Description
This recipe is for the dough preparation only. The yield depends on how large you make your croissants. For shaping and baking instructions, a half-recipe and variations such as Almond Croissants, Pain au Chocolat and Ham & Cheese Croissants, check out Colette's class materials in Classic Croissants, Modern Techniques
Gather Ingredients
Preparations
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January 1, 1970
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Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.
Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.