It all starts with...
a machine only bakers have access to...but you can use your hands instead
Let it raise...but be aware that room temperature variation can make a baker's job a real challenge
A lot of butter!
Care must be taken when folding the pastry & butter...
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Be gentle with the pastry ;)
Every baker has "un compas dans l'oeil"
Precision!
Gently roll...
If you do it right, they should look like this:
Leave them to rest
Admire your work!
Add glaze
Bake
Et voila!
Now, that's what I call fluffy!
Pictures provided by Gerard Choquet
