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5 Days Croissant - Yahoo Recipe Search
Food.comClassic laminated dough for croissants, pastries and other flakey baked items. This recipe is my take on several recipes, but heavily influenced by Peter Reinhart's recipe in Artisan Bread Every Day. The long resting times are not reflected in the preparation or cooking times given here. The butter can be increased to 10 ounces or 2.5 sticks for a richer croissant with slightly better crumb.
