🥐 I love croissants 🥐
Hard to make, easy to eat!
It is a buttery, flaky, viennoiserie pastry
inspired by the shape of the Austrian kipferl but using the French
yeast-leavened laminated dough. Croissants are named for their
historical crescent shape. The dough is layered with butter, rolled and
folded several times in succession, then rolled into a thin sheet, in a
technique called laminating. The process results in a layered, flaky
texture, similar to a puff pastry.