This recipe is a detailed roadmap to making bakery-quality light, flaky croissants in your own kitchen. With a pastry as technical as croissants, some...
Author: Claire Saffitz
Rum simple syrup and toasted almond cream - both quick and easy to assemble - are all you need to transform stale homemade or store-bought croissants into...
Author: Claire Saffitz
This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. The...
Author: Samantha Seneviratne
Chocolate sticks called "batons" are made especially for rolling easily into pain au chocolat. Here, two batons are spiraled into the dough so you get...
Author: Claire Saffitz