That’s an excellent pastry base.Made one a while back, (actually two years, wow time passes quickly). The CremPat needed to be better but I was pleased overall. Have lost interest at the moment due to the wife passing away.
So very sorry for you for your loss.Made one a while back, (actually two years, wow time passes quickly). The CremPat needed to be better but I was pleased overall. Have lost interest at the moment due to the wife passing away.
Those look spectacular!Been a while!
had a go at an easy croissant recipe today, not too shabby!
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Instead of rolling layering turning for ages you make a dough split into 18 or so bits roll them out then layer with butter between each layer, see top pic, then fridge overnight roll into a bigger circle cut into 12 then roll up prove and bake.They do look pretty good, what made them "easy"?