I have to agree with my chef when he claims that one of his specialties is nothing but the famous butter croissants. It’s buttery, soft on the inside and flaky outside. Croissant is time consuming to make especially if you are making the dough from scratch. Apart from the texture and buttery taste, getting a deep golden brown color without burning the bottom is important and, in my personal view, that’s what makes a good croissant. I prefer my croissant plain but if you like it more buttery, my recommendation would be a slice of chilled unsalted Anchor butter to go with it.
If you ever wonder what are the steps involved in making good quality croissants, from rolling of dough till the finishing, here are some photos to share with you which were recently taken from our kitchen.