Who doesn't love croissants? At hotel school, I was taught to distinguish between "croissants de boulangere" and "croissants de patissiere". The baker's croissants recipe calls for yeast, in addition to milk, water, butter, salt and flour whereas pastry chef croissants are made without yeast, relying instead on the many layers of butter and dough to create flaky pockets. The moisture in the butter turns to steam in the hot oven and "explodes" to form the pockets. This recipe is for the yeast variety. A basic rule to keep in mind, is that the amount, by weight, of the butter and the flour should be roughly equal. Please use unsalted butter only. Do not use shortening or any other fats. The process of folding butter into the dough may appear to be intimidating, but even flawed dough will produce rather outstanding, totally buttery and crisp,croissants. Real butter makes the difference. Make a double batch and freeze some (unbaked) for another day. Bon appétit, take your time and then enjoy buttery, golden, croissants that are the hallmark of classic French baking.

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