There is a thin line between bread and croissant dough. Actually, many thin lines, many thin layers of buttery goodness…

France has a deep tradition of viennoiserie. The top quality is not so easily found in this country and, let’s face it, I liked the challenge of making my own croissants, chocolatines (or pains au chocolat) and pains au raisin.

Miniature croissants

Danishes have, we’re told, a similar viennese ancestry. They have fewer layers, but still rely on lamination to bring flakiness.

Pains aux raisins (raisin and custard croissant rolls)
Pains aux raisins (raisin and custard croissant rolls)

These pains aux raisins are made with a very flaky Danish dough.

When you bake croissant dough in muffin tins, it becomes a “cruffin”. They can be savoury or sweet, but should always be delicious.

Savoury lemon and thyme cruffins
Sweet lemon cruffins

And then there’s this thing. Kouign aman – “butter cake” in Breton. I love it so much I almost never make it… but it’s what I chose as the background picture for this site. It can be made in small portions, in one big cake, or in various configurations as the one I made there:

Kouign Aman
Kouign Aman – for the Cambridge Clandestine Cake Club