I am in love with this Williams Sonoma croissant dough! The first time I made these croissants, they were only a marginal success due to our old oven in Winnetka and the fact that I was rushing to make 14 of them for a brunch. But last Saturday I tried them again, with a filling of Black Forest Ham & Baby Swiss Cheese, and they were oh-so-good! Tomorrow I’m going to make them with bittersweet chocolate. And, I’m ordering another box of this dough as I write this post!
It’s a bit time-consuming b/c you have to let the dough thaw overnight and then the dough has to rise for a couple hours after you fill the croissants, but when you take that first warm and flaky bite it is all worth it!
