Have you ever wondered how the delicate, buttery goodness that is a French Croissant is made? Our culinary journey today takes us into the heart of French cuisine, guided by none other than Chef Andrew. Acclaimed for his deftness in pastry making, Chef Andrew shares his authentic recipe for the perfect French Croissant. ‘The key lies in the layering of the dough’, he began.
‘Butter, dough and more butter get folded into multi-layers, creating the unique fluffiness it’s famed for’. As we watched with bated breath, he rolled and folded, his hands moving with a rhythm born from years of practice. ‘It’s about understanding the dough, the temperature conditions the dough thrives in’, he stressed, ‘Rush the process, you lose the delicacy, overwork it, you lose the tenderness’. And thus, our day ended, leaving us with the enticing aroma of fresh croissants and an experience of a lifetime.