I made Matt Adlard’s brioche feuilletée, a buttery laminated brioche that lands somewhere between croissant and pull-apart bread. The process is time-consuming, but the zigzag shaping, glossy syrup finish, and tender layers make it a rewarding baking project for anyone looking to practice lamination or impress brunch guests at home.
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: croissantsPricey Ingredients: —Hard-to-find: — Recipe on NYTCooking.com
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: CroissantPricey Ingredients: —Hard-to-find: — Recipe on NYTCooking.com
Book: Go-To Dinners, page 75Rating: 5/5 How Easy Is That: easyStore-Bought Is Fine: croissantsPricey Ingredients: smoked salmon Hard-to-find: — Recipe on Today.com
Book: The Barefoot Contessa Cookbook Episode: The Holiday Meal Rating: 5/5 How Easy Is That: Easy Store Bought Is Fine: Croissants Pricey Ingredients: — Hard-to-find: — Recipe on FoodNetwork.com. View this post on Instagram A post shared by Trent (@storeboughtisfine)