On flakes
I started this year with a return to an old ongoing project of mine – nailing a homemade croissant. The last time I tried it was in summer 2021, and the results were quite disappointing: the croissants didn't have any internal structure and easily collapsed.
This year I am trying a completely different recipe, and also am lucky enough to have a room where the temperature in winter doesn't go above 15ºC, so I am way happier with my lamination efforts:
