For centuries, baking enthusiasts and pastry chefs have been laminating their doughs with butter in order to obtain a flaky, buttery pastry, such as a great croissant or Mille-Feuille that’s deceptively airy and light, with…
For centuries, baking enthusiasts and pastry chefs have been laminating their doughs with butter in order to obtain a flaky, buttery pastry, such as a great croissant or Mille-Feuille that’s deceptively airy and light, with…