Real croissants: How to make stunning French pastries at home Croissant are tricky to make, but these puffed, burnished crescents are worth the effort
about 13 hours ago Claire Saffitz
Get those perfectly burnished, flaky pastries straight from your oven with this expert advice. Food Stylist: Laurie Ellen Pellicano. Photograph: Johnny Miller/The New York Times
Does anything in the baking realm rival a fresh croissant, the way its burnished shell shatters, then yields to the silky, bready, layered interior? Simply, the answer is no. A pastry as miraculous as a croissant is, predictably, tricky to make at home. There is the lamination – the process of rolling and flattening butter into thin sheets between layers of dough – and the rolling and folding of that butter-layered dough, a technique called a “turn.” In professional settings, machines called
/ Napanee Today
Apr 13, 2021 7:41 AM
Four people facing criminal and drug charges following the execution of search warrants obtained through a joint investigation between the Lennox and Addington County OPP, the Belleville Police Service and the Kingston Police Force last month.
The L&A County OPP Community Street Crime Unit was engaged in an investigation into the distribution of illegal drugs within the county. When linkages to both Kingston and Belleville became apparent through the investigation, a collaborative effort was undertaken by all three police services.
The investigation led investigators to residences and other commercial locations in Deseronto, Napanee, Kingston and the Township of Leeds and the Thousand Islands (Lansdowne).
Get those perfectly burnished, flaky pastries straight from your oven with this expert advice.
Croissants plain or almond, or filled with chocolate or ham and cheese are all achievable at home.Credit.Johnny Miller for The New York Times. Food Stylist: Laurie Ellen Pellicano.
By Claire Saffitz
April 6, 2021, 12:24 p.m. ET
Does anything in the baking realm rival a fresh croissant, the way its burnished shell shatters, then yields to the silky, bready, layered interior?
Simply, the answer is no.
A pastry as miraculous as a croissant is, predictably, tricky to make at home. There is the lamination the process of rolling and flattening butter into thin sheets between layers of dough and the rolling and folding of that butter-layered dough, a technique called a “turn.” In professional settings, machines called slab rollers in temperature-controlled rooms laminate the dough quickly and effectively, producing light, flaky, uniform croissants. Home bakers, however, must comp