

Gastón MIÑO, Argentinian baker competing in the gourmet category at the Masters of Baking. Saf Argentina