Butter on croissants (lighthearted)

[Boogers]

For the last 2 weeks DD has gone to her grandparents' house for breakfast with a pack of croissants which I didn't think anything of; they have jam, they have marmalade, all good with a croissant.

Cue me asking DD how she wanted her croissant this morning, to which she said 'sliced in half with butter on each half, like how grandma and grandad do it'.

WTAF?! Who puts butter on a croissant? It's like smearing Marmite on it! Who, just who, does that?! DD apparently loves it, but she loves butter so I'm in a no-win situation here.

Am I being unreasonable or is DD?

Croissants are very buttery anyway, no extra is needed, just some raspberry jam or Nutella.

They're about 80% butter anyway! I'd be having words.

I know your pain. I am now expected to supply butter and jam for croissants, ever since a visit to the grandparents.

Who doesn't put butter on a croissant - have you lost your mind?

YABU!

YABU. I always have butter on croissants, I thought everyone did

Butter on them is fine. Nutella however would be unreasonable

Your DD is being wholely unreasonable and as LTB doesn't apply to children, you need to see if her guarantee is still valid and return her

Croissants are like 97% butter (or something) , they don't need more butter .

I don't like butter anyway but jam is permissable.

Anyone who has seen croissants being made wouldn't dream of putting more butter on them.

I have a bit of butter and jam on the plate, cut or tear a little bit of croissant off at a time, blend with the optimum amount of butter and jam. Perfection.
But there really are no rules.. People can eat food however they want.

I'm a croissant butterer actually I'm not even that, I'm a margariner, so shoot me!

Had no idea I was being so crazy!!

I'm with Kate, it's buttery already and a nice splodge of jam does the trick.

Plus, it's hard to cut a croissant in half, even a fresh one. I usually cut them down into segments and put jam on one side of the segment. I just can't get over my in laws saying butter is better with croissants than jam, or even on their own.

Following a recent discussion with my husband on this matter, I believe that it all depends upon the croissant. Good buttery pastry-like croissants need no extra embellishment and can be spoiled by any addition. Cheaper, more cake-like croissants can be dry and therefore are improved by spreading something on them.

That said, my husband also stated he would happily add butter even to the buttery croissant, so what it all comes down to is personal preference.

Yup, a butter on croissant fan here.
Why not?!

I butter them,

Nutella on a croissant?? The only acceptable thing on a croissant is raspberry jam.

I am shocked and have definitely learned something new today!

For the butter smearers, how do you cut your croissant? DD has strict instructions that it must be cut lengthways and butter put on each half, which is a bugger to do as the butter slips into the holes!

DH butters croissants! I've tried explaining their 90% butter already, but there's no reasoning with him. I have mine plain, I'm a puritan!

I squish and butter, then jam, the bottom :)

P.S. 70Lisa I'm very tempted to do exactly that when she's having a strop, but she's 7 and 1 year out of the guarantee.

This was discussed at length before on MN and I think the unimaous verdict was you are totally right however I am with your DD simply because it tastes better but I prefer pain au chocolat so I rarely ever have croissants.

I'm amazed at all the non-butterers on this thread. Croissants are delicious with proper melty salted butter. Everyone I know butters them.

The proper way to do it is slice into the warm croissant but not all the way through, then pile the butter in. I wonder if it's a regional thing.

Nutella on croissants are great and it turns them into pain-au-chocolats.

I also love roule or boursin on them. However, I had them with just a bit of spread recently (as we were out of soft cheese, Nutella and jam), and they were surprisingly nice.

As Triliteral points out it is entirely dependent on the quality of the croissants. I regularly make croissants, so I know just how much butter goes into them and wouldn't dream of letting my DC add more or nutella, yikes I don't have anything on croissants anyway, they are best dunked in coffee...