|Croissants - sunday 2011-01-23 2122||last modified 2011-01-23 2131|
|Categories: Photography, Food|
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Long ago, I recall watching an episode of some unknown cooking show where the pastry chef, versed in classical French baking technique, folded about sixteen sticks of butter into a large batch of dough. The end product of all the folding, or laminating, as butter-flour layering is termed, was incorporated into bear claw and other types of similar desserts.
Having retained that memory for so long, I finally got around to trying it out over Christmas, making a decent facsimile of puff pastry. With a quarter of the butter. After that, I decided it was time to tackle the croissant, which, as it turns out, is essentially a puff pastry with yeast.
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