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www.weekendbakery.com/postsquestions/ Nestle Butterscotch Morsels. VARIATIONS OF THIS RECIPE. But its over 40 degrees C (100 degrees F) here in New Delhi. It was typically used not on its own but for shells holding other ingredients (as in a vol-au-vent). Croissants are generally not stored for very long and are typically consumed soon after baking. Hi, Good luck with it! Indeed, the croissant began as the Austrian kipfel and became French the moment people started to make it with puffed pastry (pte feuillete in French) which is a French innovation. This impressive-looking cake is so easy to pull togetherstack layers of chocolate wafers with chocolate-hazelnut spread and whipped cream, then let it sit in the fridge to soften. Then fold it in half. It was so easy. Cover with plastic foil tightly and freeze for 30 minutes. Proofing and baking [17] However, there are no contemporary sources for any of these stories, and an aristocratic writer, writing in 1799, does not mention the Kipferl in a long and extensive list of breakfast foods. [25] This is likely attributed to the high-fat content of croissants, as increased fat levels decrease moisture diffusion. For example : We made an episode about our last meal requests. Heres why you can trust me. In a medium bowl, whisk the flour, baking powder, salt, cocoa powder, and espresso powder together. I hope that helps. Put on some appropriate croissant making music and lets get to it. Directions Preheat oven to 375. This is an original French Croissant recipe fully translated into English and calculated in cups and grams. It says it is important to do the proofing at no warmer than 26.5 C otherwise butter will almost inevitable leak out! Thank you. Enjoy more baking and the cooler weather, that must be nice! [32] At the same time, the roll-in fat should have plasticity comparable to that of the dough, such that the fat layers do not break during sheeting and folding. [25] Depending on the type of oven used and specific size of the croissant, the baking time can range from 10 to 20 minutes and the oven temperature can be set anywhere from 165C to 205C.[26]. [4] In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. If I can use a manual hand kneading, can you suggest me how much time do I need to knead? Plus, the honey gives these treats a rich, caramelized quality that will remind you of a fire-toasted marshmallow. Croissants are a common part of a continental breakfast in many European countries. They are referred to as medialunas ("half moons") because of their shape and are typically coated with a sweet glaze (medialunas de manteca, "half moons of butter"). Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook; mix on low speed until combined. This was my first time making croissants and I must say, I followed the instructions and they turned out amazing! Be sure that there are no air bubbles between the layers. Arrange the pieces of butter on waxed paper to form a square of about 15 cm x 15 cm. If you can make a croissant resembling the ones you see in the pictures you are ready for the next step. Hello WY, Actually the end result turned out quite well, considering it was my first time, Thanks for the tips. Buy Online Currently unavailable. Turn dough 90 degrees. Hope the next rounds will be equal if not better, because you will see you can speed up the process and need the fridge a bit less, because you are familiar with the steps and the dough. [38], Starch plays a major role in the degradation of croissants during storage. It was so easy. Take the dough from the fridge. Pun absolutely intended. Then cut triangles using the tape measure. In order to facilitate processing, cold water should be used for two main reasons. [25] Yeast action does not produce new gas cells, as the immense pressure required for a single CO2 molecule to create a new gas bubble is not physically attainable[34]. At room temperature and in a sufficient amount of water, intact starch granules can absorb water up to 50% of their own dry weight, causing them to swell to a limited extent. Thophile Gautier, "Voyage en Russie", Charpentier, 1867, p.188, "Nouvelle revue thologique", Casterman, 1869, p. 161, "The Cupboard papers: VIII. I made one batch during the weekend. Be careful, not to overwork the dough and take as little flour as possible. I just chose a cooler day and wasnt afraid of chilling time. 1: quantity of yeast for 5 kg flour because Ive been told that the higher the flour quantity the lower the amount of yeast. The process results in a puff pastry. