Chiller or Freezer for Croissant Dough?
There is one question always in my mind and i have been search throughout the web and can't find any source of explanation.
Whenever we make croissant it require us to rest the dough.
Can someone help me out?
Should we Chill or Freeze while resting the croissant dough in between lamination steps.
What are the difference between these two? Which would you choose?