Below is a recipe worth sharing from Facebook’s Bro Members Group, the love child of Thierry Delabre. This recipe is from Ugo Perret-gallix a Chef de Cuisine and baker working in Tokyo, someone who has made me a fan. This particular formula caught my attention as it used flours I already had at home. I tried to stay as close to the method’s description and was happy with the results.
Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
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