evil.
Making croissant dough
is a lot like making puff
pastry, except the base
dough, called détrempe, is
yeasted, this version
contains a little egg (so
technically speaking it is
Danish dough), and the
dough only requires 3
turns before you shape the
croissants. Because the
dough is yeasted it shrinks
chris devlin
(Chris Devlin)
#1