I just made this recipe for croissants, my first croissants. Used half of the dough and left the other half for later. Now I am going to try the ham and cheese and the chocolate with the second batch. The first croissants turned out perfectly buttery and flaky, just like I remember in France. Can't wait to try my pan au chocolate. I also am excited to try the dough for Morning Buns. I experienced them at The Ovens of Brittany in Madison and have been dreaming about making them ever since. Thanks for this blog. The photos for the rectangular pastries are very useful.

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