Butter, flour, sugar: the ingredient list for croissants is very short, but many home bakers are intimidated by the process of preparing these pastry recipes at home. The layered structure that characterizes croissants is formed through a process called lamination. What is lamination? The method can vary slightly depending on the recipe and the pastry you're making, but generally lamination happens when a lean yeasted dough is wrapped around a block of butter. The package is rolled out and folded repeatedly to form paper-thin layers of dough separated by even thinner layers of butter. As the pastry bakes, the steam separates the layers, creating rise. The result is a flaky, buttery pastry that almost melts in your mouth. In this online course, you'll learn how to bake croissants at home. This recipe makes extra croissants that can be frozen, so you can always have croissants on hand.