Croissants

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Appears in Cook's Illustrated January/February 2012, America's Test Kitchen TV

Croissants can be a culinary triumph—or a waste of time. Our recipe guarantees success.

SERVESMakes 22 croissants

TIME2 hours, plus 3 hours resting, 4¾ hours chilling, and 1 hour freezing

has video

WHY THIS RECIPE WORKS

The layered structure that characterizes croissants is formed through a process called lamination: A relatively lean yeasted dough is wrapped around a block of butter, and then the package is rolled out and folded repeatedly to form paper-t...

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