How to Make Stunning Croissants at Home
The New York Times
Get those perfectly burnished, flaky pastries straight from your oven with this expert advice.
Does anything in the baking realm rival a fresh croissant, the way its burnished shell shatters, then yields to the silky, bready, layered interior? Simply, the answer is no. A pastry as miraculous as a croissant is, predictably, tricky to make at home. There is the lamination — the process of rolling and flattening butter into thin sheets between layers of dough — and the rolling and folding of that butter-layered dough, a technique called a “turn.” In professional settings, machines called slab rollers in temperature-controlled rooms laminate the dough quickly and effectively, producing light, flaky, uniform croissants. Home bakers, however, must complete these tasks by hand, making it harder, slower and much more variable.More Related News