the entire appeal of the croissant is that it is a layered pastry item. it has a light flaky texture. the layers are in there specifically to create a fluffy, airy eating experience. that's the intention of the lamination process. having so many layers of butter and thin pastry dough make the croissant puff up when it's baked so that when you bite into it the pastry has a texture similar to puff pastry. the entire point is to fill the pastry with air. therefore any trendy hybrid variant of the croissant such the "cruffin" or the "cronut" or the worst offender of all the "croffle" which involve jamming the unbaked croissant or compressing it into a flat shape completely betray croissant as it was originally intended. they defeat the nature of the croissant by forcing it into something it was never meant to be, removing the unique core of its identity, killing its appeal and thus its entire reason for being. now am i saying you can't enjoy a cronut or croffle? of course i would not say this. you can enjoy any pastry you want to enjoy because it's your time on earth. i want you to enjoy your croffle. you should enjoy your croffle. also, you can commit any sin you like and i can't stop you nor do i want to. i won't hear your arguments because you don't need to convince me. but you must understand, as you eat it, that the croffle should not exist. it is a mistake. it is an insult not only to the croissant but to me as an individual. i am not french
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