Baking croissants from scratch requires patience and precision, as well as a detailed understanding of the dough components and the techniques that create flaky layers.
The croissant-making process involves a critical step: ensuring the butter is properly incorporated without melting while achieving even distribution throughout the dough.
Choosing the right ingredients, such as quality butter, plays a crucial role in the outcome of croissants, impacting both flavor and texture significantly.
Mastery of essential techniques can help bakers of all levels successfully create flaky, buttery croissants that rival those found in Parisian bakeries.
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