Gordon Ramsay Races A Paris Baker: Croissants | The F Word

Why do most croissants in the UK taste like old cardboard, and what does a truly handmade one take? Gordon Ramsay heads back to Paris, where he once worked as a young chef, to learn from a baker who has been rolling croissants by hand for over 20 years. From a dough rested for 24 hours to a slab of butter folded into more than 70 layers, he finds out why one third of every croissant is butter, then tries to match the baker’s lightning-fast rolling speed. Finally, he puts his handmade croissant up against a factory-made one in a blind taste test with a group of French food fans.