The process of lamination, layering butter into dough. The science of croissants explained by @foodandwine — “How do you achieve that perfect balance between flaky exterior and airy interior in an ideal croissant? It all has to do with the reaction between butter and heat. Butter is composed of butterfat, milk solids, and water—the last of which accounts for 14 to 18% of butter’s volume. As a croissant bakes, the water in the solid butter quickly vaporizes into steam. This rapid change in state
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