Thursday, March 10, 2011

Dough-verload Redux

Croissants.  Chocolate Croissants.  Apple Turnovers.  Buttermilk Biscuits.  Cheese phyllo puffs.

I feel like I've used enough butter today to grease a rusted out piece of machinery left exposed to the elements for a century into working order.  So. Much. Butter.

I think I'm most proud of the croissants; most bakeries don't even make their own because it's such a process.  Here they are all racked up and proofed and about to go in the oven:


And the chocolate croissants:


Boxed up and ready to go:


It's a lot of freaking croissants.  But here's the one I introduced to my belly:

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