# We Will Never Reach Peak Croissant  ## Metadata - Author:: [[Julia Moskin]] - Full Title:: We Will Never Reach Peak Croissant - Category: #articles - URL: https://www.nytimes.com/2023/03/28/dining/croissant-types.html?campaign_id=190&emc=edit_ufn_20230401&instance_id=89034&nl=from-the-times&regi_id=178473638&segment_id=129332&te=1&user_id=2d11d3b41a52759d6aea33ec68f68340 ## Highlights > When the baker Amadou Ly spotted the right moment to pull his [croissant](https://cooking.nytimes.com/recipes/1022053-croissants) dough from the roller, it flowed like silk over his wooden counter. It had taken three days of precisely executed fermentation and lamination, the [exacting process](https://www.nytimes.com/2021/04/06/dining/croissant-recipes.html) of folding fat into flour to create a supple dough. ([View Highlight](https://read.readwise.io/read/01gwyx8mbasrra6fyz869982hr)) > At [Lysée](https://www.lyseenyc.com/) in the Flatiron district, Eunji Lee fills croissant spirals with hazelnut-chocolate ganache and packs them in a round cake pan, where they rise and bake like pull-apart rolls. The celebrated Parisian pastry chef [Cédric Grolet](https://www.instagram.com/p/CnMS8M3jgfN/) nestled dozens of tiny croissants in a frangipane-lined tart crust to make an Epiphany cake. ([View Highlight](https://read.readwise.io/read/01gwyxcak13gpagzb96kx7w4zc)) > The rules underpinning a good croissant have not changed. Mr. Cioe said that clean cuts and sharp lines are the test of a skilled baker and should be visible in the finished product, whatever shape it takes. It should be tightly rolled and completely golden-brown — pale patches and puffiness are often signs of a croissant made with hydrogenated fats instead of butter. The exterior should be crackly enough to break off in shards. ([View Highlight](https://read.readwise.io/read/01gwyxgcstk5q47ayef3w1ttmn)) # We Will Never Reach Peak Croissant  ## Metadata - Author:: [[Julia Moskin]] - Full Title:: We Will Never Reach Peak Croissant - Category: #articles - URL: https://www.nytimes.com/2023/03/28/dining/croissant-types.html?campaign_id=190&emc=edit_ufn_20230401&instance_id=89034&nl=from-the-times&regi_id=178473638&segment_id=129332&te=1&user_id=2d11d3b41a52759d6aea33ec68f68340 ## Highlights > When the baker Amadou Ly spotted the right moment to pull his [croissant](https://cooking.nytimes.com/recipes/1022053-croissants) dough from the roller, it flowed like silk over his wooden counter. It had taken three days of precisely executed fermentation and lamination, the [exacting process](https://www.nytimes.com/2021/04/06/dining/croissant-recipes.html) of folding fat into flour to create a supple dough. ([View Highlight](https://read.readwise.io/read/01gwyx8mbasrra6fyz869982hr)) > At [Lysée](https://www.lyseenyc.com/) in the Flatiron district, Eunji Lee fills croissant spirals with hazelnut-chocolate ganache and packs them in a round cake pan, where they rise and bake like pull-apart rolls. The celebrated Parisian pastry chef [Cédric Grolet](https://www.instagram.com/p/CnMS8M3jgfN/) nestled dozens of tiny croissants in a frangipane-lined tart crust to make an Epiphany cake. ([View Highlight](https://read.readwise.io/read/01gwyxcak13gpagzb96kx7w4zc)) > The rules underpinning a good croissant have not changed. Mr. Cioe said that clean cuts and sharp lines are the test of a skilled baker and should be visible in the finished product, whatever shape it takes. It should be tightly rolled and completely golden-brown — pale patches and puffiness are often signs of a croissant made with hydrogenated fats instead of butter. The exterior should be crackly enough to break off in shards. ([View Highlight](https://read.readwise.io/read/01gwyxgcstk5q47ayef3w1ttmn))