This three-day version of my Classic French Croissant is the real deal! There are no shortcuts, but you will achieve the closest thing to real French Bakery Croissants (if not the same). The three days necessary for the process offers the proper time for the dough to develop, relax and build a rich complexity in taste and texture. A great weekend project, worth every effort and minute! In comparison to my One-day or Two-day Classic French Croissants recipe, these will have the flakiest outside, most aerated crumb and have the … Continue reading Three Day Classic French Croissants