Making your own croissants is not difficult; there’s no special equipment or hard-to-find ingredients required. What is necessary is good technique; that’s where this article comes in. Associate Editor Lisa Waddle walks you through every step of shaping the croissants, from creating the butter layer to the final proofing and baking. Once you understand the basics of creating multilayered dough like this, you’re well on your way to wowing your friends with delicious croissants.
For the complete croissant recipe, click here.