After 10 weeks, I've got croissant rolling figured out. My first attempt at that skill back in January resembled a pile of dough but little else. This tray was one of 4 that I knocked out this morning. These croissants are fairly large and they will be used for making sandwiches. The hotel also makes a slightly smaller version that is sold on the breakfast menu. I say smaller but they are still substantial. There are also chocolate croissants. Whenever I make those, I have a hard time not eating the chocolate batons that go inside.There is something zen-like in the repetition of the rolling and the resulting tray of uniform croissants all lined up. These little guys are off to the freezer. They will be pulled off in groups of 15 or 30 at a time (depending on the day), thawed, proofed and baked. If you throw in a few banquets, these won't last long and I get to do it all over again.
Peace and serenity.
