Thanks for this recipe. I love to make puff pastry and laminated doughs. There is a certain zen-ness to all that rolling and wanting to be one with the pastry. I haven’t made croissants in a few years, and was planning on making them tomorrow, and lo and behold when I came to read your blog, there they were.
So I do have a question. Would this be a recipe where I could use the Saf Gold Yeast? I never get through a full bag of the gold yeast and i’m Always looking for more opportunities to pull it out of the freezer.
Thanks! And thanks for writing such interesting helpful blog posts
December 31, 2018 at 3:45am