Food & Wineのインスタグラム(foodandwine) - 9月10日 23時20分

Ask 20 pastry chefs, “What’s your favorite croissant?” and you’ll receive 20 answers that span the globe, from @dupainetdesidees in Paris to @path_restaurant in Tokyo, @lunecroissant in Melbourne, Australia, to @cocosafar in Cape Town. Since its debut in Paris in the 1830s, the croissant has become a truly global phenomenon, embraced by pastry lovers the world over. And whether you have one in Cape Town or Tokyo, all croissants have one thing in common: They are made from laminated dough. Over the course of three months, F&W recipe developer and pro baker @paigegrandjean made 45 batches of laminated dough (that’s 38 *pounds* of butter!) to develop this ultimate method for making homemade laminated dough in all of its buttery glory. Tap the link in our bio for the full feature—once you master the dough, the possibilities are endless. 🥐

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