French Croissants

Daily writing prompt

What food would you say is your specialty?

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Flaky, buttery croissants are the epitome of French pastry craftsmanship. My specialty comes from perfecting the lamination process—folding butter into dough repeatedly to create hundreds of delicate layers. The key is maintaining the right temperature: too warm and the butter melts; too cold and the dough cracks. Proofing time determines the pastry’s rise and flakiness. Baked until golden, croissants should be crisp outside and tender within. A well-made croissant doesn’t need filling, but a touch of chocolate or almond cream takes it to another level.