Members recipe 
Bakehouse · French
Classic French Butter Croissants
Three careful folds of cold butter into yeasted dough create the honeycomb of layers that makes these croissants shatter at first bite. The effort spans two days, but the golden, buttery results rival a Paris bakery counter.
Test kitchen note: Keep the butter block and dough at the same cool, pliable temperature; if butter cracks or oozes while rolling, chill everything for 20 minutes.
Method 7 steps
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