Friday, October 17, 2008

Croissants and Pain Au Chocolat

The traditional croissant (left) is made in a similar manner as the other two laminated doughs - danish and puff pastry. Croissant dough however is yeasted unlike the puff pastry. The resulting flakes in the croissants are due to the butter incorporation in the dough, rolling it and resting several times. Pain Au Lait is a croissant with chocolate filling.

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