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How croissants are made

posted by Jason Kottke   Jan 12, 2011

Maybe it’s because I have an oddly intense interest in croissants, but I found this 10-minute video about how to make them fascinating. Watch at least until the 1 kg sheet of butter is placed on the dough to be folded over several times.

Spoiler: they turn out great, which was unexpected because so often croissants are more bready and dry than flakey and moist, even in France. (thx, aaron)

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