Croissants Galore

I started to prepare dough for croissants yesterday. They take so much rising and so much of being precise that I just baked them tonight! This is my first time baking croissants and it won’t be my last. I have made French bread and other breads before, but these croissants are a really interesting yeasted treat. They use milk and cream and so much butter that you just know they are going to be so delicious just by reading the ingredients. The lamination process of layering dough and butter is just so precise and awesome to make the most flaky, buttery croissant ever!

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