Real croissants are a 3-day affair: Day 1 prepare detrempe (basic dough), Day 2 laminate with butter through three folds, Day 3 shape, proof, and bake. Each fold creates 27 layers eventually reaching 81 layers of butter and dough. Keep everything cold — 4-8C — to prevent butter from leaking. The reward is bakery-quality croissants that no shortcut recipe can match. Save this for a long weekend; the time investment is part of the magic.
— Curated by EatNTreat Baking Studio