Comments on: Making Croissants: Rolling Butter

By: Making Croissants: Shaping and Baking « Megan Miln

Making Croissants: Shaping and Baking « Megan Miln — Sun, 08 Nov 2009 06:04:26 +0000

[...] Rolling Butter; [...]

Making Croissants: Layering the Butter « Megan Miln — Sun, 08 Nov 2009 06:03:22 +0000

[...] next step is layering the dough and butter. This is how all those wonderfully flaky layers are created in the finished croissants. Rolled [...]

Making Croissants: The Finished Product « Megan Miln — Sun, 08 Nov 2009 05:58:32 +0000

[...] Rolling Butter; [...]

Making Croissants: Preparing the Dough « Megan Miln — Fri, 06 Nov 2009 23:21:28 +0000

[...] eight hours in the fridge while the yeast does its thing. I’ll be back later when we layer the butter with the [...]