Practicing and producing really bad-looking croissants means a backlog of buttery bread in the freezer you simply cannot bring yourself to eat by themselves and on your own. So I re-purposed them into soufflés! I ground my heavy and bready croissants into crumbs and thought I’d let them butter up some corn in soufflé-form. They were pretty good, although I‘d extract em’ from oven sooner the next time to avoid drying them out. 🌽