Croissants, with their golden brown, crisp exterior and creamy, buttery interior, are always a welcome treat. To make them, you create a yeasted dough, into which you secure a sheet of butter. The flaky layers in the end product are the result of folding the dough many times, a process called lamination. From mixing and proofing, to laminating and resting and shaping, croissants are certainly not a quickie project, but with practice, the results can be amazing.
'pain au chocolat' on Serious Eats
Flaky, buttery chocolate croissants take the form of muffins, and are flavored like cinnamon buns, replete with crunchy toasted walnuts, cinnamon sugar, and, of course, the requisite frosting, made rich and tangy with a dollop of crème fraîche.