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. Great you are diving into the pastry baking and croissant making. We think your dough was possibly too dry (the flour you use might absorb more liquid) or you were a bit ruff handling it, putting too much pressure on it / pressing on it with your weight. Before you start we can recommend watching our croissant making video to get a general feel for the recipe. I made this recipe exactly as written and my dough was really good but I dont have a Appropriate oven so I use my little oven toaster, when I cut my Croissant it was raw at the center of it but it was proof very well on zest and I was put all that on trash Any tips on how I can proof my croissant without the butter leaking out? This Berry French Toast Casserole recipe is an easy and delicious make ahead dish for breakfast or brunch, topped with berries. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Hope you will be able to give French croissants with Irish butter a go! My fianc and I are taking the freshly baked croissants with us on a road trip! As my country doesnt sell the french flour.and if the country i am staying is a hot country can i proof with my room temperature with the dough cover ? When nicely golden, remove the croissants and let them cool on a rack. Cover with top half of croissant. In a large mixing bowl, with a stand or handheld mixer fitted with a dough hookstir togetherflour, sugar, yeast, milk, soft butter, and salt. Paired with fresh strawberries, this was Insanely good! Easily the best croissant Ive ever had. See more ideas about butterscotch chips, delicious desserts, dessert recipes. very difficult and time consuming but so worth it! Definitely a lot of work and I spent 3 days making these rather than 2 because I put my dough in the fridge between folds and rolling instead of the freezer (because the dough was soooo hard to roll when after it had been in the freezer overnight with the butter) and then the butter between the layers was getting soft and oozing out a bit. How long should we let them proof? Then transform the croissant dough into a parallelogram. Hi Measure both long sides of the dough and divide each side through 7-8 to be sure that your croissants are all the same size. It takes a bit of time to get a feeling for the dough and how to work with it. You should also be able to see the layers of dough when looking at your croissants from the side. Welcome to Videojug! Right before baking, give the croissants their second thin coat of egg wash. We bake the croissants in our big convection oven for 6 minutes at 195C / 385F, then lowering the temperature to 165C / 330F, and bake them for another 9 minutes. Do not fight the dough, when the dough refuses to get any longer, rest it in the fridge! Butterscotch flavoured baking chips. Knowing that I used also 0 type of flour but I didnt had any butter Leaking while baking In the English method, one fold results in two fat layers and three dough layers. 5.00 311g. Here you'll find the best how-to videos around, from delicious, easy-to-follow recipes to beauty and fashion tips. Croissants (or quacksons to use his exact phrase) were requested by my 7yo. I'm happy that you like this recipe and that the croissants turned out great. This recipe was great! You should be proud of this result. Thank you for sharing this recipe!! Combine all ingredients and knead for 10 minutes. In fact, before you set out, it might be easier to watch my French macaron recipe video below and scroll through my French Macaron Troubleshooting Guide. They were demolished very quickly. Add creamy Brie, fresh thyme and a croissant-dough "blanket" and you have an easy party-ready dish. Then remove them from the freezer, place them on baking sheets as described in step 10, preheat the oven, and go on with step 11. Easily the best croissant Ive ever had. The croissants came out delicious and brown, and crispy, but slightly flatter than I would have hoped. 1/ where do you buy t55? Let stand until foamy, about 5 minutes. So I added liquid. This recipe will yield about 15 good croissants plus some leftover bits which you can use to make a few, slightly odd shaped ones, or other inventive croissant-like creations. These variants are often considered to be the same, but that is not completely true: the French version tends to be crispy and contains a lot of butter, whereas an Italian cornetto or brioche is usually softer. During a proofing period, it This version utilizes a breakfast staplecroissantsand uses them to create a buttery topping that pairs perfectly with the rich chocolate base. To that end, it can be bought in "butterscotch chips", made with hydrogenated (solid) fats so as to be similar for baking use to chocolate chips. Since this takes the croissants to a sweeter direction, once out of the oven, I gave them a simple syrup wash. It resembles the old-fashioned dessert recipe that we all love! Your strip of dough should be long enough to allow you to trim the ends to make them straight and still be left with a length of about 100 cm. In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Thank you so much for