i’ve been trying to up my game.
my first try at making croissants was a mess. this one is a spinach-gruyere one that i made using the kimchi-blue cheese recipe from the Momofuku Milk Bar cook book. i wasn’t doing it fast enough in this hot socal weather, so the butter was oozing all over the place. plus, i now realize that i suck at egg washing stuff. but i got the mechanics of it…
try #2. walnut croissant. much better laminations.
try #3. pain au chocolat. needs more chocolate.
after don and i finish eating these guys, i think i’m going to try a different recipe. the dough from the momofuku book is very lean, so i want to do a traditional milk dough.
{ 4 comments… read them below or add one }
I wish we were neighbors.
me too. i don’t want to eat another croissant for a while.
I feel like pain au chocolat never has enough chocolate!
agreed. but i know why. because if you stuff too much chocolate in it, it will ooze out and burn