Two weeks ago, we interviewed the covert baker. We caught him during a baking session for croissants, where he provided this recipe. The preparations for this recipe will need to be spread out over 24 hours. Despite the required time, the recipe is straight forward and doesn’t require a lot of special training or knowledge. Not to mention, the delicious end result is well worth it.

These croissants are not the traditional crescent shape, which requires more complicated rolling and shaping. Some French people would not consider this shape a croissant, but the delicious buttery layers make you forget the naysayers. If you attempt the recipe, let us know how it turns out.

Special Equipment:
kitchen scale
rolling pin
2 heavy sheet pans (must not be insulated type)
heavy-duty mixer with dough hook
plastic wrap
pastry brush

Yield: 12 croissants