tag:blogger.com,1999:blog-2643559222660429077.post1987881387634503709..comments2023-10-26T01:51:38.382-07:00Comments on BAs Cooking: Do you believe that the croissant is French? Who knows....Sylviahttp://www.blogger.com/profile/08774102162667883516noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2643559222660429077.post-73168739506671517272007-07-22T09:03:00.000-07:002007-07-22T09:03:00.000-07:00How interesting! I never knew the history behind t...How interesting! I never knew the history behind the croissant! And I never expected this story! Nice work, Sylvia!Thistlemoonhttps://www.blogger.com/profile/17898600488153652504noreply@blogger.comtag:blogger.com,1999:blog-2643559222660429077.post-13729421375019039182007-07-22T05:57:00.000-07:002007-07-22T05:57:00.000-07:00Kelly ,Tahnaks for the tip.Bake cake and eat too. ...Kelly ,Tahnaks for the tip.<BR/><BR/>Bake cake and eat too. Thanks for the tag.Sylviahttps://www.blogger.com/profile/08774102162667883516noreply@blogger.comtag:blogger.com,1999:blog-2643559222660429077.post-5306129256655970032007-07-20T15:26:00.000-07:002007-07-20T15:26:00.000-07:00ooohhh...those look so good!!!! You have lovely pi...ooohhh...those look so good!!!! You have lovely pictures!<BR/><BR/>you have been tagged. Please go to this blog for more info:<BR/><BR/>http://cakecrazed.blogspot.com/Anonymoushttps://www.blogger.com/profile/02614436735850951863noreply@blogger.comtag:blogger.com,1999:blog-2643559222660429077.post-16941425585680799932007-07-20T11:18:00.000-07:002007-07-20T11:18:00.000-07:00I've heard that one of the keys to making good cro...I've heard that one of the keys to making good croissants is to make sure all the "wet" ingredients including the butter is super cold and to make sure that the butter is not completely incorporated. Rather, it should be in little lumps in the batter -- that's what makes them flaky.KellytheCulinarianhttps://www.blogger.com/profile/17157742508302761756noreply@blogger.com