Creme Brulee
A vanilla custard set soft beneath a glassy, torched sugar crust.
French
Free recipe
Butter Croissants
Laminated dough folded around cold butter and baked into shatteringly flaky crescents.
In the kitchen
Method
1
Mix a basic dough, chill it, then encase a slab of cold butter.
2
Give the dough three letter folds with rests in the fridge between each.
3
Roll thin, cut triangles, and roll into crescents; proof until pillowy.
4
Egg-wash and bake at 400 degrees F until deep golden and crisp.
Cook's note: taste as you go and adjust salt and acid at the end. Times are a guide; trust your senses.
More French
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