I sometimes make my own croissants. To make them flakey, you roll and fold the dough repeatedly, incorporating a layer of butter every time. Each croissant has 19,683 layers of butter (that’s before you roll them up and shape them). Nobody believes me when I tell them this.
I sometimes make my own croissants. To make them flakey, you roll and fold the dough repeatedly, incorporating a layer of butter every time. Each croissant has 19,683 layers of butter (that’s before you roll them up and shape them). Nobody believes me when I tell them this.
Adam, this is a good reminder. Thank you and I am keeping it.