The croissant is a French pastry built from a yeasted dough layered with butter through repeated folding, known as lamination, which bakes into dozens of thin, crisp layers. It's a cornerstone of French bakeries, loved for the contrast between a shattering, flaky crust and a soft, airy centre.
The croissant is a French pastry built from a yeasted dough layered with butter through repeated folding, known as lamination, which bakes into dozens of thin, crisp layers. It's a cornerstone of French bakeries, loved for the contrast between a shattering, flaky crust and a soft, airy centre.
The croissant is a French pastry built from a yeasted dough layered with butter through repeated folding, known as lamination, which bakes into dozens of thin, crisp layers. It's a cornerstone of French bakeries, loved for the contrast between a shattering, flaky crust and a soft, airy centre.
The croissant is a French pastry built from a yeasted dough layered with butter through repeated folding, known as lamination, which bakes into dozens of thin, crisp layers. It's a cornerstone of French bakeries, loved for the contrast between a shattering, flaky crust and a soft, airy centre.
The croissant is a French pastry built from a yeasted dough layered with butter through repeated folding, known as lamination, which bakes into dozens of thin, crisp layers. It's a cornerstone of French bakeries, loved for the contrast between a shattering, flaky crust and a soft, airy centre.
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