Croissants and Danish Pastries

A yeast dough, spread with butter and repeatedly folded and rolled before being baked, produces a dough with flaky, puffy layers that can be used for a variety of delicious breads. The dough rises not only because of the yeast but also because of the moisture from the butter that turns to steam during baking and separates the layers into flakes.

Croissants conjure up breakfasts in France and are delicious served warm with steaming mugs of coffee or hot chocolate. Pull them apart to eat. They are usually made in the traditional crescent shape unless filled with chocolate and shaped into a small roll. Croissants are luscious eaten on their own but savoury fillings can include cheese and ham, and sweet fillings, jam and chocolate. Sweet crois-sants are usually given a dusting of icing sugar after baking.