Traditional Layered French Croissants
Crisp buttery outer layers and a soft, delicate interior make these delectable croissants melt in your mouth.
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Recipe Summary
Ingredients
Directions
Cook's Note:
The key to rolling out the butter and dough layers is to have them both at the same temperature when you begin. The butter should be bendable but not greasy; if it's too cold, it will be prone to cracking. Tip: take the butter square out of the refrigerator about an hour before you start laminating.