The Experimental Gourmand:
Adding water to the dough
The Experimental Gourmand:
Removing the dough from the bowl
The Experimental Gourmand:
Working with the dough
The Experimental Gourmand:
Working the dough on the countertop
The Experimental Gourmand:
Letting the croissant dough rest
The Experimental Gourmand:
Rolling out the dough for layering
The Experimental Gourmand:
Adding the layer of butter
The Experimental Gourmand:
Making the turns for croissant dough
The Experimental Gourmand:
Layers of croissant dough
The Experimental Gourmand:
Folding more layers into the dough
The Experimental Gourmand:
Croissant dough ready to be cut
The Experimental Gourmand:
Rolling out the croissant dough one last time
The Experimental Gourmand:
Filing chocolate croissants
The Experimental Gourmand:
Plain Croissant
The Experimental Gourmand:
Chocolate-filled Croissants
The Experimental Gourmand:
Croissant samples
The Experimental Gourmand:
Chef Juergen holds down the mixer
The Experimental Gourmand:
Chef Juergen lends a hand
The Experimental Gourmand:
Cutting dough for bomboloni
The Experimental Gourmand:
Shaping the bomboloni for proofing
The Experimental Gourmand:
Bomboloni filled w pastry cream
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Tray of bomboloni to sample
The Experimental Gourmand:
He answered my Tweet!
The Experimental Gourmand:
and he brought Jacques Torres Hot Chocolate for us!