Biba makes : Croissant au beurre

 My last practical at le cordon bleu was to make pain au chocolat and croissant au beurre. It was the first time i make croissants and what makes it difficult is that we have to do everything manually, like we can't use any kind of machines. The hardest part is making the dough which is basically like making puff pastry. and making sure that the butter is always envelopped in it when you try to roll it out. When that's done everything becomes easy, you can add anything you want, cheese, chocolate, or leave it plain and just roll it out to the form of a croissant. The next morning for breakfast i decided to add some chocolate nutella and it was foodgasmic !!