Aldi · Desserts
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A croissant is dough and butter folded repeatedly into thin alternating layers, and the whole thing depends on the water in the butter flashing to steam as it bakes, forcing those layers apart. Freezing them unbaked hands over the difficult part. Lamination takes hours and a cool room, and a frozen croissant arrives with that already done, leaving only the bake where the rise and the colour actually happen. All butter matters here more than on most products. A croissant made with margarine laminates more easily, because margarine stays firm across a wider temperature range, but it doesn't give the same flavour. Made in France, eight to a pack.
