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Making Chocolate Croissants: Behind Tasty

Comments 22

  1. Melting butter does not release co2.. it puffs up because the butter keeps the layers from sticking, I have no idea where you got the first explanation.

  2. As someone who made croissants for a grade, I can say they are exactly this hard to make. The worst part is taking too long because the better will melt and your dough will flatten fast making a big mess.

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