More fun with laminated dough — I also made croissants! Believe me when I say they were beautiful — plump with a little curve to them — before I baked them. When they came out of the oven they were more straight across, kind of like… I don’t know what. But the layers were clearly defined and they were buttery like you read about. C. told me I “should make these all the time.” I’m delighted he loves them, but I fear I might have to go live in a padded room if I make them too often. Or maybe worse, I might get really good at them and the world would experience a butter shortage due to our croissant consumption habits.

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