Making Croissants & Pain au Chocolat at pastry school in France🥐🇫🇷 👉🏼follow sweetportfolio for more food travel adventures There’s a reason why the most famous French pastry is the croissant. There is nothing like those flaky, buttery-rich layers of dough. I had always dreamed of learning how to make them properly, and I am so excited this came true! The process starts by preparing the dough and placing a giant block of butter down in the center. The dough is then folded to encase it, and we are ready to begin the lamination process. The butter and dough get folded over and over to create alternating layers, which is what makes them so flakey. What makes this process especially tricky is the temperature. As you probably know, butter melts quickly to the touch, so it took me hours to fold since I had to chill my dough periodically. I got to use a sheeter to help me get the dough really thin, and then I cut it into very precise triangles and rectangles. The triangles are for cr...