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I just found the easiest way to make croissants!
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This week we’re turning one of my favorite fall flavors into a croissant: pumpkin cream. Day 1 starts with the dough. I’m working fresh pumpkin directly into it so the flavor is baked into every layer. Tomorrow is lamination, then on day 3 we finally bake everything and add the pumpkin cream. Pumpkin can be a tricky ingredient because it adds extra moisture to the dough, so I’m really curious to see how these layers turn out. Once baked, we’ll finish the croissant with a pumpkin cream filling an
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Short videos

0:50
🥐How to Make Perfect Croissants by Hand! No Dough Sheeter
639 views1 month ago
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There's no better idea! This is the only way I make croissants.
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