Hannah Yoon makes the best croissants I have ever had. They’re soft, buttery, and perfect on their own, but not leaving well enough alone, I knew we could make the best even better. Hannah has been making a split-top croissant filled with whatever deliciousness she picks each week. I somehow convinced her to share her recipe, and we filled the split top with birria and melty cheese. A win-win. This recipe takes patience and time, but it is so well worth it
