sue (05/12/83)
There is a recipe in a recent issue of Bon Appetit for croissants that is easier to make than the 'puff pastry' method described in the recipe that was recently posted. I haven't tried the posted recipe, but I have made croissants using that method (butter packet inside dough). The Bon Appetit method uses chunks of butter cut up. I HAVE made these, and they were far superior to my attempts using the other method. If there is any interest, I'll try to wipe the flour off my copy and post it to the net. Sue (SDC - A Burroughs Company) !burdvax!sue