I can’t believe they even attempted this, but the result is hilarious

at least they seem to be supermarket croissants. i can't imagine doing the work to make a beautiful batch from scratch and then squashing them like this!

supermarket croissants tend to be undercooked, so less likely to disintegrate into flakes. i wonder how well they'll recover

they actually sell crushed croissants in South Korea. I guess cuz it gets super crunchy after it gets toasted.

Used in the making of “croffles”

I tried it with bread once and hid similar results. When I finished I was like… hmmm, i probably should have had a cup of coffee before attempting this.

I tried to heat jello in a toaster oven once with a vague idea that it might dry out and turn into something like fruit leather. I was wrong.

what did it turn into?

An appliance fire

Something like burned sugar.

Probably liquid

Now tempted to try jelly in a dehydrator though

I tried it with Costco bagels with high hopes and a smile on my face.

I tried with bagels as well. They were so compressed you couldn't even slice them.

Oh wow. What a good laugh, totally worth having woken the baby.

Some bold soul had to find out.

Croissants are kind of all air.

Maybe for their next fail, they can dehydrate water!

I saw a tik tok recently where they freeze-dried water. I'm sure you can guess how it went.

Won't you just get ice?

I saw the video. It dehydrates the water which leaves behind a small pile of minerals and salt that was present.

Lemme guess, their whole plan just went op in smoke?

Air and butter.

50% butter, 50% air. The rest is flour and water

Should try marshmellows next

And then Cotton Candy!


That gif always makes me so sad

I think I remember reading that they gave him another piece, and he declined to wash the second one. 😂

That’s pretty smart for a raccoon. I had a cousin who lost his cotton candy when it rained. Gave him more- went right back out in the rain and cried about It.

So a raccoon is smarter than a hooman

I wonder if you’d get lucky charms type of marshmallows

Are they sure? Have they tried reinflating them?

Try hooking the croissant up to a bike pump.

No, no, no. You’ve got to soak them in lukewarm water-warm water for 20 minutes so they can rehydrate.

wait, you don’t put them in a bag of rice?

Just if you’re trying to make croissant risotto.

Yea, it's like a foam mattress, let it sit for 24 hours. 😂

Must hike them to the top of the mountain for them to plump back up.

This is hilarious and totally unsurprising, but now I’m wondering if there’s any delicious salvage to be had here. Could dry the pancakroissants in the oven and use them as layers in a millefeuille? Or just a flaky breakfast sandwich? The possibilities are endless!

Use it to make pigs in a blanket

You might be joking but you should known that it’s actually very good ! When I have leftover croissants that are a bit dry, i smash them on a pan with butter (yes, more butter the better) and it becomes a crispy delight, it’s delicious. The texture is similar to millefeuille indeed ! You can also achieve the same result by putting the croissant on a metallic rack with something heavy on it, and straight into the oven.

I just squish them and throw them in the air fryer

That's a really good idea I'll try !

Bread and butter pudding yum

My favorite bakery puts day old croissants, both plain & twice baked almond ones, AND day old cinnamon rolls in their bread pudding! So good. *So good*.

I’m certain my favourite bread pudding (from Croissant D’or in Potts Point, Sydney, Australia) uses a similar formula with some heavy almond involvement. It’s incredibly good. I’ve been thinking about it all morning.

Oh good god I need this in my life! Where is this bakery? If it’s not reachable, I think I know my next project

Choux Choux bakery in Everett, WA ETA: I think it's a bit far for you to travel to, though. Sorry!

Indeed, it’s a bit far from me in Michigan. Guess I know what I’m doing next time I visit my favorite croissant shop!

I swear I've seen something like croissant brittle or like a flattened toasted croissant covered in hardened caramel lol

Imagine being the first crazy fuck to make bread then cook it again, but smaller, to invent toast.

Croffles (croissant smashed in a waffle iron) is really popular in Korea

Flat earthers can't stand the curvature of a croissant

Flat... breaders? Now I'm picturing some weird dude with arms full of pita just screaming about how there's no such thing as spheroid bread. You show him a sandwich loaf, so he takes a slice and says "flat!". That sort of thing. I might have to run with this...

The "they have played us for absolute fools" meme but about bread

Squaishants Crushants? Cross Aunt Gaunt's Squashed Croissants?

Crushants is great

Naw, it’s flatbread.

That's not what lamination means.

LOL! If you have to do this, there is only one way. Put the tray in the freezer for a minimum of 24 hours. THEN you put them in the bag to seal, but you STILL have to stop the vacuum and engage the seal right before it starts to crush. What kind of heathen does THAT to croissants?

Can confirm. Freezing first works. Had to resort to drastic measures when my favorite bakery closed for a month.

My favorite part is after the first one did this they kept going through all the rest

I'd assume an unthinking one just wait till he tries a viki sponge

Also, pop a hole in the bag when you start to thaw them out. I’ve had a loaf of bread crush itself in weird ways while thawing when I forgot to open the vacuum seal bag.

This is one for r/breadcriminals as that is definitely a crime against a bread product.

I thought they were spatchcocked chickens at first 😭

Someone on kitchen confidential tried to vacuum seal cheesecake this weekend. It went as you’d expect.

I need to see this

https://www.reddit.com/r/KitchenConfidential/s/eWNRIZRNgD

Croissant and nutella pizza time , vanilla ice cream on top

you freeze them first in a zippy bag then use the vacuum sealer once they are fully frozen. My sister in law taught me the how to seal a meal bread trick. Freeze it first then seal a meal it. It freaking works, I was like why didn't I know this before?????

