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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

New yorkUnited statesJohnny millerLaurie ellen pellicanoNew york timesLaurie ellenFood drinkபுதியது யார்க்ஒன்றுபட்டது மாநிலங்களில்ஜானி மில்லர்புதியது யார்க் முறைலாரி எல்லன்