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Part 1 : Puff pastry, everything you need to know about it
For about 20 croissants
Shape your croissants : Divide your dough in two halves (because it’s easier to work with less dough). Roll it into a rectangle around 3 mm thick and 20cm wide.
- Baking blog "le pétrin" : an other recipe that I didn't try yet because a lack of time, with a totally different method, but which is a very very good one judging by the number of people who have tested it. here