We all love to eat the buttery croissants. Another perfect warm kitchen and cheaper gas price during the summer beckoned me to try baking the croissants. Although heat is the enemy of butter in preparing croissant, after timing the proofing time, and using different techniques I learned, my croissant turned out all right.
I made some filled with almond paste, and others with mixtures of raisins and nuts. Enjoy!
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