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These perfect croissants are flaky on the outside, soft and buttery on the inside and ideal for weekend baking . What’s not to love about this iconic pastry?
Get the recipe here: https://tasty.co/recipe/how-to-make-classic-croissants-at-home
00:00 Intro
00:30 Dough
02:26 Butter Block
03:27 Lamination
06:08 Shaping
07:27 Proofing
07:50 Time to Bake!
08:00 Outro
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I'm busting my head how can I squeeze 3 hours of proofing the dough, in order to have them ready to be baked Sunday morning 😢😢😢
I warmed up the milk to make the dough rise better it works pretty well❤
can you put the ingridients in measurement
They look very heavy prebaking why does the pastry come out so light when everything that seemly went into it was so heavy?
can you freeze the dough 🤔