Has anyone ever used this for croissants? I've been using Plugra
just out of curiousity -- which AOP? Odd that they'd just sell it as AOP without telling you which region it's from.
I googled this and it looks really interesting, but the website I found has a price of about $10 per pound plus shipping. If money is no object, it might be fun to try.
I pay close to that for Plugra here, so I'm totally in if it gets me out of flour poofed all over my kitchen from the whacking and shaping of the giant butter pat.
So yes, please do report back if you try it.
I haven't heard of this, but I'd try it in a heartbeat. It sounds like a higher quality product (though I don't know for sure). Please report back if you try it.
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