# data[].attributes.headline
One thing i learned was how the money differnce is so different 

# data[].attributes.subject
One thing i learned was how the money differnce is so different 

# data[].attributes.body
in Germany one rite of passage is that you have requirements at a certain age.

# data[].attributes.body
My closest to first relative was Marlyn Rodgers, and she was born in 1743

# data[].attributes.body
The first written records for the history of France appear in the Iron Age. What is now France made up the bulk of the region known to the Romans as Gaul

# data[].attributes.body
There are 85 designated national monuments in France, places of historical importance that are now looked after by the state for the benefit of all.

# data[].attributes.body
Victory in Europe Day on May 8 commemorates the end of hostilities in Europe in World War II.

# data[].attributes.body
One U.S dollar is equal to 0.93 cents.

# data[].attributes.body
Ma famille est de la france ( my family is from France )

# data[].attributes.headline
Presidential election : The president is directly elected by the French people, no electoral colleges as in US.•Voters must be French citizens aged 18 or over.

# data[].attributes.subject
Presidential election : The president is directly elected by the French people, no electoral colleges as in US.•Voters must be French citizens aged 18 or over.

# data[].attributes.body
François Hollande

President of France

François Gérard Georges Nicolas Hollande is a French politician who has been President of the French Republic since taking office in 2012. Hollande was previously the First Secretary of the French Socialist Party from 1997 to 2008, the mayor of Tulle from 2001 to 2008, and the President of the Corrèze General Council from 2008 to 2012.

# data[].attributes.attachment_link.readable_text
moeagaru

Original recipe yields 24 servings (2 dozen croissants)

On Sale

What's on sale near you.

May we suggest

ADVERTISEMENT

Directions

Prep

Cook

Ready In

1. Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours.

2. Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency.

3. Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.

4. To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square; the edges of the dough should overlap. Pinch the edges together to seal.

5. Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter.

6. If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.

7. Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours.

8. Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.

9. To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.

10. Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.

11. Arrange the croissants on the parchment-lined baking sheets and allow to rise until doubled in size, about 1 to 2 hours.

12. Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.

Similar recipes

Reviews
Read all reviews

My review

I love these. This recipe is also very detailed, so it's easy to follow. One problem was the cooking time. I found it took only 13-15 or so minutes. Not the 22-25 minutes in the recipe.

Everything in this recipe seems to be spot on...except the bake time. 425 degrees at 22 minutes (minimum time given) is way too long. I over baked half of my recipe (and work) by following thi...

# data[].attributes.attachment_link.title
Traditional Layered French Croissants Recipe

# data[].attributes.attachment_link.description
moeagaru Original recipe yields 24 servings (2 dozen croissants) What's on sale near you. May we suggest ADVERTISEMENT Prep Cook Ready In Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface.

# data[].attributes.headline
My heritage; is a mixture of English, French, and German.

# data[].attributes.subject
My heritage; is a mixture of English, French, and German.