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All‑Butter Croissants (Classic French Pastry)
A step‑by‑step weekend project for perfect, flaky French croissants. The recipe uses a high‑protein flour, European‑style butter, and a two‑day lamination process that yields buttery, airy crescents ready for sweet or savory fillings.
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Cost Breakdown
Critical Success Points
- • Incorporating the cold butter without melting it (Step 3)
- • First and second folds (Steps 8 and 10) – proper layering is essential
- • Overnight cold rest (Step 12) to keep butter firm
- • Proofing in a humid environment (Step 14) for optimal rise
- • Gentle egg wash application (Step 15) to avoid sealing layers
Safety Warnings
- • Handle hot oven and baking sheets with oven mitts.
- • Butter can be slippery; use a stable surface when rolling.
- • Sharp knives or pizza cutters used for shaping should be handled carefully.
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