croissantBakingBreakfast
Recipe by Sarah Chen
on myrecipe.app
Buttery, flaky French croissants. The lamination technique creates those beautiful layers.
Loading ratings...
Make dough and chill overnight.
Pound butter into a flat rectangle.
Encase butter in dough and perform 3 book folds.
Roll out, cut triangles, and shape croissants.
Proof until doubled, egg wash, and bake at 400°F.
Sign in to join the conversation
Sign In to CommentLoading comments...