In 15 explicit recipes for both sweet and savory croissants, two leading French bakers delve into the professional creation of this most popular laminated dough product.
Jean-Marie Lanio and Jeremy Ballester are co-authors of . And while that book is so far only available in French, this is an English-language guide.
After addressing fundamentals of lamination technique and providing a base recipe for croissant dough, Lanio and Ballester share their versions of flavored croissants, including a fragrant coconut and lime croissant, a vivid raspberry croissant, a sausage-mustard croissant that will outshine any pig-in-blanket you’ve ever encountered, and a chicken curry croissant with cranberry.
Paperback with flaps. 140 pages. Color photographs throughout. Metric measure. In English.
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