A croissant is a buttery flaky French bread roll which can be made with or without a filling. It's slightly tedious to make but undoubtedly worth it! Roll and cut into square pieces, spread filling of ...

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 ...

Or, in highly technical pastry speak, the croissant dough is "waffulized". Quite what the French will make of such ... released the (rather complicated) recipe. And this gives us hope that ...

The croissant gets its name from its shape: in French, the word means "crescent ... but if your yeast does not dissolve, see ...