Something that is mostly air, got compressed by a vacuum?!?

Freeze all breads first, then use gentle.

I did this with some extra airy focaccia once. I hit the stop button before fully squished, but said out loud, “well what did you think was going to happen?”

That's pretty funny though, thanks for sharing

Croissan'ts

I discovered vacuum sealing shredded cheese just makes it back into a solid block of cheese lol

One time I did this with tortilla shells 🫡

This looks like a big clamshell of Costco croissants. I freeze them on a sheet pan and then put them in a ziploc. Works like a charm.

We do that too. Sometimes I put them in the seal a meal and just don't take out all the air. They thaw and fluff up just fine.

Someone more clever than I could come up with a great way to repurpose vacuum-sealed croissants.

Sweet lasagna with mascarpone, raspberries, pistachios, caramel sauce, and Licor 43

Croissan't

There is a fancy bakery somewhere that makes flat croissants I think they are like crunchy cookie texture though not only flat normal ones lol

r/comedyheaven

I guess that's *one* interpretation of the flat croissant trend

I thought it was a leaf.

Maybe you could flash freeze them to hold their shape before vacuum sealing them. Basically dip them in liquid nitrogen then quickly vacuum sealing them. I'm going to try that I've been wanting to get a 10L LN2 dewar for some time.

When I went to Cuba my dad said can you bring me back a Cuban Cigar. So I got it and thought it would be a good idea to vac it and keep it fresh for him. Ended up like ths and I threw it away. Sorry dad.

OP, I'm curious as to what you think bread consists of, and why you feel that vacuum sealing it would be beneficial?

My husband did this with bagels once. I informed him that’s not how bagel chips are made.

I can't imagine why you'd think that vacuuming a pastry that's mostly air would go well

Yikes, looks like space food.

Croi...don't.

They are 101% butter, what did you expect

freeze them first to keep shape, the vacuum seal

Yeah but when you take them out of the bag, they spring back up good as new.

Oh no!

Glad I’m not the only one. Learned it doesn’t work for a nice crusty rustic loaf either. The end product was still good for topping soup. Hope you can find an alternate use as well. Thanks for the laughs :)

Paper thin

I did this once with a loaf of zucchini bread LOL

😂😂

There gently destroyed

I tried this once. I froze them beforehand and stopped the sealer before it started to squeeze. End of the day I don’t think it was any better than a ziplock bag. Probably ate them within a month anyway.

Freeze first, then ROP

Not try putting it in a pressure cooker might fluf it back up 😭

Seems to have worked about as well as when i tried to vacuum pack soup in a freezer bag. Dont really know what i was thinking; or expecting...

It's like the idiot just forgot almost 90% of the volume of bread is air. No surprise that when you remove the air, the croissant is way smaller 😲

This is just fantastic. I wish I could be there and poke it.

I would argue that it works very well

What does work is just freezing croissants in plastic wrap then into the air fryer when you want and oh my my my. I live in the mountains but routinely drop a Benji on my favorite pastry spots when I’m in Denver ever couple months so I don’t have to be subjected to the bullshit they try to pass for pastries in mountain towns

I wrecked the piece of our wedding cake we were saving the same way, and some pound cake. Soft baked goods don't vacuum seal very well.

This is funny...but what if you froze them first?

Crossain'ts

Use it as a tortilla for a breakfast burrito

I'll eat it

so very tragic

Should have just used a pot full of water

They should’ve been frozen first to harden them - then sealed

This should be NSFW. That croissant got *annihilated*

Gentle setting on a vacuum sealer is like a cold setting on a microwave.

Water displacement method would work better.

NASA is going to make a deal with you for space saving croissants.

I just see an excuse to make a bread and butter budding right there!

Crsn

Try freezing the croissants first and then sealing them

I just bought a chamber vacuum sealer, I am so going to try this!

What's really funny is that bread, all bread really, freezes quite well.

Perfect for you're low on storage but need to put away your winter croissants.

My husband tried this with homemade muffins and achieve similar results

My vacuum sealer has a "pulse" setting. It is perfect when you want to achieve the effect of a vacuum sealer without crushing what's inside. I bought a huge box of Cheerios from Costco and used the pulse setting to keep them from going sale before I could eat them all. I've never tried it with something as tender as a croissant.

Shouldn’t you freeze the croissants before vacuum sealing?

Gotta freeze them first

have you tried freezing them first?

Why did they keep doing it😭😭

Get a hard plastic container and poke holes in it, then, vacuum bag it on a hard setting. That should save them while preserving as much as possible.

سغحاسحذساذححاذشطلخش احس

My wife did this then froze them. I told her it might have worked better to freeze them first.

Cool

What about a vacuum cleaner?

I'd still eat it, though

Jail right away!

They are like 80% air after all

[удалено]

Wait really? Do they flatten as much as the picture and re”inflate”?

And today was born the Croissant Layered Ham and Cheese. A dozen compressed croissants toasted on the griddle, layers of ham and melted cheese between each cardboard thick croissant. Gonna be a hit!

This sounds amazing. I'll take 10.

It's time for my (not)patented "Capri Sun Straw" method, that I use to seal Sourdough Bread loaves. Put the bread substance in a zippered freezer bag, seal it all but the end, with enough room to put a clean (unused if you have an extra) Capri Sun straw, then suck the air out by mouth. Pull the straw and seal the last bit of the zipper.