The Art of Perfect Croissants: Decoding the 100-Layer Science of Flaky Perfection

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Transcript

00:00The secret to perfect croissants lies in the science of lamination.

00:04It's all about layers, thin sheets of dough and butter folded together to create that flaky texture we crave.

00:09The key is to keep everything cold.

00:11This prevents the butter from melting into the dough too soon.

00:15When you roll and fold, you're creating hundreds of layers.

00:18The magic happens in the oven.

00:20As the temperature rises, the water in the dough turns to steam, puffing up those layers and creating that signature rise.

00:26The Maillard reaction kicks in, giving croissants their golden brown color and rich flavor.

00:31Don't forget about fermentation, allowing the dough to rest develops flavor and texture.

00:37A slow rise in the fridge overnight can elevate your croissant to bakery-level perfection.

00:41So remember, cold ingredients, precise folding, and patience are your best friends in this delicious science experiment.