The article emphasizes the importance of quality ingredients in making traditional French croissants, focusing on the key role of pastry flour. T45 flour, with its refined properties, provides a lower protein content that contributes to the flaky texture of croissants. While pastry flour is preferred, alternatives like all-purpose flour can be used, although they may yield a chewier pastry. The article also notes that T65 bread flour is unsuitable for croissants while suggesting a cake flour and all-purpose flour mix as a makeshift pastry flour substitute when necessary.
Traditional French croissants are made with quality ingredients like fine T45 flour and French butter, which are crucial for achieving their flaky texture and golden-brown crust.
Pastry flour is essential for croissants’ delicate structure, while alternatives like all-purpose flour or bread flour may result in chewier pastries instead.
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