Sunday, November 25, 2007
MMM, while waiting for the sheeter to get installed, I've been playing with handmade croissants. I am surprised that with over 50 baking books, only two have formulas or recipes for croissants. I was willing to part with a bit of our dinner roll dough to make these. for each pound of dinner roll dough ,I folded in a half pound of butter (The batch shown in the photo was 1 pound to 1/4 pound). The taste was to die for - I want a lighter texture in the final product!