If you're in a baking mood, please join us! We're all getting busy with assembly tonight and then baking these things in the morning
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The secret to making light, flaky croissants is to trash talk your opponents. You must earn the respect of the dough
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Butter alignment and assembly, followed by rollout and turn 1 before the triumphal return back to the fridge. Theoretical layer count: 9pic.twitter.com/DXJXbqgs34
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Now turn number 2, and back in the fridge. I messed up the layer count last time—I think it's at 18 theoretical butter layers now (2 x 3 x 3).pic.twitter.com/zApD8iNrmB
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Turn number 3, which the scientists claim gives us 54 layers. Now this croissant dough, like its creator, must rest and increase slightly in size overnightpic.twitter.com/u6Z7HpvmCw
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Final assembly and proofing. Lack of clearly defined layers here bodes ill.pic.twitter.com/ufOnuk3eM0
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And finally—disaster. Underproofed and deep-fried in butter. I flew too close to the croissun here. Wishing
@tqbf and @adamjoconnell better results!pic.twitter.com/ZQdVDHI7lH
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Thinking back to happier timeshttps://twitter.com/Pinboard/status/1319763010961825792 …
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No wonder these nerds can't fold!
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