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By French Tart on October 1, 2008
Recipe #327458
"I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night..."
Ingredients: dried yeast, eggs, warm water...
Prep Time: 26 hrs
Total Time: 26 hrs 20 mins
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