Instead of making my own cookie dough, I bought one of those sausages of Toll House chocolate chip cookie dough. 1. Split a store bought, packaged croissant (those need improving anyway), and ...

Craving cinnamon rolls that eat like croissants? Here's how you can bake up the fluffiest, flakiest cinnamon rolls with just ...

Croissants are decadent crescents of flakey ... I traveled 33 hours to Vietnam but was denied entry because of a common travel mistake I'll never make again SpaceX Dragon fires thrusters to boost ISS ...

Frédéric: The croissant dough is part of what we call the family of fermented laminated doughs. It's a dough that, on one hand, is going to give layers, crispness to the product we'd make with it.

Or, in highly technical pastry speak, the croissant dough is "waffulized". Quite what the French will make of such a crossbreed is another matter, but there's certainly a lot of excitement ...

A good freshly-baked croissant should be flaky and crisp on the outside, and tender and moist inside with all the dough aerated and evenly baked. There should be no layers of unbaked dough ...