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Written by rusty on 2025-01-22 at 05:29

Wtf is a hand-laminated croissant??

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Written by Wonderdog on 2025-01-22 at 05:32

@mativity A PITA to make. Layers of softened butter spread onto the dough, then dough envelope folded, rolled, repeat...a proper croissant takes a couple of days to make.

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Written by rusty on 2025-01-22 at 05:57

@caity Yes, I've made them. But 'hand-laminated' was not a term around back when I was a baker. It's certainly not used in any of my baking books (at least 25 years old).

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Written by Ariel on 2025-01-22 at 06:10

@mativity @caity they sell laminating machines now, the excellent pastry place near me has one. I suppose if they can't afford one (space or money) they might as well make it a selling point!

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Written by rusty on 2025-01-22 at 06:16

@arichtman @caity I read it in an American school magazine. They were talking about their Slow Food Culinary Arts program for high school kids.

Back in my day, it was called 'cooking class'.

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Written by West Lawns on 2025-01-22 at 06:32

@mativity

puff pastry : consists of folding and refolding several times a dough called "détrempe" and a sheet of butter. It is these different layers that will make the puff pastry.

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Written by West Lawns on 2025-01-22 at 06:34

@mativity I usually buy them. I made them once.

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Written by rusty on 2025-01-22 at 06:52

@WestLawns I prefer brioches, anyway. Much easier to make and such cute shapes!

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Written by West Lawns on 2025-01-25 at 06:16

@mativity I haven't tried, yet.

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