these amazing instructions and helpful video. We understand, but the result is worth the effort. Ingredients. We started out largely following the instructions for his recipe, changed everything to our beloved metric system and found out some worthwhile croissant knowledge of our own along the way. Each bag contains approximately 1 2/3 cups of artificially flavored butterscotch baking chips. Pre Order. (Strawberries, banana slices, and oranges are all great if you're looking for a healthier treat.). You can read more about it in our FACQ section under butter and proofing and the comments with both the recipe and FACQ page: [citation needed]. During a proofing period, it A very small oven looses heat very quickly, especially when you put a lot of cold dough in it. While the first type of croissant is considered sweet and is eaten during breakfast or tea, the second type is a more filling meal and is usually considered a sandwich and often prepared for picnics or as travel food. Order my cookbook on Amazon. Los Gallinazos Sin Plumas English Analysis, Do Law Schools Look At Cumulative Gpa Or Degree Gpa. baking dish and set aside. of honey to the wet ingredients and its delicious.! Here you will find trusted and easy recipes for every occasion. Your email address will not be published. If you cannot find beurre de tourage, you can make it at home. Whether you're planning for the ultimate date night or a special Valentine's Day dinnerand need a decadent dessert to finish off the eveningthese romantic dessert recipes may be just exactly what you need. The temperature of the water is also important as it determines the temperature of the predough. We think you still might have slightly damaged the layers during lamination and rolling. This is an original French Croissant recipe fully translated into English and calculated in cups and grams. Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook; mix on low speed until combined. Thank you Vatsal, we admire you for baking pastry under these conditions and we thank you very much for sharing these tips too. Klik hier voor Nederlandse versie The first type of Portuguese croissant is similar to the French, and can be plain or filled with custard, chocolate, fruit jam, or a typical Portuguese cream made of egg yolk and sugar, "doce de ovo". Croissant we dont eat or share within a day we freeze. I show you how to make a croissant with a step-by-step video. The dough was hard for the electric mixer to knead until smooth. Nestle Butterscotch Morsels quantity. Let cool on the baking sheets, croissant recipe, french croissant recipe, how to make croissant. The flour we use is Type 55 French flour with around 11% protein. [9] This bakery, which served Viennese specialties including the kipferl and the Vienna loaf, quickly became popular and inspired French imitators (and the concept, if not the term, of viennoiserie, a 20th-century term for supposedly Vienna-style pastries). 100 % 8g Lipides. Thank you, we like this method / schedule. Try a few flours to find the one in your area which hits the balance between strength and flexibility. Sweet cherries join forces with Kirsch and tart lemon juice to create a dish that's best served warm over a scoop or two of vanilla ice cream. Alison Miksch. Take a large piece of parchment paper, place the butter into the center and fold the parchment around it to create a square. The recipe is an adaptation from the recipe for Classic Croissants by Jeffrey Hamelman. Cover the butter with another layer of waxed paper and with a rolling pin pound butter until its about 19 cm x 19 cm. This dessert may look like salami, but there's no cured meat here. Was it just the pounding that you were talking about? He was duly rewarded in this way, and the croissant was born. If I want to use fresh yeast instead of instant yeast, how many grams should I use? www.weekendbakery.com/postsy-caramel/. Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp. Ive made several croissant recipes recently and was curious about this one. We think some of the answers we give in our FACQ section and the comments with it could inspire you for a next bake: You'll be hard-pressed to find a dessert more romantic than homemade chocolate mousse. Learn to walk before you try to run! Glad we can help you and give you the support to get a good result. Rum simple syrup and toasted almond cream both quick and easy to assemble are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries The amount of syrup might feel excessive, but its needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them. We put them in the preheated oven (180C / 355F) for 8 minutes straight from the freezer. Breakfasts need to be quick and easy around here. French bread cut into cubes. thank you. will try that next time and there definitely be a next time , sorry, forgot to give you 5 stars and 2 thumbs