WELCOME TO MY TEST KITCHEN!
BUTTER. One of the most important ingredients for making a great croissant. So many elements can affect the end result, from the grass the cows eat to the fat content (the higher the better). Ours is from Isigny Sainte-Mère from Normandy, France. Made from the best milks in the Isigny region, it has a rich flavor and high fat content (look at that beautiful golden color!), resulting in a creamy pliable texture – it makes all the difference. 🥐
— Chef Dominique Ansel #croissant #butter
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17 Comments
Please where can I find it
I love croissant
I made a charlotte cake in very Frenchy way visit my channel if you wanna know the recipe
🥰🤤👍🏽
i never aeat croissant
Can I order this butter from Greece, I'm a professional!
Oml that butter was so big 🧈
OUIIIII (YESSS)
Online you can only order 10 sheets for $360 😭
For homemade croissants this advices are completely useless!! Technical butter are suitable for sheeters!!
ASMR Buttha
How swayyyy
I buy that at whole foods, but much smaller comes in sticks. Plugra is another very good European butter, too.
I've used the high moisture American butter and it works well. I just make a fairly dry dough, and add one egg white to every two cups of flour as part of the liquid.
Good afternoon chef my name is magdaline, kindly share your recipe for crossiant
Beautiful presentation
How many Croissant you can make in 1kg of Butter sheet?