AllRecipes has also said that fat is key for carrying flavour and creating a fluffy crumb by inhibiting the build-up of ...

Croissants are a viennoiserie pastry ... “[At the beginning] we had a baker’s fat, margarine, and it wasn’t as good in taste.” After a series of tests, Driss concocted her own buttery ...

Four Pillars Gin and LUNE Croissanterie have joined forces to create the Croissant Gin, a buttery, boozy masterpiece that’ll have you questioning everything you thought you knew about breakfast ...

But he is refusing to follow some competitors who have started making their croissants with margarine. "It's a distortion of what a croissant is," Delmontel said. "A croissant is made with butter." ...

But he is refusing to follow some competitors who have started making their croissants with margarine. "It's a distortion of what a croissant is," Delmontel said. "A croissant is made with butter." ...

But he is refusing to follow some of his competitors who have started making their croissants with margarine. (AP video for Alexander Turnbull) French baker Arnaud Delmontel talks about butter, its ...

Despite this, Delmontel resolutely refuses to switch to margarine, unlike some of his rivals. "It’s a distortion of what a croissant is," he insists. "A croissant is made with butter." ...

Some competitors, he says, are turning to margarine, a plan he is not proposing to copy. "It’s a distortion of what a croissant is", Delmontel said. "A croissant is made with butter." ...

But he is refusing to follow some competitors who have started making their croissants with margarine. Recommended Videos “It’s a distortion of what a croissant is,” Delmontel said.