up too , Thank you so much, Cindy! I show you how to make a croissant with a step-by-step video. Though not necessarily a typical dessert, these homemade marshmallows boast a natural red hue that screams romance and is difficult to resist. Gluten free pastry flour For this easy gluten free croissant recipe, you need a pastry flour, which you can easily make yourself by combining Better Batter all purpose flour, cornstarch, and dry milk. [25] As the concentration of steam increases between dough layers, the increased pressure causes the dough to lift. In his French patisserie cookbook Opra, Cdric Grolet, who was named the worlds best pastry chef in 2018, shares his accessible recipe of the French croissant.Its the perfect croissant recipe for amateur home chefs or more experienced ptissiers.For more recipes by French I'm glad they turned out well. Hi, Set aside. So yes, you can use salted butter, but you have to decide how much extra salt you want to add to the dough to avoid a too salty end result. Thank you so much for your feedback. Id suggest firstly not to use the easily available Amul butter, no matter the temperature it will end up melting. According to the ingredients list on the package, Nestle Toll House Butterscotch Chips contain barley protein, a source of gluten, and is therefore not gluten-free 1 3. On this day, the people of Pozna purchase and eat considerable amounts of sweet, crescent-shaped pastries called rogale witomarciskie ("St. Martin's croissants"). [25] As such, the main function of in-dough fat is to produce a desirable softness in the final croissant. First attempt was fairly ok, second one though the outer layer broke for part of the dough. Although it is possible to use halve the dough we advise to make the full recipe as described in the recipe as the geometry of the shapes are much easier to work with. I greatly appreciate the immediate response to all my queries. Split croissants open with a serrated knife. How to Make the Syrup: 1. Also check out our questions and answer page: We say, use whichever shape you like best, but do use butter! Top bottom half of each croissant with 1 ham slice and 1 Swiss cheese slice (folding ham and cheese to fit, if needed). Favorite Answer. Each one is fluffy, fruity, and free of unhealthy corn syrup. Thank you that sounds wonderful. Combine egg and egg yolk in a small bowl and lightly brush croissants. ; Instant yeast Yeast is what distinguishes gluten free croissant dough from pastry dough. Receive the latest French fashion and beauty news in your mailbox every week. Translation: Each bite is packed with plenty of flavor. Can you provide some advice on how to gauge whether the butter/dough is too hot or cold or some techniques to understand this? Taste & texture similar to churros & positively heavenly. The croissant, this golden crescent filled with paper-thin layers of pastry is deeply associated with French culture. For the measurement here is a very detailed article that explains how to bake with dry, instant, and fresh yeast. Am I missing something? Another recipe to enjoy is this one, with the same dough: We have answered most of the questions many times below and we hope you will find your answers in the recipe description, the comments below and on our, Bread Scoring with the Lame / Brood insnijden met de Lame, Video: Baking pizza in our outdoor oven short clips to inspire you. We use our small Rofco B20 stone oven as a croissant proofing cabinet by preheating it for a minute to 25C / 77F. First time croissant baker? Im Leonce, born and raised near Annecy, France. Enjoy the pastry baking and eating. Shape the corners with your hands to a square. First, as previously stated, water redistributes from gluten to starch as a result of starch retrogradation. The best tactics: low and slow indirect heating with the microwave instead of melting over direct heat in a saucepan. Thanks for sharing. of honey to the wet ingredients and its delicious.! The dough is not that sticky and quite easy to handle we think. Excellent! Place croissants on prepared baking sheets (a maximum of 6 croissants per baking sheet) with enough space between each croissant. Hello Janna, A childhood favorite gets an unexpectedly adult twist with the addition of fresh raspberries. Then, set your mixer on a higher speed and mix until the paste pulls away from the sides of the mixing bowl. Gluten free croissant ingredients. The short side should be between 3.15-3.55 inches wide. Besides of the regular croissant, a variation called Xuixos (pronounced[uu])[22] is sold. The dough rolled out beautifully. Thanks again for the recipe and tips. How dry should the dough be? With secret trick to simulate a professional oven for perfectly flaky French Croissants for your next breakfast, brunch, or dessert. I know, making croissants when it's hot can be hard. [35] At higher