My 2nd try - flour type 55 (All-purpose) and kerrygold butter salted :( In my 2nd try I used flour type 55 and the irish butter kerrygold....I can say that the taste was way better and layers as well but it was a bit salty :( my bad Log in or register to post commentsView post
Croissant - my journey to find the right recipe My 1st try - with all-purpose flour and Candia butter 82% fat Log in or register to post commentsView post
