croissants

I should have followed the recipe exactly. The croissants have turned out not flaky enough. My fault! I shouldn't have made more folds than needed. This has caused the butter to be absorbed by the dough instead of having layers of butter sandwiched in between. A lot of time and effort are needed to make these croissants. I now understand why artisan bakeries charge so much for their pastries and bread.




Recipe from: Richard Bertinet's Crust