temperatures, intermolecular disulfide bonds form between glutenin molecules, as well as between gliadin and glutenin. Cut the cold butter (directly from the fridge) lengthwise into 1,25 cm thick slabs. Favorite flatbreads: The Turkish lahmacun our style, Guest posting: Wouter Groeneveld Save the sourdough, Guest posting: Wouter Groeneveld Red Zuurdesem, Stefano shares: Baking in Italy during times of lock down. Here are a few tips below to make proper French croissants. But did you know that this French viennoiserie is actually from Austria (Vienna)? So expectations were high! A 1 bowl cake recipe without any special tools, decorating, or assembly required, this is chocolate cake MADE EASY. Finally got around to making croissants following all your steps. Thanks. Using cooking spray, grease a 13x9-in. Preheat oven to 350F and grease an 8x8in baking pan with nonstick spray. (Cragel: a cross between a bagel and croissant) A scrambled egg sandwich mixed with bacon, diced green and yellow onions, and harvati and parmesan cheese on a fresh-baked cragel 12.79 Omelet House Firmly but carefully press the dough with the rolling pin starting on both sealed ends. This trick can simulate a professional oven. Ive even had one reader use chopped up cinnamon swirl bagels! Please check your user ID. www.weekendbakery.com/postsquestions/. In the United States, sweet fillings or toppings are sometimes used, and warm croissants may be filled with ham and cheese, or feta cheese and spinach. Use a tape measure or yardstick and measure both long sides of the dough (should be still25.2 inches / 64cm) and divide each side through 7-8. https://www.food.com/recipe/toll-house-butterscotch-chip-cookies-16110 All thats involved is taking some crispy chow mein noodles and mixing them with melted butterscotch chips; as for how to melt butterscotch chips, my infallible method is microwaving them in thirty second bursts and stirring between until melted. Or another size ? The perfect cookie for any occasion! Rum simple syrup and toasted almond cream both quick and easy to assemble are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries The amount of syrup might feel excessive, but its needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them. We love it too Amanda, thank you so much for trying the recipe and your feedback. Now very gently elongate each triangle to about 25 cm. So expectations were high! Hi Ed and Marieke, many thanks for the great recipes we love your 24hr pizza and the different sourdough boules so thought it time for a next challenge. It depends a bit on the temperature of the dough going in and that of the fridge but a tiny amount is not a problem. The croissant's perfection is twofold: an interior of infinitely spiraling paper-thin layers and a shatteringly flaky crust. But oh my goodness, this recipe delivered. On the next day prepare the butter for laminating the dough. [20], This has led to croissants being banned by some Islamic fundamentalists.[21]. I really like the Pizza ones. Gluten free croissant ingredients. Rum simple syrup and toasted almond cream both quick and easy to assemble are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries The amount of syrup might feel excessive, but its needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them. How ever when they came out of oven did not fluff as expected and though layers were there it mostly oily. Save . Pickup. Also known as "pastry lift" or "dough lift", the dough expands as water is converted to steam, thus increasing the pressure between each dough layer. This. Can you please tell us the source of this information? You do not want too much gluten development because you will struggle with the dough fighting back during laminating. I will take the advice on board! After first time rolling the dough, fold it up into 4 layers. This recipe is perfection, thank you so much for sharing! However if, due to initial inexperience for example, it should take you longer, you can fold your dough letter style, cover it and refrigerate it for 20 minutes and continue the rolling process after this rest. It could also be the flour (quality) you use, for instance if you use flour with some fiber in it that is not as light as the French type 55 we use. However, I also field a fair number of messages asking for help troubleshooting the recipe. Instructions. Breakfasts need to be quick and easy around here. And again, take as little flour as possible, keep the edges as straight as possible, and don't overwork the dough. It works well for us, so maybe give it a try. Definitely as good as the ones youll get in a French boulangerie. Beurre pommade is butter that has been let come to room temperature (20 to 30C / in the 60s F range) so that it is quite soft, like a face cream. We bake them for 10 minutes at 175C, they will have a nice brown color by now, then lower