Ryan's Journal

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.

Fun. Tasty.

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