I judge if the day is a good day or bad day depending on if there are any almond croissants left when I get there
What do you feel makes an almond croissant good or bad?
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fine line between too moist or too dry
I didn’t remember what I asked that this was a reply to and was like what? 👀
The butter to dough ratio in a croissant is so important. Lamination to get those good flaky layers.