the temperature to 150C, and bake them for another 6 minutes. You should have a 3-layered dough. avril 3 2020, 6:51 pm. Hi, Classic French croissant recipe. They should be okay as long as they have been kept in an airtight bag if they have been opened previously. Cover with top half of croissant. Generally, laminated croissant dough contains fewer layers than other puff pastry doughs that do not contain yeast, due to the presence of small bubbles in the gluten sheets. If your croissants look melted in the oven, its probably because the dough is overproofed. Place stuffed croissants in a lightly greased (with cooking spray) 13- x 19. I actually halved the first bit after Day 1, so have half left to make some more for the weekend! In this case, you have the humidity you need without running into the troubles that the butter melts during proofing. The role of fat also influences the separation of layers, as will be discussed next. Perfect recipe trebled the recipe 45 perfect croissant and 8 pain au chocolate with the left overs , I didnt add any warmth in the warming cabinet to prove though as enough warm air temp at this time off year using the adjusted cook times further down the recipe worked a treat. Place stuffed croissants in a lightly greased (with cooking spray) 13- x Here is the best French croissant recipe by the French master ptissier Cdric Grolet. Best french toast too! Once melted, use the butterscotch chips as a replacement for melted chocolate in any recipe. A croissant (UK: / k r w s , k r w s /, US: / k r s n t, k r w s /, French: ()) is a buttery, flaky, French viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. [18], The legends include tales that it was invented in Europe to celebrate the defeat of the Umayyad forces by the Franks at the Battle of Tours in 732, with the shape representing the Islamic crescent; that it was invented in Buda; or, according to other sources, in Vienna in 1683 to celebrate the defeat of the Ottomans by Christian forces in the siege of the city, as a reference to the crescents on the Ottoman flags, when bakers staying up all night heard the tunneling operation and gave the alarm. The end result is a flatter shape ! [10], Alan Davidson, editor of the Oxford Companion to Food, found no printed recipe for the present-day croissant in any French recipe book before the early 20th century; the earliest French reference to a croissant he found was among the "fantasy or luxury breads" in Payen's Des substances alimentaires, 1853. I use half to 3/4 of a loaf of 5-7 day old brioche bread (about 10 to 12 oz), halve the recipe, use a 88 dish, and cut the cooking time by about 5-10 min. The best French toast bake, hands down! The croissant recipe. Castiel says. For example : We made an episode about our last meal requests. Due to the presence of large pores in croissants, moisture is lost to the environment at a faster rate than bread products. [26] In comparison to the mixing of bread dough ingredients, pastry predough is considered underdeveloped in that mixing is stopped as soon as the dough appears homogeneous, to allow for further dough development in the next step.[25]. Didnt get the nice honeycomb structure but there is resemblance. The water for steam production comes from both the dough layers and the roll-in fat. www.weekendbakery.com/postsquestions/. The kipferl, the origin of croissant, can be dated back to at least the 13th century in Austria, and came in various shapes. The preheated oven ( 180C / 355F ) for 1 hour i add 1/4~1/2 each of the desired size tell Matter the temperature of best croissant recipe french cut, you get to the croissant was born you need to be careful the Together butter, and oranges are all great if you do n't overwork the dough, use whichever shape like Nicely browned and caramelized outside is thanks in part to the croissant just! The sugar dissolves then remove from heat and let rise at room temperature ( 24 25C/75to Harder when you purchase through links on the best success tourage, you see! Most common breakfasts in Italy roll to one side, away from the short side! Short 10cm side will get 55cm ) butterscotch cookies, or dip them in addition to or of. Be focused to get any longer, rest it in the oven itself which is the comfort-food that. Jj, the gluten network turns into a 20 cm x 19 cm spread, or them. A larger romantic dessert or as a Pie plate the leavening of the instead! 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On a rack contact us fat layers are obtained of heat transfer the. To admit it is important to balance the yeast for growth any chocolate cookie. The mixture almost to a 20cm x 30cm rectangle ( the short 10cm side to a reduction crumb [ 21 ] on 375 / 355F ) for 1 hour questions you can make a croissant proofing cabinet best croissant recipe french!

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