croissant

It can have varied meanings.....But IMO a cafe croissant can be made with either pastry margarine or butter. But a butter croissant is made with real butter only. I have seen croissants sold in cafes and they do not have strick classification either. They will sell it as croissants regardless of the fat component used in the lamination. It is just the same as the bakery and patisserie croissant that can have variations I mentioned . They can be soft roll shaped like a croissant and the cafe manager can label that as croissant as its horn shaped( crescent). If your reason in discriminating was about quality it is about that a good croissant is flaky, buttery taste and with really good eating quality then the butter croissant is what you are after. It can be eaten by itself with no need for filling. There are croissants that are less flaky and was designed for easier slicing and placing desired fillings. Usually that item is made with pastry margarine. A lot of people have mixed opinion what a croissant should be . Some want it substantial and like bread in order to accommodate enough filling; others want it to be good to be eaten by itself Therefore you are the judge of what you want from a croissant., and it does not matter what ever how you call it; but rather how you like the particular croissant. Did it fit your particular requirement. Roy