Paul, a big bakery chain in
France. My job was making
3,000 croissants a day. It
was boring, but if you
make a few thousand
croissants every day your
hands will eventually know
how the dough should feel
and how to shape the
croissants and pains au
chocolat. This recipe will
give you a good start, and
soon you will be making
chris devlin
(Chris Devlin)
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