Butter Croissant

Classic French laminated viennoiserie: yeasted dough layered with cold butter through a series of folds (tourage) that creates 27+ distinct layers of dough and butter. Baked until shatteringly crisp outside, tender and honey-combed inside. A true butter croissant uses only butter — margarine versions lack the flavor and snap. Considered here as a dairy preparation because butter is structurally foundational. Best eaten within hours of baking.