So, you know, I thought I’d give it a try.
Leaving aside the fact that you have to plan ahead by putting the frozen croissant out on the counter the night before, it was indeed a perfect experience. The pastry defrosted and poofed up during the night, baking up crisp and golden in the oven the following morning. And nothing beats biting into a warm, slightly yeasty pastry and having it dissolve into a melted bittersweet pool of chocolate in your mouth.
Well, almost nothing.