I guess a croissant is technically a crescent roll but I'm going to be a snob and insist on calling it a croissant.I was trying to find a picture of a croissant and I stumbled on a blog site call Paris Breakfast Art. The artist has some nice stuff. Do the Googles if are interested in some nice watercolors.
Week 4 will be history tomorrow. It was a very good week. The focus was on puff pastries or laminated doughs. These include breakfast croissants, sandwich croissants, cinnamon buns, chocolate croissants and cream cheese danishes. I've always thought that a croissant looks like a mutation of a lobster with its claws reaching around in front. I rolled, cut and formed about 125 croissants this morning. I've almost got the technique down. Giggle. Making the dough, folding in the butter and cutting the dough is a 3 day process. The production of a croissant is pretty labor intensive. I think they sell for $3.00 which seems like a good deal.
I worked the 2:00am shift again on Thursday. I think I'm going to continue with that for the experience.
