Croissant

Achieving perfect, flaky, buttery layers that are so representative of croissants can seem like an impossible task if you don’t bake often. But the trick to a great croissant lies in a carefully calculated process of folding dough with a layer of cold butter repeatedly back onto itself. If you can fold a simple letter into thirds, then you can likely make a great croissant. Food & Wine’s guide takes you through the steps one by one to make sure you master the skill. Now you can have fresh, homemade croissants every weekend.

Read More
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement